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Easy Zesty Italian Sausage Soup Recipe

Easy Zesty Italian Sausage Soup

A hearty tomato-based soup packed with Italian sausage, beans, vegetables, herbs, and tender small pasta. It makes about six servings and is ready in 45–50 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Bulk Italian sausage, mild or hot
  • 1 medium Medium onion, chopped
  • 2 cloves Garlic cloves, minced
  • 2 14.5-ounce cans Diced tomatoes, undrained
  • 1 8-ounce can Tomato sauce
  • 4 cups Beef broth
  • 1 15-16-ounce can Kidney beans, rinsed and drained
  • 1 medium Medium zucchini, halved lengthwise and sliced
  • 1 medium Medium green bell pepper, chopped
  • 1 cup Sliced carrots
  • 1 cup Uncooked small pasta, such as ditalini, small shells, or elbow macaroni
Seasonings
  • 1 teaspoon Dried basil
  • 1 teaspoon Dried oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Optional Garnishes
  • To taste Grated Parmesan cheese
  • To taste Chopped fresh parsley
  • For serving Crusty bread

Method
 

Step-by-Step
  1. Heat a large Dutch oven or soup pot over medium heat. Add the sausage and chopped onion, then cook for 6–8 minutes while breaking the sausage into small pieces, until the meat is browned and the onion is tender.
  2. Add the minced garlic and cook for about 30 seconds, stirring constantly so it becomes fragrant without browning too deeply. Drain excess fat from the pot if necessary.
  3. Stir in the undrained diced tomatoes, tomato sauce, beef broth, rinsed kidney beans, dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes.
  4. Add the sliced carrots, zucchini, chopped green pepper, and uncooked small pasta. Continue simmering for 8–12 minutes, stirring occasionally, until the pasta and vegetables are tender.
  5. Taste the soup and adjust the salt and pepper as needed. Serve hot with grated Parmesan, chopped parsley, and crusty bread if desired.

Notes

Use hot Italian sausage for more spice, or add 1/4 teaspoon crushed red-pepper flakes. For leftovers, cook the pasta separately and add it to each bowl because pasta continues absorbing broth as the soup sits. Add zucchini and pasta near the end so they retain a pleasant texture.