21 Italian Sausage Soup Recipes Full of Flavor

You know that package of Italian sausage in your fridge? The one you picked up because it looked good at the store, and now you’re standing there wondering what to make that’s actually exciting and different from your usual rotation?

I’ve been there more times than I can count. Italian sausage is one of those ingredients that does most of the work for you—it’s already packed with fennel, garlic, and spices that transform whatever you add it to. And honestly, soup might be the best way to use it. The sausage infuses the broth with all that flavor while staying tender and satisfying.

The best part? These 21 soups range from creamy and indulgent to brothy and vegetable-packed. Whether you need a quick weeknight dinner or something to serve a crowd, Italian sausage delivers every time.

1. Creamy Sausage Tortellini Soup

This is the soup that started it all for so many people—creamy, comforting, and packed with cheese tortellini and Italian sausage. The tomatoes give it a beautiful color while the cream makes it rich and satisfying .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 1 pound Italian sausage (mild or spicy)
2. 1 medium onion, diced
3. 2 cloves garlic, minced
4. 1 teaspoon dried oregano
5. ½ teaspoon red pepper flakes (optional)
6. 1 (14.5-ounce) can diced tomatoes, undrained
7. 4 cups chicken broth
8. 1 cup heavy cream
9. ½ cup whole milk
10. 1 (9-ounce) package refrigerated cheese tortellini
11. 2 cups fresh spinach, chopped
12. Salt and pepper to taste
13. ½ cup shredded Parmesan cheese for garnish

Recipe Steps:

1. In a large pot over medium heat, cook Italian sausage, breaking it into pieces, until browned and cooked through, about 5-7 minutes. Drain excess grease if needed.
2. Add diced onion and sauté for 3-4 minutes until softened. Stir in garlic, oregano, and red pepper flakes, cooking for 1 minute until fragrant.
3. Pour in chicken broth and undrained diced tomatoes. Stir to combine, scraping up any browned bits from the bottom.
4. Bring to a simmer and cook for 5-7 minutes to let flavors meld.
5. Stir in heavy cream and milk. Bring back to a simmer, then add cheese tortellini. Cook according to package directions, about 5-7 minutes, until tender.
6. Stir in fresh spinach and cook for 2-3 minutes until wilted.
7. Season with salt and pepper. Serve with grated Parmesan cheese.

2. Hearty Sausage Minestrone

This minestrone gets most of its flavor from Italian herb chicken sausage, which infuses the broth with basil and Calabrian peppers while tying together the beans, tomatoes, pasta, and vegetables .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 package Italian herb chicken sausage, casings removed and crumbled
3. 1 small yellow onion, diced
4. 2 stalks celery, diced
5. 2 carrots, diced
6. 3 cloves garlic, minced
7. 1 (28-ounce) can diced tomatoes
8. 5 cups chicken broth
9. 2 teaspoons Italian seasoning
10. 1½ teaspoons kosher salt
11. ¼ teaspoon black pepper
12. 8 ounces ditalini pasta
13. 1½ cups green beans, cut into 1-inch pieces
14. 1 (15-ounce) can white beans, drained and rinsed
15. Juice of ½ lemon
16. Grated Parmesan for serving

Recipe Steps:

1. Heat olive oil in a large pot over medium-high heat. Add crumbled sausage and cook, stirring often, for 5-6 minutes until browned.
2. Reduce heat to medium. Add onion, celery, and carrots. Cook for about 5 minutes until vegetables begin to soften. Stir in garlic and cook for 1 minute more.
3. Add diced tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a boil.
4. Stir in pasta and cook over medium heat for 6 minutes, stirring occasionally.
5. Add green beans and white beans. Cook for another 4 minutes until pasta is tender and green beans are cooked through.
6. Stir in lemon juice. Taste and adjust seasoning.
7. Ladle into bowls and finish with grated Parmesan.

3. Italian Sausage and White Bean Soup with Spinach

This soup transforms simple cupboard staples into something truly flavorful. The beans naturally create a thicker broth while bacon and sausage bring amazing richness .

Recipe Metadata:

Time to Make: 55 minutes

Servings: 6

Ingredients:

1. 1 pound Italian sausage (mild or spicy)
2. 4 slices bacon, diced
3. ½ medium onion, diced
4. 3 cloves garlic, minced
5. 4 (14-ounce) cans cannellini beans, drained and rinsed
6. 4 cups chicken broth
7. ¼ teaspoon dried rosemary
8. ¼ teaspoon Italian seasoning
9. 2 small carrots, peeled and diced
10. 2 cups fresh spinach
11. Salt and pepper to taste

Recipe Steps:

1. In a large pot, cook sausage and bacon over medium heat until browned and crispy, about 15 minutes. Remove with a slotted spoon, leaving 2 tablespoons of drippings.
2. Add onion to the pot and cook for 3-5 minutes until soft. Add garlic and cook for 30 seconds more.
3. Add beans, broth, rosemary, and Italian seasoning. Using an immersion blender, partially mash some of the beans to thicken the soup.
4. Return sausage and bacon to the pot. Add carrots and let simmer for 15-20 minutes until soup thickens slightly.
5. Stir in spinach until wilted. Season with salt and pepper to taste.
6. Serve hot.

4. Creamy Sausage and Tortellini Soup with Cream Cheese

This version uses cream cheese to create an extra creamy broth without being too heavy. The cream cheese melts smoothly into the tomato-based broth for a rich, satisfying soup .

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1 teaspoon olive oil
2. ½ cup chopped onion
3. 2 cloves garlic, minced
4. 1 pound sweet Italian poultry sausage, casings removed
5. 32 ounces chicken stock
6. 1 (28-ounce) can crushed tomatoes
7. 2 tablespoons fresh basil, chopped
8. 2 teaspoons Italian seasoning
9. 1 teaspoon salt
10. ¼ teaspoon black pepper
11. 3 ounces cream cheese, cubed
12. 12 ounces refrigerated cheese tortellini
13. 2 cups fresh spinach

Recipe Steps:

1. Heat olive oil in a large pot over medium-high heat. Add onions and cook until softened, about 3 minutes.
2. Add garlic and cook for 30-60 seconds.
3. Add sausage, breaking it up, and cook until browned and cooked through.
4. Add chicken stock, crushed tomatoes, basil, Italian seasoning, salt, and pepper. Bring to a boil.
5. Reduce heat to low and simmer, covered, for 20 minutes.
6. Uncover and add cream cheese. Whisk until dissolved.
7. Add tortellini and spinach. Stir, cover, and simmer for 10 minutes until pasta is cooked.
8. Serve hot.

5. Spicy Italian Sausage Soup with Potatoes and Kale

This hearty soup delivers robust flavors inspired by Tuscany’s countryside. Simmering peppers, herbs, and rich broth create a satisfying meal with every comforting spoonful .

Recipe Metadata:

Time to Make: 1 hour 5 minutes

Servings: 7

Ingredients:

1. 1 pound hot Italian sausage
2. 2 pounds red potatoes, washed and sliced thin
3. 8 cups chicken broth
4. 4 cups baby kale, arugula, or spinach
5. 1 large yellow onion, chopped
6. 6 cloves garlic, chopped
7. 1 tablespoon crushed red pepper flakes
8. ½ teaspoon white pepper
9. 2 teaspoons chicken base
10. 1 cup heavy cream
11. Kosher salt and black pepper to taste

Recipe Steps:

1. In a large pot over medium-high heat, cook crumbled Italian sausage until caramelized and golden. Drain excess fat if needed.
2. Add onion and garlic. Sprinkle with red pepper flakes, salt, black pepper, and white pepper. Sauté until vegetables are translucent.
3. Pour in chicken broth and chicken base. Add sliced potatoes, ensuring they’re submerged.
4. Bring to a boil, then reduce heat and simmer for 35-40 minutes until potatoes are tender.
5. Reduce heat to low and stir in heavy cream. Let rest for 5 minutes.
6. Place fresh greens in serving bowls and ladle hot soup over them to wilt.
7. Serve immediately.

6. Creamy Parmesan Italian Sausage Ditalini Soup

This one-pot wonder features a creamy, cheesy broth that hugs every bite of tender ditalini pasta and savory sausage. It’s simple, satisfying, and packed with rich Italian flavors .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 1 pound Italian sausage, casings removed
2. 1 tablespoon olive oil
3. 1 medium onion, diced
4. 2 cloves garlic, minced
5. 4 cups chicken broth
6. 1 (14.5-ounce) can petite diced tomatoes, drained
7. 1 cup ditalini pasta
8. 1 teaspoon Italian seasoning
9. 4 ounces cream cheese, softened and cubed
10. ½ cup freshly grated Parmesan cheese
11. ½ cup heavy cream
12. Salt and pepper to taste
13. Fresh parsley for garnish

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add Italian sausage, breaking it into pieces, and cook until browned.
2. Add onion and sauté for 3-4 minutes until translucent. Stir in garlic and cook for 1 minute.
3. Pour in chicken broth and add drained tomatoes. Stir in Italian seasoning, salt, and pepper. Bring to a boil.
4. Add ditalini pasta. Reduce heat to a simmer and cook for 8-10 minutes until pasta is al dente.
5. Stir in cream cheese until fully melted. Add heavy cream and Parmesan cheese, stirring until creamy.
6. Taste and adjust seasoning. Garnish with parsley and serve.

7. Italian Sausage Tortellini Soup with Tomato Broth

This 30-minute recipe packs savory sausage, cheesy tortellini, and spinach into a creamy tomato broth. It doesn’t need to simmer for hours—the flavors come together quickly .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 6

Ingredients:

1. 1 pound ground Italian sausage
2. ½ cup chopped onion
3. 1 cup grated carrots
4. 1 teaspoon garlic powder
5. 1 tablespoon Italian seasoning
6. 64 ounces chicken broth
7. 2 cups fresh baby spinach
8. 1 (10-ounce) can condensed tomato soup
9. 8 ounces cream cheese, softened and cubed
10. 20 ounces frozen cheese tortellini
11. Salt and pepper to taste
12. Parmesan and fresh basil for serving

Recipe Steps:

1. In a large pot over medium heat, cook Italian sausage until lightly browned, about 4 minutes. Drain excess fat.
2. Add onion, grated carrots, Italian seasoning, and garlic powder. Cook another 2 minutes.
3. Stir in broth, tomato soup, and baby spinach. Bring to a simmer.
4. Reduce heat to low, add cubed cream cheese. Let sit a minute, then stir until completely melted and broth is creamy.
5. Increase heat to medium, stir in frozen tortellini, and simmer 5 minutes until tender.
6. Season with salt and pepper. Serve with grated Parmesan and fresh basil.

8. Parmesan Italian Sausage Ditalini Soup

This hearty soup combines savory Italian sausage with tender ditalini pasta in a creamy tomato and chicken broth base. Aromatic herbs, fresh Parmesan cheese, and cream create a comforting meal .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1 pound Italian sausage (sweet or spicy)
2. 1 tablespoon olive oil
3. 1 small onion, diced
4. 2 cloves garlic, minced
5. 1 (14.5-ounce) can diced tomatoes, drained
6. 2 quarts chicken stock
7. 1 cup ditalini pasta
8. ½ cup heavy cream
9. ½ cup freshly grated Parmesan cheese
10. ½ teaspoon dried basil
11. ½ teaspoon dried oregano
12. Salt and pepper to taste
13. Fresh parsley for garnish

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add Italian sausage, breaking it up, and cook until browned. Remove sausage and set aside, leaving drippings.
2. In the same pot, add onion and garlic. Sauté for 3-4 minutes until soft.
3. Stir in drained tomatoes, chicken stock, basil, and oregano. Return sausage to pot and bring to a simmer. Cook for 10 minutes.
4. Add ditalini pasta and cook until al dente, about 8-10 minutes, stirring occasionally.
5. Reduce heat to low, stir in heavy cream and Parmesan cheese until melted and creamy.
6. Season with salt and pepper. Garnish with parsley and serve.

9. Creamy Sausage Tortellini Soup with Sweet Potato

This version adds sweet potato for natural sweetness and body. The sausage provides bold savory flavor while the sweet potato breaks down slightly, enriching the broth .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 12 ounces spicy Italian sausage, crumbled
2. 1 tablespoon olive oil
3. 1 tablespoon Italian seasoning
4. 1 teaspoon paprika
5. ¼ teaspoon red pepper flakes
6. 1 large sweet potato, peeled and cubed
7. 5 cloves garlic, minced
8. 1 tablespoon tomato paste
9. 6 cups water
10. 8 ounces refrigerated three-cheese tortellini
11. 4 ounces fresh spinach
12. ½ cup heavy cream
13. 4 tablespoons fresh thyme leaves
14. Salt to taste

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add crumbled sausage and cook until browned. Drain excess grease.
2. Stir in Italian seasoning and paprika. Add sweet potato, garlic, red pepper flakes, and tomato paste. Mix well.
3. Pour in water and bring to a boil, stirring to dissolve tomato paste. Reduce heat, cover, and simmer until potatoes are tender, about 15 minutes.
4. Add tortellini, cover, and cook according to package directions, about 10 minutes.
5. Stir in spinach until wilted. Remove from heat and add heavy cream.
6. Garnish with fresh thyme and adjust seasoning with salt.

10. Creamy Parmesan Sausage Ditalini Soup with Spinach

This straightforward version keeps things simple but delicious. Italian sausage, ditalini pasta, and spinach come together in a rich, creamy Parmesan broth .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1 tablespoon olive oil
2. 1 pound Italian sausage (mild or spicy)
3. 1 small onion, diced
4. 2 garlic cloves, minced
5. 4 cups chicken broth
6. 1 cup heavy cream
7. 1 cup grated Parmesan cheese
8. 1½ cups ditalini pasta
9. 1 cup baby spinach leaves
10. ½ teaspoon Italian seasoning
11. Salt and pepper to taste

Recipe Steps:

1. Heat olive oil in a large pot over medium heat. Add Italian sausage, crumble it, and cook until browned. Drain excess grease.
2. Add onion and garlic. Cook until onion is soft and translucent, about 2-3 minutes.
3. Pour in chicken broth, heavy cream, and Italian seasoning. Stir to combine and bring to a gentle simmer.
4. Stir in ditalini pasta and cook for about 10 minutes until tender, stirring occasionally.
5. Add spinach and stir until wilted. Add Parmesan cheese, stirring until melted and incorporated.
6. Season with salt and pepper. Serve warm with extra Parmesan.

11. Italian Sausage and Kale Soup with Potatoes

This rustic soup is inspired by the classic Zuppa Toscana but simplified for weeknights. The kale holds up beautifully, and the potatoes make it hearty enough for a meal.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1 pound Italian sausage
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 4 cups chicken broth
5. 3 potatoes, thinly sliced
6. 1 bunch kale, stems removed and leaves chopped
7. 1 cup heavy cream
8. ½ teaspoon red pepper flakes
9. Salt and pepper to taste

Recipe Steps:

1. In a large pot, cook Italian sausage over medium heat, breaking it up, until browned. Remove with a slotted spoon and set aside.
2. Add onion to drippings and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
3. Add chicken broth and potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
4. Return sausage to pot. Add kale and simmer for 5-7 minutes until wilted.
5. Stir in heavy cream and red pepper flakes. Heat through for 2-3 minutes.
6. Season with salt and pepper and serve.

12. Italian Sausage and Lentil Soup

Lentils and Italian sausage are a classic combination. The lentils absorb all the savory flavors from the sausage while adding protein and fiber.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 8

Ingredients:

1. 1 pound Italian sausage
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 1½ cups brown or green lentils, rinsed
7. 8 cups chicken broth
8. 1 (14.5-ounce) can diced tomatoes
9. 1 teaspoon dried oregano
10. 1 bay leaf
11. 2 tablespoons red wine vinegar
12. Salt and pepper to taste

Recipe Steps:

1. In a large pot, cook Italian sausage over medium heat, breaking it up, until browned. Remove with a slotted spoon and set aside.
2. Add onion, carrots, and celery to drippings. Cook until softened, about 5 minutes. Add garlic and cook 1 minute.
3. Add lentils, broth, tomatoes, oregano, and bay leaf. Bring to a boil.
4. Reduce heat and simmer for 25-30 minutes until lentils are tender.
5. Return sausage to pot and heat through. Stir in red wine vinegar.
6. Remove bay leaf. Season with salt and pepper and serve.

13. Italian Sausage and Cabbage Soup

Cabbage and sausage are a natural pairing. The cabbage becomes sweet and tender as it simmers, absorbing all the spicy, savory flavors from the sausage.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1 pound Italian sausage
2. 1 onion, diced
3. 2 cloves garlic, minced
4. ½ head cabbage, chopped
5. 2 carrots, sliced
6. 6 cups chicken broth
7. 1 (14.5-ounce) can diced tomatoes
8. 1 teaspoon smoked paprika
9. Salt and pepper to taste

Recipe Steps:

1. In a large pot, cook Italian sausage over medium heat, breaking it up, until browned. Remove with a slotted spoon and set aside.
2. Add onion to drippings and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
3. Add cabbage and carrots. Cook for 5 minutes until cabbage begins to wilt.
4. Add broth, tomatoes, and smoked paprika. Bring to a boil.
5. Reduce heat and simmer for 20 minutes until vegetables are tender.
6. Return sausage to pot and heat through. Season with salt and pepper.

14. Italian Sausage and Butternut Squash Soup

The sweetness of butternut squash balances the savory, spiced sausage beautifully. This soup tastes like fall in a bowl.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 1 pound Italian sausage
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 4 cups butternut squash, peeled and cubed
5. 6 cups chicken broth
6. 1 teaspoon dried sage
7. ½ teaspoon nutmeg
8. ½ cup heavy cream (optional)
9. Salt and pepper to taste

Recipe Steps:

1. In a large pot, cook Italian sausage over medium heat, breaking it up, until browned. Remove with a slotted spoon and set aside.
2. Add onion to drippings and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
3. Add butternut squash, broth, sage, and nutmeg. Bring to a boil.
4. Reduce heat and simmer for 20-25 minutes until squash is very tender.
5. Using an immersion blender, partially blend the soup to thicken it, leaving some chunks.
6. Return sausage to pot and stir in cream if using. Heat through.
7. Season with salt and pepper and serve.

15. Italian Sausage and Rice Soup

This simple, pantry-friendly soup comes together quickly. The rice cooks right in the broth, absorbing all the flavors from the sausage and herbs.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1 pound Italian sausage
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 3 cloves garlic, minced
6. 1 cup long-grain white rice
7. 8 cups chicken broth
8. 1 teaspoon dried thyme
9. Salt and pepper to taste
10. Fresh parsley for garnish

Recipe Steps:

1. In a large pot, cook Italian sausage over medium heat, breaking it up, until browned. Remove with a slotted spoon and set aside.
2. Add onion, carrots, and celery to drippings. Cook until softened, about 5 minutes. Add garlic and cook 1 minute.
3. Add rice and stir to coat. Pour in broth and thyme. Bring to a boil.
4. Reduce heat, cover, and simmer for 18-20 minutes until rice is tender.
5. Return sausage to pot and heat through.
6. Season with salt and pepper. Garnish with parsley.

16. Italian Sausage and Chickpea Soup

Chickpeas add heartiness and a slightly nutty flavor to this simple soup. The sausage infuses the broth while the chickpeas provide texture.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 1 pound Italian sausage
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 2 (15-ounce) cans chickpeas, drained and rinsed
5. 6 cups chicken broth
6. 1 (14.5-ounce) can diced tomatoes
7. 1 teaspoon rosemary
8. ½ teaspoon red pepper flakes
9. 2 cups spinach
10. Salt and pepper to taste

Recipe Steps:

1. In a large pot, cook Italian sausage over medium heat, breaking it up, until browned. Remove with a slotted spoon and set aside.
2. Add onion to drippings and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
3. Add chickpeas, broth, tomatoes, rosemary, and red pepper flakes. Bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Return sausage to pot. Add spinach and cook until wilted, about 2-3 minutes.
6. Season with salt and pepper and serve.

17. Italian Sausage and Fennel Soup

Fennel and Italian sausage are a classic pairing—the mild licorice flavor of fresh fennel complements the fennel seeds already in the sausage.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1 pound Italian sausage
2. 1 onion, diced
3. 1 fennel bulb, cored and thinly sliced
4. 3 cloves garlic, minced
5. 6 cups chicken broth
6. 1 (14.5-ounce) can diced tomatoes
7. 1 teaspoon fennel seeds
8. ½ cup orzo pasta
9. Salt and pepper to taste
10. Fresh parsley and Parmesan for garnish

Recipe Steps:

1. In a large pot, cook Italian sausage over medium heat, breaking it up, until browned. Remove with a slotted spoon and set aside.
2. Add onion and fennel to drippings. Cook until softened, about 5-7 minutes. Add garlic and cook 1 minute.
3. Add broth, tomatoes, and fennel seeds. Bring to a boil.
4. Stir in orzo and cook according to package directions, about 8-10 minutes.
5. Return sausage to pot and heat through.
6. Season with salt and pepper. Garnish with parsley and Parmesan.

18. Italian Sausage and Escarole Soup

Escarole is slightly bitter and holds up well in soup, balancing the richness of the sausage. This is a classic Italian combination for good reason.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 1 pound Italian sausage
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 8 cups chicken broth
5. 1 head escarole, chopped
6. ½ cup pastina or other small pasta
7. ½ teaspoon red pepper flakes
8. Grated Parmesan for serving
9. Salt and pepper to taste

Recipe Steps:

1. In a large pot, cook Italian sausage over medium heat, breaking it up, until browned. Remove with a slotted spoon and set aside.
2. Add onion to drippings and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
3. Pour in chicken broth and bring to a boil. Add pastina and cook according to package directions.
4. Add escarole and red pepper flakes. Simmer for 5-7 minutes until escarole is tender.
5. Return sausage to pot and heat through.
6. Season with salt and pepper. Serve with grated Parmesan.

19. Italian Sausage and Mushroom Soup with Barley

Earthy mushrooms and chewy barley make this soup extra hearty. The sausage adds depth while the barley provides texture.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 8

Ingredients:

1. 1 pound Italian sausage
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 8 ounces cremini mushrooms, sliced
6. 3 cloves garlic, minced
7. ¾ cup pearl barley
8. 8 cups beef broth
9. 1 teaspoon thyme
10. 2 tablespoons tomato paste
11. Salt and pepper to taste

Recipe Steps:

1. In a large pot, cook Italian sausage over medium heat, breaking it up, until browned. Remove with a slotted spoon and set aside.
2. Add onion, carrots, and celery to drippings. Cook until softened, about 5 minutes.
3. Add mushrooms and cook until they release liquid and start to brown, about 5-7 minutes. Add garlic and cook 1 minute.
4. Stir in tomato paste and cook for 1 minute.
5. Add barley, broth, and thyme. Bring to a boil.
6. Reduce heat and simmer for 30-35 minutes until barley is tender.
7. Return sausage to pot and heat through. Season with salt and pepper.

20. Italian Sausage and Pepper Soup

All the flavors of sausage and peppers in soup form. Bell peppers add sweetness and color while the sausage provides the savory base.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1 pound Italian sausage
2. 1 onion, diced
3. 1 red bell pepper, diced
4. 1 yellow bell pepper, diced
5. 1 green bell pepper, diced
6. 3 cloves garlic, minced
7. 8 cups chicken broth
8. 1 (14.5-ounce) can crushed tomatoes
9. 1 teaspoon dried oregano
10. ½ teaspoon red pepper flakes
11. Salt and pepper to taste
12. Fresh basil for garnish

Recipe Steps:

1. In a large pot, cook Italian sausage over medium heat, breaking it up, until browned. Remove with a slotted spoon and set aside.
2. Add onion and all bell peppers to drippings. Cook until softened, about 5-7 minutes. Add garlic and cook 1 minute.
3. Add broth, crushed tomatoes, oregano, and red pepper flakes. Bring to a boil.
4. Reduce heat and simmer for 20 minutes.
5. Return sausage to pot and heat through.
6. Season with salt and pepper. Garnish with fresh basil.

21. Italian Sausage and Zucchini Soup

Zucchini cooks quickly and adds freshness to this lighter sausage soup. It’s perfect for when you want something satisfying but not too heavy.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 1 pound Italian sausage
2. 1 onion, diced
3. 3 cloves garlic, minced
4. 3 medium zucchini, diced
5. 8 cups chicken broth
6. 1 (14.5-ounce) can diced tomatoes
7. 1 teaspoon Italian seasoning
8. ½ cup small pasta (like ditalini or orzo)
9. Salt and pepper to taste
10. Fresh parsley and Parmesan for garnish

Recipe Steps:

1. In a large pot, cook Italian sausage over medium heat, breaking it up, until browned. Remove with a slotted spoon and set aside.
2. Add onion to drippings and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
3. Add zucchini and cook for 3-4 minutes until it begins to soften.
4. Add broth, tomatoes, and Italian seasoning. Bring to a boil.
5. Stir in pasta and cook according to package directions.
6. Return sausage to pot and heat through.
7. Season with salt and pepper. Garnish with parsley and Parmesan.