Italian Sausage Soup with Pasta

Italian Sausage Soup with Pasta features savory Italian sausage with fresh veggies, beans, pasta, and Italian seasoning for a hearty one-pot meal. This has tons of flavor with minimal effort!

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Course: Main Course, Soup

Cuisine: Italian-American

Keyword: Italian sausage soup, Italian sausage soup with pasta

Prep Time: 10

Cook Time: 45

Servings: servings

Calories: 446kcal

Author: Lyn Croyle

Equipment

Dutch oven

Ingredients

1 pound Italian sausage mild or hot
1 small yellow onion finely chopped
1 carrot finely chopped
1 stalk celery finely chopped
3 cloves garlic minced
2 teaspoons Italian seasoning
1 15-ounce can diced tomatoes with basil, garlic, and oregano
1 15-ounce can light red or dark kidney beans drained and rinsed, or cannellini, white beans, or pinto beans
1 15-ounce can green beans drained
32 ounces chicken broth
1 cup rotini pasta or other short pasta

Instructions

Brown Italian sausage with onion, carrot, celery, and garlic in a Dutch oven or large soup pot. Use a wooden spoon to break up sausage as it cooks.
When sausage is cooked through and crumbled, drain off any additional fat. Add Italian seasoning, diced tomatoes including the juices, kidney beans, green beans, and chicken broth to pot. Stir to combine.
Cook over medium high heat until the mixture comes to a boil, then reduce heat to low and simmer for 20 minutes.
Add pasta to the pot and continue cooking another 10 to 15 minutes, until the it’s cooked to al dente. Serve immediately.

Recipe Tips

Drain the sausage fat thoroughly to prevent the soup from being greasy.
Cut the veggies into uniform pieces so they cook evenly.
Add the pasta near the end to prevent it from becoming mushy.
Use freshly grated Parmesan, a squeeze of lemon, or fresh chopped herbs for a garnish.
Store the pasta and soup base separately to maintain the best texture in your leftovers.

Nutrition