Italian Sausage Soup

"Great winter soup."
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Richard C. photo by Richard C.
photo by Vicki in CT photo by Vicki in CT
Ready In:




  • Saute sausage, onion, and garlic in large pot. Drain fat.
  • Add remaining ingredients and heat through.
  • Sometimes I add a very small amount of tiny uncooked pasta to thicken.
  • Serve with toasty crunchy french bread to get every last drop.

Questions & Replies

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  1. Richard C.
    Didn't need the salt, added some bow tie pasta and tomatoes juice to tame the normal chicken flavor to make it more Italian tasting and added Italian seasoning. Oh my! To die for, thanks Vicki.
    • Review photo by Richard C.
  2. lauralie41
    I love soup and this one was so good. I did use mild italian ground sausage and a pinch of red pepper flakes. Simple to make and tastes great. Served with some crusty italian rolls and enjoyed the leftovers the next day.
  3. *Parsley*
    Wonderful soup! It's delicious and quick to make, and it really satisfies. I made this as written, using lean ground turkey sausage. I sprinkled some grated parmesan cheese on top to serve. Yum! Thanx for a great quick-fix soup!
  4. TheDancingCook
    Loved this! I am watching my carbs, following South Beach diet. I used 1 1/2 lbs hot turkey sausage, browned that along with 1 large onion and 1 green pepper, diced, and 1 clove garlic. Added 2 cans low sodium chicken broth, 1 can diced tomatoes, 1 can beans and a nice helping of dried italian seasonings. I didn't need to use pepper flakes, because the meat was already spicy enough and even though my broth was low sodium, there was so much flavor in this soup that I didn't even need to add the extra salt. Quick to make, hearty, much flavor...great comfort food. I'll be making this alot. Thanks for posting!
  5. dawnie2u
    I doubled the recipe and added half chopped green pepper and a small chopped zucchini (I try to get extra veggies into my familie's diet wherever I can). I brought it to a boil and transferred it to my crockpot to simmer all day. I had to decrease the red pepper flakes due to the wimp factor in my family, but I will add more to mine later. I also added some fresh basil, since I have an abundance in my garden. I tasted it before I added it, and it was tasty that way too. I plan on freezing half of this for a later date, and will add the tiny uncooked pasta when I am serving it. Thanks Vicki for an easy delicious recipe, that is quick to put together, and uses ingredients I usually have on hand, and that is always a plus!!!


  1. Richard C.
    Added tomato juice, Italian seasoning, no salt


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