Italian Sausage Soup

A flavor-packed comforting Italian Sausage Soup with fresh veggies in a chicken broth base with tomatoes, cannellini beans, and pasta. This hearty soup is always a hit with family and friends.

Course Soup

Cuisine Italian

Keyword Italian sausage and bean soup, Italian sausage soup with pasta, Italian sausage white bean soup

Prep Time 10

Cook Time 30

Servings servings

Calories 366kcal

Author Beth Pierce

Ingredients

1 lb. Italian Pork Sausage
1 medium onion chopped
2 carrots peeled and chopped
1 rib celery chopped
1 zucchini quartered and diced
2 cloves garlic minced
1 ½ teaspoons Italian seasoning
4 cups low sodium chicken broth
2 14.5 ounce cans fire roasted tomatoes
1 15 ounce can cannellini beans drained and rinsed
1 cup uncooked elbow noodles
Fresh thyme leaves
Red pepper flakes
Parmesan Cheese
Salt and pepper to taste

Instructions

Brown the Italian sausage in a Dutch Oven or heavy stockpot over medium heat. When the sausage is about halfway browned, add the onions, carrots, and celery. Cook for 5 minutes, stirring several times. Add the zucchini and cook until the onions and celery are soft. Then reduce the heat to low and add the garlic and Italian Seasoning, cooking for 1 minute while stirring constantly.
Add the chicken broth, fire-roasted tomatoes, and cannellini beans. Bring the soup to a low boil. Stir in the elbow macaroni. Reduce the heat to a simmer or very low boil and cook the soup until the pasta is tender. Garnish with fresh thyme, red pepper flakes, and a sprinkling of shredded Parmesan Cheese. Season with salt and pepper to taste.

Notes

If you have a nearby meat market, call and ask if they make their own Italian Sausage. It is well worth the added expense and trip to the market.
For aesthetic purposes, peel the carrots. It brings out that beautiful bright orange color.
You can sub any medium to small pasta in this soup, including penne, rotini, shells, farfalle, ditalini, or radiatori.
Fresh thyme is always delicious, and I usually have it on hand. However, you can substitute fresh chopped parsley or a little dried marjoram or thyme.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in an airtight container or heavy-duty freezer bag for up to 3 months.

Nutrition