Italian Sausage Soup: just the name conjures up images of cozy nights, crackling fireplaces, and bowls brimming with warmth. Have you ever craved a dish that feels like a hug from the inside out? This is it! This hearty soup isn't just a meal; it's an experience, a comforting journey for your taste buds that will leave you feeling satisfied and content.

While the exact origins of Italian Sausage Soup are difficult to pinpoint, its roots are deeply embedded in the rustic culinary traditions of Italy. Italian cuisine is known for its resourceful use of simple, fresh ingredients, transforming them into dishes of incredible depth and flavor. This soup perfectly embodies that philosophy, utilizing flavorful Italian sausage, vibrant vegetables, and aromatic herbs to create a symphony of tastes.

What makes this soup so universally loved? It's a combination of factors. The savory richness of the Italian sausage, often seasoned with fennel and other fragrant spices, provides a delicious foundation. The addition of vegetables like onions, carrots, and celery adds sweetness and texture, while the broth ties everything together in a harmonious blend. But beyond the taste, it's the sheer convenience and versatility of this dish that makes it a winner. It's a one-pot wonder that's perfect for busy weeknights, and it's easily customizable to suit your preferences. Whether you prefer a creamy version with a touch of cream or a lighter, broth-based soup, the possibilities are endless. So, grab your favorite pot, and let's get cooking!

Ingredients:

1 pound Italian sausage (sweet or hot, or a mix), casings removed
1 large yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
6 cups chicken broth
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional, for heat)
1 pound Yukon gold potatoes, peeled and cubed
1 bunch kale, stemmed and chopped
1/2 cup heavy cream (optional, for richness)
Salt and pepper to taste
Grated Parmesan cheese, for serving (optional)
Crusty bread, for serving (optional)
2 tablespoons olive oil

Preparing the Sausage and Vegetables:

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Make sure to crumble the sausage well so you don't have large chunks. We want it nicely browned for maximum flavor!
Remove the sausage from the pot with a slotted spoon and set aside. Leave the rendered fat in the pot – this is where a lot of the flavor is!
Add the chopped onion and red bell pepper to the pot and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning. You want the onions to become translucent and the peppers to soften slightly.
Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Building the Soup Base:

Pour in the diced tomatoes (undrained) and scrape up any browned bits from the bottom of the pot. Those browned bits are called fond, and they add a ton of flavor to the soup!
Add the chicken broth, dried oregano, dried basil, and red pepper flakes (if using). Stir to combine.
Return the cooked sausage to the pot.
Season with salt and pepper to taste. Remember that the sausage and broth already contain salt, so start with a small amount and add more as needed.

Cooking the Potatoes and Kale:

Add the cubed Yukon gold potatoes to the soup. Bring the soup to a boil, then reduce heat to a simmer.
Simmer for 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce them with a fork.
Stir in the chopped kale and cook until wilted, about 5 minutes. The kale will shrink down quite a bit as it cooks.

Finishing Touches:

If desired, stir in the heavy cream for a richer, creamier soup. This is optional, but it adds a lovely touch of indulgence.
Taste and adjust seasonings as needed. You might want to add a little more salt, pepper, or red pepper flakes to suit your taste.

Serving the Soup:

Ladle the Italian sausage soup into bowls.
Garnish with grated Parmesan cheese, if desired. A sprinkle of fresh parsley would also be a nice addition.
Serve with crusty bread for dipping. The bread is perfect for soaking up all the delicious broth.

Tips and Variations:

Sausage Selection: Feel free to use your favorite type of Italian sausage. Sweet sausage will give the soup a milder flavor, while hot sausage will add a spicy kick. You can also use a combination of both.
Vegetable Variations: You can add other vegetables to the soup, such as carrots, celery, or zucchini. Just add them along with the onions and peppers.
Bean Addition: For a heartier soup, add a can of drained and rinsed cannellini beans or kidney beans along with the potatoes.
Spice Level: Adjust the amount of red pepper flakes to control the spice level. If you're sensitive to heat, you can omit them altogether.
Broth Options: Chicken broth is the most common choice, but you can also use vegetable broth or even beef broth for a different flavor profile.
Pasta Addition: If you want to add pasta, stir in small pasta shapes like ditalini or orzo during the last 10 minutes of cooking.
Make it Creamy: For an even creamier soup, you can blend a portion of the soup with an immersion blender before adding the heavy cream. Be careful when blending hot liquids!
Slow Cooker Option: This soup can easily be made in a slow cooker. Brown the sausage and vegetables as directed, then transfer everything to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the kale during the last 30 minutes of cooking.
Freezing Instructions: This soup freezes well. Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Leftover Love: Leftover soup can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Potato Alternatives: If you don't have Yukon gold potatoes, you can use red potatoes or russet potatoes instead. Just be sure to peel them first.
Kale Substitute: If you're not a fan of kale, you can substitute spinach or Swiss chard. Add it during the last few minutes of cooking, as it wilts quickly.
Low-Carb Option: To make this soup low-carb, omit the potatoes and add cauliflower florets instead.
Dairy-Free Option: To make this soup dairy-free, omit the heavy cream or substitute with coconut milk or cashew cream.

Detailed Potato Cooking Instructions:

Choosing the Right Potato: For this soup, I highly recommend Yukon Gold potatoes. They have a naturally buttery flavor and hold their shape well during cooking. Red potatoes are a good second choice. Russet potatoes can be used, but they tend to break down more and may make the soup a bit thicker.
Peeling and Cubing: Peel the potatoes thoroughly to remove any blemishes or eyes. Then, cut them into uniform cubes, about 1/2 to 3/4 inch in size. This ensures that they cook evenly. Unevenly sized potatoes will result in some being overcooked and mushy while others are still undercooked.
Adding to the Soup: Add the cubed potatoes to the soup after you've built the base with the sausage, vegetables, and broth. Make sure the potatoes are submerged in the liquid. If necessary, add a little more broth to cover them.
Simmering Time: The simmering time will depend on the size of the potato cubes and the type of potato you're using. Generally, it takes about 15-20 minutes for Yukon Gold potatoes to become tender. You should be able to easily pierce them with a fork.
Checking for Doneness: To check if the potatoes are done, use a fork to gently pierce one of the cubes. If the fork slides in easily with little resistance, the potatoes are ready. If they're still firm, continue simmering for a few more minutes and check again.
Avoiding Overcooking: Overcooked potatoes will become mushy and disintegrate into the soup, making it overly thick and starchy. Keep a close eye on them and check for doneness frequently.
Potato Alternatives: As mentioned earlier, if you're looking for a low-carb option, you can substitute the potatoes with cauliflower florets. Cauliflower will cook much faster than potatoes, so add them during the last 5-7 minutes of cooking.

Detailed Kale Preparation Instructions:

Choosing the Right Kale: There are several types of kale, but the most common are curly kale and Tuscan kale (also known as lacinato kale or dinosaur kale). Either type will work well in this soup. Curly kale has a slightly more bitter flavor and a tougher texture, while Tuscan kale is more tender and has a milder flavor.
Washing and Drying: Wash the kale thoroughly under cold running water to remove any dirt or debris. Pat it dry with paper towels or use a salad spinner to remove excess water.
Stemming the Kale: The stems of kale are tough and fibrous, so it's best to remove them before adding the kale to the soup. To do this, hold the stem in one hand and strip the leaves off with the other hand. You can also use a knife to cut the leaves away from the stem.
Chopping the Kale: Chop the kale into bite-sized pieces. The size of the pieces is up to you, but I recommend chopping

Conclusion:
This Italian Sausage Soup isn't just another soup recipe; it's a warm hug in a bowl, a flavor explosion that will transport you straight to a cozy Italian kitchen. The rich broth, the savory sausage, the tender vegetables – it all comes together in perfect harmony to create a truly unforgettable culinary experience. I truly believe this is a must-try recipe for anyone who loves hearty, flavorful, and comforting food. But what makes this soup so special? It's the depth of flavor, achieved through simple techniques like browning the sausage and building the broth with layers of aromatics. It's the versatility, allowing you to customize it to your own preferences and dietary needs. And it's the sheer satisfaction of creating something so delicious from scratch. Beyond the basic recipe, there are so many ways to make it your own. For a creamier soup, stir in a dollop of mascarpone cheese or a splash of heavy cream just before serving. If you're watching your carbs, swap the pasta for cauliflower rice or zucchini noodles. And for a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce. Serving suggestions? Oh, the possibilities! A crusty loaf of Italian bread is a must for soaking up all that delicious broth. A sprinkle of grated Parmesan cheese adds a salty, savory note. And a side salad with a light vinaigrette provides a refreshing contrast to the richness of the soup. You could even serve it as a starter before a larger Italian feast, or as a complete meal on a chilly evening. I personally love to serve mine with a generous helping of fresh basil and a drizzle of olive oil. It's the perfect way to elevate the flavors and add a touch of elegance to this rustic dish. And don't forget the wine! A Chianti or a Pinot Noir would pair beautifully with the savory flavors of the soup. But the best part about this Italian Sausage Soup is that it's so easy to make. Even if you're a beginner cook, you can easily master this recipe with a little patience and attention to detail. And the results are well worth the effort. Trust me, your family and friends will be begging for seconds! So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create a culinary masterpiece. I promise you won't be disappointed. This soup is not only delicious but also incredibly satisfying to make. I'm so excited for you to try this recipe and experience the magic of homemade Italian Sausage Soup for yourself. Once you've made it, I'd love to hear about your experience. Did you make any variations? What did you serve it with? What did your family think? Share your photos and comments below – I can't wait to see what you create! Happy cooking!
Italian Sausage Soup: A Delicious & Easy Recipe
Hearty and flavorful Italian sausage soup with tender potatoes, kale, and aromatic herbs in a rich chicken broth. Perfect for a comforting and satisfying meal.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Category: Dinner
Yield: 6-8 servings
Save This Recipe
Ingredients
- 1 pound Italian sausage (sweet or hot, or a mix), casings removed
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 6 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 pound Yukon gold potatoes, peeled and cubed
- 1 bunch kale, stemmed and chopped
- 1/2 cup heavy cream (optional, for richness)
- Salt and pepper to taste
- Grated Parmesan cheese, for serving (optional)
- Crusty bread, for serving (optional)
Instructions
1. Prepare Sausage and Vegetables: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sausage and cook, breaking it up, until browned. Remove sausage and set aside, leaving rendered fat in the pot. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
2. Build Soup Base: Pour in diced tomatoes (undrained) and scrape up any browned bits from the bottom of the pot. Add chicken broth, oregano, basil, and red pepper flakes (if using). Stir to combine. Return the cooked sausage to the pot. Season with salt and pepper to taste.
3. Cook Potatoes and Kale: Add cubed potatoes to the soup. Bring to a boil, then reduce heat to a simmer. Simmer for 15-20 minutes, or until potatoes are tender. Stir in chopped kale and cook until wilted, about 5 minutes.
4. Finishing Touches: If desired, stir in heavy cream for a richer soup. Taste and adjust seasonings as needed.
5. Serve: Ladle soup into bowls. Garnish with grated Parmesan cheese, if desired. Serve with crusty bread for dipping.
Notes
- Sausage Selection: Use your favorite type of Italian sausage. Sweet sausage will give the soup a milder flavor, while hot sausage will add a spicy kick. You can also use a combination of both.
- Vegetable Variations: You can add other vegetables to the soup, such as carrots, celery, or zucchini. Just add them along with the onions and peppers.
- Bean Addition: For a heartier soup, add a can of drained and rinsed cannellini beans or kidney beans along with the potatoes.
- Spice Level: Adjust the amount of red pepper flakes to control the spice level. If you're sensitive to heat, you can omit them altogether.
- Broth Options: Chicken broth is the most common choice, but you can also use vegetable broth or even beef broth for a different flavor profile.
- Pasta Addition: If you want to add pasta, stir in small pasta shapes like ditalini or orzo during the last 10 minutes of cooking.
- Make it Creamy: For an even creamier soup, you can blend a portion of the soup with an immersion blender before adding the heavy cream. Be careful when blending hot liquids!
- Slow Cooker Option: This soup can easily be made in a slow cooker. Brown the sausage and vegetables as directed, then transfer everything to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the kale during the last 30 minutes of cooking.
- Freezing Instructions: This soup freezes well. Let it cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
- Leftover Love: Leftover soup can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Potato Alternatives: If you don't have Yukon gold potatoes, you can use red potatoes or russet potatoes instead. Just be sure to peel them first.
- Kale Substitute: If you're not a fan of kale, you can substitute spinach or Swiss chard. Add it during the last few minutes of cooking, as it wilts quickly.
- Low-Carb Option: To make this soup low-carb, omit the potatoes and add cauliflower florets instead.
- Dairy-Free Option: To make this soup dairy-free, omit the heavy cream or substitute with coconut milk or cashew cream.

Italian Sausage Soup: A Delicious & Easy Recipe