There are a lot of cozy soups out there, but this Easy Italian Sausage Soup might be one of my all-time favorites.
It’s hearty without being heavy, creamy without feeling rich, and surprisingly simple considering how much flavor you get from everyday ingredients.Â
I make versions of this throughout the year, but when I want something closer to a classic Tuscan sausage soup with a creamy broth and a little heat, this one is always the winner.
If you’ve ever had Zuppa Toscana at a restaurant, you already know the appeal.Â
The combination of spicy Italian sausage, tender potatoes, fresh spinach, and a broth that walks the line between creamy and light is the reason it has become such a favorite.Â
I like that it is flexible too. You can use vegetable broth, chicken broth, or chicken stock, depending on what you have.Â
You can keep it spicy or tone it down with mild Italian sausage. You can even switch up the greens and use collard greens, swiss chard, or fresh baby spinach.
This easy Italian sausage soup recipe also fits into my weeknight rotation because it comes together in a single large pot and pairs well with simple sides like crusty bread or even a simple arugula salad.Â
Let’s go through the ingredients, and why I use them, then we will walk through the steps from browning the sausage to finishing with fresh herbs and parmesan cheese.
Ingredients and Why They Matter
Spicy Italian sausage or sweet Italian sausage
This is the backbone of the soup. Spicy sausage gives you a kick, while sweet sausage gives a softer, rounder flavor. Both work. You can also use turkey sausage or flavorful Italian sausage blends. If you only have ground beef, it will change the flavor profile, but still works.
Yellow onion or any type of onion
I usually go with yellow onions for sweetness, but red onions or white onions work fine. They help build the base of the soup along with the garlic.
Fresh garlic
Nothing replaces the aroma and flavor fresh garlic adds. It builds depth in the broth.
Olive oil
Used to sauté the vegetables and help brown the sausage if your sausage is on the leaner side.
Fresh vegetables
Potatoes, spinach, and sometimes red bell pepper for color. Potatoes make it feel like a potato soup cousin, while spinach keeps it bright.
Chicken broth or chicken stock
Both work for building the broth. Vegetable broth is fine too. If you want a deeper flavor, you can use beef broth.
Italian seasoning and Italian herbs
A mix of dried herbs rounds out the flavor. You can add fresh thyme, rosemary sprigs, or fresh basil for a next-level finish.
Red pepper flakes
This brings the heat. Adjust to your preference.
White beans or cannellini beans
Optional, but great for extra protein and creaminess.
Orzo pasta or any small pasta
Gives the soup more body and makes it feel like a complete meal.
Heavy cream
The key to the creamy broth. Adds silkiness but not heaviness.
Parmesan cheese and a cheese rind, if you have one
A rind simmering in the soup adds big flavor. Finishing with grated Parmesan cheese brings it all together.
White wine
Optional, but a splash helps deglaze the pan after the sausage browns.
Fresh parsley or fresh herbs
Adds brightness to the final bowl.
How to Make the Soup: A Step-by-Step Conversation
Set a large Dutch oven or soup pot over medium-high heat. If your sausage is very fatty, you will not need olive oil. If it is on the leaner side, add a little oil to help it brown.Â
Add the spicy sausage or mild sausage and let it cook until you have browned sausage with some crispy edges. When it is cooked, use a paper towel to blot excess grease or pour it off carefully.
Lower the heat slightly to medium heat and add your onions. The type of onion does not matter as long as you sauté it long enough to soften. Stir in the fresh garlic and let it cook for about a minute.
If you want to deglaze the pot, pour in a splash of white wine and scrape the browned bits from the bottom of the pot. Those browned bits give you the best flavor.
Add your potatoes, red pepper if using, and any white beans. Pour in the chicken broth or chicken stock and stir. If you have a cheese rind, this is the time to drop it in.
Season the soup with Italian seasoning, black pepper, and red pepper flakes. Let everything simmer until the potatoes soften. This usually takes about 15 to 20 minutes, depending on how big you cut them.
When the potatoes are almost tender, add the orzo pasta or whichever small pasta you like. Cook until the pasta is al dente.
Turn the heat to low and add the heavy cream. Taste the broth and adjust the seasoning if needed. Add fresh baby spinach and let it wilt in the heat of the soup.
Remove the cheese rind and finish with grated Parmesan cheese and fresh parsley.
Tips and Tricks
- Use spicy sausage if you want a stronger flavor
- Add fresh herbs like fresh thyme or rosemary sprigs for extra aroma
- Simmer the cheese rind for the best results in the broth
- Let the soup sit for 10 minutes before serving. It tastes even better
- Serve with crusty bread for the perfect soup pairing
- Store leftover soup in an airtight container. It reheats beautifully
- Add more broth the next day since pasta absorbs liquid.
Frequently Asked Questions (FAQs)
Q: Can I make this without sausage?
A: Yes, you can use turkey sausage or even ground beef, but the savory sausage brings the classic flavor.
Q: Can I freeze this soup?
A: Yes. Freeze it without the pasta for the best texture. Add the pasta when reheating.
Q: What greens can I use besides spinach?
A: Swiss chard, collard greens, and kale all work.
Q: How do I thicken the broth?
A: Let it simmer uncovered for a few extra minutes or add a little more heavy cream.
Q: Can I add tomato sauce?
A: A small amount will turn it into a tomato-based Italian soup, but it is optional.
Easy Italian Sausage Soup (Zuppa Toscana)
Ingredients
Spicy Italian sausage or sweet Italian sausage
Olive oil
Yellow onion
Fresh garlic
Potatoes
Red bell pepper (optional)
Chicken broth or chicken stock
Italian seasoning
Red pepper flakes
Black pepper
White wine (optional)
Cannellini beans or white beans
Orzo pasta or small pasta
Heavy cream
Fresh baby spinach
Parmesan cheese and cheese rind
Fresh parsley
Instructions
- Heat a large pot over medium-high heat. Brown the sausage and remove excess grease.
- Add onion and garlic. Sauté over medium heat until softened.
- Deglaze with white wine if using.
- Add potatoes, beans, and broth. Drop in the cheese rind if you have one.
- Season with Italian seasoning, red pepper flakes, and black pepper. Simmer until potatoes soften.
- Add pasta and cook until al dente.
- Lower the heat and stir in heavy cream.
- Add fresh spinach and let it wilt.
- Remove the cheese rind and finish with Parmesan and fresh parsley.
