Italian Sausage and Vegetable Soup Recipe

Yields: About 6-8 servings
Prep Time: 15 minutes
Cook Time: 30-40 minutes


  • 1 pound Italian sausage (sweet, mild, or hot, depending on your preference)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
  • 6 cups low-sodium chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 2 cups chopped kale or spinach
  • Salt and freshly ground black pepper to taste
  • Freshly grated Parmesan cheese for serving


1. Brown the sausage: In a large Dutch oven or pot, brown the Italian sausage over medium-high heat, breaking it up with a spoon, for about 5 minutes. Drain off any excess grease.

2. Sauté the vegetables: Add the olive oil to the pot and then add the onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds, until fragrant.

3. Season and simmer: Add the Italian seasoning, oregano, red pepper flakes (if using), chicken broth, diced tomatoes, and kidney beans. Bring the soup to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the vegetables are tender.

4. Add greens and finish: Stir in the kale or spinach and cook for another 2-3 minutes until wilted. Season the soup with salt and pepper to taste.

5. Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese.

Tips and Variations

Spice it up: Use spicy Italian sausage and add more red pepper flakes for a bolder soup.

Change the veggies: Use whatever vegetables you like – zucchini, bell peppers, potatoes, and green beans all work well.

Make it vegetarian: Swap the sausage for crumbled tempeh or your favorite plant-based sausage substitute. Use vegetable broth instead of chicken.

Slow cooker: Brown sausage first. Then, add all ingredients except the greens to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add greens in the last 30 minutes of cooking.


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