Italian Sausage Soup

Italian Sausage Soup


"A hearty winter favorite."

Ingredients 50 m {{adjustedServings}} servings 385 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 1259 mg
  • 50%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
  2. Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
  3. Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.
Tips & Tricks
Italian Sausage, Peppers, and Onions

This classic Italian dish makes delicious sandwiches.

Italian “Sausage” Baby Back Ribs

These baby back ribs are rubbed with Italian sausage seasonings.

Rate recipe

Your rating


Reviews 1851

  1. 2509 Ratings


I made this yesterday for the first time - EXCELLENT!!!!! Based on reviews I read I did the following: 1) used three sweet sausages and two hot ones (which I first cooked in my George Foreman Grille) 2) used 2 cloves of garlic, used 2 more cups of broth*(chicken), 3) used two cans of stewed tomatoes, 4) used 1 pkg of frozen spinach -- not fresh 5) added 1/2 cup of raw orzo noodles, 6) added 1 cubed potato, 7)added 1 chopped onion, 8) did not use the 1/4 teaspoon of salt. *NOTE: for the extra broth I make my own by using Herb-Ox Granulated VERY LOW SODIUM - only 5 grams of sodium per teaspoon compared to ca. 800 grams in the regular kind - 26 servings per jar.

Suzanne F

This is our family's favorite soup. We've made it a dozen times. Be sure to buy sausage without the MSG to avoid the headaches and allergic reations. I've made this substituting potatoes for beans, okra for zuchini, pintos for northern beans, adding rice, etc. It always turns out delicious and satisfying. Don't put the spinach in until the last few minutes so that it stays green and firmer. Frozen is great, but make sure it's chopped. The big, fat leaves don't work as well. This soup also freezes well. We had a pot of it last night that I had frozen two weeks ago.


I would give this recipe 6 stars if I could! I make it at least once a month, even in the Summertime. A few changes I've made over time: I add a chopped onion and double the garlic. I use HOT Italian sausage (do this if you like a little extra kick). I use 3 cans of beef broth, and make sure it is LOW SODIUM--I think this is crucial to the success of the recipe, because it is too salty with regular broth. Delete the 1/4 t salt altogether, unless you feel it needs it at the end. You can always add salt, but you can't take it away. I also add 1/2 C of small pasta, whatever I have on hand (macaroni works fine, or use something else to be more elaborate) at the end of the cooking time. If you'd like to do this, make sure you cook the pasta before adding the spinach. Karen--thank you for a recipe that has become a household staple for us!