Italian Sausage and Tomato Soup

Italian Sausage and Tomato Soup

Louise M. Soweski 0

"If you love sausage and tomatoes, you are going to love this combination I created for this recipe."

Ingredients 55 m {{adjustedServings}} servings 291 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 1422 mg
  • 57%

Based on a 2,000 calorie diet

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  1. Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
  2. Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.
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Reviews 6

  1. 8 Ratings


Given I was making a small amount of this just for Hubs and me, I didn’t measure ingredients - just eye balled them in smaller amounts…and added other ingredients as well. This is a good, basic recipe; one that easily allows you to embellish upon it, which is what I did. I used mild Italian sausage, first of all. After browning it in a little olive oil I added chopped onion, carrots, celery and garlic and sweated those ingredients. I used my own tomatoes, put up from my garden. I liked the addition of both beef and chicken broths, but didn’t like the idea of the rigatoni, which is too big a pasta for this. Use something smaller, like shells or even elbow macaroni. In this case, I used ditalini. In addition to the ingredients listed I added fresh Swiss chard, the ribs of which I cooked with the celery, carrots and onion, and adding the chopped leaves during the last 10 minutes of cooking. Since pasta absorbs so much liquid, I cooked it first; then added it to the soup at the end. And how could I forget – along with the broths and tomatoes I poured in a good couple of glugs of red wine. I served this with a mix of freshly grated Pecorino Romano and Parmigiano Reggiano and some freshly baked bread sticks. As this recipe’s first reviewer I’m happy to report that this is a good, basic recipe, one you can confidently prepare and still feel comfortable to play around with to accommodate whatever pasta or vegetables you have on hand.


I had Italian sausage prepared and browned with the intent of making a spaghetti dish after work, then discovered I didn't have any sauce and no time to make a sauce. So I searched for recipes using the sausage and this sounded like a hearty simple dish. I did have my doubts but it was very tasty. I didn't add the beans, hubby doesn't like beans, used elbow Mac. I added splash of red wine but it probably didn't need it. Just play with the seasonings, adding veggie ingredients you like.


This soup was simple (I used spicy turkey ssg) and absolutely delicious.