Best Italian Sausage Soup

Best Italian Sausage Soup

258 Reviews 7 Pics
  • Prep

    30 m
  • Cook

    6 h
  • Ready In

    6 h 30 m
Perri Pender
Recipe by  Perri Pender

“This is one of my favorite soups and it always gets rave reviews! Salad, hard rolls and wine make a meal! You can make this 24 hours ahead of time without the noodles and wait to add the spinach noodles until soup is reheated for serving. Yummy! Serve topped with grated Parmesan!”

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Adjust Servings

Original recipe yields 8 servings



  1. In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.
  2. Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
  3. Cover, and cook on Low for 4 to 6 hours.
  4. Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

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Reviews (258)

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This is gooood!!! Most of the people on here that said it wasn't good substituted ingredients. I did have to use a different pasta... but still used spinach pasta, just a different noodle. It turned out great. Thank you Perri for your recipe.



Great but don't add too many noodles or they will soak up all the good juices and it turns into a stew. Break up the noodles also to make it easier to serve and eat. I also increased the basil. (After making this for the last couple of years, I have modified it a bit. I don't put in the pasta. Now I cook tortellinis separately and add into each bowl before ladling in the soup. Then I sprinkle with Parmesan cheese. Wonderful. Loved by all.)



This soup is unbelievable. I'm not a big soup fan, but it sounded like it'd be different and tasty - and it is. My 10 and 11 year olds had seconds and thirds (they didn't care for the zucchini - but they're kids!) Like some other reviewers, I thought there wasn't quite enough liquid, so I added about one more cup of beef broth and about 1/4 cup more of wine - just right for our taste. I also didn't use fettucine - thought it would be hard to consume in a soup, so instead I used spinach penne pasta - it was perfect. I made plenty so I gave some to neighbors and they all loved it. Thanks for the recipe.

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Amount Per Serving (8 total)

  • Calories
  • 436 cal
  • 22%
  • Fat
  • 17.8 g
  • 27%
  • Carbs
  • 43.5 g
  • 14%
  • Protein
  • 21 g
  • 42%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 1609 mg
  • 64%

Based on a 2,000 calorie diet



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Italian Sausage Soup


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