Jackie's Sausage Soup

Jackie's Sausage Soup

118 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  Jacquita

“Easy one pot soup that doesn't take a lot of time but tastes like it did. If you prefer, use rice or some other pasta. Feel free to add other chopped vegetables, such as celery and carrots. Great warmed up the next day.”

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Adjust Servings

Original recipe yields 8 servings



  1. Place the sausage in a large skillet over medium heat, and cook until evenly brown. Remove from skillet, and crumble into a large pot. Add bell pepper, onion, garlic, and tomatoes with their liquid. Stir in parsley, basil, and chicken broth. Cover, place over medium heat, and bring to a boil. Reduce heat to low, and cook for 30 minutes.
  2. Stir orzo pasta and spinach into the pot. Continue cooking soup 10 minutes, or until pasta is al dente. Serve topped with Parmesan cheese.

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Reviews (118)

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YUM! This recipe is FANTASTIC! I used low-sodium fat-free chicken broth, omitted the green peppers (I don't like them), and used dried parsley instead of fresh. I also accidentally tripled the garlic to 2 tablespoons. I loved it. I served it with a loaf of fresh sun-dried tomato bread and it made for a nice hearty dinner. One word of caution: where the recipe says "large pot," it really means "the biggest pot you've got!" EDIT 01/28/2009: This is my most frequently used and requested recipe. I've made this more times than I can count! A couple things I've learned over time: 1. For a bit more flavor, mix hot and sweet sausage half and half. 2. Cook the pasta separately (or add a lot more broth). I cook and store the pasta separately, except when freezing portions. To freeze it, I add the pasta and cooled soup into one container and freeze immediately. This prevents the pasta from soaking up all the liquid in the soup. Thanks again for a great recipe!



Very nice soup as is, but I played with it a little, adding some things, not measuring precisely and just simply enjoying cooking (and the aroma). First, I used homemade chicken broth that already had pieces of chicken in it. The combination of the chicken with the Italian sausage was a nice contrast in flavors and textures! I added fresh cremini mushrooms, Italian seasoning rather than just basil, leeks as well as onions, zucchini, cannellini beans, a good glug of red wine (an appropriate Sangiovese) and a Parmigiano-Reggiano rind (I keep them stored in the freezer). I also subbed fresh escarole for the spinach (had I used spinach I would have used fresh). Quick, easy, aromatic, incredibly flavorful and immensely satisfying.



THANK YOU for this 5 star recipe! A definite keeper, so versatile. As Jackie said, feel free to add...and I did. I added chopped celery and a can of rinsed canaloni beans and used fresh spinich. I forgot to add the parsley, but it was fabulous the way I fixed it and I don't think I deviated too much from the recipe originally posted. Next time, I'll add zucchini.

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Amount Per Serving (8 total)

  • Calories
  • 558 cal
  • 28%
  • Fat
  • 35.5 g
  • 55%
  • Carbs
  • 30.9 g
  • 10%
  • Protein
  • 29.4 g
  • 59%
  • Cholesterol
  • 89 mg
  • 30%
  • Sodium
  • 1224 mg
  • 49%

Based on a 2,000 calorie diet



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Italian Sausage Soup II


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