Sausage Soup


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Sausage Soup

This soup is a simple recipe with great flavor and is the quintessential Italian comfort food. I like to double the recipe and have leftovers during the week. It’s easy to make in a big batch for a potluck.


2 Tablespoons Olive Oil

1 Pound Italian Sausage (Casings Removed)

2 Chopped Onions

4 Chopped Celery Stalks

2 Cans (14.5 Ounces Each) Diced Tomatoes

3 Minced Garlic Cloves

1 Teaspoon Basil

4 Cups Chicken Broth

3 ½ Cups Water

1 Cup Macaroni

2 Cans (15 Ounces Each) Cannellini Beans

¼ Cup Minced Fresh Parsley

¼ Teaspoon Kosher Salt

¼ Teaspoon Freshly Ground Pepper

Grated Parmesan Cheese For Serving

In a large Dutch oven heat the olive oil over a medium high heat. Cook the sausage for 5 minutes. Break up the large pieces with a wooden spoon. Transfer to a bowl and set aside. Pour off all but 2 tablespoons of the fat left in the Dutch oven. Drain the tomatoes and reserve the liquid. Add the onions, garlic, celery, tomatoes, basil and cook for 10 minutes over a medium heat. Stir in the browned sausage, reserved tomato juice, broth and water and bring to a boil. Add the macaroni and cook until al dente. Drain and rinse the beans. Stir in the beans and cook for 5 minutes until heated through. Stir in parsley, salt and pepper. Serve with grated Parmesan cheese. Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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