Italian sausage soup with vegetables and pasta is hearty, packed full of flavor, and good for you – especially when you make it with turkey or chicken Italian sausage.
A typical Italian Sausage Soup would have spinach, but we made ours with collard greens. Any greens that you would like or have on hand would be perfect. If you don’t know anything about cooking collard greens, here’s how to Cut and Clean Collard Greens.
Cannelini beans are what you may expect in this soup, and they are good – no doubt about that. But, in keeping with our philosophy of “use whatever you have” we added baby lima beans to ours.
Another idea would be black-eyed peas. They would be great and you know we love them. Have you tried our black-eyed pea hummus? It’s healthy, scrumptious and will have everybody talking.
The Great Thing About Soup
We did write up a recipe for this soup, and if you follow it to the letter the results will be delicious. But, you don’t have to measure every ingredient, or even use the exact ingredients that we did.
If we’re honest, in typical Southern food fashion we usually make our soup more by adding “handfuls” of this and that.
Besides the different bean and greens options mentioned above you can give these ideas a try, or get creative and use what your family loves and what you have in your pantry and freezer/fridge.
- Italian sausage can be made from pork or tueky. We like it spicy, but the sweet kind is great too.
- Ditalini is the pasta you see in these photos, but we’ve made the same soup with spaghetti noodles, broken into short pieces. Any pasta you choose will be perfect!
- Parmesan was our cheese of choice, but any hard cheese is just fine.
- Have fresh tomatoes? By all means use them instead of canned tomatoes
Cheese Rind Gives Soups a Rich, Nutty Edge
Did y’all know about this? When you get to the end of a wedge of hard cheese, you should save those rinds. Whether it’s parmesan, asiago or romano you can toss the rinds in a baggie and freeze them.
Then whenever you are cooking a sauce or soup with an Italian edge throw them in the pot. They’ll flavor the broth or sauce like nothing else can.
Before serving I fish out the pieces of rind, but by that time there’s not much left. That mellow cheesy goodness is infused into your soup or sauce.
These breads would be so good with your Italian Sausage Soup:
- Skillet Focaccia Bread with Herbs and Parmesan (our #1 choice)
- Homemade Crescent Rolls (not from a can)
- Asiago Cheese & Black Pepper Biscuits
- Sweet Potato Biscuits
Italian Sausage Soup with Vegetables and Pasta
- 3 links Italian sausage pork, turkey or chicken
- 2 Tablespoons extra virgin olive oil
- ½ medium onion chopped
- 1 teaspoon Italian seasoning
- ¾ cup carrot slices
- 3 cups chicken stock approximately
- ⅔ cup beans or peas cannelini, lima beans or blackeyed peas
- 14.5 ounce canned tomatoes diced
- 1.5 cup collard greens frozen, can use other greens
- ⅔ cup pasta
- Salt to taste
- Pepper to taste
- Heat olive oil over medium heat in dutch oven.
- Remove sausage from casings, crumble and add to olive oil, along with chopped onions.
- Cook until sausage is done and onions are translucent.
- Add carrots, Italian seasoning and enough stock to cover ingredients. Bring to a boil. Reduce heat and simmer about 10 minutes.
- Add tomatoes, beans, greens and additional stock to cover all ingredients.Cook 10-15 minutes on medium low, or until beans are done and greens are tender.
- Add salt and pepper to taste, and pasta. Cook according to pasta package instructions.
- If desired, garnish with chopped parsley and/or shavings of hard cheese, such as parmesan.
Made with turkey sausage this soup is hearty, but healthy. If you love Southern foods, but try to keep yours healthy too, be sure to check out our review of Skinny Southern. It’s got lots of great ideas.
Love soup? More recipes to try!