sausage soup

Italian Sausage Soup is a 30-minute soup recipe with Italian sausage and pantry staples. Made for Instant Pot or stove, this sausage soup is a breeze for beginners and satisfies the whole family! Serve it with croutons or French bread and they&#039;ll go wild!

Italian Sausage Soup with Orzo

lb. Italian Sausage (mild

Tbsp Olive Oil (optional)

Red Onion (diced)

Garlic (finely chopped)

Celery (diced)

Orzo Pasta (or other pasta)

Chicken Broth

Diced Tomatoes (keep juice)

tsp Dried Italian Seasoning

Salt

Black Pepper

Select &quot;Sauté&quot; on the Instant Pot and add OLIVE OIL. When the display reads &quot;Hot&quot;, add SAUSAGE, ONION, CELERY, and GARLIC. Saute until tender, stirring as needed. Drain some of the fat, if desired.

To the cooker, add UNCOOKED PASTA, CHICKEN BROTH, DICED TOMATOES with their juice, ITALIAN SEASONING; SALT, and PEPPER.

Press the &quot;Cancel&quot; function on the Instant Pot. Secure and turn pressure release valve to the &quot;Sealing&quot; position.

Select &quot;Manual&quot; or &quot;Pressure Cook&quot; for 1 minute on HIGH pressure (yes, you heard that right...1 min) or 2 min if using thicker pasta like macaroni, bow tie, or penne.

When the cycle is complete, a Quick Pressure Release (QPR) is needed to depressurize the cooker and prevent overcooking the orzo pasta. If you use a thicker pasta, allow 10 min natural pressure release.This is done by turning the pressure release valve from &quot;sealing&quot; to &quot;venting&quot; position, using an oven mitt for protection.CAUTION: The steam shoots upward from the pressure valve when depressurizing. Always stand back from the cooker when releasing the steam.

Allow the cooker to fully release all of the pressure until the &#039;float valve&#039; drops before attempting to open the lid. This process can take several minutes.The cooker automatically goes into &quot;Keep Warm&quot; mode until you shut it off.

Italian Sausage Soup [Instant Pot Instructions]

Step 1: Heat a 4-quart soup pot on medium-high.Step 2: Add SAUSAGE to the pot, breaking it into small pieces; brown the sausage, stirring as needed; transfer to a plate; set aside. Carefully drain the extra grease, if needed.Step 3: To the same heated skillet, add ONION, GARLIC, and CELERY; sauté until fragrant and tender, stirring as needed (3-4 min).Step 4: Add dry ORZO; sauté until toasted and fragrant (about 2-3 min); stirring as needed.Step 5. Add CHICKEN BROTH, DICED TOMATOES with their juice, ITALIAN SEASONING, SALT, PEPPER, and BROWNED SAUSAGE.Step 6: Bring soup just to boil; then reduce heat to medium-low and simmer until orzo is cooked to your liking (10-15 min); serve warm.

Italian Sausage Soup [Stove Instructions]

Serve Italian Sausage Soup warm garnished with (optional) croutons or sliced French bread. Store in an airtight container up to 5 days in the refrigerator and up to 30 days in the freezer.

Serving and Storage Instructions

https://embed.mediavine.com/videos/eqhm6djyoihfdzs9cjqv

Italian Sausage Soup is a 30-minute soup recipe with whole-grain orzo, Italian sausage, tomatoes, and pantry seasonings. Instructions include Instant Pot and stove methods.

Bringing you this creamy, rich Sausage, Kale, and White Bean Soup! Herby Italian sausage, kale, smoky paprika, creamy beans and potatoes, and a splash of cream. This is a must-make for soup season!

Sausage, Kale, and White Bean Soup

olive oil

yellow onion, thinly sliced

garlic,

sausage

smoked paprika (optional)

flour (optional, makes it a bit thicker)

chicken broth

cannellini beans

potatoes,

kale, ribs removed, chopped

heavy cream (can sub half and half)

salt (more

black pepper and lemon juice

Onions, Garlic, and Sausage

Heat the olive oil over medium-high heat. Add the onion and garlic; sauté for 10 minutes or until very soft and fragrant. Add the sausage and cook until browned. Drain out excess grease.

Spices

Add the smoked paprika and flour; sauté for one minute.

Veggies

Add broth, a little at a time. Add potatoes; bring to a simmer over low heat. Cook for 10-15 minutes or until potatoes are tender. Add kale and white beans and simmer for another 5-10 minutes.  

Finish

Add half and half, salt, pepper, and lemon juice to taste. VOILA!

Crock Pot Kielbasa Soup is a delicious sausage soup recipe that is easy to make and uses the ingredients you have on hand. Start with your favorite smoked kielbasa sausage and you can customize this crock pot soup recipe for your family.

Crock Pot Kielbasa Soup Recipe

lb smoked kielbasa sausage

lb potatoes (peeled,

carrot (peeled,

onion

garlic (minced)

beans

14.5 oz can diced tomatoes

bay leaves

salt

black pepper

Slice

Slice the kielbasa sausage and put it into the crock pot.

Peel

Peel and cube the potatoes and slice the carrot before adding them to the crock pot.

Chop

Chop the onion and mince the garlic then add to the crock pot.

Add the remaining soup ingredients into a 6 or 7-quart crock pot.

Cook

Place the lid on and cook for 4 hours on high or 6 to 8 hours on low.

This easy Kielbasa Soup recipe is filled with savory sausage, hearty potatoes, and healthy vegetables. It’s a warm and comforting soup that’s perfect for a cold winter day. 

Kielbasa Soup

butter

fennel

russet potatoes (peeled (optional) and diced)

carrots

paprika

italian seasoning

bone broth or chicken stock

water

baby spinach

Salt and pepper (to taste)

Hot sauce (to taste)

Fresh chopped parsley (to garnish (optional))

Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned.  Use a slotted spoon to transfer the sausage to a separate plate, and set aside.

Heat the butter and olive oil in the pan over medium high heat. Once melted, add the onions and fennel and saute about 5 minutes, until beginning to soften. Add the garlic and saute 30 seconds longer, until fragrant.

Add the potatoes, carrots, beans, paprika, italian seasoning, broth, water and cooked sausage. Bring to a boil, then reduce heat and simmer, uncovered, for 15-20 minutes, until the potatoes are tender and can be pierced easily with a fork.

If you would like a thicker soup, use a potato masher to mash up some of the potatoes and beans.

Stir in the spinach and season with hot sauce, salt and pepper, to taste. Enjoy!

One-Pot Zuppa Toscana

lb spicy Italian sausage

white onion, diced

kale, leaves

heavy cream

red pepper flake (optional)

salt and black pepper,

In a Dutch oven or other large pot, heat the oil over medium-high heat. Add sausage and cook, breaking up into chunks with a spatula or wooden spoon, until no longer pink, about 5 minutes.

Add onion and cook until soft, about 5 minutes. Add garlic and cook 2 minutes more. Stir in potatoes and chicken broth.

Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

Add cream and red pepper flake, if using, and season to taste with salt and pepper. Enjoy!

Hearty and creamy Sausage Soup is made with Italian sausage and packs lots of flavor in a soup that is filling enough to be a meal.

Sausage Soup

extra virgin olive oil

white onion, (thinly sliced)

garlic, (minced)

Italian sausage

(6 ounces) tomato paste

(14.5 ounces) petite diced tomatoes

Italian seasoning

cream cheese

parmesan cheese

In a large pan over medium heat, add olive oil to the pan over medium heat and add onions, and cook until slightly soft.

Add garlic and cook for an additional 1 minute.

Add sausage meat, break up with a spatula, and cook until it’s no longer pink, stirring frequently.

Add the tomato paste, diced tomatoes, Italian seasoning, salt, pepper, cream cheese, and chicken broth.

Stir in heavy cream and Parmesan cheese to the sausage soup.

Cover with a lid and reduce heat to low, allowing the mixture to simmer for 5 minutes.

Garnish with fresh chopped parsley and more parmesan.

This sausage soup is rich and cozy, brimming with hearty ingredients such as beef smoked sausage, diced potatoes, white beans and kale!

beef

onion,

white pepper

garlic, pressed through garlic press

russet potatoes, peeled and diced (about 1/2” cubes)

chicken stock

kale

parsley

Tiny squeeze of lemon (about 1/2 teaspoon)

Begin by gathering and prepping all of your ingredients according to the ingredients list above to have organized and ready for use.

To prepare the soup, place a large soup pot over medium-high heat, and once hot, add in the slices of beef smoked sausage (you won't need added oil, as the sausage will release its own fat). Sear the slices for a few minutes until fairly browned, flipping them as needed.

Next, add the diced onion to the pot, along with the Italian seasoning, a couple of good pinches of black pepper and the white pepper, and saute with the sausage until softened and golden; then, stir in the garlic and saute just until fragrant.

Add in the diced potatoes and stir to combine, followed by the chicken stock (or broth). Cover the pot with the lid askew, and allow the soup to simmer, gently, for about 12 minutes.

After 12 minutes, add in the navy beans, stir to combine, and allow the soup to simmer for about 10 minutes more, or just until the diced potatoes are tender.

Turn the soup off and stir in the roughly chopped kale, allowing it to wilt into the hot soup; add in the parsley as well, plus the tiny squeeze of lemon to add a ever-so-slight “bright” note.

Ladle the sausage soup into bowls and serve with bread, if desired.

Zuppa Toscana literally means "soup in the style of Tuscany", a definition that leaves a lot of room for interpretation. This hearty version is packed with buttery yellow potatoes, Italian sausage, bacon, and kale. It's so creamy, delicious, comforting, and completely crave worthy.

Zuppa Toscana

Sausage,

garlic (4

red pepper flakes

thyme

sugar

dry white wine

yellow potatoes (Yukon gold), cut into 1-inch pieces

kale, chopped

- 1 cup cream (to taste)

fresh parsley, chopped

Shredded parmesan, for serving (optional)

Heat oil in a large heavy bottom sauce...

Heat oil in a large heavy bottom sauce pan or dutch oven set over medium-high heat. Crumble the sausage into the hot pan and cook, stirring frequently, until the sausage is cooked through with no pink on the inside of each piece. Using a slotted spoon, remove the sausage from the pan to a plate or bowl.

Add the pieces of bacon to the hot...

Add the pieces of bacon to the hot pan and cook, stirring frequently, until crisp. Use a slotted spoon to remove the bacon from the pan to the same plate or bowl as the Italian sausage.

Remove all but 1 tablespoon of fat from...

Remove all but 1 tablespoon of fat from the pan. Turn the heat down to medium and add the chopped onion. Cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, red pepper flakes, thyme, sugar, salt, and pepper to the onions and cook, stirring constantly, for 1 minute longer.

Add the wine, turn the heat to high,...

Add the wine, turn the heat to high, and use a wooden spoon to scrape any bits and pieces from the bottom of the pan. Boil for 3-4 minutes to reduce. Add the chicken broth and bring back to a boil.

Put the bacon and sausage back into the...

Put the bacon and sausage back into the pan. Add the potatoes and cook until tender, about 10-15 minutes. Add the kale and cook for about 1 minute, until wilted.

Stir in 1/2 cup cream. Taste and adjust...

Stir in 1/2 cup cream. Taste and adjust seasoning. Add up to 1/2 cup more cream, if desired. Sprinkle with fresh parsley and serve with shredded parmesan if desired.

A hearty Italian soup with spicy sausage, tender potatoes, and fresh kale in a creamy broth. Perfect copycat of the Olive Garden favorite.

Easy Zuppa Toscana

Yukon Gold potatoes, diced.

Italian sausage.

bacon,

chicken stock.

heavy whipping cream.

kale, chopped.

garlic cloves, minced.

white onion, diced.

Salt and black pepper

Cook Sausage

Brown sausage in large stockpot, breaking into pieces. Remove with slotted spoon, reserving 1 tablespoon grease.

Cook Vegetables

Sauté onions in reserved grease for 5 minutes. Add garlic and cook 1 minute more.

Simmer Base

Add potatoes, stock, and cooked sausage. Bring to simmer and cook 10 minutes until potatoes are tender.

Finish Soup

Stir in kale and cream. Simmer 5 more minutes. Season with salt and pepper.

Serve

Ladle into bowls and top with crumbled bacon.

This Potato and Italian Sausage Soup is so cozy and delicious that you’ll want it on your menu rotation year-round! Designed to be made with extra, leftover potatoes and sausage, it comes together quickly and easily with the help of a hand-held immersion blender and a few other important aromatics.

Easy Potato and Italian Sausage Soup ~ Made with Leftovers!

½ large yellow onion,

fennel bulb,

Tbsp thinly sliced or chopped garlic ((about 4 to 5 cloves))

red pepper

potatoes

pecorino romano cheese

To taste salt and black pepper

fennel ((optional))

Prep all ingredients according to specifications above.(Please see the section above in the blog post for Step-By-Step instructions with photos.)

Heat oil in a large pot or Dutch oven over medium-low heat. Add onions, fennel, garlic, crushed red pepper and about 1 to 2 Tbsp chopped fennel fronds and cook until the onions and fennel are softened and a bit caramelized, about 8-10 minutes, stirring occasionally. You can cover the pot to speed this process along if you want.

Add 2 cups broth and deglaze, scraping up all the brown bits on the bottom of the pot. Then, increase the heat to medium. Stir in the rest of the broth and the potatoes. Cover and bring to a simmer. Simmer covered, stirring occasionally, for about 10 minutes.

Turn the heat off and carefully puree the soup with an immersion blender until smooth. (See NOTES for tips on using an immersion blender.)

Add the half and half, heavy cream or milk and grated pecorino cheese and continue pureeing. Add more liquid at this point if needed. (This will depend on the type and texture of the leftover potatoes used. I needed to add an additional 1 cup water.)

Then, turn the heat to low and stir in the Italian sausage and about 1 to 2 Tbsp chopped fennel fronds just to heat the sausage through. Do not increase the heat higher than low as it may cause the cheese to stick/burn on the bottom of the pot.

Season to taste with salt and pepper and turn off the heat. (You can add a pinch of ground fennel if you prefer a more pronounced fennel flavor.) Serve piping hot. Buon Appetito!

I was searching for a recipe to make with my potato leftovers and came upon this. Loved it! Will definitely make it again and again.

https://content.jwplatform.com/videos/kWWa6zBP.mp4

Potato and Italian Sausage Soup is creamy and rich with incredible flavor from fennel, onions, garlic, pecorino cheese and a touch of cream. Designed to be made with leftover potatoes and sausage, it comes together quickly and easily.

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The most viewed sausage soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Sausage Soup with Orzo

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Sausage, Kale, and White Bean Soup

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Kielbasa Soup

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