Savory Italian Sausage Soup

A hearty winter favorite. No need worry if you want a quick tasty meal during those cold days. This recipe can be ready to eat in 35 minutes giving you plenty of time to do other stuff and enjoy a warm meal.

This flavorful Italian Sausage Soup is a delicious and comforting meal that comes together quickly and easily. The savory sausage combined with the rich and creamy tomato soup create a cozy, warm dish that is sure to please the whole family. The added cream cheese gives the soup an additional element of richness and ensures a creamy texture that will have you coming back for seconds. Plus, this meal is ready in only 30 minutes, making it the perfect dinner for busy days.

Frequently Asked Questions: Q: Why is Italian sausage the best for this soup? A: Italian sausage infuses the soup with a robust, savory flavor. Its seasonings add an extra layer of flavor to the soup that creates an unforgettable taste.

Q: What kind of cheese should I use for this soup? A: For ultimate flavor and creaminess, shredded cheese works best in this soup. However, you can also use chunks of your favorite cheese for an interesting texture.

Q: Can I freeze this soup? A: Yes – this soup freezes beautifully. Allow it to cool to room temperature, portion into individual servings, and store in the freezer in an airtight container for up to three months.

Italian Sausage Soup

Recipe by Addrecipes
3.7 from 6 votes
Course: Soups, Stews And Chili RecipesCuisine: ItalianDifficulty: Easy


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Enjoy a delicious savory Italian Sausage Soup! This easy-to-make soup takes only 30 minutes to prepare, making it the perfect weeknight meal that the whole family will love. The savory sausage and cheese combined with the rich and creamy tomato soup create a delightful, flavorful dish.


  • 1 pound Italian sausage

  • 1 clove garlic, minced

  • 2 (14 ounce) cans beef broth

  • 1 (14.5 ounce) can Italian-style stewed tomatoes

  • 1 cup sliced carrots

  • 1 (14.5 ounce) can great Northern beans, undrained

  • 2 small zucchini, cubed

  • 2 cups spinach – packed, rinsed and torn

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon salt


  • In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
  • Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
  • Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

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