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Italian Sausage Soup
4.6 from 27 votes

Italian Sausage Soup

This Italian Sausage Soup recipe features an herby white wine-infused broth loaded with Italian-flavored chicken sausage, creamy white beans, tender ditalini pasta, and fresh carrots. It's a hearty-yet-light, family-pleasing, comfort food meal!

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 12
Calories: 377 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 16 ounces ditalini pasta uncooked
  • 2 tablespoons olive oil
  • 1¼ pounds Italian chicken sausage or substitute another Italian flavored sausage
  • 2 tablespoons butter unsalted
  • 1 yellow onion chopped, large
  • 2 cups carrot with carrots cut into thin coins, sliced
  • 4 garlic minced, large cloves
  • 2 quarts chicken broth low-sodium
  • 1½ cups white wine dry
  • 1 can 15 ounces white beans (navy, Great Northern, or cannellini), rinsed and drained
  • 2 bay leaf
  • 1 teaspoon thyme dried
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • ½ teaspoon kosher salt Morton brand
  • ½ teaspoon black pepper ground
  • 1 to 2 tablespoons soy sauce if desired, for more umami flavor
  • ⅓ cup parsley chopped, fresh
  • ½ cup Parmesan Cheese freshly grated

Instructions

    Cup of Yum
  1. Cook ditalini in boiling salted water just until al dente, according to package directions. Drain and set aside.
  2. While pasta is cooking, heat olive oil over medium heat in a large pot with a thick bottom.
  3. If using Italian chicken sausage links, with a sharp knife, slice sausages lengthwise down one side. Remove casings and discard. If using bulk sausage, you will not deal with casings. Add the sausage to the pot, breaking it up into smaller bite-size pieces, stirring every couple minutes. Once chicken is cooked through and nicely browned, remove it from the pot to a plate, and set aside.
  4. To the same pot, over medium heat, add the butter and let it melt. Stir in the onion and carrots. Sauté for 5 to 10 minutes, stirring regularly until onion and carrots are just softened. Then stir in the garlic and sauté for 1 more minute.
  5. Pour in the chicken broth and wine, and bring to a boil.
  6. Lower heat to a simmer and stir in the beans, bay leaves, thyme, oregano, basil, salt, and pepper. Taste test and add more salt and pepper if needed, plus soy sauce if desired.
  7. Add cooked chicken sausage to the soup, cover the pot, and let simmer over medium-low heat for 30 minutes. Taste test again and add more salt and pepper if desired.
  8. To serve, place a large spoonful of cooked ditalini pasta in the bottom of each individual soup bowl. Pour hot soup over the pasta. Garnish with fresh parsley and Parmesan cheese. If you think you will eat all the soup in one meal, just add the pasta to the pot of soup once it's finished simmering (Step 7) and let the pasta warm for a couple minutes before serving. Keeping the pasta separate ensures that it will not get overcooked and mushy.

Nutrition Information

Serving 1 Calories 377kcal (19%) Carbohydrates 40g (13%) Protein 22g (44%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 7g (41%) Cholesterol 52mg (17%) Sodium 731mg (30%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 377

% Daily Value*

Serving 1
Calories 377kcal 19%
Carbohydrates 40g 13%
Protein 22g 44%
Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 7g 41%
Cholesterol 52mg 17%
Sodium 731mg 30%
Fiber 3g 12%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.