Italian Sausage and Veggie Soup is a bold, rich, flavorful, hearty soup made with Italian sausage, ditalini, cannellini beans, kidney beans, zucchini, carrots, celery, onions, and aromatics. Making it super satisfying and cozy to eat.
If you like Minestrone, you will love this Italian-American Soup. It’s packed with various vegetables, beans, pasta, and mild Italian sausage in a rich broth. It’s perfect for using your garden’s fresh veggies or reputable organic frozen vegetables.
There’s something very satisfying about cleaning out your vegetable bin and making something delicious with those garden fresh veggies. Nothing makes me happier than knowing things aren’t going to waste in my refrigerator.
I also love that you quickly look in your pantry and find most other ingredients without a hitch, such as canned beans, broth, canned tomatoes, and pasta. Add a few herbs from the spice cabinet, or head out to the herb garden and gather a few.
Next, pop in your refrigerator or freezer for that yummy Sweet or mild Italian Sausage. Or if you feeling feisty, make it with Hot Italian Sausage.
Worst case scenario, it’s off to the local market for a few ingredients.
Ingredients for Italian Sausage and Veggie Soup
1st Stage Ingredients
- Sweet Italian sausage – may use a mild or hot sausage
- Olive oil– to saute the veggies in.
- Yellow onion– finely chopped or diced.
- Carrots– chopped or diced.
- Celery– diced or sliced.
- Garlic– finely minced.
Second Stage Ingredients
- Organic Italian Green beans or regular fresh green beans.
- Organic Cannellini beans– drained and rinsed.
- Organic Red kidney beans– drained and rinsed.
- Zucchini– cubed or sliced.
Third Stage Ingredients
- Chicken broth– regular or low-sodium.
- Organic tomato sauce.
- Organic diced tomatoes with basil.
- Dried oregano or fresh.
- Dried basil or fresh.
- Crushed red pepper flakes or a pinch of cayenne pepper.
Last Stage Ingredients
- Ditalini pasta– may sub with any small pasta.
- Fresh parsley– do not use dried.
- Kosher salt and black pepper– to season.
- Freshly grated Parmesan cheese to serve.
The good news is that you only need minimal equipment once you get your ingredients sorted. Some may not even be necessary if you are a more experienced cook. I seldom use a measuring cup or measuring spoon when cooking. So, if you don’t have them or want to measure with your heart, feel free.
Equipment for Italian Sausage and Veggie Soup
- Cutting board – to chop, slice, and dice ingredients.
- Sharp Kitchen Knife-to chop, slice, and dice ingredients listed.
- Measuring cup– to measure ingredients.
- Measuring spoons– to measure spices.
- Dutch oven or soup pot – to make the recipe.
- Ladle or serving spoon– to serve the soup.
Look how hearty and flavorful this looks! It’s also so versatile to make. You can add almost any vegetable you have on hand. Fresh, frozen, or canned if need be. If you have fresh spinach, kale, cabbage, or any other favorite green, throw a few handfuls in!
Can’t find ditalini pasta? Use any small pasta to substitute for it. Orzo, small shells, macaroni noodles, and pearl couscous work well in a pinch. Just be sure to add the cooked pasta to the end phase of the soup so that it doesn’t become soggy.
Tips and Tricks
- Wash your hands- I shouldn’t have to mention this, but I will. *Wink*
- Gather all equipment, ingredients, and your sanity.
- Wash and prep all ingredients before getting started. Open all canned goods, drain, and rinse the beans. Set them to the side. Slice, dice, and chop all veggies that need this process.
- If you don’t want to chop veggies, the market sells containers of chopped celery, onions, carrots, etc. Easy peasy.
- Cook your pasta to the al dente stage at the very end in salted water. Drain the pasta, but do not rinse. If you plan to freeze the Italian Sausage and Veggie Soup, add the pasta at the final stage or before serving.
- Store in an airtight container in the refrigerator for 3 days or in an airtight freezer container for 2-3 months in your freezer.
NOTE: It is best if the pasta is not added before freezing.
Are you looking for a few other similar menu ideas?
- Italian Chicken Noodle Soup is made from organic chicken broth. The secret to the best Italian chicken noodle soup is rich, flavorful, simmered chicken broth.
- Italian Pasta and Bean soup is a comforting, super thick, and hearty soup made from organic cannellini beans, crushed organic tomatoes, celery, onion, garlic, small pasta, herbs, and spices.
- Italian Sausage and Vegetable Soup is guaranteed to soothe your soul and fill your belly with warmth this fall, combining homemade Italian Sausage meatballs, a rich tomato, and vegetable soup-based fresh Italian-style vegetables and Italian herbs, and topped with Romano cheese.
Italian Sausage and Veggie Soup
- 1 Cutting Board glass or plastic works best
- 1 Sharp kitchen knife Use your favorite.
- 1 Measuring cup Dry ingredients measuring cup.
- 2 Measuring spoons 1 TBS and ½ TBS
- 1 Dutch Oven or Soup Pot
- 1 Ladle or serving spoon
- 1 pound Italian Sausage browned
- 4 tablespoons olive oil
- 2 large carrots chopped or sliced
- 2 stalks celery chopped or sliced
- 1 large yellow onion chopped
- 5 cloves garlic minced
- 6 cups chicken broth
- 1-28- ounce can tomato sauce
- 1-15- ounce can diced tomatoes
- 2 cups Italian Green beans fresh or frozen
- 1-15- ounce can Cannellini beans drained and rinsed
- 1-15- ounce can Red kidney beans drained and rinsed
- 2 small zucchini cubed or sliced
- 1 tablespoon dried basil
- ½ tablespoon dried oregano
- ½ teaspoon red pepper flakes or to taste
- Kosher salt to taste
- 1½ cups dry Ditalini pasta cooked al dente
- ¼ cup fresh parsley
- ½ cup Parmesan cheese freshly grated
- Gather all equipment and ingredients. Wash and prep all ingredients before getting started. Open all canned goods, drain, and rinse the beans. Set them to the side. Slice, dice, and chop all veggies that need this process.
- Brown the Sweet Italian sausage in a Dutch oven or large soup pot over medium heat until browned and no longer pink, Remove from the Dutch oven and set to the side to cool. Once cooled, slice the sausage,
- Heat the olive oil in the Dutch oven until warm on medium heat, Add the carrots and celery. Cook for about 5-6 minutes until softened.
- Add the chopped onions to the Dutch oven. Cook with the celery and carrots for about 5 minutes. Then, add the minced garlic. Cook another 2 minutes -season with Kosher salt to taste.
- Next, add the tomato sauce, diced tomatoes, chicken broth, basil, and oregano. Stir at this time. Then add fresh or frozen Italian-style green beans, Cannellini beans, Red kidney beans, and Zucchini. Taste to check if the broth is seasoned to your preference.
- Add the chopped parsley at this time, stir, and either add al dente ditalini or add ditalini to each bowl. Top with cheese.
To cook Ditalini
- Cook the Ditalini according to package instructions for al dente. Drain the pasta. Do not rinse the pasta. Add the pasta at the very end of cooking the soup. If planning on freezing the soup, remove the amount you would like to freeze, and do not add the pasta until ready to serve once thawed and heated.