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Hot Italian Sausage Soup Recipe

Hot Italian Sausage Soup Recipe

Loaded with zesty sausage and an array of veggies, this soup will hit the spot! A hint of brown sugar balances the heat with a little sweetness, making it a real crowd-pleaser. “I'm part owner of a small tavern, and on Saturdays, we provide soups and deli sandwiches free of charge. Our patrons love this recipe,” writes Dan Bute of Ottawa, Illinois.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 1 pound bulk hot Italian sausage
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup frozen Italian vegetables
  • 3/4 cup julienned green, sweet red and/or yellow pepper
  • 1/4 cup chopped onion
  • 1/4 cup white wine or chicken broth
  • 1 teaspoon brown sugar
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • 1. In a large skillet, cook sausage over medium heat until no longer pink.
  • 2. Meanwhile, in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
  • 3. Drain sausage; add to soup and heat through.
  • 4. Freeze option: Cool soup and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Yield: 4 servings.

Nutritional Facts

1 cup: 262 calories, 15g fat (5g saturated fat), 45mg cholesterol, 1224mg sodium, 16g carbohydrate (10g sugars, 3g fiber), 14g protein

Reviews for Hot Italian Sausage Soup

Sort By :
MY REVIEW
debjg_ny
Reviewed Jul. 25, 2016

"I love this soup. I used fresh zucchini, celery, carrots, and white beans instead of the vegetables. Used equal amounts of chicken and beef broth. Used diced tomatoes that I pulse just enough to break them up a little more. Also made garlic bread to eat with the soup and some parmesan cheese to sprinkle on top. Great soup to make for a crowd or to freeze."

MY REVIEW
anitamm
Reviewed Mar. 28, 2014

"I also added pasta and it was very good! Will be sure to keep this recipe."

MY REVIEW
annrms
Reviewed Oct. 9, 2013

"I've been making this soup since it was first printed! I also tweeked it a bit..I had a small can of V-8 to make it more juicy. I add cooked acini de pepi pasta at serving time. Fast and fantastic. Thanks, Dan!"

MY REVIEW
gommyof5
Reviewed Oct. 8, 2013

"I, too added twice as much tomato sauce, added cookes small ditai whole wheat pasta and doubled the recipe. Very satisfying---tasted like it cooked all day!! A definite keeper!!

Toni
Gommy of 5 (and "pending")"

MY REVIEW
PRunion
Reviewed Oct. 5, 2013

"Excellent"

MY REVIEW
CookingUSA
Reviewed Oct. 5, 2013

"I used mild sausage, in place of hot sausage, and it turned out just the same. I also pretty much made my own tomato sauce, while cooking the vegetables, since I was out of store-bought sauce. I added parmesan cheese, white sugar, olive oil, and salt to a 100+ ounce can (I tripled the recipe) of tomato juice and whole tomatoes, which I chopped up. It was a good dish, judging based on my family members? complaints that they ate too much for dinner. NOTE: "julienned" peppers are pretty much just sliced up peppers (in case anyone was wondering, like I was ;)."

MY REVIEW
Faerie1
Reviewed Oct. 2, 2013

"This is just soooo tasty, and excellent on a cold evening! Also versatile-----you really can use just about any type of sausage: hot or mild Italian, turkey, beef , pork or smoked Kielbasa. Can be made in a crock pot ( cook your sausage first). Also freezes well. I guarantee you will love this soup!"

MY REVIEW
asmith0228
Reviewed Jan. 5, 2013

"I don't make a lot of soup, but I thought this was AMAZING! Good and spicy, lots of flavor. I used California style veggies. It is perfect with a grilled cheese!"

MY REVIEW
DawnYvette
Reviewed Dec. 17, 2012

"My sometimey 16 year old gobbled this soup up. I used California style veggies which was mainly broccoli and cauliflower and carrots, it worked well. I will definitely make it again."

MY REVIEW
NLT200
Reviewed Oct. 8, 2012

"Delish and I forgot to add the brown sugar! I used fresh tomatoes from the garden instead of the canned tomatoes. Can't wait for lunch time to get here so I can have some more!"

MY REVIEW
swillis
Reviewed Apr. 5, 2012

"This recipe is so delicious, I choose to use diced tomatoes so the chunks aren't quite as big. Perfect for the winter time to warm up!"

MY REVIEW
summer888
Reviewed Feb. 2, 2012

"I made this out of what I had on hand. I used 1 lb. all-natural Italian chicken sausage; 1 14 oz can stewed tomatoes, cut; 2 cans cannelini beans, drained and rinsed; 1/2 c. julienned sweet orange pepper; 2 c. Herb ox chicken broth; 1.5 T Italian seasoning; and 0.5 T dried parsley. It was really good! Spicy, and didn't need any salt at all, maybe thanks to the Herb ox. Served it with toast. It was delicious and hearty. Thanks for the recipe!"

MY REVIEW
summer888
Reviewed Feb. 1, 2012

"I made this out of what I had on hand. I used 1 lb. all-natural Italian chicken sausage; 1 14 oz can stewed tomatoes, cut; 2 cans cannelini beans, drained and rinsed; 1/2 c. julienned sweet orange pepper; 2 c. Herb ox chicken broth; 1.5 T Italian seasoning; and 0.5 T dried oregano. It was really good! Spicy, and didn't need any salt at all, maybe thanks to the Herb ox. Served it with toast. It was delicious and hearty. Thanks for the recipe!"

MY REVIEW
yisagirl
Reviewed Apr. 15, 2011

"Awesome, love it!!"

MY REVIEW
la210
Reviewed Nov. 28, 2010

"Made this today, thought would be good after all the turkey stuff. Was very good, added a little more of everything, plus a small amount of pasta shells."

MY REVIEW
valanddansmith
Reviewed Nov. 12, 2009

"I added extra tomato sauce too (16 oz. can) to make it a bit more soupy and used sweet Italian sausage because of the kids and just sprinkled red pepper flakes on mine. It was very good - nice and hearty and packed with veggies!! Thanks, Dan!! It's great to see men contributing recipes!!"

MY REVIEW
csrt
Reviewed Feb. 9, 2008

"I added a little extra tomato sauce to make it more "soupy" but great flavor and super easy."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.