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Hot Italian Sausage Soup

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.
  • Makes
    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

  • In a large skillet, cook sausage over medium heat until no longer pink.
  • 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.
  • Drain sausage; add to soup and heat through.
  • 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.
Nutrition Facts
1 cup: 262 calories, 15g fat (5g saturated fat), 45mg cholesterol, 1224mg sodium, 16g carbohydrate (10g sugars, 3g fiber), 14g protein.

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Reviews

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Average Rating:
  • pajamaangel
    Nov 10, 2019

    I definitely had to add more liquid to make this a soup, but the flavor was good.

  • debjg_ny
    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.

  • anitamm
    Mar 28, 2014

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

  • annrms
    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!

  • gommyof5
    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!!ToniGommy of 5 (and "pending")

  • PRunion
    Oct 5, 2013

    Excellent

  • CookingUSA
    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 ;).

  • Faerie1
    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!

  • crigel
    Mar 9, 2013

    No comment left

  • asmith0228
    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!