Save on Pinterest

Simple Italian Sausage Soup

“This is definitely a meal on its own. It smells so good while cooking. The men are always glad to walk in the door after work and see this on the stove.” —Joan Oakland, Troy, Montana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10 servings (3 quarts)


  • 5 Italian sausage links (4 ounces each), sliced
  • 1 large onion, halved and sliced
  • 6 cups water
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 2 small zucchini, quartered and sliced
  • 1/2 cup chopped green pepper
  • 1 tablespoon beef bouillon granules
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 3 ounces uncooked linguine, broken into 2-inch pieces
  • 3 tablespoons grated Parmesan cheese


  • In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink; drain.
  • Stir in the water, tomatoes, zucchini, green pepper, bouillon, basil, oregano and pepper. Bring to a boil. Stir in linguine. Cover and simmer for 10-15 minutes or until linguine is tender. Sprinkle with cheese.
Nutrition Facts
1-1/4 cups: 169 calories, 8g fat (3g saturated fat), 24mg cholesterol, 634mg sodium, 15g carbohydrate (2g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 high-fat meat, 1 vegetable, 1/2 starch.

Recommended Video


Click stars to rate
Average Rating:
  • jlstilts
    Jan 4, 2015

    this is fantastic! i do tweek it some and add more tomtoes than it calls for but it's a keeper!

  • jlc10719
    Oct 12, 2011

    This was a really great soup recipe and my husband even liked it, he hates everything!!

  • cnymom
    May 2, 2011

    These flavors were great! I've made this recipe several times. I use hot turkey Italian sausage and cook it in the slow cooker. I add the linguine, (I've also used orzo or rice) right before serving. I find that soup flavors blend so nicely after slow cooking.

  • bbargfarms
    Feb 12, 2011

    nice blend of spices, great on a cold day with garlic texas toast