Italian Sausage Soup Recipe

Italian sausage: Adds a rich and savory flavor to the soup.

Onion: Provides a sweet and aromatic base.

Garlic: Enhances the overall flavor with its pungent taste.

Carrots: Adds sweetness and texture.

Celery: Contributes a subtle, earthy flavor and crunch.

Chicken broth: Forms the base of the soup, adding depth and richness.

Diced tomatoes: Adds acidity and a slight sweetness.

Cannellini beans: Provides a creamy texture and protein.

Basil: Adds a sweet and slightly peppery flavor.

Oregano: Contributes a warm, aromatic flavor.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and depth of flavor.

Spinach: Adds freshness and a slight bitterness.

When browning the italian sausage, make sure to break it up into small pieces using a wooden spoon or spatula. This ensures even cooking and allows the flavors to meld better with the soup. Additionally, deglaze the pot with a splash of chicken broth after cooking the sausage to lift any browned bits from the bottom, adding extra depth to the broth.

• Italian sausage - Substitute with ground turkey with Italian seasoning: This provides a similar flavor profile without the pork, making it a leaner option.

• Chopped onion - Substitute with leeks: Leeks offer a milder, slightly sweeter flavor that can complement the soup well.

• Minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• Sliced carrots - Substitute with parsnips: Parsnips have a similar texture but add a slightly sweeter, nutty flavor.

• Sliced celery - Substitute with fennel: Fennel provides a similar crunch with a slight anise flavor that can add depth to the soup.

• Chicken broth - Substitute with vegetable broth: This makes the soup vegetarian while still providing a rich, savory base.

• Diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes will give a thicker consistency and a more intense tomato flavor.

• Cannellini beans - Substitute with great northern beans: These beans have a similar texture and mild flavor, making them a good alternative.

• Dried basil - Substitute with fresh basil: Use about three times the amount of fresh basil to dried for a more vibrant flavor.

• Dried oregano - Substitute with fresh oregano: Fresh oregano can be used at a ratio of 3:1 to dried oregano for a more aromatic taste.

• Salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor while also providing the necessary saltiness.

• Black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat.

• Fresh, chopped spinach - Substitute with kale: Kale is heartier and will hold up better in the soup, adding a slightly different texture and flavor.

• Allow the Italian sausage soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date and contents. This ensures you know exactly what you have and when it was made.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The flavors will meld together beautifully during this time.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its delicious taste and texture.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the quality of the soup.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup is too thick, add a splash of chicken broth or water to reach your desired consistency.
• Alternatively, you can reheat the soup in the microwave. Use a microwave-safe bowl, cover it loosely, and heat in 1-2 minute intervals, stirring in between, until hot.
• If you notice any separation or changes in texture after freezing, give the soup a good stir to bring it back together.
• Enjoy your reheated Italian sausage soup with a sprinkle of Parmesan cheese or a side of crusty bread for an extra touch of comfort.

• Stovetop Method:

  1. Pour the Italian sausage soup into a large pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup begins to simmer, reduce the heat to low and let it warm through for about 10-15 minutes.
  4. Stir in a bit of chicken broth if the soup has thickened too much.

• Microwave Method:

  1. Transfer a portion of the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Check the temperature and continue heating in 1-minute intervals until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the soup is thoroughly warmed.
  4. Stir halfway through the heating process to ensure even warming.

• Slow Cooker Method:

  1. Transfer the leftover soup to a slow cooker.
  2. Set the slow cooker to low and heat for 2-3 hours, stirring occasionally.
  3. This method is perfect for when you want to reheat the soup slowly and keep it warm for an extended period.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the soup in the top pot and cover.
  3. Heat the soup, stirring occasionally, until it reaches the desired temperature.
  4. This gentle method helps prevent the soup from scorching.

• Large pot: Used to cook the Italian sausage and to combine all the ingredients for the soup.

• Wooden spoon: Ideal for stirring the sausage, vegetables, and soup without scratching the pot.

• Knife: Essential for chopping the onion, garlic, carrots, celery, and spinach.

• Cutting board: Provides a safe surface for chopping all the vegetables.

• Measuring cups: Used to measure the chicken broth, carrots, celery, and spinach accurately.

• Measuring spoons: Necessary for measuring the dried basil, oregano, salt, and pepper.

• Can opener: Required to open the cans of diced tomatoes and cannellini beans.

• Colander: Used to drain and rinse the cannellini beans.

• Ladle: Perfect for serving the hot soup into bowls.

Prep ingredients ahead: Chop the onion, garlic, carrots, and celery the night before to save time.

Use pre-cooked sausage: Buy pre-cooked Italian sausage to skip the browning step.

Opt for canned beans: Use canned cannellini beans to avoid soaking and cooking dried beans.

Pre-washed spinach: Purchase pre-washed and chopped spinach to eliminate prep time.

Instant broth: Use instant chicken broth or bouillon cubes for quick broth preparation.