Easy Italian Sausage Soup
Easy Italian Sausage Soup is a hearty and comforting dish, reminiscent of the classic “pasta e fagioli,”. This soup is a blend of bold flavors and wholesome ingredients. Ground Italian sausage forms the savory base. The aromatic notes of sautéed garlic and onions complement it. As you savor each spoonful, you’ll encounter a medley of diced vegetables, tender pasta, and the rich taste of tomatoes. All encased in a soothing chicken broth. It was topped with a sprinkle of grated Parmesan and a touch of fresh parsley. This soup offers a perfect balance of taste and texture, making it an ideal choice for cozy family dinners or gatherings with friends.
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WHAT IS PASA E FAGIOLI?
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Pasta e Fagioli, often affectionately referred to as “pasta fazool” in the Italian-American dialect. It is a traditional Italian soup that combines pasta and beans. This hearty dish is rooted in Italian peasant cuisine, known for being both nutritious and affordable. The soup typically includes ingredients such as cannellini or borlotti beans. Also small pasta like ditalini or elbow macaroni, onions, garlic, carrots, celery, tomatoes, and sometimes pancetta or bacon for added flavor. Seasoned with herbs like rosemary and thyme, Pasta e Fagioli is a comforting dish that varies by region in Italy. Some versions being brothier and others thicker and stew-like. It’s a versatile meal that can be adapted to whatever ingredients are on hand. Making it a beloved staple in many households worldwide.
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THE DIFFERENCE BETWEEN PASTA E FAGIOLI AND THIS EASY ITALIAN SAUSAGE SOUP
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Easy Italian Sausage Soup and the traditional Italian soup Pasta e Fagioli both embody delightful Italian flavors but have distinct differences in ingredients and preparation.
Protein Source
- This recipe uses ground Italian sausage as the main protein. Which adds a rich, savory flavor and a bit of spice depending on the sausage variety.
- Pasta e Fagioli traditionally features beans, often cannellini or borlotti, as the primary protein source, providing a creamy texture and hearty feel without the use of meat, although some versions include pancetta or bacon for added flavor.
Broth Base
- This soup utilizes chicken broth, creating a light and savory base that complements the flavors of the sausage and vegetables. Similarly, I also used diced tomatoes.
- Pasta e Fagioli is typically made with a combination of vegetable or chicken broth and crushed tomatoes, giving it a thicker, tomato-based broth that is both hearty and comforting.
Vegetables
- This soup recipe is pretty similar to Pasta e Fagioli when it comes to veggies.
Pasta
- This recipe features short pasta, which is similar to Pasta e Fagioli, as it typically includes small pasta shapes like ditalini or elbow macaroni.
- The pasta in both soups provides a satisfying texture and makes the dish heartier.
Garnishes and Herbs
- The garnish in this soup is Parmesan cheese and chopped parsley, adding a touch of richness and a fresh herbaceous note.
- Pasta e Fagioli is often seasoned with rosemary or thyme, and grated cheese is also a common topping, enhancing its savory depth.
Overall, while both soups share similarities in some ingredients and Italian culinary influence, they differ primarily in their protein focus and broth composition, offering unique experiences of Italian comfort food.
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INGREDIENTS YOU NEED TO MAKE THIS SOUP
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Italian sausage – no casing, you can use mild or hot.
Vegetables – chopped onion, minced garlic, diced carrots, canned diced tomatoes, and diced celery.
Dried herbs and seasonings – dried basil, dried thyme, dried oregano, salt, and pepper.
Beans – canned cannellini and black beans. You can use kidney beans.
Broth – Chicken bone broth
Pasta – ditalini, you can use any short pasta like elbow or baby shells.
Toppings or garnish – chopped parsley and grated Parmesan cheese
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HOW TO MAKE THIS EASY ITALIAN SAUSAGE SOUP
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Cook the sausage
Heat a wide deep stockpot with oil over medium-high heat. Add the Italian sausage and cook until it’s no longer pink. Remove from the pan and set aside.
Prepare the vegetables
In the same pan add the onion and saute until tender. Add the garlic and continue sauteing until aromatic. Seasoned with dried herbs, salt, and pepper to taste. Stir in the rest of the veggies including diced tomatoes.
Simmer
Pour the chicken broth, then add the cooked sausage, and stir to combine. Lower the heat and cover, then simmer for 10 minutes to meld the flavors together.
Pasta
Uncover the pot and add the pasta, continue simmering for another 10 minutes or until the pasta is tender.
Garnish and Serve
Garnish with chopped parsley and sprinkle with grated Parmesan cheese
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Easy Italian Sausage Soup
Equipment
- Stockpot
- Laddle
- cutting board
- knife
- Measuring spoons
- Measuring cup
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage, without casing
- 1 medium chopped onion
- 4 minced garlic cloves
- 2 medium diced carrots
- 2 stalks diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red chili pepper flakes
- 1 15 oz. canned diced tomatoes,
- 4 cups chicken broth
- 1 15 oz. canned cannellini beans, drained and rinsed
- 1 15 oz. canned kidney or black beans, drained and rinsed
- 1 cup short pasta, like ditalini, elbow, or baby shells
- Salt and pepper to taste
- Freshly grated Parmesan cheese
- Chopped basil or parsley for garnish
Instructions
- PREPARE THE SAUSAGE: Heat a large pot or Duch oven on medium heat. Add the olive oil. Once the oil is hot, add the Italian sausage. Break it up with a wooden spoon as it cooks. Cook until it’s brown and cooked through about 5-7 minutes. Remove the sausage from the pot and set aside.
- SAUTE THE VEGETABLES: In the same pot, add the chopped onion, garlic, carrots, and celery. Saute for about 5-7 minutes, or until the vegetables are tender.
- COMBINE THE INGREDIENTS: Return the cooked sausage to the pot. Stir in the diced tomatoes (with their juice), cannellini beans, kidney beans, chicken broth, dried basil, dried thyme, dried oregano, and red chili pepper flakes. Bring the mixture to a boil, cover, then reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld together.
- ADD PASTA: Once the soup has simmered, add the pasta to the pot and continue to simmer until it’s tender about 15-20 minutes. Cover the pot again, stir the soup a few times while it’s cooking to make sure the pasta doesn’t stick to the bottom of the pot. Taste and season with salt and pepper as needed
- SERVE: Ladle the soup into bowls. Garnish with freshly grated Parmesan cheese and chopped fresh parsley or basil. Serve hot with crusty bread or garlic bread on the side.
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