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Sausage Soup - A Cozy, Flavor-Packed One-Pot Meal

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) Italian sausage, casings removed (use mild or hot)
  • 1 tablespoon olive oil (only if needed)
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • 1 can (14.5 oz/410 g) diced tomatoes
  • 1 can (15 oz/425 g) cannellini or Great Northern beans, drained and rinsed
  • 6 cups (1.4 L) low-sodium chicken or vegetable broth
  • 2 cups chopped kale or baby spinach
  • 1 small zucchini, diced (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • Freshly grated Parmesan, for serving (optional)
  • Juice of 1/2 lemon, to finish (optional but recommended)

Method
 

  1. Brown the sausage: Heat a large pot or Dutch oven over medium-high. Add the sausage and cook, breaking it into small pieces, until browned and cooked through, about 6–8 minutes. If there’s excess fat, spoon off all but 1 tablespoon. If the pan looks dry, add the olive oil.
  2. Sauté the aromatics: Add the onion, carrots, and celery. Cook, stirring often, until softened, 5–7 minutes. Season lightly with salt to help them release moisture.
  3. Add garlic and tomato paste: Stir in the garlic and cook 30 seconds until fragrant. Add the tomato paste and cook 1–2 minutes to caramelize slightly; it should deepen in color.
  4. Season the base: Sprinkle in the oregano, basil, and red pepper flakes. Stir to coat the sausage and vegetables.
  5. Build the soup: Add the diced tomatoes (with juices), beans, bay leaf, and broth. Scrape up any browned bits from the bottom of the pot—those add flavor.
  6. Simmer: Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 15–20 minutes to let the flavors meld. If using zucchini, add it during the last 10 minutes so it stays tender.
  7. Add greens: Stir in the kale or spinach and simmer 2–3 minutes, just until wilted and bright.
  8. Finish and taste: Remove the bay leaf. Stir in the parsley and lemon juice. Taste and adjust with salt and pepper. If you want more heat, add a pinch of red pepper flakes.
  9. Serve: Ladle into bowls and top with a sprinkle of Parmesan, if you like. Serve with crusty bread or a simple side salad.