Recipe by DOLAN1031
"A great soup for dinner, can be made as spicy as you like, and freezes wonderfully. Add freshly grated Parmesean to the top, and serve with a hot crusty piece of ciabatta bread. YUM!"
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Italian sausage, casings removed
1 1/2 cups
1 1/2 cups
celery with leaves, chopped
dried crushed red pepper
1 (14.5 ounce) can
canned diced tomatoes
1 (16 ounce) can
kidney beans, drained
uncooked pasta shells
This soup is amazing. I work as the head chef at a local country club, and I made this soup for my members. I had nothing but compliments. I added a little white wine for extra flavor. I would definitely recommend this soup to everyone.
Won't be making again because there are other Italian sausage soups I like much better. The pasta absorbed most of the broth so it wasn't "soupy."
Very good recipe. Pasta does balloon when left in liquid. Might be good to cook pasta seperately and add to soup per serving. Excellent flavor.
Yum! I used Jimmy dean light bulk sausage, italian herb mix in place of rosemary, basil & sage, and subbed low sodium veggie broth for half of the chix broth. I added more celery and 2 bay leaves too. I boiled whole wheat rotini pasta separately until almost done, then finished it in the soup. Best part: we had a snow storm, and I already had all of the ingredients on hand! Next time, maybe no pasta (bread instead!) and add chopped spinach at the end.
This soup was great - we used Portuguese sausage instead (chourico) since my husband is Portuguese and I've been trying to find recipes where I can use it as he loves it! And I also substituted diced potatoes for the pasta. It was great and definately stay in my permanent box of recipes!
Good and easy to put together on the spur of the moment with ingredients I most often have at hand. Rather than the individual seasonings I just used a tablespoon of my favorite Tuscan seasoning. My own tomatoes put up from my garden filled in for the canned, although I would have been just as happy with the canned. I used a combination of beef and chicken broth, and cannellini beans (white kidney beans). I added a good glug of red wine, threw in a rind from Parmigiano-Reggiano during the simmer, and added some chopped fresh baby spinach at the end.
It was pretty good, but I think next time I'll leave out the noodles. The sausage and the rest was the best part, I thought the noodles got in the way. Very tasty, though.
This soup is easy to make, hearty, filling and delicious. I used 2 cans of beef broth and 1 can of chicken since that's what I had on hand. This is a great dinner to keep ingredients on hand for and throw together at the last minute!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Sausage Soup II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 365
** Calories from Fat: 196
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