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Italian Sausage Soup II


"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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1 h 15 m servings 365 cals
Original recipe yields 8 servings


  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 27.3g
  • 9%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 637 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the oil in a large pot over medium-high heat. Cook the sausage until evenly browned, and break into pieces. Stir in the onions, carrots, celery, garlic, basil, rosemary, red pepper, and sage. Continue cooking 10 minutes, until vegetables are tender. Mix in tomatoes, and cook until heated through. Stir in the broth and beans. Bring to a boil. Reduce heat to low, and simmer 20 minutes.
  2. Stir pasta into soup, and continue cooking 10 minutes, or until pasta is al dente.

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Read all reviews 167
  1. 211 Ratings

Most helpful positive review

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 wou...

Most helpful critical review

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."

Most helpful
Most positive
Least positive

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 wou...

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 leave...

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 ...

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 seasonin...

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 f...

This soup is easy and fabulous! I've made it several times, always to rave reviews. I have only made very minor adjustments: increased the celery to three stalks, increased the pasta to 1 3/4 ...

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 was excellent. I used Turkey Sausage, and it was amazing!