Italian Style Winter Soup Recipe -
Italian Style Winter Soup Recipe

Italian Style Winter Soup

Recipe by  

"This is an excellent spicy, rich soup. Simple to make, yet delicious! I whipped it up a couple of years ago for my wife and myself, and now I get numerous requests every year to make it. I hope you enjoy. Use bratwurst or your favorite sausage."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 30 mins

    1 hr 40 mins


  1. Heat oil in a large pot over medium heat. Add garlic and onion and saute for 3 minutes, or until tender. Add the sausage, browning well on all sides, about 5 minutes.
  2. Add the chicken stock, oregano, basil and parsley. Bring to a boil, reduce heat to low and simmer for 1 hour.
  3. Add the rice and simmer for 30 more minutes. Finally, add the cream, stirring well. Remove from heat and let soup rest for 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2002

This is a tasty, easy to make soup recipe. My husband loved it. The next time I make it however, I would reduce the amount of rice. The recipe calls for 2 cups and I only use 1 1/2 but still found that to be too much. Next time I will only use 1 cup of uncooked rice.

Most Helpful Critical Review
Mar 16, 2008

WAY TOO MUCH RICE! I thought this was a soup? It was like a humungous moist "pre-packaged" rice dish. Flavor was tolerable to me. Everyone else hit the brakes after about 3 bites. If you use hot sausage, it does make it quite spicy too.


22 Ratings

May 29, 2007

This soup is really great. I did one thing to alter it; we do not eat white rice in our home, so I used a wild rice blend from Wegman's supermarket. It really added to the heartiness of the soup.

Nov 29, 2006

This had a good base. garlic, onions, chicken stock and the herbs and heavy cream. I changed alot though. I added chicken with the sausage, italian green beans and diced tomatoes for color and pasta (tortellini or ravioli would be good too). Then topped it with a blend of italian cheeses (parmesean cheese worked well too). My husband loved it!

Mar 01, 2005

Great flavor! Next time we will reduce rice amount by at least half. As per recipe, it turned out more like a casserole or stew. Can't wait to try it again with less rice !

Jan 02, 2008

I screwed this up at the end, and didn't add the cream, but I think it came out great as a rice dish! Try it, I loved it!!

Aug 05, 2007

This is so easy and so good! Just what you need to make the winter months bearable; but it's good all year long too!!

Feb 24, 2015

As is, this is just sausage and rice and needs quite a bit of help - like a lot less rice and a lot more of something else. I knew going in this was going to have too much rice so I prepared HALF the amount called for in advance, in chicken broth, and held it aside until I was ready to just add it to the soup at the end. I added mushrooms, carrots and celery to the sausage to give this some color and substance and they were great contributions. I added the rice at the end, then stirred in the cream and... I was still disappointed. It could have been creamier for one thing. And all those herbs just floated to the top and looked very unattractive; so unattractive that I skimmed most of it off and the soup was much improved, particularly in its appearance. We both liked the final result but it traveled a long way in the process to get to that point.


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  • Calories
  • 282 kcal
  • 14%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 685 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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