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Italian Sausage Soup

Italian Sausage Soup

Italian Sausage Soup is a creamy, savory, easy weeknight dinner full of tender kale, creamy cannellini beans, and small pasta, all brightened by herbs and tomato sauce. This comforting bowl offers layered textures and fast prep, making it perfect for feeding a crowd or cozy family meals. Make it for a simple, satisfying reason to gather around the table.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soups
Cuisine Italian
Servings 8 servings
Calories 350 kcal

Equipment

  • Instant Pot
  • 6-quart Dutch Oven

Ingredients
  

  • 2 tablespoons olive oil Heat olive oil at the start of cooking to sauté vegetables and brown sausage, providing a flavorful fat base; it helps carry aromatics and meld flavors throughout the soup. Use high-quality extra-virgin or regular olive oil depending on desired intensity, and monitor temperature to avoid burning which can create bitterness.
  • 2 carrots peeled and chopped Peel and chop carrots to add natural sweetness, color, and body to the broth; they soften during simmering and release sugars that balance savory elements. Cutting uniformly promotes even cooking and enhances texture contrast with beans and pasta.
  • 1 medium onion diced Dice onion finely to build the soup's aromatic foundation and contribute mild savory-sweet flavor as it softens and caramelizes slightly. Cooking the onion until translucent improves depth and integrates with garlic and herbs for a rounded base.
  • 1 stalk celery chopped Chop celery to introduce a subtle bitter, herbal note and crunchy texture that mellows as it simmers, enhancing the soup's overall aromatics. Including celery supports the classic mirepoix trio with carrots and onion for foundational flavor.
  • 1 pound mild Italian sausage casings removed Remove casings and crumble mild Italian sausage to brown and render fat, infusing the soup with seasoned pork flavor and umami; it also adds protein and a hearty mouthfeel. Choosing mild sausage keeps spice moderate while maintaining the characteristic fennel and herb profile.
  • 2 cloves garlic minced Mince garlic to release pungent, savory aromatics that bloom quickly when sautéed, enhancing depth and complexity in the soup. Add garlic after the onion has softened to prevent burning and to achieve a bright, mellow garlic presence.
  • 6 cups low-sodium chicken stock about two 32-ounce cartons Pour in low-sodium chicken stock to create the soup's liquid base, supplying body, savory taste, and enough volume to cook vegetables, beans, and pasta; low-sodium allows better control of final seasoning. Use good-quality stock or cartons for consistent flavor and adjust salt later if needed.
  • 2 cups kale chopped, center stems removed Chop kale with center stems removed to contribute earthy, slightly bitter greens that hold texture during simmering and add nutrients like vitamins and fiber. Add kale toward the end of cooking to preserve some color and prevent over-softening.
  • 1 cup cabbage shredded Shred cabbage to bring mild sweetness, tender-crisp texture, and additional bulk to the soup; it softens and melds with the broth, offering a pleasant contrast to beans and sausage. Thin shreds integrate quickly and disperse flavor evenly throughout the pot.
  • 1 14.5 ounce can cannellini beans or navy beans, rinsed and drained Rinse and drain cannellini or navy beans to add creamy texture, fiber, and protein while helping thicken the soup as some beans break down slightly during simmering. Using canned beans saves time and rinsing reduces excess sodium and can improve flavor.
  • 1/2 cup small pasta such as orzo or ditalini Add small pasta like orzo or ditalini to contribute tender, starchy bites that absorb broth flavor and help thicken the soup; portion carefully to prevent overcooking and becoming mushy. Stir occasionally during cooking to prevent sticking and ensure even doneness.
  • 1 8 ounce can tomato sauce Pour tomato sauce into the broth to introduce acidity, tomato richness, and a slightly sweet background that complements sausage and herbs; it also enhances color and mouthfeel. Stir thoroughly to combine with stock and seasonings for balanced flavor distribution.
  • 1 teaspoon dried Italian seasoning Sprinkle dried Italian seasoning to introduce a blend of classic Mediterranean herbs such as oregano and basil, lending aromatic complexity and an herbaceous backbone to the soup. Add early in cooking to allow the flavors to infuse into the broth.
  • 1 teaspoon dried rosemary Measure dried rosemary to provide a piney, fragrant note that pairs well with sausage and tomatoes, contributing depth and savory aroma; use sparingly to avoid overpowering delicate flavors. Crumble leaves between fingers before adding to release essential oils.
  • 1/2 teaspoon dry mustard Stir in dry mustard to impart subtle sharpness and enhance overall savory complexity, helping to brighten and balance richer components like sausage and tomato. Dissolve it into the liquid so its flavor disperses evenly without forming lumps.
  • 1/2 - 1 teaspoon salt Season with 1/2 to 1 teaspoon salt to adjust and elevate flavors throughout the soup while accounting for sodium from stock and canned ingredients; add gradually and taste as the soup reduces. Use the lower amount initially and increase if needed at the end of cooking.
  • 1/2 teaspoon black pepper Add black pepper to contribute mild heat and a warm, pungent finish that complements herbs and sausage, enhancing the overall flavor profile without overwhelming it. Freshly ground pepper yields the best aromatic lift and should be adjusted to taste.
  • 1 bay leaf Drop a bay leaf into the pot to lend a subtle earthy, slightly floral background note during simmering that deepens the soup's savory character; remove the leaf before serving. Use a single leaf to avoid imparting astringent or bitter flavors.
  • Chopped parsley optional Garnish with chopped parsley optionally to add a fresh, bright herbal finish and a pop of color that lightens the dish; it complements the soup's richness and provides a clean contrast. Sprinkle just before serving to preserve its vibrant flavor and texture.

Instructions
 

  • Chop and mince your vegetables.: The scent of fresh onion , carrot and celery being chopped is immediate, crisp and slightly sweet. I pay attention to uniform pieces so everything cooks evenly, and it makes the final texture pleasant in every spoonful. A dull knife squashes rather than slices, so sharpen before you start. One mistake to avoid is inconsistent sizes, which can leave some pieces crunchy while others dissolve into the broth. Work on a stable cutting board, remove any tough tops or stems, and set your prepped veg in separate bowls to make the next steps flow smoothly.
  • Turn on the sauté function of your Instant Pot. When the pot message says hot, add the cooking oil, onions, carrots and celery to the pot.: As the olive oil warms, it develops a glossy sheen and a faint nutty scent. Adding the onion , carrot , and celery straight to hot oil releases fast sizzles that mean flavors are waking up. I listen for an even gentle pop, not an aggressive splatter, which tells me the heat is right. If you rush this step at too high heat you risk burning the onion and ruining the base, so lower the heat if things brown too quickly.
  • Sauté vegetables until the onions are translucent and the vegetables are soft, about 4-6 minutes.: You will notice the onion turn glossy and then translucent, and the carrot and celery soften. The pan might smell slightly sweet as sugars release, and the texture should be tender when pierced with a fork. Stir occasionally to avoid sticking and to promote even cooking. A common error is leaving vegetables unattended, which can lead to uneven browning or burning; keep the heat moderate and stir gently.
  • Add in the sausage and minced garlic and sauté, breaking up the sausage and stirring occasionally, until the meat is browned, and no pink remains. Drain any fat and cancel the sauté function.: When the Italian sausage hits the hot pot it will sputter and give off a rich, meaty aroma. Breaking the meat into small pieces encourages browning and creates browned bits that dissolve into the soup later, adding depth. Add the minced garlic after the sausage has started to brown so it releases fragrance without charring. If you see a lot of liquid pooling, drain excess fat to prevent greasiness. Overcooking the sausage until it’s dry will make the texture tough, so remove it once browned and cooked through.
  • Add the chicken stock, kale, cabbage, beans, uncooked pasta (if using), tomato sauce, Italian seasoning, rosemary, dry mustard, salt, pepper, and bay leaf.: Pouring the warm chicken stock into the pot loosens browned bits from the bottom and creates a rich base. The sound of a gentle simmer starts as liquids meet the hot pan, and the suspended flecks of seasoning begin to perfume the air. Adding the leafy kale and shredded cabbage at this stage allows them to soften without disintegrating. Stir to combine and make sure the pasta is submerged so it cooks evenly. One trap is adding too much pasta, which absorbs liquid and can make the soup starchy, so stick to the listed amount.
  • Close and lock the lid. Turn the valve to seal. Press the Meat Stew or Manual setting and use the + and - buttons to adjust the time to 1 minute.: When pressure cooking, you will hear the unit building pressure, then settling into a steady hum. This short pressurized burst is enough to cook tiny pasta and meld flavors quickly while keeping greens bright. Make sure the seal ring is properly seated to avoid leaks. A mistake here is rushing the sealing process, which can prevent the Instant Pot from coming to pressure and extend cook time unpredictably.
  • When the L 000 message comes up, counting time upwards, wait ten minutes, and carefully turn the valve to release the pressure.: The silent wait as the pot shows L 000 is when residual heat continues to finish the food, so be patient. After the ten minute natural release window, releasing pressure manually will send a brief hiss and an herbaceous steam cloud; stand back and use a towel or tool to turn the valve slowly. Releasing too quickly can spray hot broth, so control the valve and protect your hands. If you open too soon, the pasta might be underdone, so follow the timing closely.
  • Carefully take the lid off and remove the bay leaf.: Lifting the lid will release a fragrant wave of warm, savory steam. Visually scan for the bay leaf and fish it out with tongs; leaving it in the pot can give occasional bitter pockets. As you lift the lid, tilt it away from your face to avoid hot steam. Dropping the leaf back into the pot or forgetting to remove it is a small but noticeable mistake.
  • Stir the soup and adjust the seasonings to taste.: At this stage, the soup should be a harmonious balance of savory, herbaceous, and faintly sweet notes. Stirring integrates the softened greens, plump beans, and tender pasta into a cohesive texture. Taste for salt and acidity, and add small increments if needed. Over seasoning is easy; correct by adding a splash of water or more stock if it becomes too salty.
  • Serve with optional chopped parsley on top.: A scattering of chopped parsley adds bright color and a fresh herbal note that lifts each spoonful. The final bowl should be steaming, with flecks of green and beans visible against a warm broth. Serve right away so pasta keeps its bite; letting it sit too long will soften the pasta and change the texture.
  • Chop and mince your vegetables.: On the stovetop, warm the olive oil until it shimmers but does not smoke, then add your chopped aromatics. The pan will hiss gently and the vegetables will slowly sweeten, releasing a savory perfume that signals readiness. Keep the heat moderate to coax out sweetness without browning too quickly. Crowding the pot can steam the vegetables instead of sautéing them, so use the proper sized pot for even cooking.
  • Heat oil over medium heat in a 6 quart Dutch oven or stock pot. Add vegetables until soft, 4-6 minutes.: Browning on the stovetop creates deep caramelized edges on the sausage that enrich the soup. Stir and break the meat so it becomes evenly golden. If excess fat accumulates, spoon or drain it off to keep the broth clean and not greasy. Leaving too much fat will coat the palate and mute some flavors.
  • Add the sausage and minced garlic, breaking up the sausage until cooked and no longer pink. Drain fat if there is more than a couple of tablespoons.: Bringing everything together in the Dutch oven creates an inviting chorus of aromas. Once the liquid is added, stir to scrape up browned bits for extra flavor. Ensure the pasta sits submerged to cook uniformly. Not stirring at this point can leave some pasta undercooked sticking to the bottom.
  • Add the chicken stock, kale, cabbage, uncooked pasta (if using), tomato sauce, Italian seasoning, rosemary, dry mustard, salt, pepper, and bay leaf.: The soup will move from gentle ripples to a rolling boil, then settle into a steady simmer when you reduce the heat. Small pasta will plump and release starch, slightly thickening the broth. Keep an eye on the simmer to maintain gentle movement, and test the pasta for the desired bite. Boiling too vigorously can break apart delicate ingredients.
  • Heat to boiling; reduce heat. Simmer uncovered for 10 minutes or until orzo is tender.: Adding the rinsed cannellini beans near the end prevents them from overcooking and keeps their creamy texture intact. You will hear a soft simmer and see the broth lift as the beans warm through. Overstirring can mash the beans, so fold them in gently and allow a short time to heat.
  • Add beans and warm for an additional 3 minutes.: Fish out the bay leaf with tongs and discard. The leaf will have given up subtle depth and now is only a choking hazard. Forgetting to remove it is a minor but noticeable oversight, so check carefully before serving.
  • Remove bay leaf.: Taste the finished soup and tweak salt, pepper, or herbs as needed. A small pinch can transform the bowl, and I like to add a final crack of fresh black pepper for personality. If the soup is too salty, add a splash of water or more stock to balance it. Final seasoning is what makes the recipe yours, so take your time to get it right.

Notes

  • Swap greens Try spinach or Swiss chard if you do not have kale, but add them later as they wilt faster to avoid overcooking.
  • Pasta alternatives Use small gluten free pasta or skip pasta and add extra cannellini beans to make a heartier, gluten free bowl.
  • Broth variations Use vegetable stock to make it lighter and suitable for those avoiding animal broth, but taste and adjust salt since flavors differ.
  • Spice adjustments Increase dried rosemary or add a pinch more dry mustard for brightness, tasting as you go to avoid overpowering the soup.
  • Finishers Add a squeeze of lemon juice or a splash of extra virgin olive oil right before serving to brighten the final bowl.
Keyword comforting Italian soup, easy weeknight soup, Italian sausage soup recipe, sausage kale bean soup