Italian Sausage Soup Recipe

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Servings: 6


Cost per serving $3.61 view details
  • 1 lb Mild Italian sausage -- or possibly Warm
  • 2 Tbsp. Vegetable oil
  • 2 c. Onions -- minced
  • 40 ml Garlic -- - chopped
  • 28 ounce Can whole tomatoes -- Coarsely minced
  • 6 ounce Can tomato paste
  • 8 c. Beef stock
  • 1 c. Dry red wine
  • 2 Tbsp. Dry basil
  • 2 tsp Dry oregano
  • 2 med Zucchini -- - thinly sliced
  • 1/2 c. Parsley -- minced
  • 5 ounce Thin spaghetti -- broken Into 2-inch p
  • 16 ounce Can garbanzo -- or possibly Beans - liquid removed -- Salt and Pepper to t Parmesan cheese -- for Serving


  1. Unmistakably Italian with its sausage, red wine, basil and spaghetti, this full-meal soup will be popular with the family throughout the winter months.
  2. Slice sausage into 1/4 inch thick rounds; place them in a large skillet and saute/fry till lightly browned; remove with a slotted spoon to a large soup pot; add in the vegetable oil to the drippings in the skillet and saute/fry the onions till soft; add in garlic and cook to aroma; remove with slotted spoon to the soup pot; add in the tomatoes, tomato paste, stock, red wine, basil and oregano and cook uncovered over moderate heat for 30 min, stirring occasionally; add in the zucchini, parsley and spaghetti and continue cooking, stirring occasionally, till spaghetti is tender, about 20 to 30 min; add in the beans for the last 10 min of cooking; season with salt and pepper; serve with fresh pumpernickel, butter and a dry red wine.
  3. Makes 4+ qts.
  4. Notes: Soup is best made at least 1 day ahead, cooled uncovered, covered and refrigerated. Reheat over low heat. Soup freezes well.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 722g
Recipe makes 6 servings
Calories 606  
Calories from Fat 274 45%
Total Fat 30.62g 38%
Saturated Fat 9.47g 38%
Trans Fat 0.12g  
Cholesterol 57mg 19%
Sodium 2119mg 88%
Potassium 1231mg 35%
Total Carbs 52.19g 14%
Dietary Fiber 7.6g 25%
Sugars 8.28g 6%
Protein 24.65g 39%
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