30 Minute Hearty Italian Basil Sausage Soup is loaded with basil, sausage and a few more ingredients to make this stick to your ribs soup! A simple recipe packed with Italian sausage, pasta, tomatoes, white beans and fresh basil it is straight out of your dreams with Italian flavors bursting in your mouth.
I have been talking about fall all week, so it must come as no surprise that I broke out my soup pot this week. Chad was feeling under the weather so I made him a triple batch of our favorite chicken noodle soup. Well I have to say I was incredibly jealous. I wanted soup too! I tend not to resort to chicken noodle soup unless I am really.really.really sick. I want a thick rich hearty soup that will stick to your bones and fill you up. So, I got to work.
Italian sausage, fresh basil and a few more ingredients and I was staring at the soup from my dreams. Just 30 minutes and I was diving into a stick to your ribs kinda soup. Now that's what I'm talking 'bout.
After it sits for a while it soup is really thick and rich, hearty and filling with tomato basil flavor enveloping the sausage and pasta. We all loved this soup and I don't have any info on freezing it because honestly it didn't last that long. So, do you prefer brothy soups or stick to your ribs soups?
With love from our Kitchen Table to yours!
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BEST EVER Hearty Beef Soup! With juicy tender chucks of beef that melt in your mouth and a glorious rich soup loaded with vegetables it is truly the ultimate comfort food.
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30 Minute Hearty Italian Basil Sausage Soup
makes approximately 16 cups
1 pound mild Italian chicken sausage (or pork)
3 carrots
1 stalk celery
1 tablespoon extra virgin olive oil
8 cups chicken broth (or 8 cups water and 4 Tbsp chicken bouillion)
1 tablespoon dried Italian seasoning
1 (15 ounce) can cannellini beans, rinsed and drained (white beans)
1 (14.5 ounce) can fire roasted diced tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/2 pound dried orecchiette pasta (or shells)
2 cups fresh basil leaves, rough chopped
Heat a 12 quart pot over medium high heat. Add olive oil and sausage. Peel and chop carrots, add to pot. Wash and chop celery. Cook sausage until browned on each side and stir vegetables. Once sausage is browned on each side remove from pot and add all remaining ingredients except pasta and basil. Bring soup to a boil.
Meanwhile slice sausage into coins and add to soup. Once soup comes to a boil add pasta and basil. Cook until pasta is cooked through stirring occasionally, about 10 minutes.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
I'd love to try this soup, it looks delicious, but what kind of pasta did you add, and how much?
ReplyDelete1/2 pound dried orecchiette pasta (or shells) - says in ingredients :-)
Deleteyum! This is my kind of soup especially with my fave pasta orecchiette.
ReplyDeleteThat's what I'm saying! Thanks for stopping by Rachelle. Enjoy.
DeleteIt was awesome!!
ReplyDeleteSo happy you loved it Sharon!
DeleteI made it...it was very good!!! I used cheese tortellini for the pasta.
ReplyDeleteOh I love the tortellini idea! Definitely trying that variation.
DeleteThis would make me feel a lot better too! Hope Chad is all better now.
ReplyDeleteThanks Chris! This is the perfect get well soup.
DeleteIs there a substitute for sausage for this soup? We dont eat sausage :)
ReplyDeleteYou can substitute whatever meat or meat substitute you like. I would add extra seasoning though (as sausage is very flavorful). Maybe a pinch of red pepper flakes and a tablespoon of Italian seasoning and 1 teaspoon of garlic and onion powders mixed in with the meat when you cook it.
DeleteLet us know how it goes!
I make it with cheese tortellini and it is easy better if you let it dimmer all day or cook and reheat the next day
ReplyDeleteI made this soup last night and it is a winner for sure. It has awesome flavors, is easy to prepare, and nice on the wallet. I also used the cheese tortellini and it was the perfect match. I also accidentally used spicy tomato paste, but I ended up liking the additional spice.
ReplyDeleteWonderfully tasty ..... sub'd the sausage with vegan meat....tasted great!! Used gluten free pasta. Very healthy and incredibly tasty!
ReplyDeleteMade like the directions, it was delicious. Thank you
ReplyDeleteI thought I read directions somewhere about freezing this soup. Can't find them now. It said to add pasta after thawing and reheating. Any other advice? Basil OK to add before freezing?
ReplyDeleteI thought I read directions somewhere about freezing this soup. Can't find them now. It said to add pasta after thawing and reheating. Any other advice? Basil OK to add before freezing?
ReplyDeleteCan you use Chrizo and instead of the beans use potatoes?
ReplyDelete