This Italian sausage soup is comfort food at its most satisfying - spicy sausages, tender potatoes, sweet tomatoes, and earthy savoy cabbage come together in a rich beef broth that warms you from the inside out. Topped with shavings of Parmesan cheese, it's a complete meal in a bowl that the whole family will love.
Similar to the famous Zuppa Toscana you might find at your favorite Italian restaurant, this homemade version lets you control the spice level and customize the vegetables. It's one of those soups that tastes even better the next day as all the flavors meld together.
Why This Italian Sausage Soup Works
The secret to a great sausage soup is building layers of flavor. The sausage fat renders into the broth, the vegetables soften and release their sweetness, and the tomatoes add brightness that balances the richness. Here's what makes this recipe special:
- Browning the sausage: Creates deep, caramelized flavor
- Long simmer: Allows vegetables to become tender and flavors to meld
- Savoy cabbage: More delicate than regular cabbage with a slightly sweet taste
- Parmesan finish: Adds umami depth and richness
Choosing Your Sausage
The sausage is the star of this soup, so choose wisely. Fresh Italian sausage links give the best flavor because they release their seasoned fat into the broth as they cook. You have options:
- Sweet Italian: Mild with fennel and herbs, family-friendly
- Hot Italian: Spicy with red pepper flakes for heat lovers
- Mild Italian: Similar to sweet but without fennel
- Turkey or chicken Italian: Lighter option with less fat
You can also mix sweet and hot sausages for a balanced heat that doesn't overwhelm. If using pre-cooked sausage, add it later in cooking since it doesn't need as much time.
The Vegetable Base
The vegetables in this soup provide both texture and nutrition. The combination of potatoes, carrots, and cabbage is traditional Italian peasant cooking - filling, economical, and delicious.
Savoy cabbage is the traditional choice with its crinkled leaves and mild, slightly sweet flavor. It softens nicely in the broth without becoming mushy. If you can't find savoy, regular green cabbage or kale work well too.
Building the Broth
The broth develops its flavor from multiple sources: the sausage drippings, the slow-cooked vegetables, and the tomatoes. Using beef broth as the base adds richness, but chicken broth works if you prefer a lighter soup.
Don't skip the long simmer - this is when all the flavors come together and the vegetables become perfectly tender. The soup should simmer gently, not boil, to keep the vegetables from falling apart.
Customization Ideas
Once you've mastered the basic recipe, try these variations:
- Add white beans: Cannellini beans make it more filling
- Include pasta: Small shells or ditalini turn it into a heartier meal
- More greens: Add kale or spinach in the last few minutes
- Creamy version: Stir in some heavy cream at the end
- Extra vegetables: Zucchini, green beans, or celery
Make-Ahead and Storage
This soup is perfect for meal prep. Make a big batch on Sunday and enjoy it throughout the week. The flavors actually improve as it sits, making leftovers even better than the first day.
Store refrigerated for up to 4-5 days. The soup freezes well for up to 3 months, though the cabbage texture may change slightly. For best freezing results, leave out the cabbage and add fresh when reheating.
Italian Sausage Soup
Hearty, satisfying soup with Italian sausage, potatoes, and savoy cabbage topped with Parmesan.
Nutrition per serving
Ingredients
Instructions
- Cook the sausages. Heat a non-stick frying pan over medium heat. Add sausages and cook, turning occasionally, for 10-12 minutes until browned and cooked through. Transfer to a plate and let rest, then slice diagonally into 1cm pieces.
- Sauté the aromatics. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, for 3 minutes until softened. Add garlic and cook 30 seconds until fragrant. Add carrot and potatoes and cook, stirring often, for 5 minutes.
- Simmer the soup. Add beef stock, water, and diced tomatoes. Season with salt and pepper. Stir to combine, cover, and bring to a boil. Reduce heat to medium-low and simmer, partially covered, for 35 minutes, stirring occasionally, until vegetables are tender.
- Add sausage and cabbage. Add the sliced sausages and shredded cabbage to the soup. Stir to combine and simmer over low heat for 15 minutes until cabbage is tender. Taste and adjust seasoning.
- Serve. Ladle into warm bowls and top generously with grated Parmesan cheese. Serve with crusty bread for dipping.
Recipe Notes
- Storage: Refrigerate in an airtight container for up to 4-5 days. Flavors improve overnight.
- Freezing: Freeze without cabbage for best texture. Add fresh cabbage when reheating. Keeps 3 months.
- Lighter version: Use turkey or chicken Italian sausage for fewer calories.
- Make it heartier: Add a can of drained cannellini beans or cooked pasta.
Frequently Asked Questions
What type of Italian sausage is best for soup?
Fresh Italian sausage (either sweet or hot) works best. Look for sausage with fennel and Italian seasonings. You can use mild, sweet, or spicy depending on your heat preference. Pre-cooked sausage works too but fresh adds more flavor to the broth.
Can I make Italian sausage soup in advance?
Yes! This soup tastes even better the next day as the flavors develop. Store refrigerated for up to 4 days. The cabbage may soften more, but the flavor will be excellent. Reheat gently on the stovetop.
What can I substitute for savoy cabbage?
Regular green cabbage, kale, or Swiss chard all work well. Kale is sturdier and holds up better to reheating. Spinach can be added at the end for a softer green. Each gives slightly different texture and flavor.
How do I make this soup lighter?
Use chicken or turkey Italian sausage instead of pork. Skip browning the sausage in oil and instead cook in broth. Use chicken broth instead of beef broth for a lighter flavor base.
Can I freeze Italian sausage soup?
Yes, freeze for up to 3 months. For best results, freeze without the cabbage as it becomes mushy when thawed. Add fresh cabbage when reheating. Let soup cool completely before freezing in airtight containers.