When you need something truly satisfying, this Tomato Sausage Soup delivers. Crumbled Italian sausage adds savory depth and protein to a rich tomato broth. The fennel and oregano bring classic Italian flavors, while fresh basil and Parmesan finish each bowl with elegance. This is comfort food that's worthy of seconds.
Why This Recipe Works
The secret is cooking the sausage first and then building the soup in those flavorful drippings. All that rendered fat contains the seasoning from the sausage—fennel, garlic, paprika—creating a deeply flavored base. Adding extra fennel seeds intensifies this signature Italian sausage flavor throughout the soup.
Choosing Your Sausage
Italian sausage comes in sweet (mild) and hot varieties. Sweet Italian sausage features fennel and mild spices, while hot adds crushed red pepper for kick. Using a mix of both creates the best balance—savory with a gentle warmth. For a leaner option, chicken Italian sausage works beautifully.
Step-by-Step Guide
Remove the sausage from its casings and crumble it as it browns—this creates bite-sized pieces perfect for soup. Take your time getting good color on the meat; this browning adds tremendous flavor. Remove the sausage but leave all those delicious drippings in the pot.
Sauté the onion in those drippings until soft, then add garlic with the additional fennel seeds, oregano, and red pepper flakes. The crushed fennel seeds bloom in the fat, releasing their aromatic oils. When you add the tomatoes and broth, all these flavors meld into something special.
Serving Suggestions
Serve with crusty Italian bread for dipping into the broth. A simple green salad rounds out the meal. For a heartier option, ladle over cooked orzo or ditalini pasta. Fresh Parmesan is essential—use a microplane for delicate shavings.
Variations to Try
- Tuscan style: Add white beans and kale
- Pasta version: Add cooked penne or rigatoni
- Creamy: Stir in 1/2 cup cream at the end
- Spicy kick: Use all hot sausage and add calabrian chili
Tomato Sausage Soup
Nutrition (per serving)
Ingredients
Instructions
- Brown sausage. Remove sausage from casings. Brown in a large pot over medium-high heat, breaking into crumbles, about 7 minutes. Remove and set aside.
- Build base. In the same pot with sausage drippings, add onion and cook until softened, about 5 minutes. Add garlic, fennel seeds, oregano, and red pepper flakes. Cook 1 minute.
- Simmer. Pour in crushed tomatoes and chicken broth. Return sausage to pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Finish. Season with salt and pepper. For a slightly smoother soup, partially blend with an immersion blender.
- Serve. Ladle into bowls. Top with fresh basil and freshly grated Parmesan cheese.
Recipe Notes
- Cook the sausage in its drippings for maximum flavor
- Mix sweet and hot sausage for the best balance
- Fresh Parmesan is essential—don't skip it
Frequently Asked Questions
Should I use sweet or hot Italian sausage?
Both work well. Sweet Italian sausage has mild fennel flavor, while hot adds spicy kick. For best results, use a mix of both. Chicken Italian sausage is a leaner option.
Why remove the sausage casings?
Removing casings lets you crumble the sausage into bite-sized pieces that distribute evenly throughout the soup. It also speeds up cooking and creates better texture.
What do fennel seeds add to the soup?
Fennel seeds provide the signature licorice-like flavor found in Italian sausage. Adding extra crushed fennel seeds intensifies this flavor and ties the soup together.
Can I use pre-cooked sausage?
You can use pre-cooked or leftover grilled sausage sliced into rounds. You'll miss the flavorful drippings, so sauté the onion in olive oil instead and add the sausage when you add the broth.
How do I make this soup heartier?
Add pasta like ditalini or orzo, white beans, or diced potatoes. Add these with the broth so they cook through. Kale or spinach also makes a great addition.