Italian Sausage Soup recipe for a creamy, comforting soup with noodles that is full of flavor and perfect for a family dinner during the cold winter months! Sponsored by Reames® Egg Noodles.
The holiday season is so busy and it’s important to have a hearty dinner to keep you going. Plus, it feels good to reconnect while enjoying a meal together.
Italian Sausage Soup is the perfect choice for a family dinner. It’s easy to make and can be served with a simple salad and a loaf of crusty bread.
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Where is the Italian Sausage Soup recipe? In this post, I will share step-by-step instructions with photos for how to make the soup, as well as answering FAQs about the recipe and sharing a video. But you can go directly to the recipe by scrolling down to the bottom of the post.
One of the reasons this is a great meal for Christmas is that it has red peppers and green spinach so it looks festive. Also, it is easy to make all in one pot and the Reames Frozen Egg Noodles give it that incredible homemade taste without the extra work of homemade noodles!
Reames Frozen Egg Noodles are made with three simple ingredients: eggs, flour, and water – just like you’d make them from scratch. Reames Frozen Egg Noodles are made from simple, natural ingredients and are frozen fresh to maintain their like-homemade flavor and texture. Click here to find out where to buy Reames Frozen Egg Noodles near you.
How To Make Italian Sausage Soup
Step One: Sausage
Starting with browning the Italian sausage. Purchase ground Italian sausage if you can find it at your local grocery store. If only the sausage links are available, you can slit the casing and remove the sausage inside.
Italian sausage is available in mild or hot. I used the mild for my family but if your family likes spicy sausage, use the hot one or a combination of the two.
Use a large pot to brown the sausage and reduce the number of dishes that need to be cleaned afterwards.
Step Two: Onions, Peppers, and Garlic
After draining the sausage, using the same pot to saute the diced onions, diced red peppers, and garlic. Return the pot to the heat and melt the butter.
Add the diced onions, diced red peppers, and garlic. Saute over medium heat for 4-5 minutes until tender.
Sprinkle with flour and stir to coat. Cook for about one minute, stirring constantly.
Then, stir in the chicken broth and bring the mixture to a boil.
Step Three: Noodles
Once the soup is boiling, stir in the Reames Frozen Egg Noodles. Return the soup to a boil and cook for 20 minutes, stirring often until the noodles are fully cooked.
If you prefer to use another kind of noodles in this recipe, reduce the cooking time. Boil until the noodles are tender.
I’ve got to share a little experience from the grocery store. When I was buying the ingredients for this Italian Sausage Soup, the woman bagging her groceries directly across from me leaned over to tell me that she loves Reames Frozen Egg Noodles.
She said it’s what she always uses to make her chicken noodle soup and that they are the best noodles. I really enjoy all of the interesting people I meet and food conversations I get into at the grocery store!
Step Four: Finishing the Soup
Once the noodles have finished cooking, stir in the sausage, cream, and spinach. Cook for several minutes until heated through.
Step Five: Garnish
Add black pepper to taste and serve with shredded parmesan.
This Italian Sausage Soup recipe is creamy, comforting and full of flavor. It’s the perfect choice for a family dinner during the cold winter months!
Italian Sausage Soup FAQs
1. Can I use a different kind of noodles?
Yes, you can choose your favorite noodle and reduce the boiling time to whatever is needed for the kind of noodle you chose.
2. Would this soup be good without the noodles for a keto diet? Yes, it would be delicious. You can increase the amount of Italian sausage and vegetables to make it more hearty.
3. How can I make gluten-free Italian Sausage Soup? Use a gluten-free flour and gluten-free noodles.
4. Can I use Italian sausage links instead of ground Italian sausage? Yes. To use the sausage links, cut the casing and remove the sausage from inside.
5. Does Italian Sausage Soup freeze well? Yes, it is perfect for the freezer. It can be stored in airtight containers in the freezer for 2-3 months.
Looking for more soup recipes? Try these next:
This hearty Cheesy Pizza Soup is like comfort in a bowl with a creamy tomato base, homestyle noodles, mini pepperoni and lots of cheese. It tastes like pizza and is delicious served with garlic bread and salad.
This crockpot recipe for Slow Cooker Chicken Pot Pie Soup is a hearty dinner idea for chilly nights. Serve with puff pastry breadsticks instead of pie crust!
Homemade Tomato Soup from Spend With Pennies is so much better than the canned kind.
Chicken Alfredo Soup is homemade comfort in a bowl. With chicken, alfredo sauce, noodles, and bacon, this soup is perfect for a family dinner on a cold winter night.
The whole family will love this copycat One Pot Olive Garden Zuppa Toscana Soup from Mom On Timeout.
It’s loaded with bacon, sausage, potatoes, and kale.
This Slow Cooker Taco Soup recipe is so easy to make and so flavorful. Just brown the meat, put everything in the crockpot to cook, and then just stir! Serve with corn chips.
Italian Sausage Soup Recipe
Italian Sausage Soup recipe for a creamy, comforting soup with noodles that is full of flavor and perfect for a family dinner during the cold winter months!
Ingredients
- 1 lb ground Italian sausage
- 1/2 cup diced onion
- 1/2 cup diced red pepper
- 2 tsp minced garlic
- 2 tbsp butter
- 2 tbsp flour
- 6 cups chicken broth
- 12 oz Reames Frozen Egg Noodles
- 2 cups half-n-half cream
- 3 cups baby spinach
- 1/2 tsp black pepper
- 1/2 cup shredded parmesan cheese
Instructions
- Brown the Italian sausage in a large pot. Drain the excess fat and set the sausage aside.
- Using the same pot, return it to the heat and melt the butter. Add the diced onions, diced red peppers, and garlic. Saute over medium heat for 4-5 minutes.
- Sprinkle with flour and stir to coat. Cook for about one minute, stirring constantly. Stir in the chicken broth and bring to a boil.
- Once the soup is boiling, stir in the Reames Frozen Egg Noodles. Return to a boil and cook for 20 minutes, stirring often.
- Stir in the sausage, cream, and spinach. Cook for several minutes until heated through.
- Add black pepper to taste and serve with shredded parmesan.
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Nutrition Information:
Yield: 10 Serving Size: 1 cupAmount Per Serving: Calories: 324Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 65mgSodium: 1016mgCarbohydrates: 17gFiber: 1gSugar: 5gProtein: 15g
Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.
Ryanne says
Wow! My kids loved it! My oldest says it is his new favorite. We don’t have that frozen egg noodles in my area, I made homemade egg noodles instead. Overall this recipe was so easy to make!
Toni says
Hi. Can you tell me if it’s ok to use a non dairy substitute for the half and half. And if so what would you recommend?
Tonia says
Hi Toni,
I’ve never tried making soup with a non dairy alternative but I’ll make a few suggestions.
1) You can skip the cream and add more broth instead. If you want to thicken the soup, you could use instant potato flakes or cornstarch.
2) You can use canned full-fat coconut milk.
3) You can also use unsweetened almond or cashew milk and thicken the soup like you would if you used more broth.
Hope that helps,
~Tonia
Karen says
I used oat milk instead of cream and it worked out great. My family loved it.
Blaine says
I can’t seem to find frozen egg noodles in my neck of the woods. If using regular egg noodles should I just put them in for less time?
Tonia says
Hi Blaine,
Yes, you would cook them for less time depending on which noodles you choose.
Enjoy,
~Tonia
Kathy says
I’m wondering if cooked Italian sausage could be quartered and used in the soup. My husband cooked some Italian sausages and there’s lots left over. I was thinking of cutting the sausages lengthwise in quarters and cutting into small pieces to put in the soup.
Tonia says
Yes that would be delicious!
Kari says
We loooooove this soup…my mother in law, aunt and others are in love with it too. The ONLY thing I changed was the broth/half and half amount. The pasta just sucks it all up BIG TIME. I mean it’s still amazing but that broth is gold. I do 12 cups chicken broth and 3 cups half and half. I also just use use regular egg noodles..they aren’t so heavy and the best sausage is Johnsonville. I also keep the rendered grease and add the butter to it….it adds so much flavor… this is a regular request from my family …soooo yummy
Taylor says
Hi! I loved this soup it had great flavor! We added a little bison sausage in with it and it was great with that addition as well. 🙂 My one question is about the serving size, am I reading that correctly that one gram is 327? Some in my family are trying to portion control their meals and I am just making sure.
Thanks!
Tonia says
The serving size label was auto-populated. There are 10 servings in total. I believe that the whole pot makes about 10 cups of soup so one serving would be one cup.
Taylor says
That’s what I thought just wanted to confirm, thank you for your response and the delicious recipe!
Dani Humphrey says
This is amazing! We had it for dinner and it was perfect!!!
My modifications: used ground turkey instead of sausage, used 5 cups of chicken broth in order to help keep some of the rich flavors of the sautéed veggies since we used a leaner protein, loaded it with spinach!
Loved how easy this was to make!
Kimberly says
I’m making this right now!
For next time…
How would you recommend making it low fat, just by leaving the cream out, and adding more broth?
Tonia says
Hi Kimberly,
Yes, you could replace the cream with milk or with broth. Also, you could substitute the Italian sausage with turkey sausage.
Enjoy!
~Tonia
Theresa Norris says
My family loved this soup. We did, however, make some adjustments based on what we had on hand as well as our tastes. We added some kosher salt as well as more black pepper and garlic. Since we only had dried wide egg noodles, this is what we used. We will definitely eat this soup again.
Ahmaud mcguffey says
Perfect for a quick dinner get together with the family!
Da King says
Great!!!
I followed the recipe except for the egg noodles. I used cheese filled tortellini and it was out of this world! Thank you for a great recipe 🙂
Barb DeRosier says
This soup was a hit with my family! Great with Crusty Italian bread and a salad! It is a family dinner now! Making it today for the Super Bowl!
Delicious 😋
Jennifer Haugen says
This was amazing! I used breakfast sausage (that’s all I had) and added some fresh parsley and diced mushrooms (I needed to use them for something before they went bad). Everyone LOVED it! (Even with the mushrooms my husband swears he hates). It’s a new favorite in the house! I served it with a side of toasted sourdough bread with a garlic butter and put some fresh mozzarella balls partially melted on top for dipping! This is one for the recipe book for sure!!! **this is the first time I have ever left a review on a recipe. It was THAT good!
Summer N Lewis says
I used turkey sausage and my hubby loved it!
Karen says
I made this soup yesterday, it was fantastic, everyone had seconds, even my picky children! Delicious, I used shell noodles and Italian sausage made from deer meat. I will definitely make it again. Thank you!
Deb says
I am preparing a day ahead for a group. Do you recommend adding the cooked sausage, cream and spinach
just prior to serving? How do the noodles hold up overnight? Thank you!
Tonia says
Hi Deb,
If I were preparing this ahead of time, I would follow steps 1-3 cooking the onions and peppers, adding the flour and chicken broth. Then, I would jump to step 5 but only add the sausage and spinach (leaving the cream out). This mixture would be refrigerated in an airtight container.
For the noodles, (step 4) I would cook them separately. Slightly undercook the noodles and then lightly toss with a little olive oil to prevent them from sticking together. The noodles would be refrigerated in a separate airtight container.
On serving day, heat the soup mixture from the first container until boiling. Then add the cooked noodles and return to a boil. Turn the heat to low and add the cream. Cook until heated through. Finish with the black pepper and shredded parmesan.
Enjoy!
~Tonia
Elizabeth A Sergeant says
Just getting back into cooking after 29 year absence. My husband and I made this soup for lunch today. The smells were awesome and the soup tasted even better. Thanks for sharing the recipe.
Tonia says
That’s wonderful! Now I’m craving this soup!