This Italian Sausage Soup recipe is a creamy, comforting soup with noodles that is full of flavor. It’s the perfect dinner on cold nights!
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.
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 afterward.
Step Two: Onions, Peppers, and Garlic
After draining the sausage, use 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 the 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!
Make Ahead and Storage
- Make Ahead: You can prep the soup the day before and stop after adding the chicken broth. Allow the soup to cool and store it in the fridge overnight. Then, put it back into a pot, bring it to a boil, and continue with the step where you add the noodles.
- Storage: Store the cooled leftovers in an airtight container in the fridge for 2-3 days or in the freezer for 2-3 months.
More Soup Recipes
Italian Sausage Soup Recipe
Video
Ingredients
- 1 lb ground Italian sausage
- ½ cup diced onion
- ½ cup diced red pepper
- 2 teaspoon minced garlic
- 2 tablespoon butter
- 2 tablespoon flour
- 6 cups chicken broth
- 12 ounces Reames Frozen Egg Noodles
- 2 cups half-n-half cream
- 3 cups baby spinach
- ½ teaspoon black pepper
- ½ 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.
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!
Rebecca says
We substituted potatoes in place of the noodles. It was still really good. Even my picky husband ate it!
Abby says
This soup was super yummy! I followed it exactly but used hot Italian sausage, added a bit more garlic and I added mushrooms. Was easy to make and will definitely make it again!
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!
Tracey Dwinell says
I loosely followed the recipe. I didn’t add butter, just used the sausage fat. Added sweet potatoes to the mix. Came out great! Definitely recommend making this!!
Ray says
Can this recipe be doubled??????
Tonia says
Yes! It sure can. There is also a slider on the recipe card in the blog post. If you hover over the number of servings, the slider should appear and you can choose the number of servings you want to make. The rest of the ingredients should increase for you.
Donna says
Best soup ever loved it!!
Sherron says
I made this last weekend and it was so delicious! Will be making this again! Thanks so much!
Tonia says
You are very welcome! I’ve been craving it and need to make it this week! ~Tonia
Renee says
This recipe turned out great and was delicious even in the month of June! Thank you for sharing!
Tandra says
Well I did not use the egg noodle they recommended but yes it was good
Kris says
The Reames noodles are the best thing about this recipe. Use them next time or make fresh. That’s the only way to make this delicious soup.