Set the table and gather ’round for a big bowl of this simple and comforting Harvest Italian Soup with Sausage featuring hearty long-storing fall and winter vegetables. Serve with a sprinkle of Parmesan cheese and hunk of crusty bread for a deliciously warming meal the whole family will love.
Soup Season is Here
When the air turns chilly and the wind starts to blow we love to make big pots of soul-warming soup, like this Italian Harvest Soup with Sausage, for our families using simple ingredients and nourishing broth. While not an authentic Italian soup recipe, this one is packed with flavors from garlic, herbs and spices, flavorful broth, Italian sausage, and long-storing vegetables.
We’ve affectionately termed this “harvest” soup as a nod to the easy-to-find, everyday vegetables it features: potatoes, carrots, mushrooms, kale, and onions. These are typically the last crops to harvest from summer gardens before the first hard frost of the season.
Ingredients to Make harvest-inspired Soup With sausage
You’re going to love how simple, yet satisfying, our take on an Italian soup is.
- Pre-cooked Italian sausage links – Feel free to chicken or pork and choose mild or spicy depending on your preferences
- Olive oil – We recommend using a flavorful, high-quality olive oil such as Primal Kitchen Organic Extra Virgin Olive Oil
- Carrots – Parsnips or turnips are also delicious in this recipe
- Mushrooms – We used cremini mushrooms, and button mushrooms or portobello mushrooms (with gills removed and cut into small pieces), will also work great. Remove the gills from portobellos by scraping them out with a spoon to prevent the soup broth from taking on a dark, muddy appearance
- Red potatoes – Yukon Gold or russets will also work great in this recipe
- Kale – Don’t love kale? Substitute spinach or Swiss chard instead
- Chicken broth – Boxed, low-sodium broth or homemade bone broth can be used in this sausage soup recipe
- Italian seasoning – This all-around spice all-star makes a frequent appearance in our recipes because it adds such great flavor. Stock up on spices and seasoning at Thrive Market!
- Salt and black pepper
- Optional for serving: Chopped fresh parsley, shaved or shredded Parmesan cheese, and crusty bread
Ingredients list with exact measurements can be found in the recipe card below.
Simple Directions for Making Harvest Italian Soup with sausage on the stovetop
You’re going to love the simplicity of this slow-simmered soup. With just 15 minutes of prep time you’ll be on your way to a delicious meal.
- Place a large pot with lid over medium-high heat. Add the olive oil and cook the onions, carrots, celery, and mushrooms and cook until the onions and mushrooms are soft. Add the garlic, Italian seasoning and black pepper to the pot.
- Next, pour in the broth and add potatoes. Bring the sausage soup just to a boil then place the lid on the pot, reduce the heat and simmer until the potatoes are tender.
- Add the sliced sausage and kale to the soup and stir. Simmer for a few more minutes until the kale is wilted and the sausage is heated through. Taste and season with salt and pepper as desired.
- Remove from heat and serve with chopped parsley and/or parmesan cheese, if desired.
For the complete directions, ingredient amounts, and nutrition analysis that lists calories, protein, carbohydrates, fiber, sugar, sodium per serving, scroll down to the recipe card below.
Keep Warm With a hot and healthy lunch
Soup can be a comforting and welcome change to your lunchtime routine when you’re tired of cold sandwiches and salads. An insulated wide-mouth food jar is great when you don’t have access to a kitchen or are on-the-go. For best results, preheat the container with boiling water before adding the hot soup and securing the lid and you’ll be guaranteed to have a warm meal to ward off any chill in the air. Don’t forget your spoon! We love these bamboo utensil sets for school, work, and travel.
Harvest Italian Soup with Sausage: Frequently Asked Questions
- Do I have to use pre-cooked sausage in this Italian-inspired soup? No, you can use raw sausage links or even bulk Italian sausage. See the Notes section of the recipe card below for how to cook the sausage.
- Can I use sweet potatoes instead of white potatoes? You certainly can. Either white or garnet (orange) sweet potatoes can be substituted for the baby red potatoes in the recipe.
- Do you have a recipe for homemade chicken broth? We sure do! Our step-by-step photo tutorial for making homemade bone broth in the Instant Pot will have you crafting delicious and economical broth in no time.
- Can this Italian Soup with Sausage be frozen? Absolutely! For best results, be sure to cool any leftover soup completely in the refrigerator before freezing in a freezer-safe glass container or reusable silicone bag. Frozen sausage soup may be kept in the freezer for up to 6 months. Thaw in the refrigerator before reheating on the stovetop or in the microwave. Leftover should be reheated to 165℉ on an instant-read thermometer before consuming.
- Can this recipe be made in the slow cooker or Instant Pot? We haven’t tested either of these methods yet but if you give it a try, please let us know how it went.
- 12 ounces pre-cooked* mild or hot Italian sausage links (chicken or pork), sliced into rounds
- Cooking spray
- 2 teaspoons olive oil
- 1 medium yellow onion, diced (1 ½ cups)
- 2 large carrots, peeled and thinly sliced (1 cup)
- 2 large celery ribs, diced or thinly sliced (½ cup)
- 8 ounces cremini mushrooms, stems and caps sliced
- 4 garlic cloves, minced
- 12 ounces small red potatoes, quartered or cut into ½-inch pieces if large
- 1 teaspoon dried Italian seasoning
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
- 4 cups chicken broth (packaged or homemade)
- 3 cups kale, stems removed and torn into bite-sized pieces (about 1 small head)
- Optional for serving: Chopped fresh parsley and/or Shaved or shredded Parmesan cheese and/or crusty bread
- Place a large pot with lid over medium-high heat. When the pot is hot, spray with cooking spray then add the oil and swirl to coat. Add the onions, carrots, celery, and mushrooms and cook until onions and mushrooms are soft stirring occasionally (about 8 minutes).
- Add the garlic, Italian seasoning and black pepper and continue to cook for an additional 30 seconds or until fragrant.
- Add the broth and potatoes and bring just to a boil. Cover, reduce the heat and simmer until potatoes and carrots are tender, about 25-30 minutes.
- When the potatoes and carrots are tender, add the sausage and kale. Stir and simmer for additional 3 minutes or until the sausage is warmed through and the kale is wilted. Taste and season with additional salt and pepper as needed.
- Remove from heat and serve with chopped parsley and/or parmesan cheese, if desired. Store any leftovers in an airtight container in the refrigerator for up to 4 days. May be frozen for longer storage.
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*If using raw sausage links, place a medium skillet over medium-high heat. When the skillet is hot, spray with cooking spray and add the sausage links to the skillet. Cook 8-9 minutes or until cooked through, turning occasionally. Allow the sausage links to cool slightly before slicing into rounds.
- Serving Size: 1/6 recipe
- Calories: 230
- Fat: 9g
- Sodium: 530mg
- Carbohydrate: 23g
- (Fiber: 3g
- Sugar: 4g)
- Protein: 14g
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The photos in this blog post were taken by Rachel Cook of Half Acre House.