This Italian Sausage Noodle Soup is hearty, healthy, and filling. It’s perfect for a cold and rainy day but comes together quickly for an easy weeknight dinner, too.
Tell me I’m not the only person that has a “for soup” section in the freezer?? Well, I definitely do and it’s such a great home chef tool that I use all the time. Anytime I have just a little bit of something left at the end of a delicious meal, instead of putting it in the fridge to die from neglect, I pop it in the freezer for next time I get a hankering to make soup. Which is pretty often around here!
That’s what happened when I came up with the recipe for this Italian Sausage Noodle Soup. I had just made a big batch of bone broth and I knew I wanted to use carrots, potatoes, and corn, but I didn’t really feel like thawing some chicken or grilling a steak for the protein. So, I headed to the “for soup” section to see what else I find and what pops up, but these yummy Italian sausage I had grilled up a couple weeks before. (To get your hands on these and so many other great chicken, beef, pork, and seafood options, use my link here and get FREE ground beef for life and $30 off your first order with Butcher Box!)
Tips for making great soup
Most soup can be made by following the same basic steps:
- If the meat you are using is not already cooked, that’s step one. Grill it, sauté it, roast it…do your thing. I typically freeze any steak or chicken that is left over from a meal, so I rarely ever have to cook my meat first, but if you do, make sure to save all the nice brown bits at the bottom of the pan. They add a nice base layer of flavor!
- Into a large pot or Dutch oven, get your aromatics going – onion, carrots, celery.
- Once those are starting to soften, add the rest of your veggies and any secret sauces – pesto, salsa, tapenade.
- Let those get happy for a couple minutes and toss in your proteins – meat, beans, etc.
- Fill up the pot with delicious broth (better if homemade!), and add any spongy ingredients. These are the guys that will soak up your broth – rice, pasta, potatoes. Greedy little buggers, but yummy.
- Finally, add any greens right at the end or even just before serving. My favorite is finely chopped kale, but spinach or collards work great too. This is also when you would finish with any fresh soft herbs – basil, parsley, cilantro.
- Be sure to season lightly at every step along the way. Not too much, you don’t want salty soup! But a little bit at each step will bring out the natural flavors of each ingredient.
- And don’t forget, taste taste taste your food! At every safe step (please don’t sample raw chicken), take a little nibble and adjust your seasoning and ingredients accordingly.
Is this the Best Italian sausage soup recipe?
Short answer…yes! But I’ll tell you why. I’ve got a couple tricks up my sleave for making bomb soup. First, use what you have on hand and add a few fresh ingredients to that – hearty kale, chopped carrots, fresh herbs. Not only does this add a fresh component, but it also saves time by using up what you’ve got ready to go.
Making soup is also a great way to use different flavor bombs that are either left over from a previous meal or added intentionally to create another layer of flavor. This can be anything from drippings left over from a roast or pureed Roasted Rosemary Garlic, Balsamic Marinated Shallots or garden fresh pesto. I always try to keep a few of these on hand or in the freezer. They really do add a lot!
Tools you’ll need
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- onion – Take your pick, but I like a nice sweet Vidalia onion.
- potato – I used a combo of sweet potato and good old russet.
- corn – If it’s in season, go for the fresh stuff here! If not, frozen is just fine.
- olive oil
- Balsamic Marinated Shallots – Please don’t skip this ingredient; these guys pack so much flavor!
- Italian sausage, cooked – I love using Butcher Box sausage.
- marinara sauce – That little bit of tomato-y goodness really brings the broth together. I like to use what I have on hand – leftover marinara from homemade pizzas, a small can of tomato sauce, or even a little squirt of tomato paste from the tube.
- noodles – To make this recipe gluten free, be sure to use gluten free noodles. I love the Tinkyada brand fusilli. It’s got a good texture, not mushy, and can sit in the broth for a while without expanding to an obnoxious size.
- bone broth
- soy sauce
How to store italian sausage noodle soup
This soup stores so well in the fridge for a couple days and is a great addition to any freezer stash meals. I love to keep an extra couple containers of this in the freezer for when a friend or neighbor comes down with a cold or has a baby.
Can I use a different protein?
– Yes of course! I love sausage a ridiculous amount, so that’s my favorite for this recipe, but steak, chicken or pork would work great too.
Does this soup freeze well?
– Definitely! In fact, do your future self a favor and make a double batch to pull out a couple weeks from now.
Do I have to use gluten free noodles?
– Nope, not at all! Free feel to use any noodle you’d like.
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram
@leedsstreetcollective with your delicious creation.
Thanks so much for checking out the Collective!
- 1 tablespoon olive oil
- 1 onion
- 2 stalks celery
- 2 carrots
- 1 potato
- 1 cup corn
- 2 tablespoons Balsamic Marinated Shallots
- 2 links italian sausage, cooked & cubed
- 1/2 cup marinara sauce
- 1 tablespoon soy sauce
- 5-6 cups bone broth
- 1 cup gluten free noodles
- Chop up all your veggies into relatively same sized pieces.
- Add oil to a large pot or Dutch oven, and saute onion, carrots, & celery.
- Once those are starting to soften, add potato, corn, and shallots.
- Let those get happy for a couple minutes and toss in the sausage, marinara sauce, and soy sauce. Mix well.
- Fill up the pot with enough broth to cover everything by a couple inches and add pasta.
- Cook on medium heat until pasta is done, about 15 minutes.