We’re big fans of this rich and flavorful Italian soup, as it all comes together in one pot and satisfies the masses. Serve with some crusty bread to sop up the extra brothy goodness. I promise you’re going to love this bowl of warmth just as much as we do.

I’ve never really paid attention to how much I enjoy soup. But honestly… I really do. I’m always making up different versions with what I have on hand and this one is basically a hug in a bowl. Other creative creations you’ll also wanna check out include my Cabbage and Ground Beef Soup (aka low carb minestrone), this Quick & Easy Italian Wedding Soup, or these Cheesy Individual French Onion Soups.

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INGREDIENTS FOR THIS ITALIAN SAUSAGE SOUP:

I was craving all the flavors of sausage, but wanted to do something a little healthier since I’ll be noshing on Thanksgiving and all its glorious leftovers later this week. Enter chicken sausage. Let me just tell you… I almost wanted to do a blog post on the chicken sausage alone. It turned out THAT grand. Here’s everything you’ll need.

TO MAKE THE CHICKEN SAUSAGE:

Ground Chicken: Go ahead and opt for the 92% lean chicken, as you want the little bit of fat to create bits of caramelized crust. I do not recommend 99% lean for this recipe.
Fennel Seeds: This is the game changer here, as you need the fennel to create the flavor profile of sausage.
Paprika: I use sweet paprika, not smoked, as I feel that the smoked paprika is a little overpowering here.
Garlic Powder: Because garlic is everything and I won’t apologize for adding it to everything in my kitchen.
Onion Powder: To compliment the garlic powder and other flavors.
Cumin: Adds a little depth… both earthy and warm.
Salt: Gotta have a pinch of salt, as it balances sweetness and counteracts with any bitter notes.
Black Pepper: Adds a slight bite and compliments the other aromatics.

FOR THE SOUP:

Olive Oil: Needed for sautéing the onions and garlic, plus I like the flavor it adds.
Yellow Onion: While you could use any type of onion here, yellow onion has a nice mild flavor that slightly sweetens while sautéing and (personally I think) tastes the best in soups.
Garlic Cloves: I like to slice mine so I see little chunks of garlic in my soup, but you can also mince it.
All-Purpose Flour: This will thicken the broth slightly to create a heartier consistency.
Chicken Stock: This is the base of the soup, so I like to go with a good quality stock or bone broth verses chicken broth.
Tomato Sauce: Adds a nice, rich tomato flavor without extra liquid that would water it down.
Basil Pesto: Instead of seasonings alone, I love adding a dollop or two of pesto because it adds a huge boost of flavor without having to chop up all the herbs.
Italian Seasoning: A nice little touch, not 100% mandatory but I like to add it if I have some on hand (which I always so… my oldest son won’t eat pizza without it).
Bay Leaf: Adds a subtle, but flavorful, herby-savory flavor to the stock base.
Small Pasta Shells: Any pasta shape can be used here, really, but I do enjoy the smaller varieties to ensure each spoonful has both pasta and other ingredients all in the same bite.
Heavy Cream: Adds a bit of creaminess without overwhelming the broth into a cream-based soup. Just a little touch to create a silkier taste.
Kale: Love adding a few handfuls to provide some veggies. You could also use spinach, but personally I prefer the kale.
Grated Parmesan: Some recipes call for simmering with a parmesan rind. However, since I didn’t have one on hand I just added some parmesan at the end to create the same flavors. But if you want to use the rind, go for it!
Salt + Pepper: Simply add to taste.

Personal Note: Always have some crusty baguette or ciabatta on standby for dipping! Oh, or try my Foolproof Homemade Garlic Bread.

PRO-TIPS TO MAKE THIS THE BEST ITALIAN SOUP:

Since the chicken sausage is a major player in this recipe, I always make sure to grab my ground chicken from Springer Mountain Farms. They offer the best flavor and quality, guaranteed.
Use a good-quality stock or bone broth. Honestly, the better stock you use, the better your soup will taste. I like to grab low-sodium stocks so I can adjust the sodium as I want/need while cooking.
Like I mentioned above, I highly recommend using short / small pasta shapes in this recipe. While I used small shells, you could also utilize macaroni, ditalini, orecchiette, or mini farfalle.
If you’re planning on leftovers, I would actually cook the pasta separately and then mix desired amount into your serving bowl when ready to eat. Otherwise, the pasta will continue to soak up the broth as it stores in the refrigerator.

MORE RECIPES YOU’LL ENJOY:

My Grandma’s Favorite Recipe For Pastina: aka Italian Penicillin

Flavor-Packed Chicken and Gnocchi Soup

Mini Chicken Pot Pies with Mushroom Gravy

Hearty Quinoa Minestrone

White Lasagna Soup with Chicken

Crockpot Tomato Basil Soup with Grilled Cheese Croutons

Easy Chicken Noodle Soup with Lemon and Thyme

Super Cozy Potato and Leek Soup

Easy Weeknight Chicken Bacon Ranch Pasta

Cheesy Chicken Parm Meatball Skillet

Yellow Squash Casserole with Shredded Chicken

Grandma June’s Home-Style Chicken Meatloaf

VIEW ALL RECIPES BY CLICKING HERE!

Cozy Italian Soup with Homemade Chicken Sausage

We’re big fans of this rich and flavorful Italian soup, as it all comes together in one pot and satisfies the masses. Serve with some crusty bread to sop up the extra brothy goodness.

SERVINGS servings

Prep Time 10

Cook Time 25

Total Time 35

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Ingredients

TO MAKE THE CHICKEN SAUSAGE:

1 lb. Ground Chicken , 92% Lean
1 tsp. Fennel Seeds
1 tsp. Sweet Paprika, (not smoked)
1 tsp. Garlic Powder
1/2 tsp. Onion Powder
1 tsp. Cumin
1/2 tsp. Salt
1/4 tsp. Freshly Cracked Black Pepper

FOR THE SOUP:

1 tbsp. Olive Oil
1 Yellow Onion, chopped
3 Garlic Cloves, thinly sliced or minced
1 tbsp. All-Purpose Flour
6 cups Chicken Stock
15 oz. Tomato Sauce
2 tbsp. Prepared Basil Pesto
1 tbsp. Italian Seasoning
1 Bay Leaf
8 oz. Small Dry Pasta Shells
1/4 cup Heavy Cream, warmed
1/2 bunch Kale, ribs removed
1/4 cup Grated Parmesan
Salt + Pepper, to taste

Instructions

Gently mix all ingredients for the chicken sausage in a large bowl and then set aside.
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Pour in the chicken sausage mix and start breaking apart into bite-sized pieces. Once fully cooked, remove the chicken sausage to a plate and set aside.
In the same skillet, add the onions and sauté for a few minutes, or until they’re starting to soften. Next add the garlic and continue to sauté until fragrant. About 1 additional minute. Then add the flour and stir to coat for another minute.
Pour in the chicken stock, tomato sauce, basil pesto, Italian seasoning, bay leaf, chicken sausage, and bring to a low boil. Once boiling, add the pasta shells and simmer for 8 minutes, or until the recommended al dente on the box.
One minute before the pasta is done, go ahead and add the warmed heavy cream, kale, and grated parmesan. Stir. Continue to simmer for another 1 - 2 minutes or until kale has slightly wilted.
Taste, season with salt and pepper, and then serve immediately.

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NOTES ON THIS RECIPE:

Remember that different pasta shapes have different cooking times. The mini pasta shells take 8 minutes, but make sure to check the box of whichever shape you’re using and adjust accordingly.
The reason you warm the heavy cream before adding to the simmering broth is because you don’t want it to curdle with the sudden temperature change. You could also substitute this with a dollop of sour cream or cream cheese.

This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!