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Italian Sausage Vegetable Soup

Total Time

Prep/Total Time: 30 min.


12 servings (3 quarts)

With spaghetti sauce, noodles and Italian seasonings, this soup tastes like spaghetti! It's so easy, even our preteen daughter can make it by herself.


  • 1-1/3 cups uncooked elbow macaroni
  • 2 pounds bulk Italian sausage
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 jar (26 ounces) pasta sauce
  • 1 can (15 ounces) sliced carrots, drained
  • 1 can (14-1/2 ounces) Italian flat beans, drained
  • 1 cup water
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • Grated Parmesan or shredded mozzarella cheese, optional


  1. Cook macaroni according to package directions. Meanwhile, in a 6-qt. stockpot, cook sausage, onion and garlic over medium heat 8-10 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain.
  2. Add broth, pasta sauce, carrots, beans, water, Italian seasoning and basil; bring to a boil. Reduce heat; simmer, covered, 10 minutes to allow flavors to blend. Drain macaroni; stir into soup. If desired, sprinkle servings with cheese.

Can you freeze Italian Sausage Vegetable Soup?

Before adding cheese, cool soup. Freeze soup and, if desired, cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with cheese.

Nutrition Facts

1 cup (calculated without cheese): 335 calories, 23g fat (8g saturated fat), 51mg cholesterol, 1037mg sodium, 19g carbohydrate (7g sugars, 3g fiber), 13g protein.

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