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Quick Italian Sausage Soup

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“We love this easy, quick and hearty soup. If you like your soup spicy, use hot Italian sausages instead of the mild-we like it spicy! This soup freezes and reheats well. This recipe is from Sunsets Quick Meals book, 1983 edition.”
1hr 5mins

Ingredients Nutrition


  1. In a 5-quart Dutch oven over medium-high heat, cook sausage slices until lightly browned on the outside and no longer pink inside when slashed.
  2. Remove from Dutch oven with a slotted spoon, drain on paper towels and set aside.
  3. Spoon off and discard all but 3 tablespoons drippings.
  4. Add garlic and onions and cook, stirring occasionally, until onions are soft (about 5 minutes).
  5. Stir in tomatoes (break up with a spoon) and their liquid; then add sausage slices, broth, wine, and basil.
  6. Bring to a full rolling boil; cover reduce heat, and simmer for 20 minutes.
  7. Stir in parsley, green pepper, zucchini, and noodles.
  8. Cover and simmer, stirring occasionally, until noodles are al dente (about 25 minutes).
  9. Skim off and discard fat.
  10. Pass cheese at the table to spoon over individual servings.

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