Italian Sausage, Potatoes, and Green Beans

Italian Sausage, Potatoes, and Green Beans

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When it comes to simple Italian comfort food, this one-skillet meal checks all the boxes — hearty, rustic, and full of flavor. 🍳✨
Golden potatoes, tender green beans, and savory Italian sausage come together in one pan, simmered with white wine and chicken stock for a delicious, homey dish that tastes like Sunday dinner any night of the week. Best of all, it’s ready in just 30 minutes — perfect for those nights when you want something comforting and satisfying without spending hours in the kitchen.

Things to know about this Italian sausage potatoes and green beans

  • Choose the right sausage:
    Mild or hot Italian sausage both work beautifully — use whichever matches your taste. For extra flavor, try a mix of sweet and spicy.

  • Deglazing adds flavor:
    That splash of white wine lifts all the browned bits from the bottom of the pan, adding rich depth to the sauce. If you prefer, you can skip the wine and just use extra chicken stock instead.

  • Texture tip:
    Cut the potatoes into even bite-sized pieces so they cook evenly. To keep the green beans tender-crisp, add them toward the end of cooking.

  • Make it ahead:
    This dish reheats well — store leftovers in the fridge for up to 3 days. It’s even better the next day as the flavors meld together.

  • Variations

  • Add color:
    Toss in sliced bell peppers or cherry tomatoes for a pop of color and sweetness.

  • Herb twist:
    Swap oregano for rosemary or thyme for a different Italian flavor profile.

  • Spicy version:
    Use hot Italian sausage and add extra crushed red pepper flakes for a little kick.

  • Cheesy finish:
    Stir in a handful of shredded mozzarella or sprinkle grated parmesan over the top right before serving.

  • Vegetable swap:
    Try this recipe with broccoli, zucchini, or even Brussels sprouts instead of green beans — they all cook beautifully in the same skillet.

You May Also Like 🍽️

If you loved this Italian Sausage, Potatoes, and Green Beans skillet dinner, try a few more of my hearty Italian favorites:

 

Italian Sausage, Potatoes, and Green Beans

Italian Sausage, Potatoes, and Green Beans is a hearty one-pan meal that brings together savory Italian sausage, tender roasted potatoes, and crisp-tender green beans with garlic, herbs, and olive oil. Simple, rustic, and packed with flavor, this family favorite is perfect for busy weeknights while still being satisfying enough for Sunday dinner.

  • 1 Lb. Italian sausage (mild or hot, sliced into rounds)
  • 1½ Lb. yellow potatoes, cut into bite-sized pieces
  • ½ Lb. fresh green beans, trimmed
  • 2 Tbsp. olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • ½ cup dry white wine (for deglazing)
  • 2 cups chicken stock
  • 1 tsp. crushed red pepper flakes (optional)
  • 1 tsp. dried oregano
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

  1. Sauté the aromatics:

    Heat olive oil in a large pan or Dutch oven over medium heat.

    Add the chopped onion and sauté for 2–3 minutes until it begins to soften.

    Stir in the garlic and cook for another minute or two until fragrant.

  2. Add the potatoes:

    Stir in the diced potatoes and cook for about 8–10 minutes, letting them get golden on the edges while stirring occasionally.

  3. Add the sausage:

    Add the sliced Italian sausage directly into the skillet with the potatoes.

    Continue cooking for 8–10 minutes, allowing the sausage to brown and release its flavor into the potatoes.

  4. Deglaze the pan:

    Pour in a splash of white wine, scraping up any browned bits from the bottom of the pan.

    Let it simmer for a minute or two until slightly reduced.

  5. Simmer with stock and green beans:

    Add the chicken stock, green beans, oregano, crushed red pepper flakes, salt, and black pepper.

    Cover and cook for 6–8 minutes, or until the green beans are tender and the potatoes are fully cooked.

  6. Finish and serve:

    Uncover, toss everything together, and cook for another minute or two to let the flavors blend.

    Garnish with fresh parsley and a sprinkle of grated parmesan if desired. Serve warm and enjoy!

Main Course, Side Dish
Italian
Italian sausage and potatoes, sausage green beans recipe, one pan Italian dinner,



Creamy Italian Sausage Ditalini Soup Recipe

Creamy Italian Sausage Ditalini Soup Recipe

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Creamy Italian Sausage Ditalini Soup with Cannellini Beans is Italian comfort in a bowl — hearty, rich, and full of flavor. It combines tender ditalini pasta, creamy white beans, savory sausage, and a touch of cream for the perfect weeknight meal.

When times were lean, my mom would make a simpler version of this soup without any meat — just beans, pasta, and vegetables simmered in broth. It was humble, nourishing, and filled with love. Over time, I’ve added Italian sausage and cream for a heartier twist, but the essence of that comforting bowl she made remains the same.

Think of it as a cross between classic pasta e fagioli and a creamy Tuscan-style soup — rustic, cozy,  ready in just 30 minutes and made in one pan.

Things to know about this Creamy Italian Sausage Ditalini Soup Recipe

  • Cannellini beans: These creamy white beans are a classic Italian pantry staple. They add protein, fiber, and a naturally velvety texture that makes the soup satisfying — even without meat. If you’re keeping it traditional, mash a few beans with the back of your spoon while simmering to naturally thicken the broth.

  • When times were lean: Just like my mom did, you can easily skip the sausage and make this as a simple, meatless bean and pasta soup. It’s humble, nourishing, and deeply comforting — proof that Italian cooking is about love and resourcefulness, not fancy ingredients.

  • Cooking the pasta: Ditalini works beautifully because it’s small and sturdy, but it can continue to absorb liquid as it sits. If you’re planning to store leftovers, cook the pasta separately and add it just before serving to keep the texture perfect.

  • Broth and consistency: For a thicker soup, reduce the amount of broth slightly or simmer uncovered for a few extra minutes. For a lighter consistency, add more broth or water before serving.

  • Cheese options: Parmesan gives a savory richness, but you can also stir in a spoonful of ricotta or a sprinkle of pecorino Romano for a sharper bite.

Variations

  • Vegetarian version: Omit the sausage and use vegetable broth. Add extra beans or chopped mushrooms for a hearty texture.
  • Tuscan twist: Add chopped sun-dried tomatoes, a splash of white wine, and a few fresh basil leaves at the end for brightness.
  • Spicy version: Use spicy Italian sausage and increase the red pepper flakes for a little kick.
  • Greens galore: Swap spinach for kale, escarole, or even Swiss chard — whichever you have on hand.
  • Dairy-free: Skip the cream and add an extra cup of broth; the beans will still make the soup naturally creamy.
  • Rustic style: Blend half the soup with an immersion blender, then stir it back in — a trick that creates a naturally thick, velvety consistency without losing texture.

Try my Classic Pasta e Fagioli Soup for another hearty bean and pasta dish.

Check out the Creamy Tortellini Soup — a rich and cheesy twist on Italian comfort food.

For a simple weeknight dinner, see my Gnocchi lasagna soup

If you loved this Creamy Italian Sausage Ditalini Soup, you’ll also enjoy exploring more of my cozy Italian recipes:

Don’t forget to save this recipe and share your creation with me on Instagram — tag @lorianasheacooks so I can see your delicious bowls of comfort!

 

Creamy Italian Sausage Ditalini Soup Recipe

This Creamy Italian Sausage Ditalini Soup is a cozy, satisfying meal made with savory Italian sausage, tender ditalini pasta, vegetables, and a rich, creamy broth. Packed with comforting Italian flavors, it's an easy one-pot soup that's perfect for chilly evenings, family dinners, or meal prep. Serve it with crusty bread for a restaurant-worthy meal at home.

  • 2 tbsp Olive oil
  • 1 cup onion, diced
  • 1/2 cup carrots, diced
  • 1/2 cup celery stalks, diced
  • 2 cloves garlic, minced
  • ½ lb. Italian sausage (mild or spicy), casings removed
  • 1 tsp. Italian seasoning
  • 1 tsp. crushed red pepper flakes (optional)
  • 3 cups chicken broth
  • 1 cup water (or more for desired consistency)
  • 1 cup ditalini pasta
  • 1 15 oz. cannellini beans, drained and rinsed
  • 1 cup diced tomatoes
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • ½ cup grated Parmesan cheese
  • 2 cups spinach (or chopped kale)
  • Salt and black pepper, to taste

  1. Sauté the vegetables:

    Heat olive oil in a large soup pot or Dutch oven over medium heat.

    Add onion, carrots, and celery; cook until softened, about 5–7 minutes.

    Add garlic and cook 1 minute longer.

  2. Brown the sausage:

    Add the sausage and cook until browned, breaking it up with a spoon.

    Drain any excess fat.

  3. Add flavor and liquid:

    Stir in Italian seasoning and crushed red pepper flakes.

    Add the tomatoes, cannellini beans, chicken broth, and water.

    Bring to a gentle boil.

    Simmer for 10 minutes

  4. Cook the pasta:

    Add ditalini pasta and cook until al dente, about 6-8 minutes, stirring occasionally.

  5. Make it creamy:

    Reduce heat to low.

    Stir in the heavy cream, Parmesan cheese, and spinach.

    Simmer gently until the spinach wilts and the soup thickens slightly, 2–3 minutes.

  6. Taste and serve:

    Season with salt and black pepper.

    Serve warm with extra Parmesan and crusty Italian bread

Soup
Italian
creamy Italian sausage soup, ditalini soup recipe, Italian sausage pasta soup



Gnocchi Lasagna Soup

Gnocchi Lasagna Soup

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

All the cozy flavors of classic lasagna come together in one comforting bowl. This hearty soup starts with a flavorful base of sautéed onion, celery, carrots, and garlic — the same way many traditional Italian soups begin — creating a rich, aromatic foundation. From there, it’s simmered with tender ground beef, crushed tomatoes, and soft, pillowy gnocchi that take the place of lasagna noodles. Finished with melty mozzarella, creamy ricotta, and a touch of parmesan, it’s the kind of meal that feels like a warm hug on a chilly evening.

Whether you’re craving something hearty but easy, or just looking to use up pantry staples, this soup brings all the love of lasagna to your table in about 35 minutes — no layering required!

Things to know about this Gnocchi Lasagna Soup

  • Use quality gnocchi: Shelf-stable or refrigerated gnocchi both work beautifully, but the fresh kind adds a softer, pillowy texture that feels extra comforting in this soup.

  • Don’t overcook the gnocchi: Once they float to the top, they’re done! Overcooking can make them too soft.

  • Make it ahead: This soup reheats well, but if you’re planning to store leftovers, cook the gnocchi separately and add it just before serving to keep its texture perfect.

  • Cheese tip: For the creamiest texture, stir the cheeses in off the heat — they’ll melt smoothly without curdling.

  • Freezer-friendly: The soup base (without the gnocchi and cheese) can be frozen for up to 3 months. Add fresh gnocchi and cheese when reheating for best results.

  • If you love comforting Italian-inspired soups like this, try my Lasagna Bolognese, Tortellini al Brodo, or Creamy Sausage Tortellini Soup next! Don’t forget to save this recipe on Pinterest and share it with someone who loves cozy, cheesy meals.

 

Gnocchi Lasagna Soup

This Gnocchi Lasagna Soup has everything you love about classic lasagna in one cozy bowl. Soft potato gnocchi simmer in a rich tomato broth with Italian sausage, garlic, herbs, and tender vegetables, then are finished with creamy ricotta, melted mozzarella, and Parmesan cheese. It's an easy one-pot dinner that's hearty, comforting, and perfect for chilly nights.

  • 1 lb ground beef
  • 2 tbsp  olive oil
  • 1 cup each chopped onion + celery + carrots
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups beef or chicken broth
  • 1 tsp teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 1 (16-ounce) package potato gnocchi
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • ½ cup ricotta cheese (plus more for topping)
  • Fresh basil or parsley, for garnish

  1. Sauté the vegetables:

    Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrot, and cook until softened, about 5 minutes. Stir in garlic and cook another minute until fragrant.

  2. Add the beef:

    Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.

  3. Build the flavor:

    Stir in tomato paste and Italian seasoning. Cook for 1–2 minutes to deepen the flavor.

  4. Add liquids:

    Pour in crushed tomatoes and beef broth. Season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.

  5. Cook the gnocchi:

    Stir in the gnocchi and cook for 3–4 minutes, or until they float to the top and are tender.

  6. Finish with cheese:

    Stir in mozzarella, parmesan, and ricotta until melted and creamy.

  7. Serve:

    Ladle into bowls and top with a dollop of ricotta, extra cheese, and a sprinkle of fresh basil or parsley. ENJOY!!!!

Soup
Italian
Italian sausage gnocchi soup



Creamy Italian Pan Chicken and Potatoes

Creamy Italian Pan Chicken and Potatoes

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

I love simple  one pan meals that are easy to make, and  use few  recognizable ingredient.  This Creamy Italian Pan Chicken and Potatoes takes a comforting classic and gives it a delicious Italian twist — tender chicken, golden potatoes, and sweet bell peppers simmered together in a rich white wine and cream sauce. The final touch of freshly grated mozzarella melts into every bite, creating a silky, flavorful finish that’s pure comfort in a pan.

This recipe was inspired by the rustic Italian meals I grew up with — those cozy, one-pan dishes that fill the kitchen with warmth and the kind of aroma that draws everyone to the table. It’s hearty yet elegant, perfect for a busy weeknight when you want something satisfying but don’t want to fuss with too many dishes.

The beauty of this meal is in its simplicity: a few humble ingredients, one pan, and a touch of Italian love. Whether you’re cooking for family, hosting a cozy dinner, or just craving something creamy and comforting, this dish is sure to become a favorite.

Things to know about this Creamy Italian Pan Chicken and Potatoes

  • Chicken prep: Slicing the chicken into medium dice ensures it cooks quickly and stays tender. You can also use boneless, skinless thighs for extra juiciness.

  • Potatoes: Small, waxy potatoes work best for this recipe since they hold their shape while cooking. Yukon Gold or red potatoes are ideal.

  • Wine swap: If you prefer a non-alcoholic version, substitute the white wine with low-sodium chicken broth.

  • Creaminess: Heavy cream gives a rich sauce, but you can use half-and-half for a lighter version — just simmer a little longer to thicken.

  • Cheese finish: Freshly grated mozzarella melts best; pre-shredded cheese often has anti-caking agents that affect texture.

  • Seasoning tips: Garlic and onion powder season the chicken perfectly, but feel free to add Italian herbs like oregano, thyme, or rosemary.

  • Make it spicy: Add a pinch of crushed red pepper flakes while cooking the peppers for a subtle kick.

  • One-pan cleanup: Using the same pan for the whole recipe not only builds flavor but keeps cleanup simple — a win for weeknight dinners!

  • Loved this Creamy Italian Pan Chicken and Potatoes recipe?  Try more of our easy Italian-inspired dinners:

    Don’t forget to subscribe to our newsletter for more one-pan meals, weeknight dinners, and authentic Italian recipes delivered straight to your inbox!

 

Creamy Italian Pan Chicken and Potatoes

This Creamy Italian Pan Chicken and Potatoes is the ultimate comfort food made in one skillet. Tender chicken and golden potatoes are cooked together in a rich, creamy sauce flavored with garlic, herbs, Parmesan, and classic Italian-inspired seasonings. The result is a cozy, restaurant-quality meal that's easy enough for a weeknight dinner but special enough to serve to family and guests.

  • 2 medium chicken breasts, cut in medium dice
  • 3 small potatoes, diced (about 2 cups)
  • 1 medium red bell pepper cut into dice
  • 1 medium yellow bell pepper cut into dice
  • 2 cloves garlic, minced
  • 1 Tsp. garlic powder
  • 1 Tsp. onion powder
  • ½ cup dry white wine (for deglazing)
  • ¾ cup heavy cream
  • 1 cup freshly grated mozzarella cheese
  • 2 Tbsp. olive oil
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

  1. Prepare the ingredients:

    Slice the chicken breasts into medium dice so they cook quickly and evenly. Dice the potatoes, slice the bell peppers, and mince the garlic.

  2. Cook the potatoes:

    Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced potatoes and season lightly with salt. Cook for 8–10 minutes, stirring occasionally, until golden and tender. Remove from the pan and set aside.

  3. Sear the chicken:

    Add the remaining tablespoon of olive oil to the same pan. Season the chicken with salt, pepper, garlic powder, and onion powder. Cook for 4–5 minutes per side, until golden and cooked through. Remove and set aside.

  4. Sauté the peppers:

    Add the sliced bell peppers to the pan and cook for 3–4 minutes until softened. Add minced garlic and sauté for 30 seconds, just until fragrant.

  5. Deglaze with wine:

    Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly and cook off the alcohol.

  6. Make the creamy sauce:

    Lower the heat and stir in the heavy cream. Simmer for 2–3 minutes until the sauce thickens slightly.

  7. Combine and finish:

    Return the cooked chicken and potatoes to the pan. Stir to coat everything evenly in the creamy sauce. Sprinkle mozzarella on top, cover, and let it melt for 2–3 minutes.

  8. Serve:

    Garnish with fresh parsley and serve warm straight from the pan.

Main Course
Italian



Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

There’s nothing quite like a warm bowl of roasted butternut squash soup on a chilly day. This version roasts everything together — butternut squash, onions, garlic, sweet peppers, and carrots — for deep, caramelized flavor. Once roasted, everything is blended into a silky, naturally creamy soup that’s comforting, wholesome, and full of fall goodness. It’s a simple, rustic dish that tastes like something you’d get at a cozy café, yet it’s easy to make right at home.

Things to know about this Roasted Butternut Squash Soup

  • Roasting Builds Flavor: Roasting the squash, onion, garlic, peppers, and carrots together gives this soup a naturally sweet, caramelized depth you can’t get from boiling.

  • Easy to Blend: Once roasted, everything purees beautifully for a smooth, creamy texture — no need for added cream unless you want extra richness.

  • Customizable Broth: Use vegetable broth for a vegetarian version or chicken broth for a heartier flavor.

  • Freezer-Friendly: This soup freezes well for up to 3 months. Reheat gently on the stove and refresh with a splash of broth.

  • Perfect Make-Ahead Meal: Roast the vegetables a day in advance, then blend and warm when ready to serve for a quick, cozy meal.

    • Italian Flavor Twist: Add a drizzle of olive oil infused with rosemary, a sprinkle of Parmesan cheese, or a touch of crushed red pepper for that warm Italian flair.

     

If you love this cozy soup, you might also enjoy:

 

Roasted Butternut Squash Soup

This Roasted Butternut Squash Soup is a cozy, comforting recipe that highlights the natural sweetness of roasted squash. Roasting the butternut squash brings out a deep, caramelized flavor that pairs beautifully with onions, garlic, herbs, and warm spices. Blended until silky smooth and finished with a touch of cream, this soup is perfect for chilly fall days, holiday dinners, or an easy elegant first course.

  • 1 large butternut squash, halved and seeds removed
  • 1 medium onion, roughly chopped
  • 4 cloves garlic, unpeeled
  • 1-2 medium sweet peppers (or bell pepper), chopped
  • 2 medium carrots, peeled and chopped
  • 2-3 Tbsp. olive oil
  • Salt and black pepper, to taste
  • 4 cups vegetable or chicken broth (as preferred)
  • 1 Tsp. smoked paprika or pinch of chili flakes for depth ((optional))
  • a drizzle of cream, toasted pumpkin seeds, or crispy sage ((optional toppings))

  1. Preheat oven.

    To 400°F (200°C).

  2. Prepare vegetables.

    Place the cleaned, halved butternut squash on a baking sheet, cut side up. Fill each cavity with chopped onion, garlic cloves (still in skin), and peppers. Scatter the carrots around the pan.

  3. Season and roast.

    Drizzle everything with olive oil and season with salt and pepper. Roast for about 45–50 minutes, or until the squash is tender and caramelized.

  4. Scoop and blend.

    Once cooled slightly, scoop the flesh from the squash and squeeze out the roasted garlic. Add all roasted vegetables to a blender with 3 cups of broth. Blend until smooth, adding more broth to reach your desired consistency.

  5. Simmer.

    Pour the soup into a pot and warm over medium heat for 5–10 minutes. Adjust seasoning as needed.

  6. Serve.

    Ladle into bowls and top with a drizzle of cream or olive oil and your favorite garnishes.

Soup
Mediterranean
roasted butternut squash soup



5 Cozy Italian-Inspired Fall Soups

5 Cozy Italian-Inspired Fall Soups

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

When the air turns crisp and the leaves start to fall, nothing warms the soul like a steaming bowl of soup. Over my years in Italian kitchens and running my restaurants, I’ve crafted many comforting soups that bring warmth and flavor to chilly days. These five cozy Italian-inspired fall soups are my absolute favorites — perfect for family dinners, casual weeknights, or when you just need a little comfort in a bowl.

Each one is packed with flavor and nostalgia, and I’ve linked each recipe so you can make them right at home. Plus, these soups aren’t just for fall — they’ll keep you cozy all through the cold weather season!

Classic Italian Wedding Soup

Comforting, hearty, and filled with mini meatballs, greens, and pasta. Italian Wedding Soup Perfect for chilly nights, this traditional Italian favorite brings nostalgia and warmth in every spoonful.GO TO RECIPE

Creamy Italian Sausage Zuppa Toscana

Creamy and savory with sausage and greens — tastes like fall in a bowl. Zuppa Toscana with Italian Sausage This restaurant-style soup is rich, comforting, and made easily at home.GO TO RECIPE

Potato Leek Soup with Pancetta

A restaurant classic — simple, silky, and full of flavor. Potato Leek Soup with Pancetta One of the most popular soups from my restaurant days, it’s rustic yet elegant, and perfect for cozying up on a fall evening.GO TO RECIPE

Split Pea Soup with Ham

A hearty and rustic soup that feels like home cooking at its best. Split Pea Soup with Ham A longtime favorite from my restaurant menu, this one delivers rich, smoky comfort with every bite.GO TO RECIPE

Escarole and Bean Soup with Italian Sausage

A true Italian classic that’s nourishing and full of flavor. Escarole and Beans with Italian Sausage Simple, healthy, and satisfying — this soup has all the soul of Italian home cooking.GO TO RECIPE

Things to know about these 5 Italian inspired Fall soups

  • Use quality ingredients. A great soup starts with a good base — use a rich homemade or low-sodium broth, fresh herbs, and real Parmigiano-Reggiano for authentic Italian flavor.

  • Layer your flavors. Sautéing onions, garlic, and vegetables first helps develop deep, rich flavor before adding liquids.

  • Don’t rush the simmer. Many soups taste even better the next day as the flavors meld — perfect for meal prepping or easy leftovers.

  • Add pasta last. For soups like Italian Wedding or Zuppa Toscana, cook the pasta separately or just until al dente in the soup to avoid overcooking.

  • Freeze-friendly favorites. Split Pea Soup, Escarole and Bean, and even the Italian Wedding Soup freeze beautifully — perfect for cozy nights when you don’t feel like cooking.

  • Garnish matters. A drizzle of good olive oil, fresh herbs, or a sprinkle of cheese can turn a simple bowl into something restaurant-worthy.

  • Pair with crusty bread. No Italian soup night is complete without a loaf of warm, crusty bread or homemade baguette for dipping.

Try one and tag me on Instagram  @Lorianasheacooks — I love seeing your cozy soup



Squash Varieties + Easy Cooking Ideas

Squash Varieties + Easy Cooking Ideas

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Every fall, I look forward to squash season. Growing up, it was a staple at the market, and even now I can’t resist filling my basket with all the different shapes and colors. Each variety has its own personality—some sweet and creamy, others nutty and hearty—and they all find their way into comforting dishes in my kitchen. From soups and pastas to stuffed squash dinners, these vegetables bring warmth to the table.

Why Squash is So Special

Squash is more than just pretty on the counter—it’s wholesome, versatile, and naturally comforting. Packed with fiber, vitamins, and antioxidants, it’s a vegetable that feels indulgent while being nourishing. And I love how it works in both savory dishes (like roasted squash with herbs or creamy risottos) and sweet recipes (cakes, muffins, even cookies).

Things to know about Squash Varieties + Easy Cooking Ideas

Common Types of Squash

  • Butternut Squash 
    Sweet, creamy, and one of the most popular varieties. Perfect for soups, roasting, or blending into a pasta sauce.

  • Acorn Squash 
    Mild and nutty with a tender texture. Its natural “bowl” shape makes it perfect for stuffing with sausage, rice, or grains.

  • Delicata Squash 
    Quick-cooking with edible skin, slightly sweet flavor, and beautiful striped skin. Great roasted in slices or tossed into salads.

  • Spaghetti Squash 
    Once baked, its flesh turns into golden strands that mimic pasta. A fun and lighter way to serve saucy dishes.

Easy Ways to Cook Squash

  • Roast with olive oil, garlic, and fresh herbs.
  • Stuff with sausage, rice, or seasonal vegetables.
  • Puree into soups, sauces, or risottos.
  • Toss into pasta or gnocchi.
  • Bake into breads, muffins, or cakes.

How to pick: Look for squash that feels heavy for its size, with firm skin and no soft spots.

Storage: Whole squash keeps well on the counter for 1–2 months. Once cut, store in the fridge and use within a week. Cooked squash can be frozen for up to 3 months.

Peeling tip: Microwave a whole squash for 2–3 minutes before peeling—it softens the skin and makes it easier to handle.

A Cozy Recipe to Try: Creamy Butternut Squash Pasta with Italian Sausage

Now that we’ve explored the different types of squash and how versatile they can be, I wanted to share one of my favorite ways to enjoy butternut squash in the fall. It turns into the creamiest pasta sauce, and when paired with Italian sausage, it becomes the kind of hearty, comforting meal everyone loves.

If you’re ready to start cooking with squash, I’ve got a few more cozy recipes to get you inspired. My Italian sausage & spinach butternut squash stuffed  Roasted Butternut Squash Gnocch  

Creamy Butternut Squash Pasta with Italian sausage

  • 1 medium butternut squash (about 2 ½–3 lbs), peeled, seeded, and cubed
  • 3 tbsp olive oil, divided
  • Salt and black pepper, to taste
  • ½ tsp crushed red pepper flakes (optional)
  • 1 lb Italian sausage (mild or spicy), casings removed
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • ½ cup chicken broth (or vegetable broth)
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 12 oz short pasta (rigatoni, penne, or orecchiette work well)
  • Fresh sage or parsley, for garnish

  1. Roast the Squash. 

    Preheat oven to 400°F (200°C). Toss cubed butternut squash with 2 tbsp olive oil, salt, pepper, and crushed red pepper flakes. Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized.

  2. Cook the Pasta.

    While the squash roasts, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.

  3. Cook the Sausage.

    In a large skillet, heat 1 tbsp olive oil over medium heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through. Remove sausage from the pan and set aside.

  4. Make the Sauce.

    In the same skillet, add onion and sauté until softened, about 5 minutes. Stir in garlic and cook 1 minute more. Add roasted squash and broth. Simmer for 3–4 minutes, then blend (with an immersion blender or carefully in a regular blender) until smooth and creamy. Stir in the heavy cream and Parmesan.

  5. Combine Everything.

    Return the sausage to the skillet. Add cooked pasta and toss, adding reserved pasta water as needed for a silky sauce.

  6. Serve.

    Garnish with fresh sage or parsley, extra Parmesan, and a drizzle of good olive oil. Serve warm.

  7. Storage

    Leftovers keep well in the fridge for 3 days. Reheat gently with a splash of broth or cream to loosen the sauce.



Creamy Italian Zuppa Toscana Soup

Creamy Italian Zuppa Toscana Soup

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Whenever the weather turns chilly, I can’t resist making a big pot of soup. Over the years, I’ve made so many different kinds, both at home and in my restaurants, but this Zuppa Toscana has always been a favorite. Back when we were running our kitchens, soup was something I loved to feature because it brought people together — simple, comforting, and always changing with the season.

This version is one I make often for my family now. The smoky pancetta adds incredible depth, the sausage gives it that classic Italian heartiness, and the mix of kale and spinach reminds me of the rustic soups I grew up with. It’s the kind of recipe that feels familiar yet special every time I serve it. And just like in the restaurant days, I can never resist pairing it with a warm loaf of crusty bread for dipping — because for me, that’s where the comfort really begins.

Things to know about this Creamy Italian Zuppa Toscana Soup

  • Greens: I like to use both kale and spinach — the kale holds up beautifully in the simmering broth, and the spinach adds a touch of delicate freshness. If you only have one on hand, either works fine.

  • Sausage: Mild or spicy Italian sausage is your choice. In the restaurants, we always used a mix to balance flavors.

  • Pancetta: Don’t skip it! The little bites of pancetta add that smoky, salty depth that makes this soup taste like it’s been simmering for hours.

  • Potatoes: Thinly sliced potatoes cook quickly, but diced potatoes are great if you prefer chunkier bites.

  • Cream: For a lighter version, I sometimes swap the heavy cream for half-and-half. It still gives that rich, cozy texture without feeling too heavy.

  • Serving suggestion: Always serve with a warm slice of crusty bread or focaccia — it’s how we did it in the restaurant, and it makes all the difference at home too.

Variation ideas:

  • Add a pinch of crushed red pepper for a little heat.

  • Swap some of the potatoes for cannellini beans for extra protein.

  • For a dairy-free option, use coconut milk instead of cream — it adds a subtle sweetness that pairs beautifully with the sausage.

If you love this cozy Tuscan soup, try it alongside my creamy sausage tortellini soup or my classic Italian sausage risotto — both are perfect for a comforting meal any night of the week!” 

Creamy Italian Zuppa Toscana Soup

This Creamy Italian Zuppa Toscana Soup is a rich and comforting classic made with Italian sausage, tender potatoes, fresh kale, garlic, and a creamy broth. It's an easy one-pot soup that's perfect for chilly evenings and tastes even better the next day.

  • 2 Tbsp  olive oil
  • 4 oz. pancetta, diced
  • 2 links Italian sausage (mild or spicy, casings removed)
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 3-4 medium russet potatoes, thinly sliced or diced
  • 6 cups chicken broth
  • 1 tsp. crushed red pepper flakes (optional)
  • Salt & freshly ground black pepper, to taste
  • 3 cups chopped kale (stems removed)
  • 2 cup chopped spinach
  • 1 cup heavy cream (or half-and-half for lighter)
  • Freshly grated Parmesan, for serving

  1. Cook pancetta & sausage

    In a large soup pot, heat olive oil over medium heat. Add pancetta and cook until golden and crisp. Add sausage, breaking it apart with a spoon, and cook until browned.

  2. Sauté aromatics

    Stir in onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.

  3. Simmer potatoes

    Add potatoes, chicken broth, red pepper flakes, salt, and pepper. Bring to a boil, then reduce heat and simmer 15–20 minutes, or until potatoes are tender.

  4. Add greens

    Stir in kale and spinach; cook 3–4 minutes until wilted.

  5. Finish with cream

    Lower heat, stir in heavy cream, and warm through without boiling. Adjust seasoning as needed.

  6. Serve

    Ladle into bowls, sprinkle with Parmesan, and serve with crusty bread.

Soup
Italian
creamy Italian Zuppa Toscana soup



Spicy Italian Sausage cannellini Bean Soup

Spicy Italian Sausage cannellini Bean Soup

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

There’s something about a bowl of soup that instantly feels like home. Growing up, my mom always had a pot of beans simmering on the stove, filling the kitchen with the smell of garlic, herbs, and tomatoes. In my restaurants, we often served comforting Italian classics, but I loved giving them a little twist—like adding spicy sausage to a simple bean soup to give it warmth and depth. This spicy Italian sausage and cannellini bean soup in a rich tomato broth is one of those recipes that’s both hearty and approachable. It’s perfect for weeknight dinners when you want something satisfying but easy, yet it’s fancy enough to serve when friends or family come over. Every spoonful is a reminder of the flavors of my childhood, with a little Italian restaurant flair.

Things to know about this Spicy Italian Sausage cannellini Bean Soup

  • I always recommend soaking dried cannellini beans overnight—it makes them cook faster and gives the soup a creamier texture. I remember in my restaurants, we would sometimes slow-cook beans for hours, but soaking first always saved time without sacrificing flavor.

  • This soup tastes even better the next day. If you make it ahead, the flavors meld beautifully, just like the soups we served in the restaurant that kept customers coming back.

  • For a slightly thicker, creamier soup, mash a few beans against the side of the pot before serving. It’s a trick I picked up from my mother-in-law’s kitchen—simple but adds so much texture.

  • Don’t forget a drizzle of high-quality olive oil and a sprinkle of fresh parsley before serving—it adds brightness and a restaurant-style finish.

Variations

  • Greens for color and nutrition: Stir in chopped kale, spinach, or escarole at the end for extra color and vitamins. I often did this in my restaurants to make the soup feel fresh and seasonal.

  • Extra heat: Add more crushed red pepper flakes or a pinch of cayenne if you love spicy food. A little kick makes it cozy on cold evenings.

  • Hearty version: Toss in small pasta shapes like ditalini or orzo to turn the soup into a filling one-pot meal. Perfect for serving hungry friends or family.

  • Cheese finish: Top each bowl with shaved Parmigiano-Reggiano for richness and a touch of Italian elegance. In my restaurants, this always felt like the finishing touch that made customers smile.

  • Broth twist: For a deeper flavor, simmer the soup with a splash of white wine before adding the tomatoes—a trick I learned from years of playing with flavors in my kitchen.

  • Love hearty Italian soups? Try my Italian escarole and beans with sausage for another comforting classic, or warm up with creamy sausage tortellini soup for a rich, flavorful meal.

 

Spicy Italian Sausage cannellini Bean Soup

This Spicy Italian Sausage Cannellini Bean Soup is a hearty one-pot meal made with savory Italian sausage, creamy cannellini beans, tomatoes, garlic, herbs, and a rich, flavorful broth. It's an easy, comforting soup that's perfect for busy weeknights or cozy weekends.

  • 1 1/2 cups dried cannellini beans (soaked overnight, drained)
  • 2 links spicy Italian sausage, casings removed
  • 1 cup onion , finely chopped
  • 1 cup finely chopped
  • 1 cup finely chopped
  • 2 cloves garlic, minced
  • 1 14 oz. can crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 1 cup water (plus more as needed)
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp 1 tsp crushed red pepper flakes (optional, adjust to taste)
  • Salt and black pepper, to taste
  • 2 Tbsp.  olive oil
  • Fresh parsley, chopped (for garnish)

  1. Prep the beans

    Soak dried cannellini beans overnight in plenty of water. Drain and rinse before using.

  2. Cook the sausage

    In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Add sausage, breaking it into bite-sized pieces, and cook until browned. Remove sausage and set aside.

  3. Make the soffritto

    In the same pot, add remaining olive oil. Sauté onions, celery, and carrots until softened, about 5–7 minutes. Add garlic and cook 1 minute more.

  4. Combine ingredients

    Return sausage to the pot. Add crushed tomatoes, soaked beans, broth, water, oregano, thyme, and red pepper flakes. Stir to combine.

  5. Simmer

    Bring soup to a boil, then reduce heat to low. Cover and simmer gently for 45 minutes to 1 hour or until beans are tender. Stir occasionally and add more water or broth if needed to reach your desired consistency.

  6. Season

    Taste and adjust salt and pepper as needed.

  7. Serve

    Ladle into bowls and garnish with chopped parsley and a drizzle of olive oil. Top with grated Parmigiano-Reggiano if desired.

Soup
Italian
spicy Italian sausage cannellini bean soup,



Italian Braised Short Ribs with Red Wine Sauce

Italian Braised Short Ribs with Red Wine Sauce

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

When the cooler weather sets in, I always find myself reaching for those slow-cooked, comforting dishes that fill the kitchen with warmth and incredible aromas. In Italy, fall and winter are the seasons of braises—hearty cuts of meat simmered low and slow with wine, herbs, and vegetables until they become tender enough to fall off the bone. This style of cooking is especially popular in Northern Italy, where rich red wines like Barolo, Chianti, or Montepulciano are often used to deepen the flavor of the sauce.

These Italian Braised Short Ribs in Red Wine Sauce are a perfect example of that rustic tradition. The beef slowly soaks up all the earthy flavors of garlic, rosemary, thyme, and a bold red wine, creating a sauce that’s every bit as comforting as it is elegant. It’s the kind of meal that feels special enough for company but also works beautifully as a Sunday family dinner—especially served over creamy polenta, mashed potatoes, or wide ribbons of pappardelle to catch every last drop of the sauce.

Things to know about this Italian Braised Short Ribs with Red Wine Sauce

  • Best wine to use: Always cook with a wine you’d enjoy drinking. Italian reds like Barolo, Chianti, or Montepulciano give the sauce depth, but any good dry red will work.

  • Make-ahead friendly: Braised short ribs taste even better the next day as the flavors deepen. You can cook them a day ahead, then gently reheat before serving.

  • Serving suggestions: The Italian way is to pair braised meats with creamy polenta or wide pappardelle pasta, but mashed potatoes or crusty bread for dipping are just as delicious.

  • Leftovers: Shred leftover short rib meat and use it as a rich ragu over pasta or tucked into a hearty panini.

  • Cooking tip: Keep the heat low and slow—this style of Italian braise is all about patience, letting the wine and herbs transform the meat into something truly tender.

  • Looking for more cozy Italian comfort food? Try my creamy Italian sausage risotto for another hearty fall dinner, or my Spicy Italian sausage gnocchi soup. And if you love cooking with wine, you won’t want to miss my bone-in pork chop piccata for a quick weeknight favorite.

 

Italian Braised Short Ribs with Red Wine Sauce

These Italian Braised Short Ribs with Red Wine Sauce are slow-cooked until fall-apart tender in a rich sauce made with red wine, tomatoes, herbs, and aromatic vegetables. This classic Italian comfort food is perfect for Sunday dinner, holidays, or any special occasion.

  • 3-4 lbs bone-in beef short ribs
  • Salt & freshly ground black pepper
  • 3 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 cups dry Italian red wine (Barolo, Chianti, or Montepulciano)
  • 2 cups beef stock
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves

  1. Season & sear the short ribs

    Pat ribs dry and season generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear ribs on all sides until deep brown, about 3–4 minutes per side. Transfer to a plate.

  2. Sauté the aromatics

    In the same pot, add onion, carrots, and celery. Cook 5–6 minutes until softened. Add garlic and tomato paste, stirring for 1 minute until fragrant.

  3. Deglaze with wine

    Pour in the red wine, scraping up browned bits from the bottom. Simmer 5 minutes to reduce slightly.

  4. Add stock & herbs

    Stir in beef stock, rosemary, thyme, bay leaves, and porcini mushrooms (if using). Return short ribs (and any juices) to the pot. The liquid should come about halfway up the ribs—add more stock if needed.

  5. Braise low & slow

    Cover and cook at 325°F (160°C) in the oven for 2½–3 hours, until the meat is fork-tender and falling off the bone.

  6. Finish the sauce

    Remove ribs to a platter and cover. Discard herb stems and bay leaves. Skim off excess fat from the sauce, then simmer uncovered for 5–10 minutes until slightly thickened. Adjust seasoning with salt and pepper.

  7. Serve

    Spoon sauce over the short ribs and serve with creamy polenta, mashed potatoes, or wide pappardelle pasta.

Main Course
Italian
braised short ribs with red wine