Italian sausage escarole and beans

Italian Sausage Escarole and Beans

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There’s something truly special about a pot of Italian escarole and beans with Italian sausage simmering on the stove. This rustic soup takes me right back to my childhood, when a big steaming bowl of it could turn an ordinary meal into something warm, comforting, and deeply satisfying.

Tender escarole, creamy white beans, and savory Italian sausage simmer together in a light, flavorful broth, creating a simple meal that feels like home. It’s hearty without being heavy and made with wholesome, everyday ingredients you may already have in your kitchen.

Whether this soup brings back memories from your own childhood or you’re discovering it for the first time, it’s the kind of old-fashioned Italian comfort food that quickly becomes a family favorite.

 

Things to know about this Italian sausage escarole and beans

Fresh vs. canned beans: While canned beans are convenient, uses fresh beans elevates the dish with a creamy texture and rich flavor. To use fresh beans soak them overnight and cook them right in the same pot as the sausage for 10 -15 minutes then add in the escarole and cook until the escarole is tender and the beans fork tender ( 10 minutes longer)

Broth options: Use chicken broth for a richer flavor or vegetable broth if you prefer a lighter taste.

Spice Level: If you like extra heat use more red pepper flakes to fit your taste. If on the other hand you don’t like heat you can use mild Italian sausage and leave out the red pepper flakes.

This recipe is easily customizable. You can add a drizzle of good extra virgin olive oil for a gourmet touch, toss in some tomatoes for a touch of acidity and color, or stir in small pasta like ditalini for extra heartiness.

Italian sausage escarole and beans is a timeless dish that brings comfort and flavor to your table. Whether your enjoying it with crusty bread as a soup or a side, this recipe is sure to become a staple in your kitchen too!!! 

Italian Sausage Escarole and Beans

Italian Sausage Escarole and Beans is a rustic Italian soup made with savory Italian sausage, tender escarole, creamy white beans, and a light, flavorful broth. It's hearty, comforting, and an easy one-pot meal that's perfect for a cozy family dinner.

  • 2 Tbsp. olive oil
  • 4 gloves thinly sliced garlic
  • 1 /2 lb. spicy Italian sausage crumbles
  • 2 Teaspoon hot pepper flakes
  • 1 head escarole cleaned and chopped
  • 2 cups cooked fresh cannellini beans( or 1 15 oz. can drained and rinsed
  • 4 cups chicken stock
  • Parmesan rind
  • Grated parmesan for serving
  • Crusty bread (for serving)
  • salt and pepper to taste

  1. If using fresh beans rinse and soak them in water, for at least 1 hour or overnight.

  2. Brown the sausage: In a large pot or Dutch oven in the olive oil over medium high heat, brown the sausage breaking it upas it cooks
  3. Add the garlic, to the sausage and cook until soft and translucent. Add in the red pepper flakes.
  4. Add the chicken stock, and uncooked beans cook until the beans are almost cooked through. (About 15 minutes)
  5. Add the cleaned and cut escarole, and parmesan rind and simmer or an additional 10 minutes, or until the beans are fork tender and the escarole soft.
  6. Ladle the soup into bowls top with freshly grated parmesan.

For the best flavor, brown the Italian sausage well before adding the remaining ingredients. The browned bits left in the pot add extra flavor to the broth.

Appetizer, Main Course, Side Dish
Italian
Italian sausage escarole and beans



Easy vegetarian Zuppa Toscana recipe

Easy Zuppa Toscana Recipe

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This vegetarian twist  on the  classic zuppa Toscana recipe, is just as rich , creamy, and comforting as the original, without the sausage. Ready in under 30 minutes and made in one pot, it’s  perfect for chilly weeknight meals or anytime you crave a bowl of Italian comfort.

Over the years Zuppa Toscana has crossed borders and gained popularity in the United States, thanks to its introduction by Italian – American restaurants. The version most Americans are familiar with is served by a well-known Italian- inspired restaurant chain, which has sparked many home -cooked version of this soup recipe. From adding personal twist to meeting dietary preferences, this beloved soup has many variations, making it a versatile and loved dish in many households.

Variations for this easy vegetarian  zuppa Toscana recipe

1.The original zuppa Toscana recipe uses kale . I used spinach for personal taste and easy excess. Use kale if it fits your taste.

2. You can add protein to  this soup by using turkey or chicken sausage and sauteing along with the onions.

3. Replace the potatoes with pillowy gnocchi for a different twist.

4. Substitute potatoes with farro or barley for a Tuscan farmhouse feel. Or make it keto friendly by replacing the potatoes with cauliflower.

Easy zuppa Toscana is a versatile and comforting dish that can be easily adapted to meet different tastes and dietary needs. Whether you keep it classic . lighten it up, add a spicy kick, or swap ingredients like gnocchi or farro, there’s a version for everyone. Try experimenting with different ingredients and let me know which version becomes your favorite. ENJOY!!!

Craving More Cozy Italian Soups?

If you loved this Easy Vegetarian Zuppa Toscana, try a few more of my comforting Italian-inspired soups:

Each of these soups brings that same cozy, homemade touch that makes Italian cooking so comforting.

 

Easy Vegetarian Zuppa Toscana

This easy vegetarian Zuppa Toscana is a cozy, creamy Italian-inspired soup made with potatoes, kale, beans, garlic, and a flavorful broth. It’s hearty enough for a satisfying meal while staying simple and budget-friendly.

  • 3 Tbsp. olive oil
  • 1 cup each chopped onion + celery + carrots
  • 1 Tbsp. minced garlic
  • 1 cup small shaped pasta
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 3 cups diced potatoes
  • 1 Tbsp. red pepper flakes
  • 4 cups spinach
  • 1 cup grated parmesan
  • salt and pepper to taste

  1. In a stock pot or Dutch oven in 2 Tbsp. of olive oil cook the onion, celery, carrots and garlic until soft and translucent.

  2. Add the vegetable stock and potatoes and cook until the potatoes are soft. About 10 minutes.
  3. Then add in the, cream, pasta, spinach and parmesan cheese and cook 5 minutes longer.
  4. Ladle into soup bowls, top with additional parmesan cheese.

For a naturally creamy broth, mash a few of the cooked potatoes and beans directly into the soup before adding the kale. It thickens the soup without needing a heavy cream base.

Salad
Italian
Easy Vegetarian Zuppa Toscana



Split pea soup with ham

Split Pea Soup with Ham

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Split Pea Soup with Ham is one of those recipes that brings back so many memories of our restaurant days. There’s something incredibly comforting about a warm bowl of split pea soup, especially when it’s made with smoky ham and served with a little nostalgia on the side.

When we owned our restaurants, we took great pride in serving two fresh soups every day. Each morning, the soups were made from scratch and simmered until the flavors came together. Split pea soup with ham was always a favorite among our regulars—and for good reason.

This hearty soup is packed with tender split peas, vegetables, and smoky ham, creating a rich, satisfying flavor with very little effort. Best of all, it comes together in less than an hour, making it an easy choice for a comforting homemade meal.

Serve it with a thick slice of crusty bread for dipping, or enjoy it on its own for a filling lunch or dinner. It’s simple, old-fashioned comfort food that never goes out of style.

Good to know about this split pea soup with ham recipe

 

Budget-friendly: This recipe uses simple, affordable ingredients like dried split peas, everyday vegetables, and leftover ham or inexpensive ham hocks. It’s a delicious way to stretch your grocery budget without sacrificing flavor.

A great way to use leftover ham: Have leftover ham from a holiday or Sunday dinner? This soup is the perfect way to use it. A ham bone adds incredible smoky, savory flavor to the broth, but diced ham works beautifully too.

Perfect for meal prep: Split pea soup stores and freezes beautifully, making it ideal for meal prep. Make a big batch and you’ll have easy lunches or quick dinners ready to go. Store it in the refrigerator for 2–3 days or freeze it for up to 3 months.

It thickens as it sits: Don’t worry if the soup seems thicker the next day. The split peas continue to absorb the broth as the soup cools. When reheating, simply add a splash of water or stock until it reaches your preferred consistency.

Easy, low-maintenance cooking: Once the soup is simmering, there’s very little hands-on work. It practically cooks itself, giving you time to prepare other dishes, clean up the kitchen, or simply relax.

Simple, hearty, and practical, this Split Pea Soup with Ham is the kind of recipe that makes home cooking easy—and delicious. 

Split Pea Soup with Ham

  • 2 Tbsp. olive oil
  • 1 cup each chopped onions+ celery+ carrots
  • 1 Tbsp. minced garlic
  • 8 oz. dry split peas
  • 3 cups chicken stock
  • 2 cups water
  • 2 smoked ham hocks
  • a few bay leaves
  • 1 cup fresh or frozen peas
  • 1/2 cup chopped Italian parsley
  • Salt and pepper to taste

  1. Start by rinsing the split peas

  2. In a stock pot or Dutch oven in the 2 Tbsp. of olive oil over medium high heat saute the celery, carrots, garlic and onion until soft and translucent.
  3. Then add the split peas salt and pepper now and mix to combine the flavors then add the chicken stock, water, ham hocks, and bay leaves.
  4. Cover and simmer for 45-50 minutes or until the split peas are pureed, if too dry add more water or stock.
  5. Remove from the heat. Discard the bay leaves and remove the ham hocks. Remove the ham from the bones , shred and return to the soup add the peas and Italian parsley simmer 5 minutes longer.
  6. Ladle into soup bowls top with additional chopped Italian parsley.



Potato leek soup with pancetta

Potato Leek Soup with Pancetta

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Potato leek soup with pancetta was one of the staples in our restaurants and for good reason- everyone loved it. The balance of creamy potatoes, the delicate sweetness of the leeks and the salty bite of pancetta made it unforgettable. It wasn’t just another soup on the menu: It was one on those soups that brought people back again and again.

What set  this soup apart was the addition of the pancetta. Sauteing the pancetta first gave the soup this incredible smoky depth, as well the fat melted down to create the perfect base for the leeks and potatoes. It was always  finish off with the crispy pancetta and fresh chopped Italian parsley. Even on the busiest nights, when the kitchen was humming , this soup brought a little pause and warmth to the table.

For me , it isn’t just about the soup it’s a memory of those bustling restaurant days , where simple , soulful dish could leave such an impression.

Variations for this potato leek soup with pancetta

  1. Vegetarian potato leek soup: Swap the pancetta for a drizzle of olive oil or a dollop of sour cream. Add smoked paprika for a subtle, savory taste without the meat.
  2.  Potato leek soup with bacon: If pancetta isn’t available , bacon is an excellent substitute.
  3.  Potato leek soup with cheesy croutons:  Elevate the soup with homemade croutons topped with melted Swiss or gruyere cheese for a rich nutty flavor. Potato leek soup with pancetta is a true testament to the  use of simple ingredients to create a delicious unforgettable soup. Whether you’re recreating the restaurant favorite or adding your own personal twist, this soup is sure to become one of your favorites too.

 

Potato Leek Soup with Pancetta

A creamy, comforting Italian-style potato leek soup made with tender potatoes, sweet leeks, and crispy pancetta. Simple ingredients come together for a hearty soup that's perfect for a cozy lunch or dinner.

  • 2 Tbsp. olive oil
  • 1 cup diced pancetta
  • 2 leeks washed and cut into small dice
  • 2 Tbsp. minced garlic
  • 6 medium potatoes peeled and cut into medium size dice
  • 4 cups chicken or vegetable stock
  • 1 cup water
  • 2 Tbsp. butter
  • a few thyme sprigs

  1. Start by cleaning and trimming the leeks

  2. Peel and cut the potatoes into medium dice
  3. In a stock pot or Dutch oven over medium high heat in the olive oil cook the pancetta until crisp remove and set aside
  4. In the same pot add the cleaned leeks cook until soft and translucent. Then add the potatoes and stir to well combined. Salt and pepper to taste
  5. Add the rest of the ingredients. Cover and simmer for 15-20 minutes, or until the potatoes are fork tender.
  6. For a smooth consistency use an emersion blender or food processor . Top with chopped Italian parsley.

Take your time sautéing the leeks. Cook them gently with the pancetta until soft and sweet without browning them. This creates a deeper flavor and gives the soup that delicious Italian-style base.

Soup
American, Italian
potato leek soup with pancetta



Creamy vegetarian tomato soup

Creamy Vegetarian Tomato Soup

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This creamy roasted tomato soup is made with fresh tomatoes, onions, carrots, garlic, and fresh basil. The tomatoes and vegetables are roasted first, which concentrates their flavor and brings out their natural sweetness. Everything is then blended until smooth and finished with a little cream for a rich, velvety texture.

This is a simple soup, but roasting the vegetables makes a noticeable difference in the flavor. It’s a great way to use fresh summer tomatoes and can be served as a light lunch, first course, or easy dinner. I like to serve it with crusty bread, homemade croutons, or a grilled cheese sandwich.

Serving suggestions for this creamy vegetarian tomato soup

There are so many ways to serve this creamy tomato soup. For a simple bowl, I like to finish it with fresh basil, freshly cracked black pepper, and a drizzle of cream. Homemade croutons add a nice crunch, while a little grated Parmesan is also delicious.

For me, tomato soup and grilled cheese are hard to beat. Serve the soup with a crisp, buttery grilled cheese or warm garlic bread for an easy lunch or dinner. If you’re serving it to guests, pour it into small cups and serve it as a starter.

You can also adjust the soup to suit your taste. Add red pepper flakes for a little heat, more basil for a stronger herb flavor, or an extra splash of cream if you prefer a richer soup. It’s a simple recipe that you can easily make your own.

Storage

Refrigerator: Allow the soup to cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed to loosen the soup.

Freezer: For best results, freeze the soup without the cream for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in fresh cream before serving.

More Italian Soup Recipes

If you love a warm bowl of homemade soup, try my Italian Holiday Chicken Soup, Minestrone Soup, and Tortellini sausage Soup. For even more cozy and comforting ideas, browse my Soup Recipes

 

If you love a warm bowl of homemade soup, try my Italian Holiday Chicken Soup, Minestrone Soup, and Tortellini Chicken Soup. For even more cozy and comforting ideas, browse my Soup Recipes.

 

 

Creamy Vegetarian Tomato Soup

A rich and creamy vegetarian tomato soup made with ripe tomatoes, aromatic vegetables, garlic, and herbs. Smooth, comforting, and easy to make, this Italian-inspired soup is perfect with crusty bread or a grilled cheese sandwich.

  • 2 Lbs. ripe tomatoes (Roma or vine ripened)
  • 1 red bell pepper
  • 2 peeled carrots
  • 2 celery stalks
  • 1 large onion quartered
  • 4 gloves peeled garlic
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 3 cups vegetable or chicken stock
  • 1 cup heavy cream
  • fresh basil leaves for garnish

  1. Preheat your oven to 400-degrees

  2. prepare the vegetables by cleaning them and cutting into large dice.
  3. place the tomatoes, celery, onion, garlic, red bell pepper and carrots in an oven poof dish. drizzle with the olive oil , salt and pepper to taste, and roast for 25-35 minutes until caramelized.
  4. Then add the roasted vegetables to a a stock pot or Dutch oven add the stock and cream and simmer over low heat for 10 minutes.
  5. use an emersion blender or food processer and blend until smooth.
  6. Adjust your seasonings, ladle into soup bowls top with fresh basil leaves.

Let the tomatoes simmer before blending. This gives the vegetables and herbs time to develop a deeper flavor. For the creamiest texture, use an immersion blender directly in the pot and add the cream at the end.

Soup
American, Italian
soup, vegetarian tomato soup,



Creamy vegetarian mushroom soup

Creamy Vegetarian Mushroom 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.

When it comes to soul -warming comfort food, nothing beats a hearty bowl of creamy vegetarian mushroom soup. But this isn’t your average mushroom -soup It’s infused with Italian flavors, making it both rustic and delicious. With earthy mushrooms, a touch of garlic, fragrant herbs and cream, this soup is a vegetarian delight that feels indulgent .

This creamy soup is prefect for chilly nights or as a starter for an Italian – inspired dinner. It’s rich earthy flavors and creamy texture are elevated by the herbs, sherry wine and cream, creating a  delicious dish .

Best mushroom for  this creamy vegetarian  mushroom soup

Mushrooms are the star of this recipe, and the variety  you choose will define it’s taste. Here are some excellent options.

Cremini (baby portabella) : These are slightly more flavorful than white button mushrooms and add a rich , nutty base. This is the mushroom I used in this recipe.

Shitake their smoky and earthy taste adds a gourmet taste. Make sure to remove the woody stems before cooking.

Porcini these dried Italian favorites pack an intense woody flavor. Rehydrate them before using.

Button mushrooms are a classic choice, these mild mushrooms are widely available and perfect for adding  along with more robust flavored mushrooms.

Portabella their meaty texture and flavor are ideal for a heartier soup. In this recipe I used just cremini mushrooms. You can use a variety of your favorite mushrooms or stick to the one you like the most.

Whether you stick to one variety or experiment with a mix of mushrooms, this creamy vegetarian mushroom  soup  will warm your soul!!!

Storage

Refrigerator: Allow the soup to cool completely and store in an airtight container for up to 4 days. Reheat gently on the stovetop, stirring occasionally. Add a splash of broth if the soup has thickened.

Freezer: For the best texture, freeze the soup before adding the cream for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in the cream just before serving.

More Italian Soup Recipes

If you love cozy homemade soups, try my Creamy Vegetarian Tomato Soup, Italian Holiday Chicken Soup, and Minestrone Soup. For even more comforting ideas, browse my Soup Recipes.

 

Creamy Vegetarian Mushroom Soup

A rich and comforting vegetarian mushroom soup made with tender mushrooms, onions, garlic, herbs, and a creamy broth. Easy enough for a weeknight meal and flavorful enough to serve as an elegant starter or light dinner.

  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1 lb. sliced cremini mushrooms
  • 1/2 cup minced shallots
  • 1 Tbsp. minced garlic
  • 3 Tbsp. cornstarch
  • 2 teaspoons dried thyme
  • 1/2 cup dry sherry
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • salt and pepper to taste
  • 1 Tbsp. chopped Italian parsley for garnish

  1. Heat the oil and butter in a Dutch oven over medium high heat. Add the mushrooms. cook , stirring occasionally . until lightly brown, about 6 minutes.

  2. Stir in the shallots, garlic and thyme: cook until the shallots are soft and translucent , about 5 minutes. Add the wine cook scraping up any browned bits until absorbed. Salt and pepper to taste
  3. Sprinkle the cornstarch over the mushrooms cook stirring constantly for 2 minutes.
  4. Add the broth, cream bring to a boil, then lower the heat to a simmer , cover and cook for 20 minutes.
  5. Ladle into soup bowls , garnish with the Italian parsley.

Brown the mushrooms well before adding the broth. Don’t overcrowd the pan—give the mushrooms room to caramelize. This extra step adds a deep, savory flavor to the soup and keeps it from tasting flat.

Soup
American, Italian, Mediterranean
vegetarian mushroom soup



Tortellini al chicken brodo

Tortellini Al Chicken Brodo

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Few dishes embody the warmth and tradition of Italian food like tortellini al chicken brodo, a classic chicken soup that’s both comforting and elegant. This timeless recipe is perfect for chilly days, family gatherings or when you need a taste of home.

Hailing from Emilia – Romagna tortellini are delicate pasta filled with savory ingredients like meat , cheese or a combination of both. When paired with a rich, golden chicken broth (brodo) , this dish becomes a delicious show stopper. Whether served as a starter for a festive meal or as the star of a cozy dinner, tortellini al brodo is a testament to the heartwarming simplicity of Italian cooking. Each bite is a reminder that the best meals are those made with love and shared with those we hold dear.

Why you’ll love  Tortellini al chicken brodo

Tortellini al chicken brodo is the ultimate comfort food with a touch of elegance.  The combination of tender , flavorful cheese tortellini  in a rich , homemade chicken broth creates a dish that feels both indulgent and nourishing. It’s a meal that warms you from the inside out, making it perfect for cozy nights, festive gatherings or when you simply need a bowl of something heartwarming.

What makes this dish truly special is it’s versatility and timeless appeal. Whether you use store-bought tortellini (like I did) for convenience or make them by hand to honor tradition, the result is always delicious. . Topped with freshly grated parmesan cheese each bite feels like a celebration of Italian heritage. It’s a recipe  you’ll want to return to again and again.

Storage

Refrigerator: Store the broth and tortellini separately when possible. Refrigerate in airtight containers for up to 4 days. Reheat the broth gently and add fresh tortellini when serving.

Freezer: Freeze the chicken broth for up to 3 months. For the best texture, don’t freeze the cooked tortellini in the broth.

More Italian Soup Recipes

If you love comforting Italian soups, try my Italian Holiday Chicken Soup, Minestrone Soup, Potato Leek Soup with Pancetta, and Creamy Italian sausage ditalini soup. For more cozy recipes, explore my Soup Recipes.

 

Tortellini Al Chicken Brodo

Tender cheese tortellini served in a flavorful homemade chicken broth with simple Italian herbs and vegetables. This comforting Italian soup is light, nourishing, and perfect for a cozy family meal or a traditional first course.

  • 1 whole chicken cleaned and cut
  • 2 large carrots peeled and cut into chunks
  • 2 celery stalks cut
  • 1 large onion peeled and halved
  • A few garlic cloves
  • 1 handful of uncut Italian parsley
  • a few bay leaves
  • 10 -12 cups of water
  • 1 Tbsp. whole peppercorns
  • Salt to taste
  • 1/2 lb. cheese and spinach tortellini
  • grated parmesan cheese for serving

  1. Cut and wash the chicken. Then Salt and pepper it. Place the chicken in a large stock pot or Dutch oven. Add the carrots, celery, onion, garlic, parsley, bay leaves and peppercorns. Salt to taste

  2. Pour in enough water to completely cover the chicken and vegetables ( about 10 -12 cups)
  3. Bring the pot to a boil over medium high heat. Once boiling reduce the heat to low and let it simmer slowly. Skim off any foam or impurities that rise to the surface during the first 20 minutes of cooking. Cook low and slow. Cover and simmer for 1 -1 1/2 hours.
  4. Carefully remove the chicken and vegetables from the pot. Let cool slightly before Shredding the breast of the chicken. Strain the broth through a fine- mesh sieve back into the cleaned pot, bring to a boil and add the tortellini and the shredded chicken simmer for 10 minutes or until the tortellini are tender. Ladle into soup bowls top with grated parmesan cheese.

[Use a whole cut up  chicken  to make the broth. Simmering the whole chicken low and slow creates a rich, flavorful broth that becomes the foundation of this simple Italian soup. Remove the chicken when tender, shred some of the meat, and return it to the broth with the tortellini just before serving.

Main Course, Soup
Italian
Tortellini al Chicken Brodo



Creamy tortellini soup with Italian sausage

Creamy tortellini soup with Italian sausage

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 more comforting than a warm bowl of Creamy Tortellini Soup with Italian Sausage. This easy one-pot soup combines savory Italian sausage, tender spinach and cheese tortellini, and a rich, creamy broth for a hearty meal the whole family will love.

The combination of flavorful Italian sausage and cheesy tortellini makes this soup especially satisfying, while the spinach adds a touch of freshness. The creamy broth brings everything together without making the soup feel overly heavy.

Best of all, this creamy sausage tortellini soup is simple to prepare and perfect for a cozy weeknight dinner, a chilly day, or whenever you want an easy comfort-food meal. Serve it with crusty Italian bread or a simple side salad, and you have a complete dinner made in one pot.Things to know about this creamy tortellini soup

This creamy sausage tortellini soup is easy to customize depending on your taste and what you have on hand.

  • Make it spicy: Add up to 1 tablespoon of red pepper flakes for extra heat. For a milder soup, use mild Italian sausage and reduce or omit the pepper flakes.
  • Make it vegetarian: Leave out the sausage and use vegetable broth in place of chicken stock.
  • Add more vegetables: Diced zucchini, Swiss chard, or arugula are delicious additions. You can also combine several greens for extra flavor and texture.
  • Change the pasta: If you don’t have tortellini, substitute gnocchi or a small pasta shape such as orecchiette.

Storage & Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The tortellini will continue to absorb the broth as the soup sits, so you may need to add a little chicken broth or milk when reheating. Reheat gently on the stovetop over medium-low heat until hot. I don’t recommend freezing this soup after the tortellini and cream have been added, as the texture can change when thawed.

Looking for More Cozy Italian Soups?

If you love comforting soups like this one, try my Italian Chicken Pastina Soup, Potato Leek Soup with Pancetta, or Pasta e Fagioli. They’re all hearty, comforting dishes that are perfect with a loaf of crusty Italian bread.

And if you’re making soup regularly, a good heavy-bottomed Dutch oven, wooden spoon, and ladle are kitchen essentials I reach for again and again. They make one-pot soups like this especially easy to prepare and serve. 

Creamy Tortellini Soup with Italian sausage

A rich and comforting Italian-inspired soup made with savory Italian sausage, tender tortellini, and a creamy tomato-based broth. It's hearty enough for a complete meal and comes together easily for a cozy weeknight dinner.

  • 1/2 lb. cheese and spinach tortellini
  • 2 Tbsp. olive oil
  • 1 cup each chopped onion + celery+ carrots
  • 1/2 lb. spicy Italian sausage
  • 2 cups tomato sauce
  • 4 cups chicken stock
  • 1 cup water
  • 1 cup heavy cream
  • 1 cup grated parmesan
  • 3 cups chopped spinach

  1. Start by cooking the celery, onion and carrots in the two tablespoons of olive oil over medium high heat in a stock pot or Dutch oven until soft and translucent.

  2. Add the sausage and cook until brown breaking it up as you go.

  3. Then add in the tomato sauce ,chicken stock, water and heavy cream cover and simmer for 20 minutes.

  4. Then add the tortellini and simmer 10 minutes longer. Add the spinach and parmesan cheese the last 5 minutes

  5. Salt and pepper to taste.

  6. Ladle into soup bowls grate more parmesan over the top. ENJOY!!!

For the best texture, add the tortellini toward the end of cooking so they stay tender without becoming overcooked.

Main Course, Soup
Italian
Tortellini Soup with Italian Sausage



Italian sausage and lentil pasta

Italian Sausage and Lentil Pasta

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.

As the clock ticks down to midnight on New Year’s Eve, Italians across the country prepare for a meal steeped in tradition and symbolism: Italian sausage and lentil pasta. This hearty and flavorful dish combines savory sausage with tender lentils, ingredients chosen for more than just their taste. Lentils, with their small , coin-like shape are believed to bring prosperity and good fortune in the coming year. The sausage, rich and satisfying, symbolizes abundance, a wish for a year  filled  with plenty.

This beloved meal is often enjoyed as part of a festive New Year’s feast, paired with sparkling wine and the warmth of holiday gatherings. The lentils, typically cooked  with aromatic herbs and a touch of tomato, melts deliciously with the pasta and the flavorful juices of the Italian sausage. It’s not just a dish, it’s a hopeful gesture, a culinary tradition meant to set the tone for a prosperous and joyous year ahead. Whether you’re  Italian or simply inspired by this custom, making Italian sausage and lentil pasta is a delicious way to ring in the new year with a little bit of tradition and a whole lot of flavor.

Variations for this Italian sausage lentil pasta

  1. I am using spicy Italian sausage in this recipe. If you don’t like spicy you can use mild sausage. But if you want extra spice add a tablespoon of hot chili flakes along with the spicy Italian sausage, for an extra kick.
  2.  Add extra nutritional value by adding extra vegetables. Like zucchini and spinach. You can also up the measurements of the onions, carrots and celery.
  3. If you want to go the vegetarian route with this recipe you can leave out the sausage and use vegetable stock . This Italian sausage lentil pasta is the prefect dish to ring in the New Year with tradition and flavor. The hearty combination  of tender lentils, savory sausage, and perfectly cooked pasta creates a comforting meal steeped in Italian heritage. Whether you’re celebrating with loved ones or enjoying a night in, this dish brings good fortune, deliciousness, and warmth to the table. Here’s to a prosperous and flavorful New Year!!!!

  4. Storage

    Refrigerator: Store cooled pasta in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce.

    Freezer: Freeze in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

    More Italian Pasta Recipes

    If you love hearty Italian pasta dishes, try my Pasta alla Gricia, Spicy Rigatoni Amatriciana, Lasagna Bolognese, and Pasta al Forno. For even more delicious ideas, explore my Pasta Recipes.

     

 

Italian Sausage and Lentil Pasta

A hearty Italian-inspired pasta made with savory Italian sausage, tender lentils, tomatoes, and pasta in a rich, flavorful sauce. This rustic one-pot-style meal is comforting, satisfying, and perfect for a cozy family dinner.

  • 1/2 lb. spicy Italian sausage crumbles
  • 2 Tbsp. olive oil
  • 1 cup each chopped onion + celery +carrots
  • 1 Tbsp. minced garlic
  • 3 cups rinsed lentils
  • 2 Tbsp. tomato paste
  • 3 cups chicken stock
  • 2 cups water
  • 1 cup small shaped pasta
  • 1/2 cup chopped Italian parsley
  • 1/2 cup grated parmesan cheese
  • salt and pepper to taste

  1. Start by adding the olive oil to a stock pot or dutch oven over medium high heat. Then add the Italian sausage and cook until brown, breaking it up as you go.

  2. Once the sausage is browned add the onions, celery, and carrots. Cook until the vegetables are soft and translucent.
  3. Then add in the tomato paste, chicken stock, and water bring to a boil. Lower the heat add the lentils and simmer covered for 30 minutes or until the lentils are tender. Then add in the the pasta and simmer 7-10 minutes longer.
  4. Add the Italian parsley. Ladle into pasta bowls . Top with additional freshly grated parmesan and Italian parsley.

Brown the sausage well before adding the lentils and tomatoes. Those browned bits left in the bottom of the pan add incredible flavor to the sauce. If using dried lentils, cook them until tender but not mushy so they maintain their texture in the finished pasta.
Tip text

Soup
Italian
Italian sausage and lentil pasta,



Italian Vegetable beef soup

Italian Vegetable Beef Soup

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Nothing warms the soul quite like a bowl of Italian vegetable beef soup. This classic dish is the ultimate comfort food, combining the slow -cooked beef with the vibrant, earthy taste of fresh vegetables. Full of wholesome ingredients like tender chunks of beef, carrots and potatoes it’s a hug in a bowl. Simmered with Italian herbs every spoonful is a burst of flavor that transports you to a rustic Italian countryside kitchen.

Perfect for chilly evenings or make-ahead meal for busy days. Whether you pair it with crusty bread  or enjoy it on it’s own, It’s a satisfying and nourishing that your whole family will love. Plus, it’s a great way to incorporate vegetables into your diet without compromising taste.

Why you will love this Italian vegetable beef soup

What sets this Italian vegetable beef soup a part is it’s versatility. The recipe allows for endless customizations, so you can use whatever vegetables you have on hand. It’s also a one-pot wonder. making cleanup a breeze. Plus the slow simmering process not only deepens flavor it leaves you hands free and your kitchen with an irresistible aroma that will have everyone eagerly waiting for dinner.

Whether your looking for a comforting dish on a cold night or an easy meal prep recipe, this soup is bound to become a family favorite too.

This soup is even better the next day, once the flavors have had time to meld. If you plan to freeze it, leave out any pasta or add it after thawing and reheating so it doesn’t become too soft.

Storage

Refrigerate leftovers in an airtight container for 3–4 days. The soup can also be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Serving Suggestion

Serve with crusty Italian bread, garlic bread, or a simple green salad for a complete meal.

More Italian Comfort Food to Try

If you love a hearty bowl of homemade soup, be sure to try some of my other comforting favorites. From cozy Italian Wedding Soup to creamy sausage Gnocchi Soup, there’s something for everyone. And if you’re craving a classic pasta dish, my Authentic Italian Bolognese is always a favorite.

A good all-around stock pot is a kitchen essential—perfect for soups, stocks, pasta, and large batches of your favorite recipes. 

Italian Vegetable Beef Soup

A hearty Italian-style vegetable beef soup made with tender beef, garden vegetables, tomatoes, and savory herbs. This comforting one-pot soup is rich, flavorful, and perfect for a cozy family dinner.

  • 1 Lb. beef chuck
  • 2 Tbsp. olive oil
  • 1 cup diced onion
  • 2 Tbsp. minced garlic
  • 1 cup diced celery
  • 2 cups diced carrots
  • 3 medium potatoes medium dice
  • 2 Tbsp. tomato paste
  • 4 cups beef broth
  • 1 cup water
  • 1 cup small shaped pasta
  • a few bay leaves
  • salt and pepper to taste
  • grated parmesan cheese
  • 2 Tbsp. chopped Italian parsley

  1. Heat the oil in a large stock pot . salt and pepper the meat. then brown on all sides . Remove and set aside.

  2. In the same pan add the onion, garlic, celery and carrots. Cook until soft and just beginning to brown.

  3. Add the tomato paste, broth, water and bay leaves. Return the beef back to the pot. Bring to a slow simmer and cook covered for 45 minutes. Add in the potatoes cook 15 minutes longer add the pasta the last 5 minutes.

  4. Ladle into soup bowls . Top with grated parmesan cheese and the Italian parsley.

For the best flavor, don’t rush the beef. Brown it well in batches before adding the vegetables and broth. Those browned bits on the bottom of the pot add incredible depth and richness to the soup.

Main Course, Soup
Italian
Italian beef soup,