What kind of sausage is best for Italian sausage soup?

We use a breakfast-style pork sausage, but mild or hot Italian sausage both work well. Choose based on how spicy you want the soup.

Can I freeze Italian sausage soup?

Yes. Let the soup cool completely, then store it in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Waxy or all-purpose potatoes hold their shape best and won't break down during simmering.

Absolutely. Kale or spinach can be stirred in during the last few minutes of cooking for a Tuscan-style variation.

For a thicker texture, let the soup simmer uncovered for a few extra minutes. The potatoes will naturally help thicken the broth.

Stored in an airtight container, this soup will keep for up to 4 days and often tastes even better the next day.

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In a large stock pot, heat olive oil over medium heat. Add the diced onion and garlic and cook until translucent, about 5 minutes.
Add the sausage and cook until fully browned, breaking it up with a spoon as it cooks.
Add the diced potatoes to the pot and cook for 5 minutes, stirring occasionally.
Stir in the water and chicken base. Bring to a gentle simmer and cook for 15 minutes, or until the potatoes are tender.
Add the green beans and crushed red pepper flakes. Reduce heat to low and cook for 5 minutes.
Remove from heat and stir in the chopped parsley and grated Parmesan cheese.
Serve warm and enjoy

Sausage: we use a breakfast-style pork sausage, but mild or hot Italian sausage both work well in this Italian sausage soup.
Potatoes: use waxy or all-purpose potatoes and dice them evenly so they cook at the same rate.
Chicken base: chicken base adds extra depth of flavor. Be sure it's fully dissolve in the water before simmering.
Serving: finish with extra grated Parmesan cheese and serve with crusty bread for a cozy, complete meal.