Easy Italian Sausage, Tomato, and Macaroni Soup with Basil
Italian Sausage, Tomato, and Macaroni Soup with Basil is easy and family friendly and this is a great soup to make to feed a crowd! If you need a low-carb version, replace the macaroni with thick zucchini noodles.
Every winter I try hard to remind myself there are lots of places where the weather gets much colder than it does in Salt Lake, and really I’m lucky not to be living in one of those ultra-cold spots. (Chicago, Minnesota, and North Dakota, I’m sending warm vibes.) Still, even if it’s not as bitterly cold as some places, Utah is plenty cold this time of year. It’s cold enough that nothing sounds much better than a bowl of comforting soup.
This Italian Sausage, Tomato, and Macaroni Soup with Basil is one I came up with for a family party, and when it was a hit at the party, I wished I’d written down the recipe. Luckily I managed to re-create it a few days later, and now I have a few containers of this in the freezer for those cold winter nights.
This is an easy-to-make family-friendly soup recipe that can be made in just a little over a half hour. The addition of chopped basil at the end really adds a lot of flavor, but I use chopped frozen basil, which also works well here.
If you end up having quite a bit of this soup left over, the macaroni will absorb some of the liquid and make the soup quite a bit thicker than it would be if you ate it right away. You can always add a bit more chicken stock when you re-heat it if you’d like a thinner soup, or just invite friends over when you make it and I guarantee there won’t be leftovers.
Combine chicken stock, dried basil, ground fennel, and petite dice tomatoes with juice and let the mixture simmer to blend flavors while you cook the sausage. Heat olive oil in heavy frying pan, then squeeze turkey Italian sausage out of the links and cook until the sausage is nicely browned; breaking apart with a metal turner.
Add the sausage to the simmering soup pot, then add a tiny bit more olive oil if needed and saute onion about 3-4 minutes, or until starting to soften. Add minced garlic and saute 1-2 minutes more. Add the onion and garlic to soup pot and simmer 15 minutes. Then add 1 cup dry macaroni to the soup pot and simmer on low for about 15 minutes more, or until macaroni is soft.
Then add chopped fresh or frozen basil and simmer 5 minutes more. Serve hot, topped with Parmesan cheese if desired.
More Soup Recipes with Turkey Italian Sausage:
Italian Sausage, Kale, and Cannellini Bean Soup from Eclectic Recipes
Lentil Soup with Italian Sausage and Roasted Red Peppers from Kalyn’s Kitchen
Black Bean Soup with Hot Italian Sausage and Spinach from Guilty Kitchen
Roasted Italian Sausage Soup with Garbanzos, Lentils, and Roasted Tomatoes from Kalyn’s Kitchen
Yellow Split Pea, Kale, and Italian Sausage Soup from The Nourishing Gourmet
Easy Italian Sausage, Tomato, and Macaroni Soup with Basil
Italian Sausage, Tomato, and Macaroni Soup with Basil is easy and family friendly and this is a great soup to make to feed a crowd!
- 8 cups homemade chicken stock (or use 5 cans chicken broth)
- 1 tsp. dried basil
- 1 tsp. ground fennel
- 2 cans petite dice tomatoes with juice
- 1 T + 1 tsp. olive oil
- 1 pkg. (5 links/19.5 oz.) hot or sweet turkey Italian sausage
- 1 onion, chopped into small dice
- 1 T minced garlic (or less if you’re not that fond of garlic)
- 1 C dry whole wheat macaroni
- 1/4 cup chopped fresh basil (or 2 T chopped frozen basil)
- freshly grated Parmesan cheese for serving (optional)
- Put homemade chicken stock ( in large heavy soup pot and start to heat.
- Add the dried basil, ground fennel, and 2 cans petite dice tomatoes with juice and let the mixture simmer while you cook the sausage.
- Heat 1 T of olive oil in a heavy frying pan.
- Squeeze the sausage out of casings and cook until nicely browned, breaking apart with a metal turner as the sausage cooks.
- Add browned sausage to the soup pot.
- Add the other tsp. of olive oil to the frying pan if needed, then saute the onions for 3-4 minutes, or until they are starting to soften.
- Add the minced garlic and cook 1-2 minutes more.
- Add the onion and garlic to the soup pot.
- Deglaze the frying pan with about 1 cup of stock from the pot, adding that back to the soup.
- Let this simmer on low heat for 15-20 minutes.
- Add the macaroni, stir, and continue to simmer the soup for 15-20 minutes more, or until the macaroni is soft.
- Stir in the chopped fresh or frozen basil and cook 5 minutes more.
- Serve hot, with freshly grated Parmesan cheese if desired.
If you store leftover soup in the refrigerator or freezer, the macaroni will absorb some of the liquid, leaving you with a thicker soup (and puffier macaroni too!) You can add a little more chicken stock when you reheat the soup if you want, or just enjoy it a bit thicker, which is what I did.
Recipe created by Kalyn.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If made with whole wheat macaroni or low-carb pasta, this Italian Sausage, Tomato, and Macaroni Soup with Basil would be approved for phase 2 or 3 of the South Beach Diet, or any type of low-glycemic eating plan. Soup with macaroni would be too high in carbs for a low-carb diet, but if you want a low-carb soup with these flavors, replace the macaroni with thick zucchini noodles.
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