Olive Garden Italian Sausage Soup
Warm, hearty, and bursting with Italian flavors, this Olive Garden Italian Sausage Soup is the ultimate comfort dish for any occasion. Crafted with savory Italian sausage, tender cannellini beans, and vibrant fresh spinach, this one-pot meal balances wholesome vegetables and robust seasonings like oregano, basil, and a hint of crushed red pepper. A generous addition of chicken broth and diced tomatoes creates a rich, inviting base, while small pasta shapes like ditalini soak up all the delicious flavors. Finished with a sprinkle of freshly grated Parmesan cheese, this soup is perfect for cozy family dinners or serving guests alongside crusty bread. Ready in just 50 minutes, this Olive Garden-inspired classic is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 stalks Celery ribs, diced
- 6 cups Chicken broth
- 14.5 ounces Diced tomatoes (canned)
- 15 ounces Cannellini beans (canned), drained and rinsed
- 1 cup Dry pasta (small shapes like ditalini or orzo)
- 2 cups Fresh spinach, roughly chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Parmesan cheese, grated (for garnish)
Instructions
Heat a large soup pot or Dutch oven over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles with a spoon. Once cooked, transfer the sausage to a plate lined with paper towels to drain any excess grease.
In the same pot, add olive oil. Stir in the diced onion, garlic, carrots, and celery. Sauté for 5-6 minutes, or until the vegetables have softened and the onion is translucent.
Pour in the chicken broth and add the diced tomatoes (with their juice). Stir well to combine.
Return the cooked sausage to the pot. Add the cannellini beans, dried oregano, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Stir and bring the soup to a gentle boil.
Once the soup is boiling, reduce the heat to a simmer. Let it cook uncovered for about 15 minutes to allow the flavors to meld together.
Add the pasta to the pot and simmer for an additional 8-10 minutes, or until the pasta is tender but not mushy. Stir occasionally to prevent sticking.
Just before serving, stir in the fresh spinach and let it wilt for 1-2 minutes.
Taste the soup and adjust seasonings as needed with more salt or pepper.
Ladle the soup into bowls and garnish with freshly grated Parmesan cheese. Serve hot with crusty bread on the side if desired.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1819 mg | 79% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.6 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1015 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
