Italian Sausage Soup

Italian Sausage Soup

This soup is a meal in itself and perfect for this fall weather. 


1 Pound Mild Italian Sausage

2 Cups Chopped Carrots

1 Large Chopped Red Onion

1 Cup Chopped Celery

3 Tablespoons Butter

1/2 Cup Chopped Fresh Parsley

1/2 Cup Sliced Mushrooms

3 Cups Chicken Broth

2 Cups Cooked Garbanzo Beans

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Teaspoon Sage

1/2 Cup Water

2 Cups Grated Parmesan Cheese

Slice and remove the casings from the sausage.  In a large size skillet sauté the sausage for 5 minutes. Drain off any grease.  Add the carrots, onions, celery, mushrooms, butter and sauté over a low heat until the vegetables are soft.  Add the parsley, chicken broth, garbanzo beans, sage, salt, pepper and water. If you don’t have time to cook your own garbanzo beans then using canned is ok.  Cook on low for 40 minutes.  Remove from the heat and serve hot.  Parmesan cheese is for topping the individual soup bowls.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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