Last week we had a string of cool, dry days that made me look forward to autumn… and also put me in the mood for fall comfort foods. So…. what says “comfort” more than a big pot of homemade soup?? We had the soup for dinner the first night, and then had it for many lunches the following week. There’s nothing better than having a pot of delicious homemade soup in the refrigerator, just waiting to be heated up for a quick and satisfying meal (of course, I’m sure there are a few things in the grand scheme of life that are better than soup… but not many…..)
Italian Sausage & Chicken Soup Recipe
Makes 6-7 quarts
- 1 pound mild Italian sausage (bulk or links with casing removed)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 stalks celery, washed and chopped
- 3-4 carrots, peeled and chopped
- 3 quarts (12 cups) water
- 1 tablespoon salt
- 1 tablespoon Italian seasoning
- 1 – 1 1/2 pounds whole boneless skinless chicken breast
- 28 oz can diced tomatoes
- 1 small yellow summer squash AND 1 small zucchini, sliced lengthwise then cut into 1/4” slices
- 1 1/4 cup dry small pasta (such as small elbows or ditalini), cooked al dente according to package directions
- Grated Parmesan or Pecorino Romano cheese for serving
Brown sausage in large soup pot, breaking it up into small pieces with a wooden spoon. When well browned, remove sausage to a bowl that has been lined with paper towels. Drain excess fat out of soup pot, leaving a thin film of fat at the bottom of the pot. Add olive oil to pot.
Add onions, celery, and carrots to pot. Saute over medium heat until onion is translucent, about 10 minutes. Add water, salt, Italian seasoning and chicken to pot. Cover and simmer about 30 minutes until chicken is done. Remove chicken to large bowl until cool enough to handle.
Add tomatoes and sausage back to pot. When chicken is cool enough to handle, shred it into small pieces using 2 forks or your hands. Add chicken to pot.
Bring soup to simmer and cook uncovered for about 30 minutes. Add squash, zucchini and pasta and cook until squash and zucchini are fork tender but not overcooked (about 8 minutes.)
Serve sprinkled with cheese.
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Looks like we are on the same wavelength! I made a huge pot of soup the other day with ground pork and kale. I just used up what needed to get used and it was delicious. I think we have just the last bit left and then it will be a memory! Oh that reminds me, I need to jot down what I put in it so I don’t forget and can make it again. Thank you for sharing!
Hi Laura! That is a big problem of mine- making something delicious and then forgetting how I did it!!
same here if I don’t write it down it’s never going to be made again. I usually tell my daughter to write what I am putting in a meal.
Oooh – that looks yummy. I will have to try that when the weather gets a bit cooler (nothing like a bowl of soup on a crisp autumn day)……
Hi Jennifer- yes I was really glad to get a few good “soup” days here- now it’s really hot again…. but fall is on its way…
That looks fantastic!! I’m printing and trying soon!!
Let me know what you think of it, Sandy :)
This sounds really tasty. I think I’ll sub some chicken broth for some of the water and eliminate the salt til tasting. Those veggies in it sounds so good.
Sounds perfect for someone just diagnosed with pre-diabetes. I can adjust by leaving out the pasta. Or not. lol. Thank you for sharing!
Jacquelynne, are you aware that you can shred chicken in seconds with a hand held mixer? That’s the way I will do my chicken when I make this soup, hopefully this coming Saturday!!! (I noticed that Aldi’s has sweet Italian sausage in their store right now! Back to Aldi’s tomorrow to make this recipe! Thanks!!!!
Sounds yummy. Would like to try it, but it’s just me. Do you know or think if it could be frozen?
thank you so much for sharing this recipe, it looks delicious. I can’t wait to try it !! :-) Rosemary
Thanks so much for all the great recipes. I can’t wait to try them! Marilyn