Italian Style Chicken Sausage Soup can be made in a flash on the stovetop, or can simmer away all day in slow cooker. Either way it's a hearty and delicious family meal!
Mr. Juggling Act and I are very blessed to have a community of friends around us that have young children also. Recently, a group of moms at our children's school has begun swapping meals.
Since I have a picky eater on hand, it was somewhat daunting to give a list of things that he wouldn't eat... it was easier to give a list of things he would actually.
But, as someone who loves to play around in the kitchen, it was really fun to cook for a family with virtually no restrictions on what they would eat. I came up with this Italian Style Chicken Sausage Soup, which can be made in a flash on the stovetop, or can simmer away all day in slow cooker.
Either way, it's flavorful and tasty - a hearty soup that could even be served on game day (hint, hint!)
Ingredients
Here's how to make Italian Style Chicken Sausage Soup:
Ingredients:
- 1-½ to 2 cups squash, cubbed
- 2 tablespoons olive oil
- 1 (12oz) package Italian-style smoked chicken sausage
- 2 cloves garlic
- 1 tablespoon Italian Seasoning Mix
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ large sweet onion, chopped
- 3 large carrots, chopped
- 4 celery stalks, chopped
- 1 (14.5oz) can diced tomatoes with juices
- 8 cups chicken stock
- 2 cups tomato sauce
- 8oz pasta shells
- Chopped basil or parsley for garnish (optional)
- Shredded Parmesan cheese for serving (optional)
Instructions
Bring a large pot of water to a boil and cook the pasta until al dente. Drain and set aside.
- Heat 1 tablespoon of the olive oil in a large skillet over medium high heat.
- Slice the chicken sausage into coins (or smaller for little mouths if needed).
- When the sausages have browned, add a ½ cup of the chicken stock to deglaze the pan and get all the yummy little bits up - these will really help flavor your broth.
- Transfer the sausages, remaining liquid and any tasty bits from the bottom of the pan to a stockpot or your slow cooker.
- Return the skillet to the burner and add the remaining tablespoon of olive oil. To the skillet, add the chopped onion and celery. Cook on low until the onions become clear. Transfer the mixture to the stockpot or slow cooker.
- To the stockpot or slow cooker, add the rest of the remaining ingredients except for the pasta. Stir the soup to combine well.
- If you want the soup to simmer in the slow cooker, cover and cook on low for 4-6 hours. 10 minutes before serving, add the pasta.
Stove Top Instructions
If you're cooking on the stovetop, bring the soup to a boil and cook for 5-6 minutes until the carrots and squash are tender. Add the pasta and serve immediately.
Serving Suggestions
Serve with shredded Parmesan cheese and fresh chopped parsley or basil for garnish if desired. A slice of hot garlic bread is a delicious side to this soup as well. And add a side of my Grilled Chicken Caesar Salad for a complete soup and salad meal.
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Marie says
Yum, this sounds really good! Pinning!
Lauren Mitchell says
This looks delicious!! With all this cold weather it will have to go on the menu soon.
Meagan says
I am SUCH a soup junkie! Seriously. I'm always making new soups - but honestly, most are just slight variations from others that I've tried. But this is super different and unique, and I am SO hungry to try it soon! I'm in NYC for a PR trip all next week - but you can bet yer buttons it's on my meal plan for the week I get home! 🙂
Jenna says
I've had chicken sausage in other dishes before but never thought to put it in a soup - great idea!
Katie Stahl says
Ang, this looks FANTASTIC!! I am not a fan of cooking dinner (mostly because I usually have two small children hanging on me), so I LOVE a good crockpot idea!! This is great for us, too, because my husband has a long list of stuff he doesn't eat (because he's a health weirdo), but he WOULD eat all of these ingredients!! I've got this on my list for the grocery store trip tomorrow .... THANK YOU for sharing!!
Anonymous says
I love the colors and all the ingredients! Looks amazing! My honey will love this!!
[email protected] says
Ang, this looks so yummy! I could really use a bowl right now. Love your combo of flavors!
Lori Whicker says
This looks SO divine! I could just eat a whole bowl (or two!) of it right now! Also, my hubby can't have red meat, so chicken sausage is definitely a winner at our house. We'll definitely have to be trying this one out!!
In Search Of Yummy-ness says
This looks really hearty and perfect for winter. Pinned!
Cheryl King says
This sounds so scrumptious! Thanks so much for sharing on Freedom Fridays! HUGS
Diane major says
Can't wait to make it. I am wondering how much squash you added as I did not see it in the list of ingredients. Thank you so much.
Ang says
Good grief! What a silly mistake. I used about 1-1/2 to 2 cups of the squash. Thanks for visiting and asking about the discrepancy! I fixed it now 🙂
Lynnette says
OMG, this soup came out soooo good!! I left out the pasta cause I'm trying to watch carbs and I honestly didn't miss it. I also used calabaza instead of squash and it was a very good substitution. Love it, thank you!
Ang Paris says
I'm so glad you liked it! Thanks for taking the time to leave a sweet note, Lynnette 🙂
Karen Howard says
Saw this one on the list & who it was from & I just had to comment! This Italian Chicken Sausage Soup looks like just what I need-comfort food & lots of veggies!Thanks!
Gail Plaskiewicz says
Oh my gosh, this looks so yummy! I don't like squash but I will substitute green beans or peas or corn. Otherwise, I love everything in this soup & I live in CT so it's cold here. In fact, last week was so cold it was as cold as the North Pole! That rarely happens & this would have been so yummy then. I think we even some turkey sausage. I am going to make this for sure really soon! Thank you for a really yummy recipe!
Ang Paris says
Hi Gail! I love this soup because you can adapt it to your favorite veggies!
Enjoy! 🙂