Hearty Italian Chicken Soup

This rustic chicken sausage soup combines lean protein, hearty beans, and garden-fresh vegetables into a comforting one-pot meal that satisfies the soul. The fire-roasted tomatoes add a subtle smokiness while the optional Parmesan rind creates remarkable depth of flavor as it melts into the broth.

This soup became my go-to during a particularly busy season when I needed nutritious meals without spending hours in the kitchen. The first time I made it for friends, they couldn't believe something so flavorful came together so quickly.

Ingredients

• Olive oil: Creates the perfect foundation for building flavors when browning the sausage
• Italian chicken sausage: Provides lean protein and wonderful seasoning without the extra fat of traditional pork varieties
• Carrots: Add natural sweetness and gorgeous color that holds up well during cooking
• Zucchini: Contributes a tender texture and mild flavor that absorbs the surrounding ingredients beautifully
• Yellow onion: Creates the aromatic base that every great soup needs
• Garlic cloves: Bring essential pungency that develops as the soup simmers
• Italian seasoning: Blends multiple herbs in one convenient addition
• Salt: Enhances all the flavors and brings the soup to life
• Red pepper flakes: Add a gentle warmth that builds gradually rather than overwhelming heat
• Fire roasted diced tomatoes: Offer concentrated flavor and slight smokiness that regular diced tomatoes lack
• Great northern beans: Provide creamy texture and substantial protein making this soup truly filling
• Chicken broth: Forms the savory liquid base that ties everything together
• Parmesan rind: Might seem optional but contributes incredible umami depth as it slowly melts into the broth
• Kale: Adds nutritional power and beautiful color that maintains some texture even when cooked
• Lemon juice: Brightens the entire pot with acidity that balances the rich flavors

Step-by-Step Instructions

Brown the Sausage:

Heat olive oil in a large pot over medium heat until it shimmers. Add the sliced chicken sausage in a single layer, allowing it to develop a golden crust before flipping. Cook about 2 minutes per side until beautifully caramelized. This browning creates flavor compounds that will infuse the entire soup. Remove the sausage with a slotted spoon to prevent overcooking while you prepare the vegetables.

Sauté the Vegetables:

Add another swirl of olive oil to the pot, then add the chopped carrots, zucchini and diced onion. Sauté for a full 5-6 minutes, stirring occasionally but not constantly. This allows the natural sugars in the vegetables to caramelize slightly at the edges. The onions should become translucent and the carrots should just begin to soften. Add the minced garlic during the final minute only, as it burns easily.

Build the Soup Base:

Add the Italian seasoning, salt, and red pepper flakes directly to the vegetables, stirring to coat them evenly before adding any liquid. This blooms the dried herbs and spices, awakening their essential oils. Then add the fire roasted tomatoes, drained beans, and chicken broth. If using a Parmesan rind, add it now so it has maximum time to infuse the broth. Bring everything to a gentle boil before reducing to a simmer.

Simmer and Finish:

Allow the soup to simmer uncovered for 10 minutes, which gives the flavors time to meld while the vegetables reach perfect tenderness. Return the browned sausage to the pot and add the chopped kale. The residual heat will wilt the greens without making them mushy. Finish with fresh lemon juice which brightens the entire pot and balances the rich flavors. Taste and adjust salt and pepper before serving.

pin it

The Parmesan rind is my secret weapon in this soup. I keep a container in my freezer where I collect rinds after finishing wedges of Parmesan. When making soup, I toss one in and watch as it slowly melts, releasing incredible savory depth that you simply cannot get from any other ingredient. The first time my mother tasted this soup, she immediately noticed that special something the rind provides.

Make It Your Own

This forgiving recipe welcomes substitutions based on what you have available. Spinach works beautifully in place of kale for a milder flavor profile. Turkey sausage can substitute for chicken sausage with virtually identical results. Cannellini beans make an excellent alternative to great northern beans, offering a similar creamy texture. For a vegetarian version, use plant based sausage and vegetable broth while adding a dash of smoked paprika to maintain depth.

Storage and Meal Prep

This soup actually improves with time as the flavors continue to develop. Store in an airtight container in the refrigerator for up to 4 days. When reheating, you may need to add a splash of broth as the beans tend to absorb liquid during storage. For freezing, allow the soup to cool completely before transferring to freezer safe containers. Leave about an inch of headspace to allow for expansion. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

Serving Suggestions

While delicious on its own, this soup transforms into a feast when properly accompanied. A crusty artisan bread for dipping is essential. I prefer a rustic sourdough or Italian loaf with a chewy interior and crisp crust. For a complete meal, pair with a simple side salad dressed with olive oil and balsamic vinegar. A final grating of fresh Parmesan cheese over each bowl just before serving adds wonderful texture and additional savory notes.

pin it

This soup is the perfect balance of hearty and fresh. It's a meal you'll want to make again and again.

Frequently Asked Questions

→ Can I use a different type of sausage?

Yes, you can substitute the Italian chicken sausage with turkey, pork, or plant-based sausage. Each will contribute a different flavor profile, but all work well in this soup.

→ How can I make this soup thicker?

For a thicker consistency, you can mash some of the beans before adding them to the pot. Alternatively, you could reduce the amount of broth by 1-2 cups or simmer the soup uncovered for longer to reduce the liquid.

→ What can I substitute for kale?

Spinach, Swiss chard, or escarole make excellent substitutes for kale. Just adjust the cooking time accordingly—spinach will wilt much faster than kale.

→ Is the Parmesan rind necessary?

The Parmesan rind is optional but adds wonderful umami depth to the broth. If you don't have one, you can add a tablespoon of grated Parmesan directly to the soup instead.

→ Can I make this soup ahead of time?

Yes, this soup actually improves in flavor when made ahead. Store in the refrigerator for up to 3 days or freeze for up to 3 months. If freezing, consider adding the kale when reheating for better texture.

→ What sides pair well with this soup?

Crusty bread, garlic bread, or a simple green salad make perfect accompaniments. For a heartier meal, serve with a grilled cheese sandwich.