Go Back
Homemade Italian Sausage, Tomato, and Pesto Soup photo

Italian Sausage, Tomato, and Pesto Soup

This Italian Sausage, Tomato, and Pesto Soup is a cozy, flavorful dish perfect for chilly nights!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Soup Ingredients
  • 8 cups homemade chicken stock Rich and flavorful, it forms the base of our soup.
  • 1 tsp dried basil Enhances the herbal notes of the soup.
  • 1 tsp ground fennel Adds a sweet, anise-like flavor that complements the sausage.
  • 2 14.5 oz. cans petite diced tomatoes Brings a fresh, tangy taste and vibrant color.
  • 5 tsp olive oil For sautéing and adding richness.
  • 1 19.5 oz. package hot or sweet turkey Italian sausage The star protein that gives the soup its heartiness.
  • 1 small onion, chopped Adds sweetness and depth to the flavor profile.
  • 1 T minced garlic For that aromatic kick that we all love.
  • 1/2 C dry macaroni A comforting addition that makes the soup more filling.
  • 3 T basil pesto Infuses the soup with vibrant basil flavor.

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and Cutting Board

Method
 

Cooking Instructions
  1. In your large pot, heat 5 teaspoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Add the turkey Italian sausage to the pot, breaking it up with your wooden spoon. Cook until it’s browned and fully cooked through, about 7-10 minutes.
  3. Once the sausage is cooked, stir in the two cans of petite diced tomatoes, dried basil, and ground fennel. Bring the mixture to a simmer, allowing the flavors to meld for about 5 minutes.
  4. Next, pour in the 8 cups of homemade chicken stock. Increase the heat to bring the soup to a boil, then reduce it to a gentle simmer.
  5. Once the soup is simmering, stir in the 1/2 cup of dry macaroni. Cook according to the package instructions, typically around 8-10 minutes, until the pasta is tender.
  6. Remove the pot from heat and stir in the 3 tablespoons of basil pesto. This will infuse the soup with a burst of fresh flavor.
  7. Ladle the soup into bowls and garnish with extra pesto or fresh basil if desired. Enjoy your warm, hearty Italian Sausage, Tomato, and Pesto Soup with crusty bread or a simple side salad.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • For longer storage, freeze the soup (omit macaroni) for up to 3 months.
  • This soup tastes even better the next day as the flavors continue to develop.