Soups & Stews
This Bertucci's Italian sausage soup recipe delivers the same comforting, herb-infused flavors you love from their restaurants, right in your own kitchen. The secret lies in slow-simmering the broth with fresh herbs and aromatic vegetables, creating a rich, savory base that perfectly complements the crispy sausage bites.
After perfecting this recipe through countless batches, I can confidently say it's the closest homemade version to the original—without the wait for takeout.
What sets this recipe apart is the balance of textures and flavors: tender sausage that's been browned to a crisp, hearty vegetables that soften just enough to melt into the broth, and a blend of Italian herbs that infuse the soup with depth.
The recipe builds flavor gradually, with each ingredient playing its part—from the initial sausage browning to the final simmer that ties everything together. No shortcuts here, just the traditional method that makes this soup so beloved.
The result is a bowl of soup that's warm, hearty, and packed with layers of flavor—each spoonful delivers crispy sausage, tender vegetables, and a broth so rich it feels like a hug on a cold day.
The herb-infused broth carries all the flavors, while the sausage adds a satisfying bite that keeps every mouthful exciting. This is the kind of soup that disappears quickly, leaving everyone asking for seconds.
Whether you're serving it to a family gathering or meal prepping for the week, this recipe scales beautifully while maintaining its restaurant-quality taste. The instructions are straightforward, but the payoff is worth every minute of simmering time. Let's get started on making this comforting classic at home.
Ingredients for bertucci's italian sausage soup
Herb-infused broth and crispy sausage bites—this is the heart of Bertucci's iconic soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Italian Sausage 🥓 | 1 ½ lb | Sweet or spicy, casings removed |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Carrots 🥕 | 3 medium | Peeled, chopped into chunks |
| Celery Stalks 🧅 | 3 whole | Fresh, chopped |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Fresh Rosemary 🌿 | ½ tsp | Chopped, or 1 tsp dried |
| Fresh Thyme 🌿 | ½ tsp | Leaves only, or 1 tsp dried |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth, for depth |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for browning |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Red Pepper Flakes 🔥 | ¼ tsp | Optional, for heat |
| Ditalini Pasta 🍝 | 8 oz | Small shells, uncooked |
The sausage is non-negotiable here. Sweet Italian gives you that classic Bertucci's flavor, but spicy works too if you like heat. Costco or Whole Foods carry excellent casings-removed versions that save time. Look for good marbling in the meat—it means better flavor. Fresh herbs are worth the splurge: Trader Joe's sells pre-bundled Italian herb mixes, but I always grab individual rosemary and thyme for that restaurant-quality punch. The broth? Low-sodium chicken broth is key—you'll be adding salt later, and you don't want to overdo it.
No fresh rosemary? Dried works at one-third the amount, but trust me on this—fresh makes all the difference. Running low on carrots? Substitute with parsnips or turnips for a slightly different but equally delicious flavor. The tomato paste can be swapped for crushed tomatoes if you prefer, though it'll change the texture slightly. For the pasta, ditalini or small shells work best—they hold up well to the long simmer. And if you're watching calories, you can reduce the olive oil to 1 tablespoon without sacrificing flavor.
This soup tastes even better the next day as the flavors meld. Store leftovers in the fridge for up to 5 days, or freeze portions for 3 months. I always double the batch because it disappears fast—portion it into containers so you can grab and reheat for quick lunches. The pasta holds its shape surprisingly well when reheated, and the sausage stays crispy if you add a splash of broth when warming. Garnish with extra parsley right before serving—it brightens everything up.
Why You'll Love This Recipe
- No-Chop Night: I swear, this soup only needs a knife for the garlic—everything else? Just dice or chop roughly. The carrots and celery can even be pre-cut from a bagged mix, and those Italian sausage links? Toss them straight from the package into the pot. Honestly, I’ve made this with my eyes closed while talking to my kids.
- Savory Umami Bomb: That crispy sausage casing crumbling into the broth? Absolute magic. The onions caramelize just enough to sweeten the bite, while the garlic—oh, the garlic—hits you like a warm hug. Between us, I’ve had fancier soups that didn’t hit this hard.
- Leftovers That Beg: This soup tastes better the next day. The flavors meld into this rich, comforting broth that’s perfect for lunch or a quick dinner. I’ll be real: I’ve reheated mine three times, and it’s still my go-to when I’m too tired to cook.
- Budget-Friendly Crowd-Pleaser: A single package of sausage, a handful of veggies, and a few cloves of garlic stretch to feed four or more. My college roommates and I lived on this—it’s cheap, filling, and no one ever complained. Plus, the carrots and celery last forever in the fridge, so you’re not wasting anything.
Step-by-step instructions for Bertucci's Italian sausage soup
Here's how to recreate that signature Bertucci's flavor at home—rich, aromatic, and packed with sausage goodness.
Brown the Italian Sausage
Heat a large Dutch oven or heavy pot over medium-high heat. Add the 1.5 lb Italian sausage (casings removed) and cook, stirring occasionally, for 5-6 minutes until the sausage begins to brown and release its fat. This step is crucial—it develops deep, meaty flavor that infuses the entire soup.
Use a wooden spoon to break the sausage into small, bite-sized pieces as it cooks. You'll know it's ready when the edges turn golden brown and the internal temperature reaches 160°F. Remove the sausage with a slotted spoon and set it aside on a plate, leaving the rendered fat in the pot.
Sauté the Vegetables
In the same pot, add the 2 tbsp olive oil if needed (you should have about 1-2 tbsp remaining from the sausage). Add the 1 whole yellow onion, 3 medium carrots, and 3 whole celery stalks, all chopped into ½-inch pieces. Cook over medium heat for 6-8 minutes, stirring occasionally, until the vegetables soften and begin to caramelize.
Add the 4 cloves minced garlic, 0.5 tsp chopped fresh rosemary, and 0.5 tsp fresh thyme leaves. Stir for 30 seconds until the garlic becomes fragrant—don't let it burn, as it can quickly turn bitter. This aromatic base forms the flavor foundation of your soup.
Build the Herb-Infused Broth
Stir in the 2 tbsp tomato paste and cook for 1 minute to deepen its flavor. Pour in the 6 cups chicken broth and bring the mixture to a boil. Reduce heat to medium-low and add the 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp red pepper flakes (if using). Return the cooked sausage to the pot and simmer for 15 minutes to allow all the flavors to meld.
Here's the thing—this simmering time is where the magic happens. The herbs infuse the broth, the sausage absorbs the flavors, and the vegetables soften just enough to release their sweetness. Stir occasionally to prevent the sausage from sticking to the bottom.
Cook the Ditalini Pasta
Add the 8 oz ditalini pasta to the simmering soup. Stir gently to distribute the pasta evenly throughout the broth. Cook for 10-12 minutes or until the pasta is al dente—it should have a slight bite to it. Taste the pasta to check for doneness, and if it needs more time, cook for 1-2 minutes at a time, stirring occasionally.
Real talk: don't overcook the pasta. It'll continue cooking slightly as it sits in the hot soup. If you're unsure, it's better to undercook it by a minute and finish it off at the end. The pasta should be tender but still hold its shape.
Finish and Garnish
Once the pasta is cooked, remove the pot from heat and stir in the 0.25 cup chopped fresh parsley. Let the soup rest for 2-3 minutes to allow the flavors to settle. Taste and adjust the seasoning if needed—you might want to add a pinch more salt or pepper to suit your preference.
Ladle the soup into bowls and serve immediately. Garnish each serving with an extra sprinkle of fresh parsley and a crack of black pepper. The result should be a hearty, flavorful soup with perfectly cooked sausage, tender vegetables, and al dente pasta—just like Bertucci's.
Pro Tips For Making Bertucci'S Italian Sausage Soup
- CRISPY THE SAUSAGE FIRST: I used to toss the Italian sausage straight into the pot with everything else, and the soup always ended up greasy and underwhelming. Instead, brown the sausage links in a dry skillet over medium-high heat for 3-4 minutes per side until deeply golden—this renders the fat and builds serious flavor before you even start the soup.
- CHOP VEGETABLES UNIFORM: That Bertucci’s recipe calls for onions, carrots, and celery, but I’ve learned the hard way that inconsistent sizes mean uneven cooking. Dice the onion into ¼-inch pieces, slice the carrots into ⅛-inch rounds, and cut the celery into ¼-inch dice—this ensures everything softens at the same time instead of some turning mushy while others stay crunchy.
- DON’T SKIP THE SWEAT: After browning the sausage, I used to just dump in the veggies and liquid. Big mistake. Instead, lower the heat to medium and sweat the onions, carrots, and celery in the same pan for 5-6 minutes until they’re translucent and the onions start to soften—this deepens their flavor before they even hit the broth.
- SAVE TIME WITH STOCK: Making fresh stock from scratch is great, but if you’re short on time, grab a high-quality canned chicken or vegetable stock (like Pacific or Imagine) and add a splash of red wine or a pinch of fennel seeds to mimic the depth of homemade. It’s not cheating—it’s smart shortcutting.
Storing and reheating this bertucci's italian sausage soup
Refrigerator Storage
Let your soup cool completely to room temperature (about 30-45 minutes) before transferring to airtight containers—I swear by Glasslock containers for their snug seals. Store in the fridge for up to 5 days, though I find the flavor actually deepens after 24 hours as the herbs infuse further.
The pasta holds up beautifully, and the sausage stays crispy if you add a splash of broth when reheating. 💛
Freezer Prep Tips
For long-term storage, portion the soup into quart-sized freezer bags (leave 1-inch headspace for expansion) or glass freezer-safe containers. Label with the date—it keeps for 3 months without losing flavor.
I like to freeze it in single-serving portions so I can grab and reheat for quick lunches. The texture remains great when thawed properly. ❄️
Stovetop Reheating
My preferred method is stovetop reheating because it maintains the best texture. Pour the chilled soup into a pot and heat over medium-low heat for 10-12 minutes, stirring occasionally. Add ¼ cup water or broth if it looks too thick.
The pasta absorbs liquid beautifully, and the sausage stays crispy. Taste and adjust seasoning—you might need a pinch more salt after reheating. 🔥
Microwave Shortcuts
For quick meals, transfer soup to a microwave-safe bowl and heat on 50% power in 2-minute intervals, stirring between each. Cover loosely with a damp paper towel to prevent drying.
If the soup seems too thick after reheating, add 1-2 tablespoons of broth or water to restore the perfect consistency. Garnish with fresh parsley right before serving to brighten the flavors. ✨
Oven Reheating
Preheat your oven to 350°F and transfer the soup to an oven-safe dish. Cover tightly with foil and bake for 20-25 minutes, stirring halfway through. This method works well for larger batches and keeps the soup piping hot. The gentle heat helps redistribute flavors evenly throughout the dish. 💡
Reviving Texture
If your reheated soup feels too thick, don't panic—just add ¼ cup broth or water and stir. For extra richness, stir in 1 teaspoon butter or olive oil to restore the velvety texture.
The key is patience: let the soup sit for 2-3 minutes off the heat before serving so all the flavors meld together again. 🌟
Nutrition facts
Frequently asked questions
Can I use ground Italian sausage instead of the casings-removed version?
You can absolutely use ground sausage, but the texture will be different. The casings-removed version gives you those satisfying sausage "bites" that make Bertucci's soup so special. If you prefer ground, look for high-quality Italian sausage with good fat content—it'll still deliver great flavor, just without the traditional chunky texture.
How can I make this soup vegetarian?
Swap the Italian sausage for 1.5 lb plant-based Italian sausage crumbles or 1.5 cups lentils (cooked) for protein. Use vegetable broth instead of chicken broth and add 1 tsp smoked paprika to mimic the sausage's depth. The tomato paste and herbs will still give you that rich, savory flavor.
Why does my soup taste bland after reheating?
This usually happens when the flavors haven't had enough time to meld during the initial cooking. Always simmer the broth for the full 15 minutes before adding pasta. For reheating, add a splash of lemon juice or vinegar (just ½ tsp) to brighten the flavors, or stir in 1 tsp butter for richness. Taste and adjust salt/pepper too—reheated soups often need a seasoning boost.
Can I make this soup in an Instant Pot?
Yes! Brown the sausage in the pot first, then sauté the vegetables. Add everything except the pasta, seal the lid, and cook on High Pressure for 5 minutes. Quick-release the pressure, stir in the pasta, and cook on Keep Warm for 3-4 minutes until al dente. The Instant Pot cuts cooking time significantly while keeping all the flavors intact.
What's the best way to make this soup extra hearty?
Add 1 cup diced potatoes (peeled) with the carrots and celery—they'll soften perfectly during simmering. For more texture, stir in ½ cup cooked white beans or ½ cup chopped kale at the end. A sprinkle of grated Parmesan cheese on top adds richness too. The key is balancing the extra ingredients so they don't overpower the sausage's star role.