winter soup

Hearty Italian Winter Soup with Sausage & Vegetables | Cozy One-Pot Meal

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A Cozy Italian Winter Soup for Chilly Nights

There’s something magical about winter evenings—the kind where the windows fog, the house feels extra quiet, and the chill sinks deeper than you expect. That’s when I find myself reaching for my biggest soup pot and the familiar rhythm of chopping vegetables, browning sausage, and building flavor layer by layer.

This Italian Winter Soup was born on one of those nights. I wanted something hearty enough to warm my bones, but simple enough to come together without fuss. The kind of soup that fills the kitchen with the scent of garlic, herbs, and tomatoes—instantly transporting you to a cozy trattoria tucked in a little corner of Italy.

It’s rustic, nourishing, and full of flavor… the kind of soup that makes you slow down and savor every spoonful. Whether you’re cooking for your family or just yourself, this bowl feels like a warm hug on a cold night.

Grab your pot—let’s make something comforting.

Hearty Italian Winter Soup

A cozy, flavor-loaded Italian soup filled with sausage, veggies, herbs, and tender pasta—your new favorite winter comfort meal.

Ingredients

  • 1 lb Italian sausage (mild or hot; ground or sliced)
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 6 cups chicken or vegetable broth
  • 1 cup small pasta (ditalini, orzo, or small shells)
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup chopped kale or spinach
  • 1 tsp Italian seasoning
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • Salt & pepper to taste
  • Fresh parmesan & parsley for topping

* I actually LOVE using tortellini instead of small pasta for an even heartier soup.

Instructions

  1. Brown the sausage:
    Heat olive oil in a large pot over medium heat. Add sausage and cook until browned. Drain excess fat if needed.
  2. Sauté aromatics:
    Add onion and garlic; cook 2–3 minutes until fragrant.
  3. Add veggies:
    Stir in carrots, celery, and zucchini. Cook for 3–4 minutes.
  4. Build the broth:
    Add diced tomatoes, broth, Italian seasoning, basil, oregano, salt, and pepper.
  5. Simmer:
    Bring to a boil, reduce heat, and simmer for 20 minutes to deepen the flavor.
  6. Add pasta + beans:
    Stir in pasta and cannellini beans. Continue simmering until pasta is tender (8–12 minutes depending on shape).
  7. Finish with greens:
    Stir in kale or spinach and cook 1–2 more minutes until wilted.
  8. Serve:
    Ladle into bowls and top with freshly grated parmesan and parsley.

Notes

  • Swap sausage for ground turkey + extra Italian seasoning.
  • Add a parmesan rind while simmering for extra richness (traditional and SO good).
  • For a brothier soup, reduce pasta to ½ cup.
  • Leftovers thicken as pasta absorbs broth—add a splash of broth when reheating.

Low Carb Chicken Pot Pie Soup

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This creamy, cozy and delicious chicken pot pie soup has it all! A dairy-free chicken pot pie filling with loads of veggies and savory herbs and the yummiest paleo + low carb biscuits! The whole family will love this healthy, hearty soup on cold winter night

Here is Colorado it is sooooooo cold. We usually have a few days of cold and then back to sunny skies and tolerable temperatures. Not this month. We have been frozen all month. So frozen I have had to cancel studio Yoga classes all month. Since I can’t teach tonight, I am making this hearty soup.

Chicken Pot Pie Soup

This soup can be made Whole 30 compliant or Paleo but since I am loving living with a tad bit of moderation and good flavors, I am going for the yummy biscuits! The biscuits are crazy simple – just a few ingredients that you mix up all in one bowl! They’re low carb too, without any starch or sweeteners used.

Here’s what you need for the low carb biscuits:

Ingredients

One- bowl Low Carb Biscuits:

  • 1 1/2 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1 1/2 tsp baking powder **
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 6 Tbsp ghee or grass fed butter, melted
  • 6 Tbsp coconut milk full fat
  • 2 large eggs whisked

Chicken Pot Pie Soup:

  • 1/4 cup ghee or coconut oil, or grass fed butter, divided
  • 1 lb boneless skinless chicken breasts cut into 1/2” cubes
  • Sea salt and pepper to taste
  • 3 celery stalks chopped
  • 1 medium onion chopped
  • 1 cup mushrooms chopped
  • 4 cloves garlic minced
  • 1 tsp Fresh rosemary minced
  • 1 tsp Fresh sage minced
  • 1 tsp Fresh thyme minced
  • 3 Tbsp arrowroot starch
  • 2 3/4 cups chicken bone broth
  • 1 16 oz bag frozen peas and carrots*
  • 1 cup coconut milk full fat, blended before added, if necessary
  • Sea salt and black pepper to taste
  • Fresh parsley for garnish
  • I love to add one drop of thyme or rosemary essential oil

Instructions

  1. Preheat your oven to 350° and line a large baking sheet with parchment paper. In a large mixing bowl, stir together all the dry ingredients. Make a well in the center of the dry mixture and add in the butter, coconut milk and eggs. Stir until well combined and smooth. Chill the mixture in the refrigerator for 10-15 minutes.
  2. Using an ice cream scoop, scoop 1/4 cups of batter on the prepared baking sheet at least 2” apart. I made 8 biscuits. Bake in the preheated oven for 15-18 minutes or until light golden brown. Serve right away with the soup
  3. Meanwhile, heat a large stock pot over medium high heat and add 2 Tbsp ghee. Add the chicken cubes and sprinkle with sea sat and pepper. Cook, stirring occasionally for about 3 minutes until golden on the outside. Remove to a plate and set aside.
  4. Lower the heat to medium and add the remaining 2 Tbsp of ghee. Add the celery, onions, and mushrooms and sprinkle with a bit of sea salt. Cook for one minute, then add the garlic and fresh herbs. Continue to cook another 2-3 minutes or until veggies are soft and fragrant.
  5. Whisk the tapioca flour into the veggies, then add in the broth and stir. Bring to a boil, then lower the heat to a strong simmer and simmer about 5 minutes. Add in the peas and carrots, coconut milk, and chicken. Bring back to a boil, then simmer for 3-5 more minutes. Season the soup with salt and pepper to taste.
  6. To serve, garnish with soup with parsley and serve with a biscuit. Enjoy!

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