pesto soup

Sun-dried Tomato Pesto Soup with Sausage Recipe

A super tasty blend of sundried tomatoes, onions, pesto and sausage in broth. 

Course Main Course, Soup
Cuisine Italian, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Craig Fear


  • 2 quarts chicken broth or beef or pork broth
  • 3-6 cloves garlic, diced
  • 1 large onion or 2 medium onions, diced
  • 2-3 links mild Italian sausage, whole
  • 1-2 cups sun-dried tomatoes
  • ¼ - ½ cup pesto
  • 1 package short-cut pasta of choice - fusilli, penne, orecchiette
  • Parmesan cheese, shredded, optional


  1. Brown sausage on all sides in butter, lard or olive oil, about five minutes. Add onion and garlic around sausage and saute a few more minutes. Remove sausage, set aside and cut into rounds when slightly cooled.
  2. Add sun-dried tomatoes with garlic and onions and cook another minute or two.
  3. Add broth and simmer a few minutes. Add in half the pesto, dissolve and stir.   Add more pesto as needed. I usually add A LOT! Add in sausage and simmer a few minutes until cooked through.  Ladle into bowls and top with optional parmesan cheese.

Recipe Notes

1. Most health food stores will have a good quality ready-made pesto.  Avoid conventional products with poor quality ingredients.


2. Play around with the amount of pesto to use.  Add just a little at a time, taste the pesto soup and add more until you get the flavor you want.


3. Add any pasta you want but leave it out entirely if need be.


4. Season to taste with salt and pepper, if needed. I find there’s little need for this as the pesto usually includes it.


5. Use any type of sausage you want. I like a milder sausage as to not overwhelm the pesto and sun-dried tomato flavor.