Description
This Italian Sausage Soup is a hearty, flavorful dish packed with savory sausage, vegetables, and pasta. It’s perfect for cozy dinners, packed with Italian spices and a boost of freshness from the spinach.
Ingredients
Scale
- 1 pound mild Italian sausage
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 cup chopped celery
- 1 cup sliced carrots
- 3–4 cloves garlic, minced
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons Italian seasoning
- 1 (15-ounce) can Italian tomatoes (or diced)
- 32 ounces chicken broth
- 1 cup water
- 1 cup dry ditalini (or macaroni noodles)
- 1–2 cups spinach, chopped
Instructions
- Cook the Sausage:
In a large pot, cook sausage over medium heat. Drain excess fat and add onion, celery, red pepper, and carrots. Cook for about 3 minutes. - Add Seasoning:
Add garlic, Italian seasoning, salt, and pepper to the pot. Cook for another minute. - Stir in Broth and Tomatoes:
Stir in the chicken broth, canned tomatoes, and water. Bring to a simmer. - Cook the Pasta:
Turn heat to medium-high, then add the dry ditalini (or macaroni) pasta. Cover and stir occasionally. Cook for about 10 minutes or until the pasta is tender. - Add Spinach:
Stir in the chopped spinach and cook until wilted. Taste and season with extra salt and pepper if needed. - Serve:
Ladle the soup into bowls and top with freshly grated parmesan and fresh herbs, if desired.
Notes
- If you prefer a spicier soup, use hot Italian sausage or add a pinch of red pepper flakes.
- You can swap the ditalini pasta for other small pasta shapes like elbow macaroni or small shells.
- To make this soup ahead of time, prepare it up to step 4 and refrigerate or freeze for later use. Add spinach and pasta just before serving.
- Garnish with extra parmesan or fresh basil for extra flavor!
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 50mg