Italian Party Soup
Warm, hearty, and bursting with classic Italian flavors, Italian Party Soup is the ultimate crowd-pleaser for your next gathering or weeknight family dinner. This comforting soup combines savory Italian sausage, tender vegetables, and a perfectly seasoned tomato broth, all brought together with al dente pasta and fresh spinach for a wholesome touch. Finished with a sprinkle of Parmesan cheese, every spoonful is layered with rich, aromatic flavors thanks to ingredients like garlic, basil, and oregano. Ready in under an hour and serving six, this one-pot recipe is as convenient as it is satisfying. Perfect for a cozy meal, this soup is sure to become a go-to favorite for your cold-weather menu.
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Recipe Information
Ingredients
- 1 pound Italian sausage
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes
- 2 tablespoons canned tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup small pasta (e.g., ditalini or elbow)
- 2 cups fresh spinach, chopped
- 0.5 cup Parmesan cheese, grated
- to taste salt
- to taste black pepper
Instructions
In a large soup pot or Dutch oven, heat the olive oil over medium heat.
Add the Italian sausage, breaking it up into small pieces with a spoon, and cook until browned. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth, diced tomatoes (with the liquid), and tomato paste. Stir to combine.
Add the browned sausage back to the pot along with the dried basil, dried oregano, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer, cover, and cook for 20 minutes to allow the flavors to meld together.
Meanwhile, cook the small pasta in a separate pot according to the package instructions until al dente. Drain and set aside.
After 20 minutes of simmering, remove the bay leaf from the soup. Stir in the fresh spinach and cooked pasta. Cook for an additional 2-3 minutes until the spinach is wilted and the soup is heated through.
Serve the soup hot in bowls, garnished with a sprinkle of grated Parmesan cheese on top.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 1719 mg | 75% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.3 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 179 mg | 14% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 936 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
