Italian Sausage and Penne Pasta Soup
Warm up your table with this hearty Italian Sausage and Penne Pasta Soup, a comforting blend of bold flavors and wholesome ingredients perfect for any season. This one-pot wonder features robust Italian sausage, tender penne pasta, and a medley of fresh vegetables like carrots, celery, and spinach, all simmered in a rich tomato and chicken broth seasoned with aromatic basil and oregano. Ready in under an hour, this family-friendly soup offers a satisfying balance of protein and veggies, making it perfect for weeknight dinners or meal prepping. Top it off with freshly grated Parmesan and chopped parsley for an added burst of flavor and elegance. Whether served with crusty bread or enjoyed on its own, this dish is sure to become a new favorite in your recipe repertoire!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 4 cloves garlic cloves, minced
- 1 28-ounce can crushed tomatoes
- 6 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup penne pasta (uncooked)
- 2 cups fresh spinach leaves
- 0.5 cup Parmesan cheese, grated (optional, for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the Italian sausage and cook until browned, breaking it into small pieces with a wooden spoon. Remove the cooked sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the crushed tomatoes and chicken broth. Add the dried basil, dried oregano, salt, and black pepper. Stir well to combine.
Return the cooked sausage to the pot and bring the soup to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to develop.
Add the uncooked penne pasta to the soup and simmer for an additional 10 minutes, or until the pasta is tender.
Stir in the fresh spinach leaves and cook for 1-2 minutes, just until wilted.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
3218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 11517 mg | 501% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 44.9 g | ||
| Protein | 176.7 g | 353% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1913 mg | 147% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 5661 mg | 120% | |
*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.
