Polish Italian Pasta Soup No Beans
Cozy up with a bowl of Polish Italian Pasta Soup—a hearty, no-bean soup that brings together the robust flavors of smoky kielbasa sausage, tender pasta, and a rich tomato base. This easy-to-make recipe is a harmonious fusion of Polish and Italian comfort food, featuring aromatic ingredients like garlic, oregano, and basil, paired with fresh vegetables for a nourishing touch. Simmered in chicken broth and finished with a sprinkle of fresh parsley and optional Parmesan cheese, this soup is perfect for weeknight dinners or chilly afternoons. With just 15 minutes of prep and a total cook time of 30 minutes, this crowd-pleasing dish is a quick and flavorful way to satisfy even the heartiest appetite.
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Recipe Information
Ingredients
- 12 ounces kielbasa sausage
- 2 tablespoons olive oil
- 1 carrot, diced
- 1 celery stalk, diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 14 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup small pasta (e.g., ditalini or elbow)
- 2 tablespoons fresh parsley, chopped
- 0.25 cup grated Parmesan cheese (optional for serving)
Instructions
Slice the kielbasa sausage into thin rounds.
Heat a large pot over medium heat and add the olive oil. Once hot, add the sliced kielbasa and cook until browned, about 5 minutes. Remove the sausage and set aside.
In the same pot, add the diced carrot, celery, and yellow onion. Cook, stirring occasionally, until softened, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Pour in the chicken broth and crushed tomatoes. Stir to combine and bring to a simmer.
Add the oregano, basil, salt, and black pepper. Stir well. Return the browned kielbasa to the pot.
Simmer the soup on low heat for 15 minutes to let the flavors meld together.
Add the pasta to the soup and cook until it is tender, about 8-10 minutes, stirring occasionally to prevent sticking.
Taste the soup and adjust seasoning if necessary. Stir in the chopped parsley right before serving.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 9651 mg | 420% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 37.5 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1115 mg | 86% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 4236 mg | 90% | |
*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.
