Sausage Pasta Soup
Cozy up with a bowl of hearty and flavorful Sausage Pasta Soup, a comforting one-pot recipe that’s perfect for busy weeknights or chilly days. This Italian-inspired dish features tender bites of small pasta, savory Italian sausage, and a medley of aromatic vegetables like onions, carrots, and celery, all simmered in a rich chicken broth infused with oregano and basil. The addition of fresh spinach adds a pop of color and nutrition, while a sprinkle of grated Parmesan cheese elevates each spoonful to gourmet status. Ready in just 45 minutes, this easy-to-make soup is a warm, wholesome meal that the whole family will love. Ideal for meal prep or serving fresh, it’s a delicious way to combine pasta, soup, and comfort food in one satisfying recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 can diced tomatoes (14-ounce can)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup small pasta (e.g., ditalini, elbow, or small shells)
- 2 cups fresh spinach, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup Parmesan cheese, grated (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Remove the casings from the Italian sausage if necessary and add the sausage to the pot. Cook, breaking it into small pieces with a wooden spoon, until it is browned and cooked through, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Pour in the chicken broth and the can of diced tomatoes (including the juice). Stir in the dried oregano and dried basil.
Bring the soup to a gentle simmer and cook for 10 minutes to allow the flavors to meld.
Add the cooked sausage back into the pot along with the small pasta. Continue to simmer until the pasta is tender, about 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Once the pasta is cooked, stir in the chopped spinach and let it wilt, about 2 minutes.
Season the soup with salt and black pepper to taste.
Serve hot, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 238 mg | 18% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 792 mg | 17% | |
*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.
