Here’s a delicious and comforting Italian Sausage and Pasta Soup recipe that’s perfect for a cozy meal. It’s packed with flavor, easy to make, and sure to be a crowd-pleaser!
Italian Sausage and Pasta Soup Recipe
Ingredients
- 1 lb (450g) Italian sausage (sweet or spicy, depending on your preference)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken broth (or vegetable broth)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 cup small pasta (like ditalini, elbow macaroni, or small shells)
- 2 cups fresh spinach or kale, chopped
- 1/2 cup heavy cream or half-and-half (optional, for creaminess)
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
- Fresh basil or parsley, for garnish
Instructions
- Cook the Sausage:
- In a large pot or Dutch oven, cook the Italian sausage over medium heat, breaking it into small pieces with a wooden spoon. Cook until browned and no longer pink (about 5-7 minutes). Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
- Sauté the Vegetables:
- In the same pot, add the onion, carrot, and celery. Sauté for 5-6 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Add Broth and Tomatoes:
- Pour in the chicken broth and diced tomatoes (with their juices). Stir in the dried basil, oregano, and red pepper flakes (if using). Bring the mixture to a boil.
- Cook the Pasta:
- Add the pasta to the boiling soup and cook according to the package instructions (usually 8-10 minutes) until al dente.
- Combine and Finish:
- Return the cooked sausage to the pot. Stir in the spinach or kale and cook for 2-3 minutes until wilted. If using, add the heavy cream or half-and-half and stir to combine. Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and top with grated Parmesan cheese and fresh basil or parsley. Serve with crusty bread on the side.
Tips
- For a lighter version, use turkey Italian sausage and skip the cream.
- If you prefer a thicker soup, let it simmer uncovered for a few extra minutes.
- Store leftovers in the fridge for up to 3 days. Note that the pasta may absorb more broth over time, so you can add a splash of broth when reheating.
Enjoy your hearty and flavorful Italian Sausage and Pasta Soup! 🍲
