Why You’ll Love This Recipe
- One-Pot Meal: Easy cleanup and simple preparation.
- Packed with Flavor: The Italian sausage, seasonings, and vegetables create a deliciously rich broth.
- Customizable: You can swap ingredients to suit your taste or dietary preferences.
- Perfect for Leftovers: Tastes even better the next day!
Ingredients
- 1 pound mild or spicy Italian sausage
- 1 small onion, chopped
- 1 red bell pepper, diced
- 1 celery stalk, diced
- 1 cup sliced carrots
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 oz) diced Italian-style tomatoes
- 4 cups chicken broth
- 2 cups water
- 1 cup dry ditalini pasta (or small pasta of choice)
- 2 cups fresh spinach, chopped
- 1/4 cup grated Parmesan cheese (for serving)
- Fresh parsley or basil for garnish (optional)
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Cook the Sausage: In a large pot over medium heat, cook the sausage, breaking it apart until browned. Drain excess grease.
- Sauté the Vegetables: Add the onion, bell pepper, celery, and carrots. Cook for about 3 minutes. Stir in the garlic, Italian seasoning, salt, and pepper, cooking for another minute.
- Simmer the Soup: Pour in the chicken broth, diced tomatoes, and water. Bring the mixture to a gentle simmer.
- Cook the Pasta: Add the dry pasta and cook for 10 minutes, stirring occasionally.
- Add the Spinach: Stir in the spinach and let it wilt. Taste and adjust seasoning if needed.
- Serve: Ladle into bowls, sprinkle with Parmesan cheese, and garnish with fresh herbs if desired.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Gluten-Free: Use gluten-free pasta or swap with rice.
- Low-Carb: Replace pasta with cauliflower rice or zucchini noodles.
- Vegetarian Option: Substitute sausage with plant-based crumbles and use vegetable broth.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze without the pasta for up to 3 months. Add fresh pasta when reheating.
- Reheating: Warm on the stovetop over low heat or microwave in 1-minute intervals, stirring in between.
FAQs
Can I make this soup in a slow cooker?
Yes! Brown the sausage first, then add all ingredients (except pasta and spinach) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add pasta and spinach in the last 30 minutes.
What pasta works best for this soup?
Ditalini, elbow macaroni, or orzo are great choices.
Can I use ground turkey instead of sausage?
Yes, but you may need to add extra seasonings for flavor.
How can I make this soup spicier?
Use hot Italian sausage or add red pepper flakes.
Can I use frozen spinach?
Yes, thaw and drain excess liquid before adding to the soup.
Should I cook the pasta separately?
If making ahead, cooking pasta separately prevents it from getting too soft.
Can I use beef or vegetable broth?
Yes, either will work but may slightly alter the flavor.
What can I serve with this soup?
Crusty bread, a side salad, or garlic bread pairs perfectly.
How do I thicken the broth?
Simmer longer or mash some of the vegetables to release starches.
Can I double this recipe?
Yes! Just use a larger pot and adjust seasonings to taste.
Conclusion
Italian Sausage Soup with Spinach and Pasta is a quick, hearty, and flavorful meal perfect for any night of the week. Whether you’re looking for an easy weeknight dinner or a meal prep-friendly recipe, this soup is sure to become a family favorite!
Italian Sausage Soup with Spinach and Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
Italian Sausage Soup with Spinach and Pasta is a hearty, one-pot meal packed with bold flavors. Made with juicy Italian sausage, tender ditalini pasta, vibrant spinach, and a rich tomato-based broth, this comforting soup is perfect for busy weeknights or chilly days. Quick, easy, and full of nutrients, it’s a family favorite that can be customized to your taste!
Ingredients
For the Soup:
- 1 lb mild Italian sausage
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 1 can (14.5 oz) Italian-style diced tomatoes
- 4 cups chicken broth
- 2 cups water
- 1 cup ditalini pasta (or small pasta of choice)
- 3 cups fresh spinach, chopped
For Serving:
- Freshly grated Parmesan cheese
- Fresh Italian herbs (parsley or basil), optional
Instructions
- Cook the Sausage:
- Heat a large pot over medium heat. Cook the Italian sausage, breaking it apart as it browns. Drain excess grease if needed.
- Sauté the Vegetables:
- Add the chopped onion, celery, red bell pepper, and sliced carrots to the pot. Cook for about 3 minutes until softened.
- Stir in the minced garlic, salt, black pepper, and Italian seasoning. Cook for another minute until fragrant.
- Add Liquids and Pasta:
- Pour in the chicken broth, canned diced tomatoes (with juice), and water. Stir to combine, scraping the bottom of the pot to release any browned bits.
- Bring the mixture to a simmer over medium-high heat. Add the ditalini pasta, stir well, cover, and cook for about 10 minutes, stirring occasionally, until the pasta is tender.
- Incorporate Spinach:
- Stir in the chopped fresh spinach and let it wilt into the soup. Taste and adjust seasonings as needed.
- Serve:
- Ladle the soup into bowls, top with freshly grated Parmesan cheese, and garnish with chopped parsley or basil if desired. Serve warm.
Notes
- For a Spicy Kick: Use hot Italian sausage or add red pepper flakes.
- Alternative Greens: Substitute spinach with kale or Swiss chard.
- Make it Heartier: Add a can of drained, rinsed cannellini beans.
- Different Pasta Options: Swap ditalini for elbow macaroni or small shells.
