Description
A hearty and flavorful Italian Sausage Soup featuring mild Italian sausage, fresh vegetables, and tender ditalini pasta simmered in a savory tomato and chicken broth, perfect for a comforting weeknight meal.
Ingredients
Sausage and Vegetables
- 1 pound mild Italian sausage
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 cup chopped celery
- 1 cup sliced carrots
- 3-4 cloves garlic, minced
Seasonings and Liquids
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons Italian seasoning
- 1 (15-ounce) can Italian tomatoes, diced
- 32 ounces chicken broth
- 1 cup water
Pasta and Greens
- 1 cup dry ditalini (or macaroni noodles)
- 1-2 cups spinach, chopped
Optional Garnish
- Parmesan cheese
- Fresh herbs
Instructions
- Brown the sausage: In a large pot over medium heat, cook the mild Italian sausage until thoroughly browned. Drain the excess fat to keep the soup from becoming greasy.
- Sauté vegetables: Add chopped onion, celery, red bell pepper, and sliced carrots to the pot. Cook and stir for about 3 minutes until the vegetables start to soften. Then add minced garlic, Italian seasoning, salt, and pepper. Cook for an additional minute to release the aromas.
- Add liquids and tomatoes: Pour in the chicken broth, diced Italian tomatoes with their juices, and water. Stir everything together and bring the mixture to a gentle simmer.
- Cook pasta: Increase the heat to medium-high and add the dry ditalini pasta. Cover the pot and cook for about 10 minutes, stirring occasionally, until the pasta is tender.
- Add spinach and finish seasoning: Stir in the chopped spinach until wilted. Taste the soup and adjust seasoning if needed.
- Serve: Ladle the hot soup into bowls and top with freshly grated Parmesan cheese and fresh herbs if desired for added flavor and garnish.
Notes
- To make this soup spicier, use hot Italian sausage instead of mild.
- You can substitute ditalini with small pasta shapes like elbow macaroni.
- For a vegetarian version, omit the sausage and use vegetable broth.
- Leftovers store well in the refrigerator for up to 3 days.
- Frozen spinach can be used if fresh is not available; add it when adding the pasta to give it time to thaw and cook.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
