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Italian Sausage Pasta Soup

Hearty Italian Sausage Pasta Soup for Comforting Weeknights

This Easy Italian Sausage Pasta Soup is a comforting weeknight dish filled with protein and colorful vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Italian Sausage Choose hot or mild based on preference
  • 2 tablespoons Olive Oil Can substitute with vegetable oil
  • 1 medium Yellow Onion Shallots can be a substitute
  • 4 cloves Garlic Minced or fresh for best taste
  • 2 medium Carrots Substitutions include parsnips or bell peppers
  • 2 stalks Celery Omit or replace with fennel
  • 1 medium Red Bell Pepper Green bell pepper can be used instead
  • 1 teaspoon Dried Oregano Fresh herbs can replace dried
  • 1 teaspoon Dried Basil Fresh herbs can replace dried
  • 1 teaspoon Italian Seasoning Adjust quantities if using fresh herbs
  • 1 teaspoon Kosher Salt Use regular or sea salt in the same quantity
  • 1 teaspoon Black Pepper Substitute with white pepper if preferred
  • 1/2 teaspoon Crushed Red Pepper Flakes Optional, adjust based on preference
  • 2 tablespoons Tomato Paste Substitute with crushed tomatoes if necessary
  • 1 can Diced Tomatoes Use crushed or whole tomatoes as a substitute
  • 4 cups Low Sodium Chicken Broth Use vegetable broth for vegetarian version
  • 2 cups Water Add as necessary for desired consistency
  • 2 cups Short Pasta Ditalini or small shells recommended
  • 1 can Cannellini Beans Substitute with chickpeas or navy beans
  • 2 cups Fresh Spinach or Kale Any robust leafy green can be used
  • 1/2 cup Grated Parmesan Cheese Pecorino Romano can also work; nutritional yeast for dairy-free
  • 1/4 cup Fresh Parsley or Basil For garnish and brightness
  • 1 tablespoon Lemon Juice Optional; vinegar can substitute
  • 1 loaf Crusty Bread or Garlic Bread For serving alongside soup

Equipment

  • Large pot
  • Wooden spoon

Method
 

Step‑by‑Step Instructions
  1. Heat a large pot over medium-high heat and add the Italian sausage, breaking it apart with a wooden spoon. Sauté for 6-8 minutes until browned and no longer pink. Remove from heat and transfer the sausage to a bowl, leaving about 1 tablespoon of fat in the pot.
  2. Reduce heat to medium and add olive oil if needed. Toss in chopped onion, carrots, celery, and red bell pepper, sautéing for 5-7 minutes until softened and fragrant. Scrape the bottom of the pot to lift any flavorful brown bits from the sausage.
  3. Stir in minced garlic, dried oregano, basil, Italian seasoning, kosher salt, black pepper, and optional crushed red pepper flakes. Cook for 1 minute until spices become aromatic and garlic is lightly golden.
  4. Add tomato paste to the mixture and stir in thoroughly. Cook for 1-2 minutes, allowing the tomato paste to caramelize slightly as you scrape the pot.
  5. Pour in chicken broth and diced tomatoes, bringing to a rapid boil. Once boiling, reduce heat to a gentle simmer, cooking for 10-15 minutes.
  6. Stir in short pasta and cannellini beans. Simmer for 8-10 minutes, ensuring pasta is al dente.
  7. Incorporate fresh spinach or kale and cook for an additional 2-3 minutes until wilted.
  8. Remove from heat and stir in grated Parmesan cheese and a splash of lemon juice if desired. Garnish with fresh parsley or basil and serve with crusty or garlic bread.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 22gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 1500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

This soup tastes even better the next day, making it perfect for meal prep. Store in the fridge for up to 3 days.

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