Description
A hearty and flavorful soup filled with Italian sausage, tender pasta, and a medley of vegetables in a rich tomato broth. Perfect for a cozy family dinner!
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 1 cup short pasta (like ditalini or small shells)
- 2 cups fresh spinach or kale
- Salt and black pepper to taste
- Optional garnish: grated Parmesan cheese, chopped parsley
Instructions
- Cook Sausage: Heat a large pot over medium heat. Add Italian sausage and cook until browned, breaking it into crumbles. Remove excess fat if necessary.
- Sauté Vegetables: Add onion, carrots, celery, and garlic to the pot. Sauté for 5 minutes until softened and fragrant.
- Build Soup Base: Stir in chicken broth, diced tomatoes, tomato sauce, oregano, basil, and red pepper flakes. Bring to a simmer.
- Cook Pasta: Add the pasta to the simmering soup and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
- Add Greens: Stir in spinach or kale and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.
- Serve: Ladle soup into bowls and garnish with Parmesan cheese and parsley. Serve hot with crusty bread.
Notes
- Use turkey or chicken sausage for a lighter version.
- Substitute spinach with zucchini or green beans for a different twist.
- Leftovers can be stored in the fridge for up to 3 days. Reheat with a splash of broth if soup thickens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g