Description
A hearty and flavorful Italian Sausage Soup loaded with tender ditalini pasta, fresh spinach, and a medley of vegetables in a savory tomato and chicken broth base. Perfect for a comforting weeknight meal that comes together in just 30 minutes.
Ingredients
Scale
Sausage and Vegetables
- 1 lb mild Italian sausage (or spicy for extra heat)
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 2 medium carrots, sliced
- 3 cloves garlic, minced
Broth and Seasonings
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes (preferably Italian tomatoes)
- 2 cups water
- Salt and pepper to taste
- Italian seasoning (optional)
Pasta and Greens
- 1 ½ cups dry ditalini pasta (or any small pasta)
- 4 cups fresh spinach, chopped
Garnish
- Freshly grated Parmesan cheese (for serving)
- Fresh herbs (optional, such as parsley or basil)
Instructions
- Cook the Sausage: In a large pot, cook the Italian sausage over medium heat, breaking it up into smaller pieces as it cooks. Continue until browned and cooked through. Drain any excess grease to keep the soup from becoming too oily.
- Sauté the Vegetables: Add the chopped onion, celery, red bell pepper, and carrots to the pot with the sausage. Cook for about 3 minutes until the vegetables begin to soften. Then add the minced garlic and Italian seasoning if using, cooking for an additional minute to release their flavors.
- Add Broth and Tomatoes: Pour in the chicken broth, diced tomatoes with their juices, and water. Scrape the bottom of the pot with a spoon to lift any browned bits, incorporating that flavor into the soup. Bring the mixture to a simmer.
- Cook the Pasta: Stir in the dry ditalini pasta. Cover the pot and allow the soup to simmer gently for about 10 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
- Add Spinach and Finish: Once the pasta is cooked, stir in the chopped fresh spinach. Cook just until the spinach wilts, about 2 minutes. Taste and adjust seasoning with salt, pepper, or Italian seasoning as desired.
- Serve: Ladle the soup into bowls and garnish generously with freshly grated Parmesan cheese and optional fresh herbs such as parsley or basil for added freshness and aroma.
Notes
- For a spicier soup, substitute mild Italian sausage with spicy Italian sausage.
- Ditalini pasta is traditional but any small pasta shape like elbow macaroni or small shells will work.
- Fresh spinach is preferred, but you can use frozen spinach – just thaw and drain well before adding.
- Leftovers taste great and can be refrigerated for up to 3 days or frozen for up to 1 month.
- For a thicker soup, reduce the amount of water or simmer uncovered for a few extra minutes.
