A hot bowl of this Italian sausage and pasta soup on a cold day is the perfect comfort food. It’s hearty, full of flavor and easy to make. It’s packed full of veggies that help add nutrients and flavor.
What you’ll need to make Italian sausage and pasta soup
- Italian Sausage – This is what gives it that hearty flavor!
- Chicken Broth – For a savory flavor
- Diced Tomatoes
- Carrots, onion, garlic
- Cannellini Beans
- Basil and/or italian seasoning – for that Italian flavor!
- Small shell pasta or small macaroni noodles
- Spinach leaves
- Parmesan cheese
How to store leftovers
Leftovers can be stored in the refrigerator in an airtight container for up to 3-4 days.
I do not recommend freezing the soup. The freezing process tends to make the pasta a bit mushy during the defrosting process.
It’s a hug in a bowl!
This recipe was given to me from one of my dear friends, Margaret years ago and has become one of my favorite go to soup recipes. It has been exceptionally cold and rainy here in Southern California the past 2 weeks. This soup has definitely been perfect to warm us all up at night!
What to serve with the Italian Sausage and Pasta Soup
I like to pair my soup with a crusty slice of garlic or sourdough bread. The bread dipped in the broth soaks up all that yummy flavor!
I also enjoy pairing it with a side salad with a lemon and olive oil dressing.
Substitutions for meat
You can subsitute the meat if you are not a fan of Italian sausage. However, the Italian sausage is what gives the soup its hearty flavor. You can use ground meat, ground pork or ground chicken.
Italian Sausage and Pasta Soup
Ingredients
- 2 lbs. hot or mild Italian sausage
- 3 carrots, peeled and chopped
- 1 onion, chopped
- 4 cloves garlic, chopped
- 3 quarts chicken broth
- 2 14 oz. cans diced tomatoes
- 2 15 oz. cannellini beans, rinsed and drained
- 1 tbsp. basil or Italian seasoning
- 2 cups small shell pasta or small macaroni noodles
- 12 oz. fresh spinach leaves
- salt and pepper
- parmesan cheese
Instructions
- Squeeze sausage from casings into large pot over high heat. Stir often, breaking them apart with a spoon. Cook until brown and crumbly. Spoon out all, but 1 tbsp of fat from the pan. (Pro-Tip- If you can, buy the sausage already ground up at the meat counter. This will save you time!)
- Add carrots, onion and garlic. Stir often until onion is soft. About 5 -7 mins. Add broth, tomatoes (including juice), beans and basil. Bring to a boil.
- Add pasta, reduce heat and simmer covered for about 10-15 minutes until pasta is tender. Stir occasionally. Skim the top and discard fat.
- Stir in spinach and cook just until it is wilted. Add salt and pepper to taste. Sprinkle parmesan cheese on top.
- Enjoy!
Notes
- Pro-tip – Buy the Italian sausage already ground up at the meat counter to save  time.
- You can prepare the soup though step 2 up to 1 day ahead, but do not bring the mixture to a boil. Â Instead, cover and chill.