Easy Italian Sausage Soup (Print-Friendly Version)
Bold Italian sausage, vegetables, and tender pasta unite in an easy, comforting dinner ready in less than an hour.
# What You’ll Need to Make This:
→ Soup Base
01 -
450 grams Italian sausage, mild or spicy, casings removed
02 -
3 large carrots, peeled and diced
03 -
1 medium onion, peeled and diced
04 -
2 ribs celery, sliced
05 -
1 red bell pepper, finely chopped
06 -
2 teaspoons minced garlic
07 -
1.5 teaspoons Italian seasoning
08 -
1.5 teaspoons salt
09 -
1.65 litres low sodium chicken broth
→ Finishings
10 -
150 grams ditali or other small dry pasta
11 -
30 grams fresh spinach, chopped
12 -
Freshly grated Parmesan cheese, to serve
# How to Prepare:
01 -
In a large pot or Dutch oven over medium heat, add crumbled Italian sausage, carrots, onion, celery, and red bell pepper. Cook for 5 minutes, stirring, until the sausage is browned and the onions are translucent.
02 -
Stir in Italian seasoning, minced garlic, and salt. Cook for 1 minute until fragrant.
03 -
Pour in chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a simmer, reduce heat to medium, cover, and cook for 10–15 minutes until vegetables are nearly tender.
04 -
Stir in dry pasta and cook, stirring frequently, until the pasta is al dente, about 10 minutes.
05 -
Add chopped spinach and stir just until wilted. Ladle soup into bowls and garnish with freshly grated Parmesan cheese before serving.
# Extra Tips:
01 -
For optimal pasta texture, serve immediately after cooking. Leftovers can be stored in the refrigerator for up to 5 days or frozen—preferably before adding pasta.
02 -
If freezing, prepare the soup up to the pasta step, cool, and transfer to an airtight container. Add pasta when reheating.