I love this Pasta Soup because it’s wholesome, filling, and full of Italian-inspired flavors. The combination of savory sausage, tender pasta, and vegetables simmered together creates a soup that’s both rustic and comforting. It’s the perfect recipe for chilly nights or when I need an easy, one-pot meal that makes everyone happy. I also love how adaptable it is—great for using up extra veggies or swapping in different types of pasta.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 2 tablespoons olive oil, divided 1 pound Italian sausage substitute 2-1/4 cups mirepoix (3/4 cup diced carrots, 3/4 cup diced celery, 3/4 cup diced yellow onion) 1 tablespoon minced garlic 2 (15-ounce) cans diced tomatoes, fire-roasted preferred 2 (32-ounce) cartons reduced-sodium vegetable broth 1 teaspoon dried basil 1 teaspoon Italian seasoning 1/2 teaspoon dried oregano Salt and pepper, to taste 2 cups uncooked miniature farfalle pasta 4 cups fresh baby spinach, coarsely chopped Freshly grated Parmesan cheese, optional for serving Crusty buttered bread, optional for serving
Directions
I heat a large 6-quart pot over medium-high heat and add 1 tablespoon of olive oil.
Once the oil is hot, I add the sausage substitute and cook undisturbed for about 1 minute per side to brown it. Then I break it into crumbles and cook until deeply browned, stirring occasionally. I transfer the sausage to a paper towel-lined plate and set it aside.
I drain all but 1 tablespoon of grease (if any), then add the remaining olive oil.
I stir in the diced carrots, celery, and onion, sautéing for 5–7 minutes until tender.
I add the minced garlic and cook for 30 seconds until fragrant.
I pour in the diced tomatoes, broth, and seasonings—basil, Italian seasoning, oregano, salt, and pepper. I stir everything together and bring the mixture to a boil.
Once boiling, I add the uncooked pasta. I return the soup to a boil and cook uncovered for 7–9 minutes, stirring often, until the pasta is tender.
I return the cooked sausage to the pot and stir in the spinach, cooking just until it wilts, about 1–2 minutes.
I taste and adjust seasoning with more salt and pepper as needed.
I ladle the soup into bowls and serve immediately, topped with freshly grated Parmesan and warm, crusty bread if desired.
Servings and Timing
This recipe makes 6 servings.
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Variations
I sometimes use ground turkey or chicken sausage for a lighter option.
For a vegetarian version, I skip the sausage and add white beans or chickpeas for protein.
To make it spicy, I stir in a pinch of red pepper flakes or use spicy sausage.
I love substituting kale for spinach when I want a heartier green.
For extra richness, I add a splash of cream or Parmesan rind while simmering the soup.
Storage/Reheating
This soup is best served fresh since the pasta tends to absorb the broth as it sits. For leftovers, I store the pasta and broth separately to prevent mushiness. Both keep in the refrigerator for up to 3 days. When reheating, I warm the broth over medium heat, then add the pasta and a splash of extra broth if needed.
FAQs
Can I make this soup ahead of time?
Yes! I prepare the soup without adding the pasta, then cook and add it fresh before serving.
Can I freeze Pasta Soup?
I freeze the broth and vegetables without the pasta, as the noodles don’t freeze well. When reheating, I add freshly cooked pasta.
What type of pasta works best?
I like using mini farfalle, but ditalini, elbow macaroni, or small shells work just as well.
Can I make it gluten-free?
Yes, I use gluten-free pasta and ensure my broth and sausage are gluten-free.
How can I make it vegetarian?
I simply use vegetable broth and a plant-based sausage or beans instead of meat.
What can I serve with this soup?
It pairs perfectly with garlic bread, crusty rolls, or a simple green salad.
Can I add more vegetables?
Definitely! I often toss in zucchini, corn, or bell peppers for extra flavor and color.
How can I thicken the soup?
I simmer it uncovered for a few extra minutes or stir in a tablespoon of tomato paste.
Can I use fresh tomatoes instead of canned?
Yes, I substitute about 4–5 chopped ripe tomatoes for the canned ones, though the soup will have a lighter flavor.
What gives the soup its rich flavor?
Browning the sausage first adds depth, and the combination of herbs and fire-roasted tomatoes gives it that warm, hearty taste.
Conclusion
This Pasta Soup is one of my favorite one-pot meals—it’s hearty, comforting, and bursting with Italian flavor. I love how easy it is to prepare, and it’s always a hit with the family. With tender pasta, vibrant vegetables, and a rich tomato broth, this soup makes every spoonful warm and satisfying—perfect for any day of the week.
This hearty Pasta Soup is loaded with Italian sausage, tender pasta, and fresh spinach in a rich tomato broth. It’s a comforting, one-pot meal full of flavor and easy to make for any night of the week.
Ingredients
2 tablespoons olive oil, divided
1 pound Italian sausage substitute
2–1/4 cups mirepoix (3/4 cup diced carrots, 3/4 cup diced celery, 3/4 cup diced yellow onion)
Freshly grated Parmesan cheese, optional for serving
Crusty buttered bread, optional for serving
Instructions
Heat 1 tablespoon olive oil in a large 6-quart pot over medium-high heat.
Add sausage substitute and cook undisturbed for 1 minute per side to brown. Break into crumbles and cook until browned. Transfer to a paper towel-lined plate and set aside.
Drain all but 1 tablespoon of grease from the pot, then add remaining olive oil.
Add diced carrots, celery, and onion. Sauté for 5–7 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add diced tomatoes, vegetable broth, basil, Italian seasoning, oregano, salt, and pepper. Stir to combine and bring to a boil.
Add uncooked pasta and cook uncovered for 7–9 minutes, stirring often, until pasta is tender.
Return cooked sausage to the pot and stir in spinach. Cook for 1–2 minutes until spinach wilts.
Taste and adjust seasoning with salt and pepper as needed.
Ladle soup into bowls and serve hot with Parmesan and crusty bread if desired.
Notes
Use ground turkey or chicken sausage for a lighter option.
For vegetarian soup, skip sausage and add white beans or chickpeas for protein.
Add kale instead of spinach for a heartier green.
Stir in red pepper flakes for a spicy kick.
Store pasta and broth separately to keep noodles from getting mushy.
