Description
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)
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
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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 9g
- Sodium: 940mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg
