This easy Italian Sausage Soup recipe is packed with robust flavors! It’s quick and simple to make and only requires one pot! Plus, it can be prepared in advance! It’s hearty, delicious and a cozy meal the entire family will love!
4CupsLow-Sodium Chicken or Vegetable Broth - (SEE NOTES)
1Parmesan Rind- (OPTIONAL)
1CupHeavy Cream, Half and half or Whole Milk – or more to taste
3CupsFresh Baby Spinach -(about 3 ½ ounces)
For Serving: Grated Parmesan, Fresh Basil, Fresh Parsley, Crusty Bread
Cook pasta: Fill a large pot with 4 quarts of water. Bring to a boil and generously season water with salt. Cook pasta to al dente according to package directions. Drain cooked pasta and rinse with cold water. Drain again. Set aside.
Brown sausage: In the same pot, heat oil over medium heat. Add the sausage and season to taste with salt and pepper. Cook sausage, stirring occasionally and using the back of a wooden spoon to break the sausage into medium-sized chunks, until browned and no longer pink, about 8-10 minutes. Remove the sausage to a paper towel lined plate to drain. Set aside. Drain all but 1 tablespoon of fat from the pan.
Cook vegetables: Add the onions, carrots and celery to the pot. Season with salt and pepper. Cook, stirring frequently, until the onions are softened, about 5-8 minutes. Add in the garlic and Italian seasoning. Sauté until fragrant, about 30 seconds to 1 minute. Add in the tomato paste and cook, stirring, until the tomato paste starts to caramelize, about 1-2 minutes.
Add liquids and sausage: Stir in the crushed tomatoes, diced tomatoes, broth, bay leaves, parmesan rind (if using) and reserved sausage. Bring the soup to a boil, then immediately reduce the heat to maintain a very gentle simmer. Simmer for 15 minutes.
Add the cream: Add in the heavy cream. Stir to combine. Simmer 8-10 additional minutes or until soup is warmed throughout. Use tongs to remove and discard bay leaves and parmesan rind. Taste and adjust for seasoning with salt and pepper.
Add pasta and spinach: Right before serving, turn heat to low and stir in the pasta and spinach. ALTERNATIVELY: Divide the spinach and pasta among serving bowls and then ladle the soup over the top. (SEE NOTES)
To serve: Serve soup immediately topped with more grated parmesan and fresh basil if using. Enjoy!
You can use any type of sausage you would like for this recipe. While I normally use mild or hot sausage, sweet sausage is just as delicious! As well, you could substitute breakfast sausage, chicken sausage or turkey sausage if desired! If the sausage is in a casing, remove the sausage meat from the casing and discard casing before proceeding with the recipe.
If you can’t find a 28 ounce can of crushed tomatoes, purchase whole, peeled tomatoes and use your hands to gently squeeze/crush them yourself.
If you like your soup to be on the broth-y side, use 5 cups of broth in the recipe, instead of the 4 cups the recipe calls for.
Make sure you wait to add the spinach and pasta until you are ready to serve, or add the spinach and pasta directly to serving bowls. You want to avoid over-cooking the spinach! As well, the pasta will eventually soak up all of the liquid if you let it sit too long!
If you want to make the soup a little bit (30 minutes to 1 hour) in advance and let it sit before serving, follow the recipe as directed through step 4, simmering the soup for 15 minutes. Cover and turn off the heat. When ready, bring the soup to a gentle simmer, add cream and proceed with recipe as directed.
To make the soup a day or more in advance: Prepare recipe as directed through step 4. Allow to cool completely before transferring to an air-tight storage container. Store in the refrigerator until ready to use. When ready to serve, bring the soup to a gentle simmer. Add the cream and proceed with the recipe as directed.
Recipe serves 8-10Nutritional information is an approximation and based upon 10 servings.