This Italian Sausage Soup is made in just one pot and takes 10 minutes to prep! It's an easy dinner that's loaded with flavorful Italian sausage, tons of veggies, perfectly cooked noodles, and parmesan cheese!
1poundItalian sausage(mild or spicy) casings removed
3large carrots(peeled and diced)
1medium onion(peeled and diced)
2ribscelery(sliced)
1red bell pepper(finely chopped)
2teaspoonsminced garlic
1 ½teaspoonsItalian seasoning
1 ½teaspoonssalt
7cupslow sodium chicken broth
1 ½cupsDitali or another small pasta(dry)
1cupfresh, chopped spinach
freshly grated Parmesan to serve
Instructions
In a large pot or dutch oven, add crumbled Italian sausage (remove casings if it has them), carrots, onion, celery and pepper. Cook and stir for 5 minutes or until sausage is browned and onions are translucent.
Stir in Italian seasoning, garlic and salt and cook 1 minute.
Add chicken broth, scraping the bottom of the pot well to remove any stuck on bits.
Bring to a simmer, reduce heat to medium, cover and cook for 10 minutes or until vegetables are nearly tender.
Stir in pasta and cook, stirring often, until pasta is cooked to desired doneness, about 10 minutes.
Stir in fresh spinach. Sprinkle with Parmesan if desired and serve.
Video
Notes
Storage:I recommend serving this Italian sausage soup right away for the best pasta texture. However, leftovers will last in the fridge for up to 5 days.You can also freeze it for up to 3 months. I recommend doing so before you add the pasta. To freeze, assemble the soup as directed up until you add the pasta. Let it cool completely, then place it in an airtight container and store it in the freezer.When you're ready to enjoy, thaw the broth and veggie mixture in the fridge, bring to a simmer on the stove, then add in the pasta and finish out the recipe as directed.