Why You’ll Love This Recipe
This Pasta Soup is packed with rich flavors and textures. The savory Italian sausage brings a rich depth to the broth, while the mirepoix (a mix of carrots, celery, and onions) provides a comforting, aromatic base. The fire-roasted tomatoes give the soup a smoky flavor that pairs beautifully with the Italian herbs. With mini farfalle pasta and fresh spinach, this soup is filling and hearty, perfect for a family dinner or a cozy night in. It’s a one-pot meal that’s easy to make and even easier to enjoy.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound Italian sausage (either sweet or spicy, your choice)
- 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 beef 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, lightly packed when measured
- Freshly grated Parmesan cheese (optional, for serving)
- Crusty buttered bread (optional, for serving)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Sausage: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook, breaking it up into small pieces, until it’s browned and cooked through, about 7-8 minutes. Remove any excess grease if necessary and set the sausage aside.
- Sauté the Vegetables: In the same pot, add the remaining 1 tablespoon of olive oil. Add the mirepoix (carrots, celery, and onion) and cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant.
- Add Tomatoes and Broth: Stir in the diced tomatoes (with their juices) and beef broth. Add the dried basil, Italian seasoning, oregano, and salt and pepper to taste. Stir well and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
- Cook the Pasta: Add the uncooked farfalle pasta to the pot and stir. Cook according to the package instructions, usually about 8-10 minutes, until the pasta is tender. Keep an eye on the soup and add a bit more broth or water if it becomes too thick.
- Add Spinach: Once the pasta is cooked, stir in the chopped fresh spinach and cook for another 2-3 minutes until it wilts.
- Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve with crusty buttered bread on the side for a complete meal.
Servings and Timing
- Servings: 6-8
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicy Version: Use spicy Italian sausage or add crushed red pepper flakes to the soup for some extra heat.
- Vegetarian Version: Omit the sausage and use a plant-based sausage or add more vegetables like zucchini, bell peppers, or mushrooms.
- Gluten-Free Version: Use gluten-free pasta to make this soup gluten-free.
- Herb Variations: Add fresh herbs like parsley or thyme to enhance the soup’s flavor. You can also stir in a splash of balsamic vinegar for some added depth.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. The pasta may absorb some of the broth, so you might need to add extra broth or water when reheating.
- Reheating: Reheat on the stovetop over medium heat, adding extra broth or water to adjust the consistency. You can also reheat individual portions in the microwave.
FAQs
Can I use a different type of sausage?
Yes, you can use chicken sausage, turkey sausage, or even a vegetarian sausage alternative depending on your preferences.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. The flavors will continue to develop, making it even better the next day.
Can I freeze this soup?
Yes, you can freeze this soup, but the pasta may become a bit mushy when reheated. If you plan to freeze, consider adding the pasta after reheating the soup.
Can I use other types of pasta?
Yes, you can use any small pasta like elbow macaroni, ditalini, or even gluten-free pasta, adjusting the cooking time according to the type of pasta.
How do I make the soup thicker?
If you’d like a thicker soup, you can blend part of the soup with an immersion blender or regular blender, then stir it back into the pot. You can also add more vegetables or beans to achieve a heartier consistency.
Can I add more vegetables to the soup?
Yes, feel free to add extra vegetables like zucchini, bell peppers, peas, or green beans to make the soup more filling and nutritious.
Conclusion
This Pasta Soup is the ultimate comfort food, combining tender Italian sausage, flavorful vegetables, and pasta in a savory broth. With the added richness from the spinach and the option for cheesy toppings and buttery bread, this soup is a meal that satisfies every craving. Whether you’re making it for a family dinner or meal prepping for the week, this pasta soup is sure to become a staple in your recipe collection.
Print
Pasta Soup
Pasta Soup is a hearty and comforting dish made with savory Italian sausage, vegetables, and pasta, simmered in a rich broth. With a mix of Italian seasonings, fire-roasted tomatoes, and fresh spinach, this one-pot meal is perfect for cozy nights and family dinners.
- Total Time: 40 minutes
- Yield: 6-8 servings
Ingredients
2 tablespoons olive oil, divided
1 pound Italian sausage (sweet or spicy, your choice)
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 beef 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, lightly packed when measured
Freshly grated Parmesan cheese (optional, for serving)
Crusty buttered bread (optional, for serving)
Instructions
-
Cook the Sausage: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until browned and cooked through, about 7-8 minutes. Remove any excess grease if necessary, and set the sausage aside.
-
Sauté the Vegetables: In the same pot, add the remaining 1 tablespoon of olive oil. Add the mirepoix (carrots, celery, and onion) and cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for 1 more minute, until fragrant.
-
Add Tomatoes and Broth: Stir in the diced tomatoes (with juices) and beef broth. Add the dried basil, Italian seasoning, oregano, salt, and pepper. Stir well and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
-
Cook the Pasta: Add the uncooked farfalle pasta to the soup and stir. Cook according to the package instructions, usually about 8-10 minutes, until the pasta is tender. Keep an eye on the soup and add more broth or water if it becomes too thick.
-
Add Spinach: Once the pasta is cooked, stir in the chopped fresh spinach and cook for another 2-3 minutes until it wilts.
-
Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired. Serve with crusty buttered bread for a complete meal.
Notes
Spicy Version: Use spicy Italian sausage or add crushed red pepper flakes to the soup for extra heat.
Vegetarian Version: Omit the sausage and use plant-based sausage or add more vegetables like zucchini, bell peppers, or mushrooms.
Gluten-Free Version: Use gluten-free pasta to make this soup gluten-free.
Herb Variations: Add fresh herbs like parsley or thyme to enhance the soup’s flavor. You can also stir in a splash of balsamic vinegar for some added depth.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
