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
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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.
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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.
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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.
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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.
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Add Spinach: Once the pasta is cooked, stir in the chopped fresh spinach and cook for another 2-3 minutes until it wilts.
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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
