If you’re craving a bowl of comfort that packs bold flavor, vibrant color, and the kind of heartiness that makes every spoonful satisfying, this Italian Sausage Soup with Spinach and Pasta is for you. Bursting with savory sausage, tender veggies, nourishing greens, and that irresistible bite from little pasta shapes, this is one of my favorite soups to make when the weather turns cool or I want something quick and deeply satisfying. It comes together in about 40 minutes, and every ingredient plays a role in creating a truly unforgettable bowl—the kind you’ll want to share with family, friends, or maybe just savor all to yourself!
Ingredients You’ll Need
One of the best things about Italian Sausage Soup with Spinach and Pasta is how straightforward the ingredient list is—every item amps up the flavor, texture, or color. You probably have most of these at home already, and each one brings something special to your bowl.
- Italian sausage: Choose mild or spicy based on your preference—this is the backbone of flavor for your soup.
- Olive oil: Adds richness and helps sauté your aromatics to perfection.
- Yellow onion: Brings a subtle sweetness after it cooks down, creating depth in the broth.
- Garlic: Essential for that warm, classic Italian foundation.
- Carrots: These add a pop of color and a gentle sweetness that balances the savory sausage.
- Celery: Contributes crunch and aromatic flavor—don’t skip it!
- Dried oregano: For classic earthy Italian essence in every spoonful.
- Dried basil: Gives freshness and lifts up all the other flavors.
- Crushed red pepper flakes: Optional, but fantastic if you like a little heat.
- Low-sodium chicken broth: Lays the groundwork for a broth that’s full of flavor but not too salty.
- Diced tomatoes (with juices): Provide a touch of acidity and bright color, making the soup extra inviting.
- Small pasta (ditalini or elbow): These shapes catch bits of sausage and veggies and make every bite cozy.
- Fresh baby spinach: Wilts right at the end and adds vibrant color and nutrients.
- Salt and black pepper: For seasoning and balancing all the flavors.
- Grated Parmesan cheese (optional): A sprinkle on top for nutty, salty perfection.
How to Make Italian Sausage Soup with Spinach and Pasta
Step 1: Brown the Sausage
Heat your olive oil in a large pot over medium heat, then add the sausage, breaking it up with a spoon. Let it cook until it’s beautifully browned and cooked through—the bits that get a little crispy will only make your Italian Sausage Soup with Spinach and Pasta more flavorful. Once done, transfer the sausage to a plate lined with paper towels to drain excess fat (but leave those gorgeous flavorful drippings in the pot!).
Step 2: Sauté the Aromatics and Vegetables
In the same pot, add the onion, garlic, carrots, and celery. Sauté everything together for about 5 to 6 minutes until the veggies are softened and your kitchen smells irresistible. At this stage, you’ll want to stir in the oregano, basil, and crushed red pepper flakes, letting them bloom in the oil for a final minute. This seasoning step ensures your soup is layered with those craveable Italian flavors right from the start.
Step 3: Add Broth and Tomatoes
Return your browned sausage to the pot, then pour in the chicken broth and add the diced tomatoes with all their juices. Bring the mixture to a gentle boil; you’ll see the shades of red, green, and gold coming together in the pot—that’s when you know magic is happening! This creates the soul-warming base of your Italian Sausage Soup with Spinach and Pasta.
Step 4: Cook the Pasta
Once the soup is simmering, add your small pasta. Cook according to your pasta package directions until just al dente. The pasta will soak up some of that delicious broth, and the whole pot will start to come together into a thick, hearty soup.
Step 5: Wilt the Spinach and Season
During the last couple of minutes of cooking, stir in the fresh baby spinach. It’ll wilt quickly, softening and turning a gorgeous emerald green. Season your soup with salt and plenty of cracked black pepper to taste—don’t be shy here, seasoning is everything for a soup this simple and honest.
Step 6: Serve Hot and Garnish
Ladle steaming bowls of Italian Sausage Soup with Spinach and Pasta, topping each with a generous sprinkle of grated Parmesan cheese for a finishing touch. Every bite should be brimming with sausage, veggies, pasta, and just-melted bits of Parmesan.
How to Serve Italian Sausage Soup with Spinach and Pasta
Garnishes
For a picture-perfect bowl, finish your Italian Sausage Soup with Spinach and Pasta with extra fresh cracked black pepper, a shower of grated Parmesan cheese, or even a drizzle of high-quality olive oil. For added color and a little zing, a sprinkle of chopped fresh basil or parsley never goes amiss. Feeling adventurous? Crushed red pepper flakes on top will give your bowl that extra kick.
Side Dishes
This soup stands strong on its own, but you truly can’t go wrong pairing it with warm, crusty bread for dunking—or try garlic breadsticks if you want to make your meal a full Italian-American feast. A simple green salad with a light vinaigrette will balance the richness beautifully. For a heartier table, set out a plate of sliced cheeses or even roasted veggies.
Creative Ways to Present
Make every bowl feel special by serving your Italian Sausage Soup with Spinach and Pasta in deep soup mugs or rustic bowls. For a casual crowd-pleaser, serve it family-style directly from the pot at the center of the table, and let everyone help themselves. If you’re hosting, consider offering a little “garnish bar” with bowls of Parmesan, fresh herbs, and red pepper flakes, so guests can finish their bowls just the way they like.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Italian Sausage Soup with Spinach and Pasta (lucky you!), simply let it cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Keep in mind the pasta will absorb a bit more broth over time, so the soup may thicken. When you reheat, just loosen it up with a splash of extra broth or water.
Freezing
For the best results, if you plan to freeze your soup, do so before adding the pasta and spinach. Ladle the sausage and veggie mixture with broth into freezer-safe containers, leaving a little room for expansion. When ready to enjoy, thaw overnight in the fridge, reheat, and then add freshly cooked pasta and spinach for that just-made texture and flavor.
Reheating
To reheat, simply warm the soup gently on the stovetop over medium heat, stirring occasionally. Add a splash of extra broth if needed to return it to your preferred consistency, since pasta loves to soak up all the flavorful liquid. Garnish again with Parmesan and herbs for a fresh, new-batch finish!
FAQs
Can I use turkey or chicken sausage instead of pork?
Absolutely! Lean turkey or chicken sausage works beautifully in Italian Sausage Soup with Spinach and Pasta. The lighter flavor is still delicious and makes the soup a bit leaner. Just be sure to check seasoning, as poultry sausages can be milder than pork.
What type of pasta is best for this soup?
Small shapes like ditalini, elbow, or tiny shells are ideal because they cook quickly and fit perfectly on a spoon. If you want a gluten-free option, use your favorite gluten-free pasta or skip it entirely for a lower-carb version.
How do I keep the spinach bright and vibrant?
Add the spinach during the last minute or two of cooking and just stir until it wilts. This keeps it tender but still beautifully green so your Italian Sausage Soup with Spinach and Pasta looks as good as it tastes.
Can I make this soup vegetarian?
For a vegetarian twist, swap out the sausage for plant-based Italian sausage or even white beans, and use veggie broth instead of chicken. You’ll still get plenty of robust, Italian-inspired flavor in every bite!
Is this soup spicy?
The spiciness all depends on your sausage and whether you add the optional crushed red pepper flakes. Use mild sausage and skip the flakes for a cozy, kid-friendly bowl—or amp it up with spicy sausage if you like a little heat!
Final Thoughts
I hope you’re as excited to try this Italian Sausage Soup with Spinach and Pasta as I am to share it with you. It’s become a beloved tradition in our kitchen: quick to make, full of flavor, and perfect for cozy nights or easy family dinners. Don’t be surprised if it becomes a regular in your home too—there’s just something magical about a pot of soup made with love. Enjoy every spoonful!
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Italian Sausage Soup with Spinach and Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
This Italian Sausage Soup with Spinach and Pasta is a hearty and comforting dish perfect for a cozy meal. Loaded with flavorful Italian sausage, nutritious spinach, and tender pasta, this soup is a satisfying one-pot meal that the whole family will love.
Ingredients
Italian Sausage Soup:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 3 garlic cloves (minced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 cup small pasta (like ditalini or elbow)
- 5 cups fresh baby spinach
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil: In a large pot over medium heat, add the sausage and cook until browned. Transfer sausage to a plate.
- Cook vegetables: In the same pot, cook onion, garlic, carrots, and celery until softened. Stir in oregano, basil, and red pepper flakes.
- Add ingredients: Return sausage to the pot, add chicken broth and diced tomatoes. Bring to a boil.
- Cook pasta: Add pasta and cook until al dente. Stir in spinach during the last 2 minutes of cooking.
- Season and serve: Season with salt and pepper. Serve hot, topped with Parmesan.
Notes
- To make this soup gluten-free, use gluten-free pasta or omit pasta entirely.
- For a heartier soup, add drained white beans.
- Leftovers can be stored in the fridge for up to 4 days. Add a splash of broth when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 5g
- Sodium: 760mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 45mg
