Pasta Soup is the ultimate family favorite with Italian sausage, fresh spinach, and plenty of pasta. Quick, hearty, and bursting with flavor!
A One-Pot Pasta Soup
So many reasons to love this soup! Big, bold flavors with minimal effort, all in one pot. It’s a sneaky way to pack in more veggies (even my kids love it!) and is hearty, comforting, and totally satisfying. Plus, it’s easy to customize—toss in any extra veggies you need to use up!
And in my opinion, nothing beats crusty, buttered bread dunked into a big, steamy bowl of this soup!
Ingredients
Here’s what you need to make this Pasta Soup recipe:
- Italian sausage: Spicy for heat, mild for a classic flavor. Remove casings if using links.
- Mirepoix: A mix of carrots, celery, and onion creates a rich base. Dice small and evenly for the best texture.
- Garlic: Fresh is best, but jarred works great too!
- Diced tomatoes: Regular works, but fire-roasted adds a nice smoky depth.
- Beef broth: Reduced sodium if you’re concerned about salt.
- Dried basil, Italian seasoning, dried oregano: Classic herbs that bring big flavors.
- Salt and pepper: Add slowly and adjust to taste based on the broth.
- Mini farfalle pasta: Small pasta is best! You’ll get more in every bite.
- Fresh spinach: Adds color and texture. Swap for kale if you prefer.
Cooking Tips for the Best Pasta Soup
- Brown the sausage well: Let it sit for a bit before stirring to develop rich, caramelized flavor.
- Stir: Prevent pasta from sticking to the bottom by stirring every few minutes.
- Add spinach last: It wilts fast, so toss it in right before serving.
- Taste before serving: The broth and sausage add salt, so adjust as needed.
- Brighten the flavor: A squeeze of lemon or a splash of vinegar at the end adds some nice acidity.
- Add some heat: Red pepper flakes or spicy sausage if you like the heat!
What to Serve with Pasta Soup
- Bread: Crusty French bread or dinner rolls for dipping.
- Salad: A hearty Caesar Salad is so great on the side! Or try an easy garden salad.
- Fruit: A side of in-season fruit or a fruit salad.
- Crackers: These soup crackers are my kids’ favorite!
- Bruschetta: The perfect appetizer!
Storage
Pasta Soup Is Best Enjoyed Fresh!
- Best fresh: Pasta keeps soaking up broth, so enjoy it right after making it.
- If you have leftovers: Keep the pasta and soup separate in the fridge, so the pasta doesn’t soak up too much liquid and turn mushy. I like to use a wire skimmer to scoop out the pasta from the broth.
- Reheat with extra liquid: Add more broth if it’s too thick.
More Soup Recipes:
- Cheeseburger Soup with ground beef
- Stuffed Pepper Soup with rice
- Broccoli Cheddar Soup with carrots
- Couscous Soup with chicken
- Chicken Gnocchi Soup Olive Garden copycat!
Pasta Soup
This Pasta Soup is packed with Italian sausage, veggies, fresh spinach, and mini farfalle. It’s hearty, easy to make, and sure to be a family favorite!
Equipment
- Large pot 6-quart
Ingredients
- 2 tablespoons olive oil divided
- 1 pound Italian sausage
- 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
- 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
- Heat a large 6-quart pot over medium-high. Add 1 tbsp olive oil. Once shimmering, add the sausage and let it cook undisturbed for about 1 minute per side. Then, break it into crumbles and cook until deeply browned, stirring occasionally. Let it sit between stirs so it absorbs its own grease (more flavor). Transfer to a paper towel-lined plate and set aside.
- Drain all but 1 tbsp of grease, then add the remaining 1 tbsp olive oil. Stir in the carrots, celery, and onion. Sauté, stirring often, for 5–7 minutes until tender. Add the garlic and cook for 30 seconds until fragrant. Pour in tomatoes, broth, and seasonings. Adjust salt and pepper to taste (I use ¼ tsp salt and ½ tsp pepper, but this may vary based on your broth). Stir well.
- Bring the soup to a boil, then add the uncooked pasta. Return to a boil and cook uncovered for 7–9 minutes, stirring often, until the pasta is tender. Return sausage and add spinach, cooking just until the spinach wilts, about 1–2 minutes. Remove from heat and adjust salt and pepper to taste.
- Serve immediately with Parmesan cheese and warm, crusty buttered bread. Enjoy!
Video
Recipe Notes
Storage: This soup is best fresh since the pasta absorbs broth. For leftovers, store them separately to avoid mushiness—I use a wire skimmer to remove the pasta. Reheat with extra broth if needed.
Nutrition
Serving: 1serving | Calories: 456kcal | Carbohydrates: 37g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 57mg | Sodium: 1388mg | Potassium: 983mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2470IU | Vitamin C: 14mg | Calcium: 89mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this last night with 1 substitution, fire roasted tomatoes. Did not have so I used plain diced tomatoes. Came out great, one of the better winter soups I’ve tried.
So happy you were able to make it work! Thanks! 🙂
Can this be made in a slow cooker?
I haven’t had much success cooking pasta in a slow cooker unfortunately
Omg this soup is DELICIOUS!!! It literally tastes like something you would order at olive garden. So simple yet so delicious and filling. My husband and daughter are extremely picky and they both thoroughly enjoyed this. Will definitely make again!!
So thrilled this was a hit! Thanks for taking the time to comment 🙂
The soup recipe was very very good. We went to farmers market today and bought all fresh produce and pasta. I added chopped zucchini as well. It was very good.
So glad to hear it! Thanks Jill!
I had a half bag of chopped kale, so I used that instead of spinach. The soup was delicious! Hearty, healthy and refreshing.
So glad to hear that! Thanks Janice 🙂
3 cups of uncooked pasta was way too much… added more broth and tomatoes to compensate.. but it was not salvageable.. and rather costly
Sorry you didn’t enjoy it! We love it with lots of pasta. You could always add in some more broth
The Italian sausage I have is turkey. Do you recommend still using beef broth or should I just use ground beef instead? Thanks