Pasta Soup

4.58 from 14 votes

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!

Prep Time30

Cook Time20

Total Time50

Course: Dinner, Soup

Cuisine: American, Italian

Keyword: pasta soup

Servings: servings

Author: Chelsea Lords

Cost: $10.08

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

US - Metric

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

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