Name: Italian Sausage Pasta Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound Italian sausage, casings removed; 1 medium yellow onion, chopped; 3 cloves garlic, minced; 2 medium carrots, diced; 2 stalks celery, diced; 1 teaspoon dried Italian seasoning; 1/2 teaspoon crushed red pepper flakes; 6 cups low-sodium chicken broth; 1 can crushed tomatoes (28 ounces); 1 1/2 cups short pasta (such as ditalini, small shells, or macaroni); 2 cups fresh baby spinach, roughly chopped; 1/2 cup grated Parmesan cheese, plus more for serving; 2 tablespoons olive oil; to taste salt; to taste freshly ground black pepper

Italian Sausage Pasta Soup Recipe tastes rich, cozy, and a little bit spicy, like a hug in a bowl with extra parmesan on top. It works perfectly for busy weeknights because it needs about 40 minutes from start to finish and uses simple pantry ingredients. I first made a version of this on a cold Chicago night, and my family still requests it whenever the temperature drops below 60 degrees.

Why You Should Try This Italian Sausage Pasta Soup Recipe

This Italian Sausage Pasta Soup Recipe packs big flavor with very little effort. The sausage seasons the whole pot, the tomatoes add brightness, and the pasta turns it into a full meal that satisfies everyone at the table.

You can tweak the spice level, sneak in extra veggies, and use whatever short pasta you already have. It tastes even better the next day, so it works great for meal prep and lunches.

“This Italian Sausage Pasta Soup Recipe tastes like something from a cozy trattoria, but it comes together in one pot on a Tuesday night. ★★★★★”

Ingredients You’ll Need

Main ingredients

1 pound Italian sausage, casings removed
- Use hot Italian sausage for more kick or mild if cooking for kids.
- Pork sausage gives the most flavor, but chicken or turkey Italian sausage also works.
1 tablespoon olive oil
- Add this only if your sausage seems lean.
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 red bell pepper, diced
- Any color pepper works, but red or orange tastes sweeter.
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Italian seasoning blend
- Pantry shortcut: use 2 to 3 teaspoons of your favorite Italian herb blend instead of separate herbs.
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
¼ to ½ teaspoon crushed red pepper flakes
- Skip or reduce this if you use hot sausage.
2 tablespoons tomato paste
- I like the tube style because it keeps well in the fridge.
1 can (14.5 ounces) diced tomatoes
- Fire roasted tomatoes add a nice smoky depth.
6 cups low sodium chicken broth
- Use a good quality boxed broth; I like Kitchen Basics or Pacific.
1 cup water, as needed to thin
1 to 1½ cups short pasta
- Good options: ditalini, small shells, elbow macaroni, orecchiette, or small rotini.
- Use whole wheat or chickpea pasta if you want more fiber and protein.
1 can (15 ounces) cannellini beans, drained and rinsed
- Great Northern beans or red kidney beans also work.
2 cups chopped fresh spinach or kale
- Frozen chopped spinach works; just thaw and squeeze out extra liquid.

Finishing touches

½ cup grated parmesan cheese, plus extra for serving
- Use real parmesan or Grana Padano for best flavor.
2 to 3 tablespoons chopped fresh parsley or basil
Juice of ½ lemon (optional, but brightens the flavor)
Crusty bread or garlic bread, for serving

Equipment list

Large heavy pot or Dutch oven (at least 5 to 6 quarts)
Wooden spoon or spatula
Chef’s knife and cutting board
Measuring cups and spoons
Ladle
Airtight containers for leftovers

Tips & Tricks

Brown the sausage deeply so it develops browned bits on the bottom; those bits add huge flavor to the broth.
Drain some fat if the pot looks greasy, but leave a thin layer to cook the veggies and carry flavor.
Chop the veggies into small, even pieces so they cook at the same rate and fit nicely on a spoon.
Toast the tomato paste in the pot for 1 to 2 minutes; this step gives the soup a richer, slightly sweet tomato flavor.
Add the pasta near the end and cook it just to al dente so it stays firm and does not turn mushy.
Keep extra broth or water nearby and thin the soup if the pasta absorbs too much liquid.
Taste and adjust salt at the very end, especially if you use regular broth and salty parmesan.
Stir in greens right before serving so they stay bright and tender, not overcooked.
Use pre-chopped mirepoix (onion, carrot, celery) from the store if you want a faster prep.
Cook the pasta separately if you plan to store leftovers for several days; add it to each bowl instead of the pot.

How to Make Italian Sausage Pasta Soup Recipe

Step 1: Brown the sausage

Heat a large pot over medium high heat. Add the sausage and break it into small crumbles with a spoon. Cook 6 to 8 minutes until the sausage browns and no pink remains.

If the pot has a lot of fat, spoon off some, but leave about 1 tablespoon in the pot. Transfer the cooked sausage to a bowl and keep it nearby.

Step 2: Sauté the vegetables

Lower the heat to medium. Add olive oil if the pot looks dry, then add onion, carrot, celery, and bell pepper. Stir and cook 5 to 7 minutes until the veggies soften and the onion turns translucent.

Add garlic, oregano, basil, Italian seasoning, salt, pepper, and red pepper flakes. Stir and cook 1 minute until the garlic smells fragrant and the spices wake up.

Step 3: Toast the tomato paste and deglaze

Add the tomato paste to the pot. Stir it into the veggies and cook 1 to 2 minutes so it darkens slightly and loses its raw taste. Scrape the bottom of the pot as you stir so you pick up all the browned bits.

Pour in a splash of chicken broth and scrape again to loosen anything stuck. This step builds a deeper base for the Italian Sausage Pasta Soup Recipe.

Step 4: Build the soup base

Return the browned sausage to the pot. Add the diced tomatoes with their juices and the rest of the chicken broth. Stir everything together.

Bring the pot to a gentle boil over medium high heat. Once it boils, lower the heat to medium low and let it simmer 10 to 15 minutes so the flavors blend.

Step 5: Add pasta and beans

Stir in the pasta and the cannellini beans. Simmer 8 to 10 minutes, stirring often so the pasta does not stick to the bottom. Check the pasta a minute early and stop cooking when it reaches al dente.

If the soup looks too thick, add up to 1 cup of water or more broth. Taste and adjust salt and pepper.

Step 6: Add greens and finish

Stir in the chopped spinach or kale. Cook 2 to 3 minutes until the greens wilt and turn tender. Turn off the heat.

Stir in grated parmesan and chopped parsley or basil. Squeeze in lemon juice if you like a brighter flavor, then taste again and adjust seasoning.

Step 7: Serve

Ladle the Italian Sausage Pasta Soup Recipe into bowls. Top with extra parmesan and more herbs if you want a restaurant style look. Serve hot with crusty bread or garlic bread for dunking.

What to Serve with Italian Sausage Pasta Soup Recipe

This Italian Sausage Pasta Soup Recipe already includes protein, veggies, and carbs, so you only need simple sides. I like a green salad with a light vinaigrette, or a classic Caesar salad if you want something more familiar. Add warm garlic bread, focaccia, or even toasted sandwich rolls to soak up the broth. A side of roasted broccoli or green beans also pairs nicely and keeps the meal balanced.

Storage Options

Store leftover Italian Sausage Pasta Soup Recipe in airtight containers in the fridge for 3 to 4 days.
If possible, store cooked pasta separately and add it to each bowl when you reheat so it keeps a better texture.
Freeze the soup without pasta for up to 3 months; cool it completely, portion into freezer safe containers, and label with the date.
Reheat on the stove over medium heat, adding a splash of broth or water as needed, and simmer gently until hot; you can also reheat single bowls in the microwave in 1 minute bursts, stirring between each.