Italian Sausage & Pasta Soup
SpaghettiOs Soup: Enjoy this comforting and unique soup with savory Italian sausage and fresh vegetables. A quick, easy, and satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (mild or spicy)
- 2 tablespoons butter
- 1 medium onion (finely chopped)
- 4 cloves garlic (minced)
- 3 tablespoons tomato paste
- 3/4 teaspoon crushed red pepper flakes (more or less to taste)
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons fine sea salt (plus more to taste)
- 7-8 cups chicken or vegetable broth
Instructions
- Brown the sausage. Heat the olive oil in a large stockpot over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. If there’s excess grease, carefully drain off a bit, leaving about 1 tablespoon in the pot for flavor.
- Sauté the aromatics. Add the butter and onion to the pot and sauté for 4–5 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the garlic and cook for about 30 seconds, until fragrant. Add the tomato paste, crushed red pepper flakes, oregano, and salt. Cook for 1 minute, stirring constantly, to lightly caramelize the tomato paste and deepen the flavor.
- Add the broth and simmer. Pour in 6 cups of the broth and bring the soup to a gentle simmer.
- Finish and season. Taste and adjust seasoning as needed.
- Serve. Serve warm.
Notes
- For extra depth, use a mix of mild and spicy Italian sausage.
- If you don't have Parmesan rind, a splash of balsamic vinegar at the end can add a similar tang.
- Make ahead: This soup tastes even better the next day. Store in an airtight container in the refrigerator for up to 3-4 days. For reheating, gently warm on the stovetop, adding a little extra broth or water if it's too thick.
- To ensure the ground Italian sausage is cooked through and safe to eat, ensure it reaches an internal temperature of 160°F (71°C) before adding other ingredients. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you don't have Parmesan rind, a splash of balsamic vinegar at the end can add a similar tang.
- Make ahead: This soup tastes even better the next day. Store in an airtight container in the refrigerator for up to 3-4 days. For reheating, gently warm on the stovetop, adding a little extra broth or water if it's too thick.
- To ensure the ground Italian sausage is cooked through and safe to eat, ensure it reaches an internal temperature of 160°F (71°C) before adding other ingredients. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.