Pasta Soup

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A delicious and simple to make Italian sausage and Pasta Soup with plenty of veggies (clear out your fridge!), fresh baby spinach, and mini farfalle pasta. This easy soup is a recipe the entire family will love!

Pair this pasta soup with a hearty salad! This Roasted Sweet Potato Quinoa Salad, Italian Salad, or Chickpea Salad would go perfectly with this soup.

Overhead image of Pasta Soup in a bowl, ready to be eaten.

While I love the produce and fresh ingredients so readily available for summer meals, there is nothing I love more than soup season! And this year I have quite a few soup recipes to share that I hope your family loves as much as mine has. 

Pasta soup

Pasta Soup is on the lighter side, with a broth base and tons of veggies. It does have sausage and (of course) pasta, which help to add some “staying power” so you won’t be hungry thirty minutes after eating. A good piece of crusty bread dipped in this soup also helps with satiability.


Italian sausage is not the same as breakfast sausage, so be sure to check the label. Buying sausage in bulk is handy–just add it to the recipe. However, if you can only find sausage links, it just takes a minute to remove the casings before browning.

Below I’ve broken down the steps for making Pasta Soup, and also have a quick video overview. Below that I’ve got some quick tips and substitution ideas. Enjoy!

Process shots-- images of the pasta soup being made. Browning the meat; sautéing the veggies; adding seasonings and diced tomatoes; mixing in broth; simmering; adding pasta; soup is finished and ready to serve. then lastly the noodles being added

How to make Pasta Soup

Numbered photos line up with numbered descriptions below.

  1. Brown the sausage; use hot or mild Italian sausage (whichever you prefer).
  2. Next the onions, celery, and carrots get sautéed. (They don’t get much more tender throughout the cooking process, so don’t rush ’em.)
  3. Celery, carrots, and onion are tender, plus seasoned nicely by cooking in olive oil and the little bit of oil left from the sausage.
  4. Add in the beef broth (or stock), seasonings, and fire-roasted diced tomatoes.
  5. Adding in more beef broth or stock.
  6. Mix everything together and bring to a boil. Once boiling, add in the…
  7. Pasta! Add in three cups of pasta.
  8. Stir in some spinach until it’s wilted and this soup is ready to eat! Don’t forget to grate some Parmesan cheese over top!

Pasta Soup tips

  1. Use a hot cast-iron skillet and don’t over-stir or over-crumble the meat — you want it to get browned to develop layers of flavor. Transfer sausage to a paper-towel-lined plate to drain off the grease.
  2. Dice all three veggies into small and even sizes so they’ll cook quickly and integrate into the soup nicely. 
  3. I recommend getting a good brand of broth/stock and fire roasted tomatoes as these ingredients are contributing the main flavor. I typically use Swanson® broth/stock and Muir Glen® or San Marzano® fire-roasted tomatoes (not sponsored).
  4. Grab a low sodium or no salt added broth/stock so you can control the amount of salt in the soup.
  5. These photos show regular-sized farfalle pasta, but I also tested it with miniature farfalle pasta, and it was even better! Either pasta works, but the mini farfalle is easier to eat. Plus, you get more pasta per bite! 


What’s in a name? Americans often call farfalle bow tie pasta. The name farfalle actually comes from farfalla, which is Italian for butterfly…and you know what? That name makes perfect sense now!

Variation ideas

  • Use a different pasta: Really, any pasta will work in this soup. Think about how it will fit on a spoon and choose accordingly. Just pay attention to the package instructions; cook the pasta in the boiling soup for 1 minute less than the package indicates. 
  • Spiciness: To reduce spiciness: use mild sausage instead of hot. To increase spiciness: add some red pepper flakes.
  • Freezing: Pasta Soup doesn’t freeze very well because of the pasta in it (the pasta bloats and continues to absorb liquid). If you think you might end up having too much soup, I’d recommend halving the recipe. If you are determined to freeze this soup, here are a few helpful tips!
  • Reheating this soup: I recommend reheating this soup on the stovetop over low heat, stirring frequently. Keep in mind that because of the pasta being added, this soup is best enjoyed the same day it’s made. The pasta does continue to absorb liquid and bloat as it sits in the liquid. (You can cook pasta separately and add it in separate portions; if you do this you will want to slightly reduce the beef stock/broth). 
  • Vegetarian Pasta Soup: Swap out the beef stock for vegetable stock (or broth) and replace the sausage with Beyond Meat® crumbles (or a similar brand) or omit the meat entirely! Want less meat? Use 1/2 pound in this soup; no other changes are necessary.

Overhead image of Pasta Soup in a bowl, ready to be eaten.

Side dishes to serve with Pasta Soup

More delicious soup recipes:

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Pasta Soup

4.60 from 15 votes
A delicious and simple to make Pasta Soup with Italian sausage, plenty of veggies (clear out your fridge!), fresh baby spinach, and mini farfalle pasta. This easy soup is a recipe the entire family will love!
Print Recipe

Pasta Soup

4.60 from 15 votes
A delicious and simple to make Pasta Soup with Italian sausage, plenty of veggies (clear out your fridge!), fresh baby spinach, and mini farfalle pasta. This easy soup is a recipe the entire family will love!
Course Dinner, Main Course, Soup
Cuisine American, Italian
Keyword pasta soup
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 servings
Calories 456kcal
Author Chelsea Lords
Cost $6.12


  • 1 lb. Italian sausage (spicy or mild sausage)
  • 2 ¼ cups mirepoix: 3/4 cup diced carrots, 3/4 cup diced celery, 3/4 cup diced yellow onion
  • 3 garlic cloves, minced
  • 2 cans (15 oz. each) fire-roasted diced tomatoes (I recommend Muir Glen or San Marzano)
  • 2 cartons (32 oz. EACH) reduced-sodium beef broth or stock
  • 1 teaspoon EACH: dried basil, Italian seasoning
  • ½ teaspoon dried oregano
  • fine sea salt & freshly cracked pepper
  • 3 cups miniature farfalle pasta (uncooked) (Note 1)
  • 4 cups fresh spinach, coarsely chopped (lightly packed when measured)
  • Freshly grated Parmesan cheese


  • SAUSAGE: Line a plate with paper towels and set aside. Heat a large (6-quart) cast iron stockpot over medium high heat. Add a drizzle (1/2 tablespoon) of olive oil and once the oil is shimmering, add in the sausage. Let stand for 30 seconds and then cook, breaking into crumbles, until browned through (about 6-8 minutes). You don't need to stir constantly; allowing sausage to brown will add more flavor. Transfer to prepared plate and set aside.
  • VEGGIES: Drain off all but 1 tablespoon sausage grease and add in 1 tablespoon olive oil. Add in the diced carrots, diced celery, and diced onion. Sauté, stirring often, for 5-7 minutes or until tender. Add in garlic and stir until fragrant, about 30 seconds. Add in both cans of tomatoes, both cartons of beef stock/broth, and seasonings: dried basil, Italian seasoning, dried oregano, salt and pepper. (Add salt and pepper to taste; I add 1/4 teaspoon salt and 1/2 teaspoon pepper -- this will vary depending on the actual beef stock/broth you use.) Stir.
  • PASTA: Bring the soup to a boil. As soon as it's boiling, add in the uncooked pasta. Return to a boil and cook, uncovered, until pasta is tender, about 7-9 minutes. Stir in the cooked sausage and the spinach and stir briefly until spinach wilts (only a minute or two). Remove from heat, and taste to adjust salt/pepper seasoning.
  • SERVE: serve with Parmesan cheese and crusty bread. Enjoy!


Recipe Notes

Note 1: Pasta: Regular farfalle pasta will work, but taste testers preferred the miniature size--it provided more pasta per bite and was easier to eat. Any similar-sized pasta will work; aim for bite-sized pasta with plenty of ridges.

Nutrition Facts

Serving: 6servings | 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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

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Recipe Rating


  1. When do you put the sausage back in? I made this last night and just put it in when I put the bow tie pasta in so hopefully that was correct, lol. Even if it wasn’t this was a great dish. I would definitely make again.

  2. 5 stars
    Stumbled across this while looking for a hearty dinner soup! It was amazing! Even my 3 & 5 year old boys loved it! Used Organic Beef Bone Broth and Mini Farfalle with Diced Fire Roasted Garlic Tomatoes . This will be a go-to soup recipe for us!! Thank you!

  3. 5 stars
    May 9th and I need a warm delicious soup ‘cause it’s in the 30s according to the wind chills! My house is full of the aroma of your soup and is making us all feel good! Can’t wait to set the table with crusty warm bread and Parmesan cheese, thank you and stay safe and stay strong

  4. 5 stars
    This was incredible. I used whole wheat pasta and next time I will try Turkey Sausage just to make it even healthier. This may be my new favorite soup. Thank you!

  5. The Italian sausage I have is turkey. Do you recommend still using beef broth or should I just use ground beef instead? Thanks

  6. 3 cups of uncooked pasta was way too much… added more broth and tomatoes to compensate.. but it was not salvageable.. and rather costly

    1. Sorry you didn’t enjoy it! We love it with lots of pasta. You could always add in some more broth

  7. 5 stars
    I had a half bag of chopped kale, so I used that instead of spinach. The soup was delicious! Hearty, healthy and refreshing.

  8. 5 stars
    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.

  9. 5 stars
    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!!

  10. 5 stars
    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.

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