Pasta Soup

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.

The Best Pasta Soup

Pasta Soup, being on the lighter side, features a broth base brimming with an abundance of vegetables. It includes sausage and pasta, which contribute to its ‘staying power,’ ensuring you won’t feel hungry just thirty minutes post meal. Additionally, dipping a good piece of crusty bread into this soup enhances its satiating qualities.

Ingredients

• Italian Sausage: Adds a meaty and tasty flavor to the soup.
• Mirepoix (Carrots, Celery, Onion): Gives the soup a sweet, savory, and aromatic base.
• Garlic: Adds a strong and nice smell to the soup.
• Fire-Roasted Diced Tomatoes: Bring a smoky and slightly burnt taste to the soup.
• Reduced-Sodium Beef Broth/Stock: Makes the soup liquid and meaty.
• Seasonings: Make the soup taste more interesting with Italian spices.
• Miniature Farfalle Pasta: Adds some chewy bits to the soup and makes it filling.
• Fresh Spinach: Gives the soup some green color and a fresh taste.
• Parmesan Cheese: Sprinkled on top for a salty and nutty flavor.

How To Make Pasta Soup

1. Cook Sausage: Brown Italian sausage in a pot, then set it aside.
2. Sauté Veggies: In the same pot, cook diced carrots, celery, and onion until tender. Add garlic and stir.
3. Add Tomatoes and Broth: Pour in fire-roasted diced tomatoes and reduced-sodium beef broth. Season with dried basil, Italian seasoning, dried oregano, salt, and pepper.
4. Boil and Add Pasta: Bring the soup to a boil, then add miniature farfalle pasta. Cook until pasta is tender.
5. Stir in Sausage and Spinach: Put the cooked sausage back into the soup. Add fresh spinach and stir until it wilts.
6. Season to Taste: Adjust the salt and pepper to your liking.
7. Serve: Dish it up, sprinkle with freshly grated Parmesan cheese, and enjoy with crusty bread!

What To Serve Alongside Pasta Soup

• Enjoy a good Honey Whole Wheat Bread, homemade Dinner Rolls, or soup crackers/saltines.
• For additional veggies on the side try Roasted Broccoli, Roasted Sweet Potatoes, or Roasted Brussels Sprouts.
• Add a salad on the side; this Roasted Sweet Potato Salad or Winter Fruit Salad would pair nicely.

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4.60 from 15 votes

Pasta Soup

By Chelsea Lords

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 Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 servings

Equipment

• Large, cast-iron stockpot 6-quart

Ingredients 

USMetric

 

1x2x3x

• ▢ 1 pound Italian sausage spicy or mild sausage
• ▢ 2-1/4 cups mirepoix 3/4 cup diced carrots, 3/4 cup diced celery, 3/4 cup diced yellow onion
• ▢ 3 garlic cloves minced
• ▢ 2 (15-ounce) cans fire-roasted diced tomatoes I recommend Muir Glen or San Marzano
• ▢ 2 (32-ounce) cartons reduced-sodium beef broth or stock
• ▢ 1 teaspoon dried basil
• ▢ 1 teaspoon Italian seasoning
• ▢ 1/2 teaspoon dried oregano
• ▢ Salt and pepper
• ▢ 3 cups uncooked miniature farfalle pasta see note 1
• ▢ 4 cups fresh spinach coarsely chopped, lightly packed when measured
• ▢ Freshly grated Parmesan cheese

Instructions 

• 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 oil is shimmering, add the sausage. Let stand for 30 seconds, 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.
• Drain off all but 1 tablespoon sausage grease and add 1 tablespoon olive oil. Add diced carrots, diced celery, and diced onion. Sauté, stirring often, 5–7 minutes or until tender. Add garlic and stir until fragrant, about 30 seconds. Add both cans of tomatoes, both cartons of broth/stock, and seasonings: dried basil, Italian seasoning, dried oregano, and salt/pepper. (Add salt and pepper to taste; I add 1/4 teaspoon salt and 1/2 teaspoon pepper—this will vary depending on the stock/broth you use.) Stir.
• Bring the soup to a boil. As soon as it’s boiling, add the uncooked pasta. Return to a boil and cook, uncovered, until pasta is tender, about 7–9 minutes. Stir in cooked sausage and the spinach and stir briefly until spinach wilts (only a minute or 2). Remove from heat, and taste to adjust salt/pepper.
• Serve with Parmesan cheese and warm, hearty bread. Enjoy!

Video

Recipe Notes

Note 1: 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.

Storage: Store cooled soup in an airtight container in the fridge for up to 3–4 days. Freeze soup without pasta for up to 3 months; it’s best to cook pasta separately and add it later.

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.

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