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I really do love a warm, nourishing soup on all of these cold winter nights! Not only does this Italian Sausage and Pasta Soup make you warm and cozy on a chilly night, but it’s perfect as leftovers throughout the week. I would definitely say that soup is my #1 favorite food – I absolutely love how easy it is, how nourishing and colorful it is, and how customizable it is. I can almost always throw together a pot of soup with the ingredients I already have on hand and I’m always bound to be eating a delicious meal. This soup goes perfectly with my Pumpkin Sage Dinner Rolls, too!
Nutritional benefits of this recipe
- Broth is rich in glutamine, collagen, and gelatin and is a superfood for the gut, immune system, skin, hair, nails, and more.
- It’s packed with vegetables, which provide polyphenols & antioxidants, fiber, vitamins, and minerals.
- Garlic and onion are naturally antimicrobial and antibacterial and are a great defense for the immune system.
- Ground sausage is rich in iron, protein, vitamin b12, and more. It makes this soup satiating and filling. I recommend buying high-quality sausage. I use Mulay’s mild italian ground sausage, which I buy from my local Natural Grocers.
- For the healthiest noodles, I recommend buying Italian imported noodles that are organic. The regulations for wheat are much more strict in Italy, so the quality is much better. Nowadays, you can find imported noodles from Italy in most grocery stores.
Ingredients for Italian Sausage and Pasta Soup
Ground italian sausage – I use Mulay’s mild italian, which I buy from Natural Grocers.
Onion
Garlic
Mushrooms
Carrots
Celery
Kale
Pasta – I loved bow-tie pasta in this!
Broth
Fresh herbs – I used fresh thyme and rosemary, but you can also use dried, or just omit it for a simpler soup.
Bay leaf
Salt, black pepper
How to make Italian Sausage and Pasta Soup
- Preheat a soup pot to medium-high heat with some avocado oil. Add the diced onion and mushrooms and sauté for about 5-8 minutes until golden and fragrant.
- Incorporate the minced garlic and sauté another minute.
- Add the ground italian sausage, 1/2 tsp salt, and 1/4 tsp black pepper and cook until cooked through, breaking it up into pieces.
- Incorporate the carrots, celery, kale, thyme, rosemary, and another 1/2 tsp of salt.
- Pour the broth into the pot, add the bay leaf, turn the heat to high, and bring it to a simmer.
- Once simmering, add the pasta. Cook until al dente, then remove from heat. Remove the bay leaf and discard.
Modifications and variations
- Use any other ground meat in place of the ground sausage. Just add some extra seasoning if desired.
- Add any other veggies you want, such as celery, peas, etc.
- Make it a creamy soup by substituting 1 cup of broth with 1 cup of heavy cream and adding some ricotta cheese.
Other soup recipes you’ll love
Ancestral Beef and Wild Rice Soup
Beef and Rice Soup with Fresh Oregano
I hope you love this Italian Sausage and Pasta Soup! Please be sure to leave a comment and a rating if you give this recipe a try. I would love to know how it turned out for you!
PrintItalian Sausage and Pasta Soup
An easy, healthy, nourishing, and flavorful soup that is not only perfect for chilly weeknights, but is even better as leftovers! It’s packed with veggies and is a crowd-pleaser for sure.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
1 medium yellow onion or 1 large leek, diced
4 oz (115g) mushrooms, diced
5 garlic cloves, minced
1 tsp salt, divided (6g)
1/4 tsp black pepper (1g)
1 lb ground italian sausage – I use Mulay’s italian sausage (technically 15 oz)
4 carrots, peeled and diced
2 celery stalks, diced
1 small bunch kale (4 cups / 90g), stems removed and leaves torn – or 3 cups roughly chopped spinach
1 Tbsp fresh rosemary leaves (stems removed), finely chopped (or 1 tsp dried)
1 Tbsp fresh thyme leaves (stems removed), finely chopped (or 1 tsp dried)
16 cups broth, more to preference (3.8 liters)
1 bay leaf
8 oz pasta of choice (228g)
Instructions
- Preheat a soup pot to medium-high heat with some avocado oil. Add the diced onion and mushrooms and sauté for about 5-8 minutes until golden and fragrant.
- Incorporate the minced garlic and sauté another minute.
- Add the ground italian sausage, 1/2 tsp salt, and 1/4 tsp black pepper and cook until cooked through, breaking it up into pieces.
- Incorporate the carrots, celery, kale, thyme, rosemary, and another 1/2 tsp of salt.
- Pour the broth into the pot, add the bay leaf, turn the heat to high, and bring it to a simmer.
- Once simmering, add the pasta. Cook until al dente, then remove from heat. Remove the bay leaf and discard.
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