Easy Italian Sausage Soup Recipe (with Spinach)

I came across another delicious soup recipe that is very easy to make. I changed the recipe a bit by taking out the garlic, onions and red pepper. Since I left those out, I increased the amount of carrots and celery to about 1.5 cups of each. If you like more diced tomatoes, you could use a 28-ounce can of them. I added an entire bag of baby spinach and it would be good with that amount, half the bag, or even without it all together if you don't have any. I also cooked my pasta (I used Rotini) separately and added it into the individual bowls of pasta. That way it doesn't soak up all the broth and get soggy.

Even without the onion and garlic, this soup was full of flavor! Use the link above if you want to see the original recipe. The recipe below reflects the changes I made.

Easy Italian Sausage Soup Recipe (with Spinach)

Recipe Adapted from Cucina by Elena

 

Easy Italian Sausage Soup Recipe (with Spinach) brings together hearty Italian flavors and nourishing ingredients. It’s a simple, rustic dish perfect for a cozy evening!

 

1 pound Italian sausage (mild or spicy), casings removed (or 1 pound ground Italian sausage)

4 medium carrots, peeled and diced

4 ribs celery, diced

1 teaspoon Italian seasoning

1½ teaspoons kosher salt

1 teaspoon coarse black pepper

64 ounces low-sodium chicken broth

1 (14.5 oz) can petite diced tomatoes

1½ cups Ditali pasta or another small pasta, dry

1½ cups fresh spinach, chopped

Freshly grated Parmigiano cheese, for serving

Fresh basil, for garnish

 

 

Cook the sausage: In a large pot or Dutch oven over medium-high heat, crumble the Italian sausage and cook until browned and no longer pink. Transfer the cooked sausage to a plate and drain any excess fat from the pot, leaving two tablespoons to sauté the vegetables.

 

Sauté the vegetables: In the same pot, add the carrots and celery. Cook over medium heat until the vegetables are softened, about 8-10 minutes. Stir in Italian seasoning, salt, and black pepper, cooking for another minute.

 

Simmer the soup: Return the sausage to the pot. Add the chicken broth and diced tomatoes with their juice. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10-15 minutes, allowing the flavors to meld together.

 

Stir in pasta and cook, stirring often, until pasta is cooked to desired doneness, about 10 minutes. Alternately, cook the pasta separately, drain and serve with the soup.

 

Stir the chopped spinach into the soup, cooking just until wilted, about 1-2 minutes. 

 

Garnish and serve: Ladle the soup into bowls and top with freshly grated Parmigiano cheese and a sprinkle of fresh basil. Serve hot. Enjoy.

 

Serves 6.