Italian Sausage Soup with Tomato Pasta
This quick and comforting Italian Sausage Soup is filled with hearty flavors, vibrant tomatoes, and al dente pasta, making it a perfect weeknight meal that adapts beautifully to your pantry staples.
Ingredients
For the Soup Base
- 1 lb Italian sausage (mild or spicy, casing removed) High-quality sausage provides the primary flavor.
- 1–2 tbsp olive oil For browning the sausage.
- 1 medium onion, diced Adds sweetness to the soup.
- 3 cloves garlic, minced Adds aromatic flavor.
For the Tomato Mixture
- 1 can crushed tomatoes (28 oz) San Marzano-style recommended for better flavor.
- 1 can tomato paste (6 oz) For depth of flavor.
- 4 cups chicken or vegetable broth Use low-sodium broth for better control over salt.
For Seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes Optional, for heat.
- Salt and black pepper to taste
For the Pasta and Garnish
- 3/4 cup small pasta (ditalini or elbow) Creates a comforting texture.
- Fresh parsley or basil to taste chopped For garnish.
Instructions
Brown the sausage
- Heat 1–2 tablespoons of olive oil in a large pot over medium heat.
- Remove the sausage from the casings and crumble it into the pot.
- Cook, stirring occasionally, until browned and cooked through, about 5–7 minutes.
Sauté the aromatics
- Add the diced onion and minced garlic to the browned sausage and sauté until the onions are soft and translucent, about 3–4 minutes.
Add tomatoes, broth, and seasonings
- Stir in crushed tomatoes and tomato paste, then pour in the chicken or vegetable broth.
- Season with basil, oregano, thyme, salt, black pepper, and red pepper flakes.
- Bring to a gentle simmer.
Simmer and add pasta
- Once simmering, stir in the pasta and cook according to package instructions, generally 8–10 minutes.
Finish and serve
- Taste the soup and adjust seasoning as needed.
- Serve hot with chopped parsley or basil and an optional dusting of Parmesan cheese.
Notes
For best texture, cook pasta slightly under if planning to store the soup. Use low-sodium broth for better control of saltiness. Variations include adding greens or heavy cream.