Italian Sausage Soup
Italian sausage soup is made with Italian chicken sausage, fire roasted tomatoes, fresh veggies, pasta, and a flavorful broth. Serve it topped with parmesan cheese and a dollop of ricotta.
Servings: 5 servings
Ingredients
- 1 pound Italian chicken sausage, casings removed
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 red bell pepper diced
- 3 cloves garlic grated or minced
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes use 1/2 teaspoon if you like spicy
- 1 teaspoon kosher salt
- 28 ounces fire roasted tomatoes
- 1 tablespoon balsamic vinegar
- Parmesan cheese rind optional
- 6 cups low sodium chicken broth
- 5 ounces uncooked pasta such as rotini, shells, or macaroni
- 5 ounces baby spinach
- 1/4 cup basil leaves chopped
- Shredded parmesan cheese, ricota, and chopped basil for toppings
Instructions
- Heat a dutch oven or large pot over medium-high heat. Drizzle in a little olive oil and add in the sausage. Crumble and cook the sausage. Once it's browned and cooked through, remove it onto a plate.
- Add the onions, carrots, and red bell pepper into the pot. Season with salt and pepper and saute for 4 minutes. Stir in the garlic, Italian seasoning, and red pepper flakes. Cook for another minute.
- Drop in the parmesan cheese rind, cooked sausage, fire roasted tomatoes, balsamic vinegar, and chicken broth. Stir everything together and bring the soup to a boil.
- Stir in the pasta and reduce the heat to a simmer. Cook for 11-12 minutes or until the pasta is al dente.
- Remove the parmesan cheese rind and stir in the spinach and basil. Cook for another minute until the spinach wilts. Taste for seasoning.
- Serve the soup topped with shredded parmesan cheese, a dollop of ricotta, and chopped basil.
Nutrition
Calories: 413kcal | Carbohydrates: 46g | Protein: 26g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 64mg | Sodium: 1770mg | Fiber: 5g | Sugar: 10g