Italian Sausage Soup Recipe

Ingredients

• 6-8 ounces Small Pasta (- (such as: Ditalini, Mini Elbow or Elbow)(about 1 1/2 cups small dry pasta))
• 1 TBS Olive Oil (- good quality)
• 1 pound Italian Sausage (- (SEE NOTES))
• To Taste Kosher Salt and Ground Black Pepper
• 1 medium Yellow Onion (– finely chopped (about 1 1/2 cups))
• 3 medium Carrots (– peeled & sliced or diced (about 1 cup))
• 3 medium Ribs Celery (– sliced or diced (about 1 cup))
• 4 Cloves Garlic (– peeled & minced)
• 1 heaping TBS Homemade Italian Seasoning (- (or store-bought))
• 3 TBS Tomato Paste
• 1 (28 ounce) Can Crushed Tomatoes (- (SEE NOTES))
• 1 (14.5 ounce) Can Fire-Roasted Diced Tomatoes
• 4 Cups Low-Sodium Chicken Broth or Vegetable Broth (- (SEE NOTES))
• 2 whole Bay leaves
• 1 whole Parmesan Rind (- (OPTIONAL))
• 1 Cup Heavy Cream, Half and half or Whole Milk (– or more to taste)
• 3 Cups Fresh Baby Spinach (-(about 3 1/2 ounces))
• Optional Garnishes: Grated Parmesan Cheese, Fresh Basil Leaves, Fresh Parsley,

Instructions

1. 1

   Cook Pasta: Cook the Pasta: Fill a large pot with 4 quarts of water and bring to a boil. Once boiling, generously season the water with salt. Then add the dry pasta and cook to al dente according to the package directions. Once al dente, drain the cooked pasta and rinse it with cold water. Drain the pasta again and set it aside.

2. 2

   Brown Italian Sausage: In the same pot, heat the oil over medium heat. Once shimmering, add the sausage and season to taste with salt and pepper. Cook the sausage, stirring occasionally and using the back of a wooden spoon to break the sausage into medium-sized chunks, until browned and no longer pink, about 8-10 minutes. Turn the heat off and remove the sausage to a paper towel lined plate to drain. Set the sausage aside.

3. 3

   Add Vegetables and Aromatics: Cook Vegetables and Aromatics: Drain all but 1 tablespoon of fat from the pan and return it to medium heat. Once the pan is hot, add the onions, carrots, celery, and season to taste with salt and pepper. Cook the veggies, stirring frequently, until the onions are softened, about 5-8 minutes. Add the garlic and Italian seasoning to the pot and sauté until fragrant, about 30 seconds to 1 minute. Next, add in the tomato paste and cook, stirring, until the tomato paste starts to caramelize, about 1-2 minutes.

4. 4

   Add Tomatoes, Broth, And Browned Sausage: Add Tomatoes, Broth, and Sausage: Stir in the crushed tomatoes, diced tomatoes, broth, bay leaves, and the parmesan rind (if using). Then, stir in the cooked sausage and bring the soup to a boil. Once boiling, immediately reduce the heat to maintain a very gentle simmer. Let the contents simmer for 15 minutes.

5. 5

   Add Cream, Remove Bay Leaves and Rind: Add in the heavy cream and stir to combine. Simmer the soup for 8-10 minutes or until soup is warm throughout. Use tongs to remove and discard bay leaves and parmesan rind. Taste and adjust for seasoning with salt and pepper.

6. 6

   Stir In Pasta And Spinach: Add Pasta and Spinach: JUST before serving, adjust the heat under the soup to low. Then, stir in the cooked pasta and spinach. ALTERNATIVELY: Divide the spinach and pasta among serving bowls and then ladle the soup over the top. (SEE NOTES)

7. 7

   Serve Italian Sausage Soup Recipe: Ladle the soup into warm soup bowl and top more grated parmesan and fresh basil if using. Enjoy immediately!