Description
This hearty one-pot soup is packed with Italian sausage, tender veggies, pasta, and beans. It’s the go-to comforting recipe I always get asked to make again. Perfect for weeknights, leftovers, or a cozy meal with the family.
Ingredients
Scale
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 lb ground Italian sausage or ground beef
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 6 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes
- 1 cup small pasta (like ditalini)
- 1 can (15 oz) cannellini or kidney beans, drained and rinsed
- 2 cups fresh spinach or kale, chopped
- Salt and black pepper to taste
- Freshly grated Parmesan, for serving
Instructions
- Heat olive oil in a large soup pot. Sauté onion, carrots, and celery until softened (5–6 minutes).
- Add garlic and cook for 1 minute. Add sausage or beef and cook until browned. Drain excess fat if needed.
- Stir in Italian seasoning, paprika, and red pepper flakes.
- Pour in chicken broth and diced tomatoes. Bring to a boil, reduce heat, and simmer for 15 minutes.
- Stir in pasta and cook until al dente (8–10 minutes). Add beans and greens, cooking until wilted.
- Taste and adjust seasoning. Serve hot, topped with Parmesan.
Notes
- Use shredded rotisserie chicken for a lighter version.
- Swap sausage for plant-based alternatives for a vegetarian option.
- Freeze without pasta to prevent mushiness—add cooked pasta when reheating.
- Use vegetable broth to make it vegetarian-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American-Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 45mg