Description
A hearty, one-pot winter soup featuring savory Italian sausage, ditalini pasta, and vegetables in a rich tomato broth. It’s a forgiving, budget-friendly meal that comes together in under an hour.
Ingredients
Scale
- 1 pound Italian sausage (sweet or spicy)
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 cup ditalini pasta
- 4 cups chicken broth (low-sodium)
- 1 can (14 oz) crushed tomatoes
- 1/2 cup dry red wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups fresh spinach
- Grated Parmesan cheese for serving
- 1 tablespoon extra virgin olive oil
Instructions
- Dice the onion, carrots, and celery, and mince the garlic. Measure out the broth, tomatoes, and wine.
- Heat a large skillet over medium-high heat. Brown the Italian sausage on all sides until cooked through. Remove sausage and set aside, leaving the rendered fat in the pan.
- Reduce heat to medium. Add the diced onions, carrots, and celery to the skillet. Cook for 5-7 minutes until onions are translucent and carrots soften. Add garlic and tomato paste; cook for 1 more minute.
- Pour in the red wine to deglaze the pan, scraping up browned bits. Simmer for 2 minutes to cook off alcohol.
- Add crushed tomatoes, chicken broth, Italian seasoning, and bay leaf. Stir to combine.
- Transfer the mixture to a large Dutch oven or stockpot. Add the cooked sausage back to the pot (sliced or crumbled). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Uncover the pot and add the ditalini pasta. Stir well and cook for 10-12 minutes until pasta is al dente. Add a splash of water or broth if the soup is too thick.
- Stir in the fresh spinach until wilted (about 1 minute). Taste and adjust seasoning with salt and pepper. Remove the bay leaf.
- Ladle into bowls and serve topped with grated Parmesan cheese, a drizzle of olive oil, and fresh cracked black pepper.
Notes
For best results when storing or freezing, cook the pasta separately or add it upon reheating to prevent mushiness. The soup thickens as it sits; add extra broth or water when reheating. If the soup tastes flat, add a splash of lemon juice or balsamic vinegar before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 850
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 3
- Protein: 22
Keywords: ditalini pasta soup, italian sausage soup, winter soup, one pot meal, easy dinner, comfort food, hearty soup