Italian Sausage Soup Recipe with Pasta
This Italian Sausage Soup Recipe with Pasta is super easy to make in 30 minutes or less! Whether made on the stove or in the Instant Pot, it’s a warm, healthy soup made with flavorful turkey sausage, spinach, and pasta.
- 1 lb ground turkey Italian sausage sweet or hot
- 4 cups chicken broth
- 1 28 oz can petite diced Italian style tomatoes
- 1 cup small pasta shells, bowties, orzo, ditalini, etc.
- 4 cups baby spinach
- ¼ cup grated parmesan
- ¼ cup fresh basil chopped
In a pot over med-high heat, cook the sausage until cooked through, breaking it into small pieces.
Once cooked, drain most of the liquid from the pot, leaving only about ¼ of what was there. It does not need to be precise.
Add the chicken broth and tomatoes to the soup. Then bring to a boil.
Once boiling, add the pasta and cook for 8-10 minutes, or until the pasta is tender.
Remove the soup from the heat and add the spinach, parmesan cheese, and fresh basil. Stir well and serve warm.
Select “saute” on the Instant Pot and cook the sausage until cooked through, breaking it into small pieces.
Once cooked, push cancel on the Instant Pot. Carefully (the pot will be hot), drain most of the liquid from the pot, leaving about ¼ of what was there. This doesn’t need to be precise.
Pour in the chicken broth, canned tomatoes, and then the pasta.
Put the lid on the Instant Pot and set the valve to “sealing.” Press manual and adjust the time to 2 minutes for small pasta. If using orzo cook for 1 minute, and if using a thicker pasta like tortellini cook for 3 minutes. The IP will take several minutes to build pressure, then will start counting down.
As soon as the time is up on the Instant Pot, carefully move the valve to “venting.” Once most of the steam has released, carefully remove the lid.
Add the spinach, parmesan cheese, and fresh basil. Stir well and serve warm.
Tips & Tricks
- White beans: Add a small can of white beans, like Great Northern or Cannellini. This adds extra protein and fiber.
- Pasta: You can use any small pasta, including small shells, mini bowties, ditalini, or orzo. You can also substitute tortellini.
- Pesto: Add a bit of pesto on the top for extra delicious flavor.
Cool the soup completely then freeze for up to 3 months. I highly recommend you DON'T freeze the soup with noodles, since they become soggy. Instead, if you plan on freezing the soup, boil the noodles separately and just add noodles to the soup you eat.
- Make sure to crumble or mash the ground meat into very small pieces while cooking. My favorite tool for this is this meat masher.
- If you plan on freezing the soup, making it ahead, or meal prepping, I highly recommend boiling the noodles separately and adding them when serving.
Calories: 212kcal | Carbohydrates: 18g | Protein: 16g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 1356mg | Potassium: 423mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2073IU | Vitamin C: 40mg | Calcium: 97mg | Iron: 8mg