Soup
Italian Sausage, Red Pepper and Spinach Pasta Soup
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 45 minutes
- Serves
- 8 servings
Bring it to the table
About this recipe.
Italian pork sausage and sweet red peppers in a fennel-scented broth with pasta, spinach and optional Parmesan.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 lb Italian pork sausage (raw bulk sausage, or casings removed)
- 1 med Yellow Onion (sweet, diced)
- 3 red bell peppers (medium, diced)
- 2 tbsp Olive oil
- 5 cloves Garlic (minced)
- 1 tbsp All-Purpose Flour
- 8 cups Chicken broth (low sodium)
- 8 oz small dry pasta (such as ditalini or small shells; cook separately as directed)
- 1/2 tsp Kosher Salt (plus more to taste)
- 1 tsp Dried Basil (dried)
- 1 tsp fennel seeds (lightly crushed)
- 1/2 tsp Oregano (dried)
- 1/2 tsp Thyme (dried)
- 1 tsp Sugar (optional)
- Ground Black Pepper (to taste)
- 2 cups fresh baby spinach (loosely packed, roughly chopped)
- Parmesan cheese (optional)
Cook the pasta alongside the soup
Boil the small pasta in a separate pot according to its package directions. Add it just before serving so the broth stays plentiful and the pasta keeps its shape.
Build flavor with peppers and herbs
Soften the onion and peppers with the sausage before adding garlic and herbs. Lightly crushed fennel seeds reinforce the sausage flavor without a heavy sauce.
Better bowls tomorrow
Store leftover pasta separately when possible and add it to the soup as you reheat individual portions. Offer Parmesan at the table and taste before adding more salt.
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The cooking plan
How to make Italian Sausage, Red Pepper and Spinach Pasta Soup.
Cook the pasta separately in a pot of boiling water according to the package directions until al dente. Drain and set aside. If preparing ahead, keep the pasta separate and add it to individual bowls at serving time.
Meanwhile, warm the olive oil in a large soup pot over medium heat. Add the sausage and break it into small pieces. After about 4 minutes, add the onion and red peppers. Continue cooking for 7–10 minutes until the vegetables soften and the sausage reaches 160°F (71°C), checked with a food thermometer. Spoon off excess fat if needed.
Add the garlic and stir for 30 seconds. Sprinkle the flour over the mixture and stir for 1 minute. Add basil, fennel seeds, oregano and thyme and stir briefly, then gradually add the broth, scraping up browned bits.
Add the salt, optional sugar and black pepper to taste. Bring to a simmer and cook for 8–10 minutes. Stir in spinach and cook for 1–2 minutes until wilted.
Add the drained cooked pasta and warm through for 1–2 minutes. Taste and adjust seasoning, then ladle into bowls with optional Parmesan. For leftovers, add pasta only to the portions being served so it does not absorb all the broth.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
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Italian Sausage, Red Pepper and Spinach Pasta Soup
Ingredients
- 1 lb Italian pork sausage raw bulk sausage, or casings removed
1 med Yellow Onion sweet, diced- 3 red bell peppers medium, diced
- 2 tbsp Olive oil
- 5 cloves Garlic minced
- 1 tbsp All-Purpose Flour
- 8 cups Chicken broth low sodium
- 8 oz small dry pasta such as ditalini or small shells; cook separately as directed
- ½ tsp Kosher Salt plus more to taste
- 1 tsp Dried Basil dried
- 1 tsp fennel seeds lightly crushed
- ½ tsp Oregano dried
- ½ tsp Thyme dried
- 1 tsp Sugar optional
- Ground Black Pepper to taste
- 2 cups fresh baby spinach loosely packed, roughly chopped
- Parmesan cheese optional
Instructions
- Cook the pasta separately in a pot of boiling water according to the package directions until al dente. Drain and set aside. If preparing ahead, keep the pasta separate and add it to individual bowls at serving time.
- Meanwhile, warm the olive oil in a large soup pot over medium heat. Add the sausage and break it into small pieces. After about 4 minutes, add the onion and red peppers. Continue cooking for 7–10 minutes until the vegetables soften and the sausage reaches 160°F (71°C), checked with a food thermometer. Spoon off excess fat if needed.
- Add the garlic and stir for 30 seconds. Sprinkle the flour over the mixture and stir for 1 minute. Add basil, fennel seeds, oregano and thyme and stir briefly, then gradually add the broth, scraping up browned bits.
- Add the salt, optional sugar and black pepper to taste. Bring to a simmer and cook for 8–10 minutes. Stir in spinach and cook for 1–2 minutes until wilted.
- Add the drained cooked pasta and warm through for 1–2 minutes. Taste and adjust seasoning, then ladle into bowls with optional Parmesan. For leftovers, add pasta only to the portions being served so it does not absorb all the broth.
Notes
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How do I change the number of servings?
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