Soup · One pot
A warming bowl with little pasta
This sausage pastina soup combines savory crumbles with tiny pasta in a tomato broth. Frozen vegetables keep the preparation straightforward.
Italian Sausage and Vegetable Pastina Soup
Tiny pasta and mixed vegetables turn a savory sausage-and-tomato broth into a satisfying one-pot soup.
Ingredients
1 tsp Olive oil- 1 lb Italian pork sausage raw, casings removed
- 1 med Yellow Onion diced
- 2-3 cloves Garlic minced
- 1 tsp Oregano dried
- 14.5 oz Diced tomatoes one can, undrained
- 6 cups Chicken broth low sodium, plus extra as needed
- 10 oz Mixed vegetables, frozen carrots, peas, corn and green beans
- ½ cup Pastina dry tiny pasta, such as stars; follow package timing
- Salt and black pepper to taste
Instructions
- Brown the sausage in the oil over medium heat, breaking it into small crumbles. Cook pork sausage to 160°F (71°C). Spoon excess fat into a heatproof container; never pour it down the sink.
- Soften the onion in the pot for 3–5 minutes. Add garlic and oregano; stir for 30–60 seconds.
- Pour in tomatoes with their juices and broth. Scrape the bottom, bring to a boil, then cover and simmer gently for 15–20 minutes.
- Add the frozen vegetables and return to a simmer. Cook for the package’s required time. Add the dry pasta during the final minutes, allowing its package cooking time; stir frequently and continue until tender. Add hot broth if needed.
- Taste, adjust salt and pepper, and serve promptly.
Notes
Adapted from Elizabeth Rodriguez’s Pastina Soup at Cook2eatwell. The archive’s unspecified tomato can and broth measure were reconciled against that source.
Pastina absorbs broth as it stands. Add hot broth to loosen. Refrigerate in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).
Tried this recipe?
Let us know how it was!Recipe adapted from Elizabeth Rodriguez at Cook2eatwell.