Italian Sausage and Vegetable Pastina Soup

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Italian Sausage and Vegetable Pastina Soup

Italian sausage pastina soup with mixed vegetables and tomatoes. Tiny pasta makes a satisfying one-pot meal with simple pantry ingredients.
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Prep
10 minutes
Cook
45 minutes
Total
55 minutes
Serves
6 servings

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Italian Sausage and Vegetable Pastina Soup

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Tiny pasta and mixed vegetables turn a savory sausage-and-tomato broth into a satisfying one-pot soup.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian-Inspired
Ingredients Instructions Notes

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
 

  1. 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.
  2. Soften the onion in the pot for 3–5 minutes. Add garlic and oregano; stir for 30–60 seconds.
  3. Pour in tomatoes with their juices and broth. Scrape the bottom, bring to a boil, then cover and simmer gently for 15–20 minutes.
  4. 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.
  5. 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).

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Slow Cooker Sausage, Kale and Sweet Potato Soup

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Slow Cooker Sausage, Kale and Sweet Potato Soup

Slow cooker sausage kale soup with sweet potatoes, green beans and fire-roasted tomatoes. A hearty broth-based soup with simple prep.
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Prep
20 minutes
Cook
8 hours
Total
8 hours 20 minutes
Serves
8 approximate servings

Soup · Slow cooker

A colorful pot of comfort

Smoky sausage and sweet potatoes bring a savory-sweet balance to this tomato-rich soup. Kale, green beans, carrots and celery make every bowl generous with vegetables.

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A little prep makes the difference

Brown the fully cooked smoked sausage with the onion before adding it to the slow cooker. Cut the sweet potatoes into even cubes and measure four cups: potato size varies too much for a count alone to be reliable.

Cook until the roots are tender

Keep the dense vegetables near the bottom and stay within your cooker’s fill limits. The timing is a guide; check the sweet potatoes and carrots with a fork before serving.

At the table

Serve with crusty bread if you like. The broth can be loosened with a little extra hot stock, and the salt is best adjusted at the end because smoked sausage and canned tomatoes vary in seasoning.

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Slow Cooker Sausage, Kale and Sweet Potato Soup

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Smoked sausage, sweet potatoes, kale and green beans simmer in a tomato-rich broth for a hearty slow cooker soup.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 approximate servings
Course: Soup
Ingredients Instructions Notes

Ingredients
  

  •  
    14 oz Smoked sausage fully cooked, diced
  • ½ tsp Garlic minced
  • ½ Yellow Onion diced
  • 1 tbsp Olive Oil
  • 4 cups Vegetable broth low sodium, plus extra hot broth if needed
  •  
    30 oz Fire roasted diced tomatoes two 15-ounce cans, undrained
  •  
    3 Kale leaves stems removed, leaves chopped
  •  
    4 cups Sweet potatoes peeled and cut into 3/4-inch cubes (about 2 larger potatoes)
  •  
    2 Celery stalks diced (about 1 cup)
  • 2 lg Carrots peeled and diced into 1/2-inch pieces
  •  
    2 cups Green beans fresh, trimmed and cut into 1-inch pieces, or frozen and thawed
  • 2 tbsp Italian seasoning
  • Salt to taste
  • Ground Black Pepper to taste

Instructions
 

  1. Prepare the vegetables and keep the fully cooked sausage refrigerated until needed. Put the sweet potatoes, carrots, celery and green beans in the bottom of a 6-quart or larger slow cooker, staying within its manufacturer’s fill limits.
  2. Heat the olive oil in a skillet over medium heat. Add the diced sausage and onion and cook for 6–8 minutes, stirring, until the sausage is lightly browned and the onion has softened. Stir in the minced garlic for the final 30 seconds.
  3. Transfer the sausage mixture to the slow cooker. Add the vegetable broth, tomatoes with their juices, chopped kale and Italian seasoning. Gently stir to distribute, keeping the denser vegetables near the bottom. Cover and start cooking immediately.
  4. Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the sweet potatoes and carrots are fork-tender and the soup is thoroughly hot. Keep the lid on except when checking near the end; actual time varies by cooker and vegetable size.
  5. Stir gently, taste and season with salt and black pepper as needed. Add a little extra hot broth if you want a thinner soup, then serve.

Notes

Use fully cooked smoked sausage, not raw sausage. Sweet potatoes vary widely in size: use about 4 cups peeled, 3/4-inch cubes rather than relying on the number of potatoes. Use a 6-quart or larger slow cooker within its manufacturer’s fill limits; do not overfill.
Cooking time is an estimate. Check that the sweet potatoes and carrots are tender before serving. Add extra hot broth if you prefer a looser soup. Refrigerate in shallow containers within 2 hours and use within 3 days. Reheat leftovers on the stove to 165°F (74°C), rather than reheating cold soup in the slow cooker.

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Beef and Sausage Stuffed Pepper Soup

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Beef and Sausage Stuffed Pepper Soup

The flavors of stuffed peppers come together in a spoonable bowl of beef, Italian sausage, rice and sweet bell peppers. Tomatoes and broth keep it light enough for a generous serving.
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Prep
15 minutes
Cook
35 minutes
Total
50 minutes
Serves
6 servings

Soften the peppers first

Cook the onion and peppers with the meat, then let them simmer in the broth until tender. Add the garlic briefly before the liquid so it stays fragrant.

Instant rice is the finishing step

This version uses a five-minute instant white rice. Add it after the vegetables are ready, cover and follow the package directions. Regular raw rice needs a different approach.

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Make ahead with the rice separate

Save the meat-and-pepper base without rice if planning leftovers. Add rice as needed when serving so the soup keeps its broth.

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Beef and Sausage Stuffed Pepper Soup

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Beef, Italian sausage and bell peppers simmer in a tomato broth, finished with quick-cooking white rice.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Ingredients Instructions Notes

Ingredients
  

  •  
    ½ lb Italian pork sausage raw bulk sausage, or casings removed
  •  
    ½ lb Ground beef (lean)
  • 1 sm Yellow Onion finely chopped
  • 1 green bell pepper finely chopped
  • 1 red bell pepper finely chopped
  • 3 cloves Garlic minced
  • 4 cups Beef broth low sodium
  •  
    2 cups Chicken broth or vegetable broth low sodium
  •  
    1 14.5 oz can salsa-style diced tomatoes with juices; plain diced tomatoes may be substituted
  •  
    ¾ cup instant white rice dry, uncooked; a 5-minute product, not regular long-grain rice
  •  
    Kosher salt and fresh ground black pepper to taste

Instructions
 

  1. Heat a large soup pot or Dutch oven over medium heat. Add the pork sausage and ground beef and break into small pieces. Cook for about 4 minutes, then add the onion and both bell peppers. Continue cooking for 7–10 minutes, stirring, until the vegetables begin to soften and the meat reaches 160°F (71°C), checked with a thermometer. Spoon off excess fat if needed.
  2. Reduce the heat slightly, stir in the garlic and cook for 30 seconds. Add both broths and the canned tomatoes with their juices, scraping up browned bits. Bring to a simmer and cook for 15 minutes, until the peppers are tender.
  3. Bring the soup back to a gentle boil. Stir in the dry instant white rice, cover and remove from the heat. Let stand for the rice package time, commonly 5 minutes, until the grains are tender. If using a product with different instructions, follow its directions; regular uncooked rice is not a direct substitute.
  4. Stir gently, taste and season with salt and black pepper. Serve promptly. Add a little broth if the soup becomes too thick as it stands.

Notes

Choose instant white rice that cooks in about 5 minutes. Regular raw white or brown rice needs a different cooking time and liquid allowance; cook it separately and add cooked rice to the bowls if using that type.
For make-ahead soup, prepare the meat-and-pepper base and add rice when serving. Rice continues absorbing broth during storage. Refrigerate in shallow containers within 2 hours and use within 3 days; reheat to 165°F (74°C). Yield is approximately 6 servings.

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Beef Meatball Soup with Potatoes and Carrots

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Beef Meatball Soup with Potatoes and Carrots

Small beef meatballs, tender potatoes and carrots make a comforting bowl with a little jalapeño warmth. Cilantro and tomato bring a fresh, bright finish.
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Prep
25 minutes
Cook
40 minutes
Total
1 hour 5 minutes
Serves
6 servings

Keep the meatballs small and even

Mix gently and shape meatballs about one inch across. Lower them into simmering broth and avoid vigorous stirring so they hold together as they cook.

Check the whole bowl

The largest meatballs should reach 160°F, the rice inside should be tender, and a fork should pass easily through the vegetables. Add cooking time if any of those checks need longer.

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Adjust the tomato finish

Start with half the tomato sauce and add more to taste after the meatballs are cooked. Stir in the last cilantro just before serving.

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Beef Meatball Soup with Potatoes and Carrots

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Small beef meatballs simmer with potatoes, carrots, jalapeño and cilantro in a light tomato broth.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soup
Ingredients Instructions Notes

Ingredients
  

  •  
    1 lb lean ground beef
  •  
    2 Potatoes medium, peeled and cut into 1/2-inch cubes
  •  
    1 8 oz can Tomato sauce use 1/2 can initially, then add more to taste
  •  
    2 tsp Rice uncooked white long-grain rice, rinsed
  • 2 Carrots medium, peeled and thinly sliced
  • ½ cup Fresh Cilantro chopped
  • ½ Yellow Onion chopped
  •  
    1 jalapeño thinly sliced; seeds removed for less heat
  • 1 Egg
  • 2 tsp All-Purpose Flour divided: 1 teaspoon meatballs, 1 teaspoon soup
  •  
    1 tbsp neutral cooking oil
  • 6 cups water plus more as needed
  • 1 tsp salt divided; plus more to taste
  • ½ tsp ground cumin divided
  • ½ tsp garlic powder divided
  • ½ tsp onion powder divided
  • ¼ tsp ground black pepper divided

Instructions
 

  1. Gently mix the ground beef, egg, rice, 1 teaspoon flour, 1/2 teaspoon salt and half each of the cumin, garlic powder, onion powder and black pepper. Shape into approximately 1-inch meatballs. Keep refrigerated while preparing the soup; do not taste the raw mixture.
  2. Heat the oil in a large soup pot over medium heat. Add the onion and potatoes and cook for 3–4 minutes, stirring. Sprinkle in the remaining teaspoon flour and stir for 1 minute.
  3. Add 6 cups water, half the tomato sauce, the carrots, jalapeño, remaining salt and spices, and half the cilantro. Bring to a simmer. Add more water if needed to cover the vegetables and allow room for the meatballs.
  4. Lower the meatballs gently into the simmering broth. Partly cover and cook at a gentle simmer for about 30 minutes, avoiding vigorous stirring. Check the largest meatballs for 160°F (71°C) in the center; the rice inside must be tender and the potatoes and carrots fork-tender. Continue cooking as needed until all three checks are met.
  5. Taste the fully cooked broth and add more tomato sauce or salt if desired. If adding sauce, simmer for a few more minutes to heat through. Stir in the remaining cilantro and serve hot.

Notes

This light, albondigas-style variation retains the small 2-teaspoon rice amount from the archive. It is primarily a beef meatball soup, not a rice-heavy version. Use even-sized meatballs and check both their temperature and the rice texture.
Water, oil, tomato-can size and measured seasoning amounts are specified here to replace vague directions. Yield is approximately 6 servings. Refrigerate leftovers in shallow containers within 2 hours and use within 3 days; reheat to 165°F (74°C).

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Italian Sausage, Red Pepper and Spinach Pasta Soup

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Italian Sausage, Red Pepper and Spinach Pasta Soup

Italian sausage, sweet red peppers and fennel give this brothy pasta soup a savory base. Spinach adds color, and a little Parmesan finishes each bowl.
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Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
8 servings

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.

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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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Italian Sausage, Red Pepper and Spinach Pasta Soup

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Italian pork sausage and sweet red peppers in a fennel-scented broth with pasta, spinach and optional Parmesan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Soup
Ingredients Instructions Notes

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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

This brothy variation uses 8 ounces dry pasta, cooked separately, rather than an unspecified package. It differs from the thicker homestyle frozen-noodle soup. Yield is approximately 8 servings.
Start with less salt because sausage, broth and Parmesan vary. Keep leftover pasta and soup separate when possible. Refrigerate in shallow containers within 2 hours and use within 3 days; reheat to 165°F (74°C).

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Sausage and Red Pepper Soup with Homestyle Noodles

The Broken Scale · Good food. Plenty of personality.

Sausage and Red Pepper Soup with Homestyle Noodles

Pork sausage and sweet red peppers bring plenty of flavor to a pot of thick homestyle noodles. Spinach and dried herbs finish this hearty, gently thickened soup.
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Prep
15 minutes
Cook
40 minutes
Total
55 minutes
Serves
8 servings

Use the right noodles

This version uses uncooked frozen homestyle egg noodles. They have a thick texture and need longer in the broth than most dry egg noodles; check your package directions.

Stir in the flour evenly

Coat the cooked sausage and vegetables with the butter and flour, then add the broth gradually. Stir as the noodles cook to keep them from sticking and add liquid if the soup thickens too much.

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Save a bowl for later

The noodles continue to absorb broth after cooking. Add a splash of broth when reheating and stir gently so they keep their shape.

Adapted from A Farmgirl’s Dabbles’ Sausage and Red Pepper Soup, with clarified cooking guidance.

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Sausage and Red Pepper Soup with Homestyle Noodles

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Pork sausage, sweet red peppers and thick egg noodles in a lightly thickened herb broth with spinach.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Soup
Ingredients Instructions Notes

Ingredients
  

  •  
    1 lb Pork Sausage raw bulk pork sausage, or casings removed
  • 1 med Yellow Onion yellow, diced
  •  
    3 lg Red bell peppers diced
  • 4 cloves Garlic minced
  • 2 tbsp Butter unsalted
  • ⅓ cup All-Purpose Flour
  • 8 cups Chicken broth low sodium
  •  
    12 oz frozen homestyle egg noodles uncooked, such as Reames; not dry egg noodles
  • ½ tsp Kosher Salt plus more to taste after cooking
  • 1 tsp Dried Basil dried
  • 1 tsp Thyme dried
  •  
    1 tsp Savory dried
  • 1 tsp Black pepper freshly ground
  • 2 oz Spinach fresh, chopped (use more if you like)

Instructions
 

  1. Heat a large soup pot or Dutch oven over medium heat. Add the pork sausage, breaking it into small pieces. Cook for about 4 minutes, then add the onion and red peppers. Continue cooking for 7–10 minutes, stirring, until the vegetables soften and the sausage is cooked to 160°F (71°C), checked with a thermometer. Spoon off excess fat if needed.
  2. Stir in the garlic for 30 seconds. Add the butter and stir until melted. Sprinkle the flour evenly over the sausage and vegetables and stir for 1–2 minutes so no dry flour remains.
  3. Gradually stir in 2 cups broth until the flour mixture is smooth, scraping the pot bottom. Add the remaining 6 cups broth, salt, basil, thyme, savory and black pepper. Bring to a boil, then reduce to a steady simmer.
  4. Add the frozen homestyle noodles directly from the freezer. Return to a simmer and cook uncovered for their package time, commonly about 20 minutes, stirring occasionally until tender throughout. Add broth or water if the soup becomes too thick. Different noodle products may need different cooking times.
  5. Add the chopped spinach and simmer for 2–3 minutes until wilted. Taste and adjust salt and pepper, then serve hot.

Notes

Use a 6-quart or larger pot. The timing is for frozen, uncooked homestyle egg noodles, not dry or quick-cook noodles. Follow the package directions and check tenderness.
Start with less salt because sausage and broth vary. Yield is approximately 8 servings. Noodles absorb liquid during storage; add broth while reheating. Refrigerate in shallow containers within 2 hours and use within 3 days; reheat to 165°F (74°C).
Adapted from A Farmgirl’s Dabbles’ Sausage and Red Pepper Soup, with clarified noodle and sausage cooking guidance.

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