One package Sweet Italian Sausage
2 cans (15 ounces each) diced tomatoes
2 cartons (32 ounces EACH) reduced-sodium beef broth
1 teaspoon EACH: dried basil, Italian seasoning
1/2 teaspoon dried oregano
Fine sea salt and freshly cracked pepper
3 cups miniature farfalle pasta (uncooked)
4 cups (lightly packed when measured) fresh spinach, coarsely chopped
Suggested serving size: 5
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Sausage Pasta Soup:
1. Line a plate with paper towel and set aside. Heat a large (6 quart) cast iron stockpot over medium high heat. Add a drizzle (1/2 tablespoon olive oil) and once the oil is shimmering, add in the sausage. Cook, breaking into crumbles, until browned (about 6-8 minutes). You don’t need to stir constantly, allow sausage to brown which will add more flavor. Transfer to prepared plate and set aside.
2. Drain off all but 1 tablespoon sausage grease and add in 1 tablespoon olive oil. Add in the diced carrots, diced celery, and diced onion. Saute, stirring often, for 5-7 minutes or until tender. Add in garlic and stir until fragrant, about 30 seconds. Add in both cans of tomatoes, both cartons of beef stock/broth, and seasonings: dried basil, Italian seasoning, dried oregano, salt and pepper (add salt and pepper to taste).
3. Bring the soup to a boil. As soon as it’s boiling, add in the uncooked pasta. Return to a boil and cook, uncovered, until pasta is tender, about 7-9 minutes. Stir back in the cooked sausage. Stir in the spinach until wilted, remove from heat, and taste to adjust salt/pepper seasoning.
5. Serve & enjoy!
Recipe inspiration from @hungrywithheather