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Comforting Sausage Pasta Soup - A Cozy, One-Pot Weeknight Favorite

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound (450g) Italian sausage (mild or hot; casings removed if in links)
  • 1 tablespoon olive oil (only if needed for browning)
  • 1 medium yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes (optional for heat)
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz/410g) diced tomatoes with juices
  • 6 cups (1.4 L) chicken broth (low sodium recommended)
  • 1 cup small pasta (ditalini, small shells, or elbows)
  • 2 cups chopped greens (spinach, kale, or Swiss chard)
  • 1/2 cup heavy cream or half-and-half (optional for a creamy finish)
  • Salt and black pepper, to taste
  • Fresh basil or parsley, chopped, for garnish
  • Grated Parmesan, for serving

Method
 

  1. Brown the sausage: Set a large pot or Dutch oven over medium-high heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through, 6–8 minutes. If there’s excess fat, spoon off all but about 1 tablespoon.
  2. Sauté the aromatics: Add onion, carrots, and celery. Cook, stirring, until softened and lightly golden, about 5–7 minutes. Add garlic, oregano, thyme, and red pepper flakes; cook until fragrant, about 30 seconds.
  3. Build the base: Stir in the tomato paste and cook for 1 minute to caramelize. Add the diced tomatoes with their juices and the chicken broth. Scrape up any browned bits from the bottom—those add big flavor.
  4. Simmer the soup: Bring to a boil, then reduce to a steady simmer. Cook for 10–12 minutes to let the flavors meld.
  5. Add the pasta: Stir in the pasta. Simmer until just al dente, checking package timing and starting to test a minute early. Stir occasionally so the pasta doesn’t stick to the bottom.
  6. Finish with greens and cream: Add the chopped greens and cook until wilted and tender, 2–4 minutes. Stir in the cream if using. Taste and season with salt and pepper. The sausage and broth add salt, so adjust carefully.
  7. Serve: Ladle into bowls and top with Parmesan and fresh herbs. A drizzle of good olive oil on top is a nice touch.