Amazing Sweet Italian Sausage Pasta Soup Recipes

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ITALIAN SAUSAGE AND PASTA SOUP



Italian Sausage and Pasta Soup image

A pasta soup that is filling, quick, and easy to put together. Serve with a side salad and some crusty bread for a complete meal.

Provided by Yoly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

¾ pound Italian sausage
½ cup diced onion
6 cups chicken broth
1 (15 ounce) can diced tomatoes with basil, garlic, and oregano
5 ounces farfalle pasta
½ teaspoon Italian seasoning
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
½ cup ricotta cheese
½ cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil

Steps:

  • Cook Italian sausage and onion in a skillet over medium-high heat until sausage is browned and crumbly and onion is soft and translucent, about 8 minutes.
  • Mix in chicken broth, diced tomatoes, pasta, Italian seasoning, salt, and pepper. Bring to a boil. Reduce heat and simmer until pasta is tender, stirring occasionally, about 10 minutes. Add ricotta cheese and cook until ricotta is fully incorporated, 2 to 3 minutes more.
  • Top each serving with 2 tablespoons mozzarella cheese, 1 tablespoon Parmesan cheese, and 1/2 tablespoon fresh basil.

Nutrition Facts : Calories 481.9 calories, Carbohydrate 37.5 g, Cholesterol 64.7 mg, Fat 23.7 g, Fiber 2.6 g, Protein 27.4 g, SaturatedFat 9.5 g, Sodium 3111.4 mg, Sugar 7.3 g

ITALIAN SAUSAGE AND PASTA SOUP



Italian Sausage and Pasta Soup image

This is a hearty soup that can be put together quickly. If you want to make it in advance, put it together through step 5. The next day, it will be easy to lift off and discard fat, bring it to a boil and continue on with adding the pasta. This can be easily halved for a smaller group.

Provided by SharleneW

Categories     European

Time 30m

Yield 5 1/2 quarts, 10 serving(s)

Number Of Ingredients 12

2 lbs hot Italian sausage or 2 lbs mild Italian sausage
3 carrots, peeled and chopped
1 onion, peeled and chopped
4 garlic cloves, peeled and chopped
3 quarts fat-skimmed chicken broth
2 (14 1/2 ounce) cans diced tomatoes
2 (15 ounce) cans cannellini beans, rinsed and drained (or White Northern beans)
1 tablespoon dried basil
2 cups dried large shell pasta
4 quarts spinach leaves, rinsed
salt & freshly ground black pepper, to taste
1 cup grated parmesan cheese (approximation)

Steps:

  • Remove casings from sausages and put them in 8-quart stock pot over medium-high heat. Cook them, stirring often and breaking them apart until browned and crumbly, 8 to 10 minutes. Spoon out and discard all but about 1 tablespoon of the fat from pan.
  • Add carrots, onion, and garlic; stir often until onion is limp, about 5 minutes.
  • Add broth, tomatoes with their juice, beans, and basil. Bring to a boil.
  • Add pasta, reduce heat and summer, with cover on, stirring occasionally until pasta is just tender to bite, about 10 minutes. Skim and discard fat.
  • Stir in spinach and cook just until it is wilted, about 30 seconds. Add salt and pepper to taste. Offer parmesan cheese to sprinkle over top to taste.

Nutrition Facts : Calories 582.8, Fat 30.5, SaturatedFat 11.2, Cholesterol 60.6, Sodium 2453.2, Carbohydrate 39.8, Fiber 8, Sugar 7.5, Protein 36.5

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