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Easy Italian Sausage and Pasta Soup recipe

Easy Italian Sausage and Pasta Soup recipe


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  • Dish type
  • Soup

This is really a complete meal - a hearty soup made with Italian sausage, tinned tomatoes, beef stock and pasta. A warming dish that's easy to make. Use any small pasta shape you like.

18 people made this

IngredientsServes: 8

  • 900g Italian sausage, casings removed
  • 2 large onions, chopped
  • 4 (400g) tins whole plum tomatoes, chopped
  • 825ml beef stock
  • 475ml water
  • 125g chorizo or salami, cut into strips
  • 140g fusilli pasta

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. In a heavy pan over medium heat, cook sausagemeat and onions and drain well.
  2. Stir in tomatoes, stock, water and chorizo or salami, and bring to the boil. Reduce heat, cover, and simmer 15 minutes.
  3. Add pasta, and simmer 15 minutes more or until pasta is done.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (17)

by JAMBEAN

This is an excellent recipe. It was quick and easy. My sons ages 12 and 13 made it for supper. We all really enjoyed it. The meats seasoned the entire broth without any spices added. 5 stars!-20 Jul 2001

by JEWEBER

I was tempted to use italian flavored stewed tomatos for some additional flavor but I am glad I didn't. The sausage flavors the broth more than enough without the additional spices. Since my family doesn't care for a lot of chuncky tomato, I substituted 1 large can of crushed tomatoes for 1 can of stewed tomatoes. The flavor and consistency of the broth was perfect. The one thing I plan on trying the next time I make this is to replace the rotini noodles with cheese filled tortilini noodles. I think this would be a great variation on an already great soup.-16 Oct 2003

by Geoff Starwalt

I tried this one night when desperately seeking a recipe that would use only items I had in the cabinet or freezer. This one fit the bill, and was tastier than I expected for something so easy and quick. It's not gourmet, but it's hot, very tasty, almost unbelievably fast, and filling. That's usually everything I'm looking for on a fall evening after work.To suit my own tastes, I threw in a brick of frozen spinach along with the sausage and onions, and let that cook in as well -- added to appearance, nutrition and flavor.-28 Sep 2003


Slow Cooker Italian Sausage Soup with Pasta

It’s still not exactly soup season here in Texas, but we did get to experience two days of Fall-like temperatures this week. On Tuesday, it was actually a bit chilly and the perfect time to serve up this Italian Sausage Soup. Unlike last week, when we were sweating while eating a big bowl of it. Ha!

Healthy slow cooker meals are truly a cook’s best friend. My husband and I work out after he gets home from work for the day. So, by the time we get back and get showers, it’s going on seven thirty many nights. Later than that, if we have to stop by the store too. This soup is perfect for those days. The crockpot does all the work while I get other stuff done. Then, I just stir in the pasta and get a shower while it cooks. By the time, we’re done with that, the pasta is cooked through and dinner is ready!

I used Jovial Foods brown rice fusilli pasta for my soup. It cooked up perfectly in the crockpot. I’d never cooked pasta that way before this soup recipe, so I wasn’t sure how it would turn out. Cook times might vary if you use a different type of gluten-free pasta. I’ve only tested it with the Jovial Foods brand.

The roasted bell pepper adds another dimension of flavor to the soup. You can use either a homemade roasted bell pepper or one from a jar if that’s what you have on hand. Or, if you just want to use a regular red bell pepper, you can do that. It’s all up to you.

I’m sure this Slow Cooker Italian Sausage Soup with Pasta will be in regular rotation throughout this coming Winter. So easy to make and we both love it!


What type of Sausage to Use

For creamy sausage pasta use either bulk Italian sausage or sweet Italian sausage links.

Also pick between a sweet (mild) version or spicy, depending on your preference. Both are flavored with fennel and garlic, but spicy Italian sausage has chile peppers as well.

I tend to use the sweet Italian sausage links because it’s more readily available, and I can easily swap out turkey sausage.

Simply slice open the casings with a sharp knife, dump the meat into a hot skillet, and discard the casing. (See image under HOW TO MAKE ITALIAN SAUSAGE PASTA⬇️)


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Making this one again! This time I substituted cubed potatoes for the macaroni and it was excellent. If making yet another time I would either use half of the sausage for a full recipe or double everything else as it only gets better over time. Always substitute white beans (cannellini) for the kidney beans. It's a perfect snowy weather soup

Yum, really delicious. I substituted cannellini beans because I don’t care for kidney beans and used orecchiette (both suggestions from other reviewers). Good balance of flavors and texture. A + recipe. Will double next time.

I have been making this recipe for years and love it! So hearty and warming while being super easy to throw together. I like using cannelini beans instead of kidneys and I use fresh herbs when I have them. I always look forward to eating the leftovers through out the week.

I have made this soup more than once and it’s good enough to serve to company. Everyone who has had it at my home, now fixes it for their company as well. This dish is very hearty & satisfying. I love that it’s not difficult to make and everyone loves it!

THIS WAS DELICIOUS!! Will definitely keep the recipe in my book.

Instead of celery I use yellow squash or zucchini and add green beans or snap peas. Extra garlic always and if I add extra squash I add extra tomatoes too. Always delicious

I made this on a Saturday afternoon. My husband loved it! It is easy to make and VERY flavorful. I microwave the sausages and put them in the food processor. along with the juices they make. Easy peasy but tastes like a lot of effort! Making for the second time today. The snow is coming but our bellies will be warm and satisfied.

Our friend made this when my son & I visited him and his wife in Oregon on a cold, snowy day and I LOVE this soup! He added diced potatoes and used bow tie pasta. I begged him for the recipe and made it at home. I added the potatoes at the end and then the pasta, so it wouldn’t be mushy. I used regular Italian sausage that come in casings, but removed them, as stated in recipe. I followed the recipe exactly as written, except for those changes & it’s perfect. If I’m having company or want lots of keftovers, I double it. I love the taste of this soup!! I don’t care if pasta and potatoes don’t “go” together—it was delicious!! It just made it a bit heartier, but of course, you can leave them out.

Excellent. I am a divorced dude who wants to make food that I can stretch for a few days and feel like a "chef" at the same time. This was awesome! Just started making soups the last few years and this one is in the top 3 so far - easy and tasty and who doesn't love sausage! (My vegetarian girlfriend that's who). Not sure if it helped but I tossed in 2 bay leaves. And about a half a small can of tomato paste.

Easy and crowd-pleasing. Approved by wife and three year-old twins. Added tad of Parmesan and touch of whipping cream.

I have made this many times - it's my go-to hearty soup. I use a heavier pasta so that it keeps its texture and doesn't get mushy. Orecchiette works well. If you use hot sausage, dial down or skip the chili flakes! I finish with parmesan and a squirt of lemon. Based on reviews here I might wilt greens into it next time.

I add baby kale and spinach at the end.

Easy, simple soup with pantry ingredients. I used fresh basil and rosemary instead of dried. Loved it. I like how it uses the entire can of tomatoes instead of just one cup. Used homemade stock which probably makes a huge difference.

Ooops, that posted early. Added the extra vegetables at the same time as the onion, spices, etc.

I¿ve made a dozen times as written (4 forks) but lately have been experimenting to up the veggies and accommodate a non-pasta eater. So far the most successful version is adding an additional roughly chopped large carrot and stalk of celery plus 11/2 cups dino kale (stemmed and chopped into fingernail size pieces) in lieu of the pasta.

This was pretty good. Very easy to pull together. Hubby wanted a bit more broth and more noodles so will adjust next time. Added some broccoli and a parm rind

Absolutely delicious! Tastes like it was time consuming, but it's a very easy and quick soup to make. The only change I made was using passata (strained tomatoes) so there were no chunks of tomato in the soup. This is my third time making it and it's always fantastic.

Loved this soup. very easy to add additional spices or extra chicken broth, better flavor than vegetable. You can use all sorts of sausage, including chicken or turkey sausage, hot or mild too. I like the gentle flavor of navy beans or cannellini beans vs. black beans or kidney beans. Would make again during this cold weather

Utterly delicious I followed the general directions, substituting cannellini beans for the kidney beans, fresh herbs for the dried, and adding some chopped fresh parsley before serving. As delicious as it is when freshly made, it's even better the next day, and the day after that - assuming there's any left.

Simple and delicious. I made it exactly as instructed except added a 1/4 cup white wine with the veggies and used black beans instead of kindney. Definitely a keeper for a chilly winter day.

Great soup! Besides the chopping, this is fairly easy to make. Used sweet mild sausage, less onions, crushed tomatoes (my family's not a big fan of chunky tomatoes), white kidney beans vs. regular (used two cans - we like beans), and added kale as another reviewer suggested but pretty much followed the directions to a tee. Probably because I let this soup cook longer than directed, I added a lot more broth. Sad to report there's no leftover for me :(

I added only 4 cups of broth and extra crushed red pepper, rosemary and sage to taste. Also an extra cup of noodles and it was SO TASTY! Super easy to make!

An update to my previous review - I think next time I would omit the extra 2 cups of water. The recipe was more like soup rather than stew. and I wanted the consistency of stew. I might have cooked it less than 45 min. as well. possibly just a half hour.

I made a number of changes this time around - but have made this recipe as it is written before. This time I used the Rich Vegetable Stock as the broth base, roasting the vegetables it calls for, adding the bell pepper another reviewer mentions. Used 4 cups of chicken broth instead of water or vegetable broth for the broth base, with 2 cups of water. Added all the herbs mentioned, plus the parsley from the other recipe. Here's the link: http://www.epicurious.com/recipes/food/views/Rich-Vegetable-Stock-355995. Instead of cooking the Rich Vegetable stock separately, I added the missing ingredients from this recipe to that at the point where the broth was added to that recipe and cooked it for 45 min. Instead of a can of tomatoes, I used fresh with 2 tbsp. tomato paste. Anasazi beans is what I had cooked up - so added almost 4 cups of those beans. Lastly, instead of elbow macaroni, I am using orzo Italian pasta and cooking that separately in a small pan with some hot strained broth so that the gluten free folks in my family can enjoy the soup without concern. Will most likely add some pecorino romano at the end of the cook time. to serve with either gluten free toast, or crusty bread. It is an excellent recipe. I've been sampling. Yum!

This was very good. Like the previous reviewer, I would give it 3.5 forks. I would have preferred for it to be a bit more tomato-ey, so next time I will probably add some tomato paste. I used hot italian chicken sausage, so I skipped the red pepper flakes. I used whole wheat shells and cooked the pasta on the side to make it more leftover-friendly, and so I decreased the broth to 4 cups. It still turned out soupy enough for my taste. We ate it with a petite syrah and crusty bread. My boyfriend said it was one of the best weeknight meals I've made.


How do you make this recipe for Italian Soup?

  • In a large pot fill with 6 cups of water and cook pasta according to package directions.
  • Once pasta is completely cooked, rinse with cold water and drain.
  • Set pasta aside for later.
  • Using the same pot, heat 2 tablespoons olive oil.
  • Once heated add sausage, onion, and garlic cook until sausage is completely cooked through. Drain grease from sausage and set sausage aside.
  • Place the same pot over medium-high heat and add chicken broth, whole tomatoes – squeezing the whole tomatoes with your hand so that it breaks them up as you are pouring them in the pan, diced tomatoes, Barilla marinara sauce, Italian seasoning, and heavy cream.
  • Bring to a slow boil, stirring constantly, reduce heat to medium and simmer for 5 minutes.
  • Add in sausage mixture, butter, 2 cups shredded Mozzarella and Parmesan cheese. Simmer over medium heat for 10-15 minutes.
  • Stir every few minutes so that it doesn’t stick to the bottom of the pan. Remove from heat. Stir in remaining shredded Mozzarella cheese.
  • Stir in the pasta and serve immediately.
  • I love to top the soup with a sprinkle of freshly ground black pepper and Italian seasoning.

Soup is one of those meals, I make when I can’t think of anything else. Here are a few other of my favorite soup recipes that I amke on busy nights.


How to Make Italian Sausage Soup

  • Brown sausage in a pan and drain off fat.
  • Add in carrots onions and garlic and stir until onions are soft.
  • Combine with tomatoes, broth, beans and basil and bring to a boil.
  • Add in pasta, reduce heat and cook until pasta is tender.
  • Add in spinach a few minutes before serving.

I served it with some nice crusty bread or a loaf of French Bread.

For something quick and easy try these 30 Minute Rolls or make Garlic Cheese Rolls in the slow cooker using frozen rolls. These easy Breadsticks are always a hit.

For all of my other favorite kitchen products and tools visit my Amazon Store.

Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.


How to make Minestrone Soup with Sausage:

The directions for this soup are fairly simple. Just a few steps and you will have dinner on the table in no time!

  1. In a large skillet, brown sausage in a skillet until fully cooked drain grease.
  2. In a large stock pot, add beef broth, water, tomato sauce, tomatoes, kidney beans, celery, carrots, onion salt, garlic salt, and Italian seasoning simmer until vegetables become tender (about 20-30 minutes).
  3. In a separate pot, cook 8-10 ounces of any pasta according to directions (we use shell pasta in this recipe, but any kind will do). When noodles are done, add to soup and mix in cooked sausage.
  4. If desired, top with grated Parmesan cheese and serve. It’s that easy!

Ingredients for Pasta Fagioli Soup

  • Olive Oil: Use an Italian variety if you can! We love this unfiltered organic extra virgin olive oil!
  • Red Pepper Flakes: Adds just a touch of spice! Feel free to omit!
  • Yellow Onion: Diced! In a pinch, white onion will work.
  • Sausage: We love using spicy Italian sausage! But sweet or mild sausage work great. It’s really just a matter of taste. Be sure to remove the casing before adding to the pan!
  • Carrots: 4 large carrots, diced!
  • Garlic: 6 cloves, finely chopped!
  • Thyme: Fresh thyme adds a wonderful flavor to this soup! But it may be omitted! I don’t suggest using dried thyme.
  • Italian Seasoning: Adds a rich Italian flavor to the broth! Any dried Italian seasoning will work!
  • Chicken Broth: For an extra health boost, try using bone broth!
  • Crushed Tomatoes: We prefer crushed tomatoes over diced tomatoes because they create a smooth and consistent broth. But if you like a chunkier soup, feel free to use half and half.
  • White Beans: We use cannellini beans, but white kidney beans or great northern beans will work!
  • Pasta: For a traditional looking soup, I recommend using ditalini pasta! I found it at target, but most grocery stores carry it in the pasta aisle. But you can also buy it online!
  • Spinach: Our green! Add it in at the very end, so it doesn’t get to mushy. Kale or escarole can be used instead.
  • Salt and Pepper: To taste! But I usually add a teaspoon of salt and a half teaspoon of black pepper.
  • Parmesan Cheese: Grated cheese is totally optional, but highly recommended! Sprinkle a small amount on top of each bowl right before serving.


Pasta e Fagioli

Craving something hearty, healthy and warm? Pasta e Fagiole (AKA pasta and beans) is the answer. Perfect for those dreary winter evenings when you want something fast and delicious, this soup comes together in no time, and it's super adaptable. (As in, chop up whatever you've got in your crisper and throw it in the pot!)

Traditionally this soup is made from dried beans, but we've opted for canned beans for ease. Not only can we be sure that canned beans are cooked perfectly every time, but in this recipe we're also using their canning liquid for added flavor. If you prefer dried beans&mdashgo for it! Just be sure to factor in added time for soaking the dried beans.

Beans aren't the only variables you can play with in this recipe! Below, we'll break down all the opportunities for substitutions and additions so you can make your Pasta e Fagioli the best it can be!

The Vegetables

Onions, carrots, and celery (AKA mirepoix) provides the flavorful foundation from this soup, and many others. That doesn't mean they have to be the only vegetables though! Root vegetables like parsnips, fennel, or turnips could also be thrown in at this stage to contribute added flavor and texture.

If you prefer more leafy greens in your soup, try kale, bok choy, or escarole. These can all be added around the same time as the pasta, that way they'll have time to wilt but will still retain some bite. If you'd like to add more delicate greens like swiss chard or spinach, throw them in at the end. They'll wilt in less than a minute when folded into the hot soup.

The Noodles

Traditionally this dish is made with Ditalini, a tiny, tube-shaped pasta. Generally, we prefer to stick to tradition and choose a smaller shape of pasta like ditalini, orecchiete, or even orzo. Pretty much any pasta you have lying around will do, but we'd stay away from longer noodles like spaghetti or fettuccine. (They're better suited for dishes like garlic spaghetti and shrimp alfredo.)

Part of what makes our Pasta e Fagioli so hearty is the addition of sausage. It's totally optional, though! If you'd prefer, start by crisping up some bacon or pancetta instead. When all the fat is rendered out, remove it from your pan to a paper towel lined plate and use the remaining fat to cook your vegetables. When your soup is fully prepared, top it with your crisped bacon/pancetta before serving. Chicken or shrimp would also be a great addition, just keep in mind they cook at different rates and would need to be added at different stages of cooking.

The Broth

When it comes to broth, we have one rule: buy low sodium! Often store-bought broth is seasoned with an unnecessary amount of salt. Instead, we prefer to season ourselves. Remember, it's a lot easier to fix an under-salted soup than an over-salted one.

Vegetable broth is also a perfectly good substitute if you're going the vegetarian route. This soup is hearty enough without any meat, so feel free to substitute away! Small cubes of extra firm tofu would be a good addition as well if you're looking for more protein.

Parm is the most traditional route for this dish, a little freshly grated on top before serving goes a long way. If you're the type of person that saves parm rinds in the freezer, now's the time to use 'em! They'll add another dimension of richness and flavor that takes this soup to a whole other level.

Good parm is expensive. If you're on a budget, try pecorino instead! It's a delicious salty, nutty hard cheese, but with a lower price tag.

Final Touches

A good garnish can really make a soup. We top ours with cheese and parsley, but you can really go crazy with the toppings. Red pepper flakes, a squeeze of lemon, or even more herbs like basil or tarragon would also be delicious. Just make sure you're adding something with a little brightness like herbs or citrus to give this hearty soup a boost of brightness. Buon appetitio!


You'll Need

1⁄2 Tbsp olive oil
2 links Italian-style turkey sausage, casings removed
1 small yellow onion, diced
2 cloves garlic, minced
Pinch of red pepper flakes
1 can (14oz) diced tomatoes
8 cups low-sodium chicken broth
3⁄4 cup farfalle, preferably whole wheat, or other pasta
2 cups green beans, tips removed, halved (A few cups of baby spinach or chopped broccoli would work as a substitute for the green beans.)
Parmesan for serving


Pasta e Fagioli with Sausage

Pasta e fagioli, Italian pasta and bean soup, becomes a meal-in-a-pot with the addition of sweet sausage and fresh spinach. Using canned beans speeds up cooking.

  1. Heat nonreactive 5-quart Dutch oven over medium-high heat until very hot. Add sausage and cook until well browned, breaking up sausage with side of spoon. Transfer sausage to bowl.
  2. Reduce heat to medium add oil to Dutch oven. Add onions and cook until tender and golden, about 10 minutes. Add garlic cook 1 minute. Add tomatoes with their juice, breaking them up with side of spoon.
  3. Add broth and water heat to boiling over high heat. Reduce heat cover and simmer 15 minutes. Add beans and heat to boiling cover and simmer 15 minutes longer. Add sausage and heat through.
  4. Meanwhile, in 4-quart saucepan, cook pasta as label directs, but do not add salt to water drain.
  5. Just before serving, stir spinach and cooked pasta into soup. Serve with Parmesan, if you like. Makes about 16 cups or 8 main-dish servings.