Italian Sausage and Pasta Soup
This amazing Italian Sausage and Pasta soup recipe is just the right meal for these chilly autumn days! And it makes enough to feed a crowd! Serve it with a side of crusty bread and you'll have the perfect meal! Not only is this soup savory and scrumptious, it all cooks up in just one pot, making clean up easy!!!
Servings: 16
Calories: 340kcal
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Ingredients
- 2 pounds Italian Sausage (mild, medium and/or hot) cut into 1/2 inch pieces
- 1/2 large onion chopped
- 10 cups low sodium chicken broth can add extra if desired
- 1/2 pound Rigatoni pasta can add more if desired, the pasta expands in the overnight leftovers
- 1-2 bags spinach chopped and stems removed, if desired
- 1 pint half & half dairy creamer
- 1+ cup parmesan cheese grated or shredded
Instructions
- Heat sausage a few minutes to brown, stirring.
- Add onion and cook a few more minutes, stirring together.
- It takes about 10 minutes to cook the sausage and onions. Drain off fat.
- Add chicken broth, bring it to a boil.
- Add pasta and cook al dente, about 8 minutes more. Stir occasionally.
- Add spinach. Cover and wait about 2 minutes. Spinach will wilt down in volume!
- Add half & half and parmesan cheese. Stir together and simmer over low heat until the soup is thickened a bit, about 10 more minutes.
- The soup will be really thick on day 2. Add more chicken broth or milk to thin it if desired, or eat it like a pasta dish.
- Enjoy!!!
Your Own Private Notes
Notes
You can easily cut this recipe in half if you have fewer people to serve.
Nutrition
Calories: 340kcal | Carbohydrates: 15g | Protein: 16g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 60mg | Sodium: 567mg | Potassium: 355mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 121mg | Iron: 1mg
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