Tomato and Italian Sausage Pasta Soup

I’m a big fan of dinners that use just one pot for preparation, and I’m always looking for something that is quick and easy to prepare. This Tomato and Italian Sausage Pasta Soup checks both of those boxes and chances are, you have most of the necessary ingredients already in your pantry. This is a hearty dinner recipe that will warm you up on a cold winter evening.

What I really like about this dish is that I can change it easily depending on what I have in my pantry and based on what my taste buds are craving, such as mild versus spicy. When we made this pasta soup in the Cutco kitchen, I chose to go with mild Italian sausage, but you can certainly go with a more spicy option. I’ve also recommended orecchiette pasta for this dish as I prefer how this pasta floats in the soup, but you can use elbow macaroni, farfalle, cavatappi or whatever you have on hand.

One other tip is that you if you prefer a broth-heavy soup, I would recommend adding another one to two cups of chicken stock to this recipe. We used three cups plus the one cup of water as written in the recipe and it was more like a stew, not that we were complaining. In fact, I brought some of this soup home to my husband that night and had to make it again the following weekend since he enjoyed it so much.

To make this pasta soup recipe super easy, I recommend getting all of your chopping done at first. Using the 7" Santoku knife, I finely chopped the onion, garlic, carrot and celery. If you prefer larger chunks of vegetables in your soup, you could always go with a larger dice, just make sure they are all similar in size for even cooking.

Once your chopping is complete, it is a case of just adding the ingredients to your stock pot in order and cooking for the appropriate time. I made sure to brown the Italian sausage and then added my vegetables to soften them before adding my seasonings, crushed tomatoes and chicken stock.

You want to bring this mixture to a boil and then add your pasta, cooking it until the pasta is al dente. A key tip here is not to add the spinach and chickpeas until your pasta is cooked. You want to avoid your chickpeas becoming mushy. After that it’s a matter of adding some additional salt and pepper, if needed, and the grated Parmesan.

To serve this dish, we added some shaved Parmesan on top of each bowl as well as some chopped up fresh parsley. The Italian sausage added a wonderful flavor to this soup and I can’t stress enough just how quick and easy this dish was to prepare. Tomato and Italian Sausage Pasta Soup is one dish I’m going to keep in my dinner rotation. It’s a hearty dinner perfect for any cold evening.