Description
Loaded with spicy sausage, fresh spinach and a kick of Parmesan cheese, this savory, Italian Sausage Orecchiette Soup, is guaranteed to warm you up on chilly nights without keeping you tied to the kitchen for hours. It’s a timesaving, one-pot soup recipe that doesn’t compromise on taste, making it perfect for busy weeknights or whenever a quick, hearty meal is needed.
Ingredients
Scale
- 1-pound hot Italian sausage links, casings removed
- 1/4 white or yellow onion, minced
- 3 garlic cloves, minced
- 2 cups passata
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups chicken stock
- 1 1/2 cups orecchiette pasta
- 2 cups fresh baby spinach
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
Instructions
- Heat a deep pot over medium heat. Remove the sausage from the casing and add it to the pot. Break it apart as it browns.
- Once the sausage is almost fully cooked, add the minced onions and garlic. Cook for an additional minute.
- Pour in the passata, season with salt and pepper, then add the chicken stock. Increase the heat to nearly a boil.
- Add the orecchiette pasta, stirring well. Reduce the heat to a simmer. Loosely cover the pot and allow the pasta to cook to just al dente, about 8 minutes. Stir frequently to prevent sticking.
- When the pasta is almost al dente, add the fresh spinach and Parmesan cheese. Stir well and cook for another minute to let the spinach wilt.
- Ladle the soup into bowls, garnishing with additional Parmesan cheese.
Notes
- Bulk sausage can be used instead of link. Link sausage tends to have more flavor.
- For more controlled spice, use mild Italian sausage and season to taste with crushed red pepper.
- Be sure to remove the sausage from the casing prior to browning.
- This meat chopper works great to break apart the sausage.
- Feel free to add your favorite vegetables. Carrots, bell peppers and/or white beans are great additions.
- Substitute the passata with crushed tomatoes or tomato sauce.
- Use any small pasta shape you have on hand.
- Once the pasta is added, stir the soup often to ensure the pasta does not stick to the bottom.
- If you notice the pasta is soaking up a lot of the liquid, add a touch more stock.
- Garnish with fresh herbs like basil and parsley, if you desire.
- Store in the fridge for up to 3-4 days. Reheat gently with a bit more stock.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup, Dinner
- Method: Easy
- Cuisine: American