In a large pot or Dutch oven, cook the Italian sausage over medium heat until browned, breaking it apart as it cooks. If there’s excess grease, drain it, leaving about 1 tablespoon in the pot.
2. Sauté the Vegetables
Add onion, carrots, and celery. Cook for 5–6 minutes, until softened. Add garlic and cook another 30 seconds until fragrant.
3. Add Tomatoes & Broth
Stir in diced tomatoes, tomato paste, chicken broth, Italian seasoning, basil, crushed red pepper, salt, and pepper. Bring to a boil, then reduce heat to low and let it simmer for 20–25 minutes.
4. Add Pasta, Beans & Greens (Optional)
If using pasta: add it to the pot and cook until tender, about 8–10 minutes. Stir in beans and spinach (or kale) during the last 2–3 minutes of cooking until wilted and heated through.
5. Taste & Serve
Taste and adjust seasoning as needed. Serve hot, topped with freshly grated Parmesan cheese and a sprinkle of fresh parsley or basil.
🍞 Serving Ideas
Serve with crusty Italian bread or garlic toast
Add a drizzle of extra-virgin olive oil or a dollop of ricotta for creaminess
Pair with a green salad and a glass of red wine for a full meal
Would you like me to give you a creamy version of this soup next — with Italian sausage, spinach, and tortellini in a rich, cheesy broth?
