Pasta & Sausage Soup


Pasta & Sausage Soup

Course Soup
Cuisine American
Author Catherine’s Plates


  • cutting board & sharp knife
  • large soup pot or Dutch oven
  • ladle


  • 1 lb ground Italian sausage
  • 1 TBS oil
  • 1 TBS butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 medium celery ribs, diced
  • 1/2 tsp salt, DIVIDED
  • 1/2 tsp black pepper, DIVIDED
  • 1/4 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/4 cup all-purpose flour
  • 6-7 cups chicken broth
  • 8 oz uncooked egg noodles or other type of dry pasta
  • 6 oz fresh baby spinach
  • 2 cups heavy whipping cream
  • 1/3 cup parmesan cheese, shredded


  • Heat oil & butter in a large pot over medium high heat. Add in diced onion, carrot, and celery. Season with 1/4 tsp salt & 1/4 tsp black pepper. Saute for 5 minutes. Add in Italian sausage and cook until browned.
  • Stir in flour, garlic powder, Italian seasoning, 1/4 tsp salt, and 1/4 tsp black pepper for 1 minute stirring continuously. Stir in chicken broth. Bring o a boil over high heat. Add in pasta. Bring heat to a medium high and cook for 10-15 minutes until pasta is cooked through and tender.
  • Turn off burner and add in spinach, parmesan cheese, and heavy whipping cream. Stir to combine. Enjoy.

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