SpaghettiOs and Sausage Soup

This One’s A Keeper.

This soup was an instant favorite in our house. ♡

It’s super easy to make in around 30 minutes with a simple list of ingredients, and somehow tastes like so much more than the sum of its parts. The magic here is the garlicky Parmesan tomato broth, which stays nice and light but is bursting with zesty flavor. When simmered together with chewy pasta rings, savory Italian sausage, and a hint of kale, every bite of this soup is perfectly balanced and tastes sooo cozy and comforting.

I love that it’s one of those soups that is easy enough for a weeknight, hearty enough to actually fill everyone up, and easy to customize with whatever you’ve got in the fridge. So the next time you’re craving a brothy soup, grab some pasta and give this one a try!

Recipe Tips

This soup is very forgiving, but here are a few tips to help it turn out extra delicious:

• Brown the sausage well. Don’t rush this step — those browned bits at the bottom of the pot add a ton of flavor to the broth.
• Let the tomato paste cook. That quick minute of caramelizing brings out even more rich tomato flavor.
• Add broth as needed. The pasta will absorb a lot of liquid as it cooks, so I recommend starting out with 7 cups of broth and then you can always add more if you’d like.
• Stir the pasta occasionally. Those little rings love to settle, so give them a stir to prevent sticking.
• Finish with acid. A small squeeze of lemon wakes everything up and keeps the soup from tasting heavy.

Recipe Variations

This is a great “use what you’ve got” soup. Here are some easy ways to switch it up:

• Add creaminess by stirring in a splash of heavy cream or half-and-half at the end.
• Swap the greens and use chopped spinach, collard greens, or even finely chopped broccoli rabe.
• Make it milder by using sweet Italian sausage and skipping the red pepper flakes.
• Turn up the heat with extra crushed red pepper flakes or a spoonful of Calabrian chili paste.
• Boost the tomato flavor with a can of fire-roasted crushed tomatoes in addition to the paste.
• Add more veggies like diced carrots, celery, or zucchini sautéed with the onion.
• Swap the pasta and use ditalini, small shells, or mini elbow macaroni.
• Make it vegetarian by using plant-based sausage and vegetable broth.
• Make it gluten-free by using your favorite small gluten-free pasta shape.

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SpaghettiOs and Sausage Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Ali
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 6–8 servings 1x

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Ingredients

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• 1 tablespoon olive oil
  
• 1 pound ground Italian sausage (mild or spicy)
  
• 2 tablespoons butter
  
• 1 medium onion, finely chopped
  
• 4 cloves garlic, minced
  
• 3 tablespoons tomato paste
  
• 3/4 teaspoon crushed red pepper flakes (more or less to taste)
  
• 1 1/2 teaspoons dried oregano
  
• 1 1/2 teaspoons fine sea salt (plus more to taste)
  
• 7–8 cups chicken or vegetable broth
  
• 1 Parmesan rind
  
• 8 ounces anelli siciliani (or other small pasta)
  
• 3–4 cups chopped kale, ribs removed
  
• fresh lemon juice (optional)
  
• freshly-grated Parmesan, for serving

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Instructions

1. Brown the sausage. Heat the olive oil in a large stockpot over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. If there’s excess grease, carefully drain off a bit, leaving about 1 tablespoon in the pot for flavor.
2. Sauté the aromatics. Add the butter and onion to the pot and sauté for 4–5 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the garlic and cook for about 30 seconds, until fragrant. Add the tomato paste, crushed red pepper flakes, oregano, and salt. Cook for 1 minute, stirring constantly, to lightly caramelize the tomato paste and deepen the flavor.
3. Add the broth and simmer. Pour in 6 cups of the broth and add the Parmesan rind. Bring the soup to a gentle simmer.
4. Cook the pasta. Stir in the anelli siciliani and cook, stirring occasionally, until the pasta is al dente. Add additional broth as needed to reach your desired soup consistency.
5. Wilt the greens. Stir in the chopped kale and cook for 3–5 minutes, until wilted and tender.
6. Finish and season. Remove and discard the Parmesan rind. Add a squeeze of lemon juice to brighten things up, if you’d like. Taste and adjust seasoning as needed.
7. Serve. Serve warm, topped with freshly grated Parmesan and a twist of black pepper.

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