This Sausage and Pasta Soup recipe is easy to make.
My kiddos love the tiny pasta shapes.
Add al fresco chicken sausage to boost the flavor and make it a little healthier than with pork or beef sausage.
I typically double this soup recipe so we have leftovers for lunch or snacking.
sausage and pasta soup
Sausage and Pasta Soup Recipe Ingredients:
2 Tbsp Olive Oil
1 small onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
5 cups chicken stock
1 cup crushed, canned tomatoes in purée
1 tsp Italian Seasoning
1/2 tsp salt
Pepper to taste
1/3 cup small pasta
al fresco chicken sausage (I doubled this recipe and use both their Roasted Garlic chicken sausage and Sweet Italian sausage)
Sausage and Pasta Soup Recipe Directions:
Heat the oil in a large soup pan.
Add the onion, celery, and garlic. Partially cover the pan and cook the vegetables over moderate heat for 8-10 minutes. add the chicken stock, crushed
Partially cover the pan and cook the vegetables over moderate heat for 8-10 minutes. add the chicken stock, crushed
Add the chicken stock, crushed tomatoes, and spices.
Bring the soup to a simmer over low heat, then add the pasta.
Cook at a gentle simmer until the pasta is almost done.
al fresco Sweet Italian sausage
Slice the al fresco chicken sausages.
al fresco garlic roasted chicken sausage
Add the al fresco chicken sausages and simmer for 30-50 minutes more.
sausage and pasta soup with al fresco chicken sausages
Makes 6 servings.
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We also love these soup recipes:
Olive Garden copy cat Zuppa Tuscana
Copy Cat Panera Bread Broccoli and Cheese Soup
Shadowbrook’s Creamy Artichoke Soup
Weight Watchers Homemade Vegetable Soup
Pennsylvania Dutch Bacon Potato and Corn Chowder
Sausage and Pasta Soup Recipe
This Sausage and Pasta Soup recipe is easy to make and the ultimate in comfort food. Bite-size sausages complemented by tender pasta all resting in a thick tomato base.
Ingredients
- Sausage and Pasta Soup Recipe Ingredients:
- 2 Tbsp Olive Oil
- 1 small onion, finely chopped
- 1 celery rib, finely chopped
- 1 garlic clove, minced
- 5 cups chicken stock
- 1 cup crushed, canned tomatoes in purée
- 1 tsp Italian Seasoning
- ½ tsp salt
- Pepper to taste
- ⅓ cup small pasta
- al fresco chicken sausage (I doubled this recipe and use both their Roasted Garlic chicken sausage and Sweet Italian sausage)
Instructions
- Heat the oil in a large soup pan.
- Add the onion, celery, and garlic. Partially cover the pan and cook the vegetables over moderate heat for 8-10 minutes.
- Add the chicken stock, crushed tomatoes, and spices.
- Bring the soup to a simmer over low heat, then add the pasta. Cook at a gentle simmer until the pasta is almost done. Add the meatballs and simmer for 30-50 minutes more.
- Partially cover the pan and cook the vegetables over moderate heat for 8-10 minutes. add the chicken stock, crushed
- Add the chicken stock, crushed tomatoes, and spices. Bring the soup to a simmer over low heat, then add the pasta. Cook at a gentle simmer until the pasta is almost done. Add the meatballs and simmer for 30-50 minutes more.
- Bring the soup to a simmer over low heat, then add the pasta.
- Cook at a gentle simmer until the pasta is almost done.
- Slice the al fresco chicken sausages.
- Add the al fresco chicken sausages and simmer for 30-50 minutes more.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 270Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 24mgSodium: 790mgCarbohydrates: 21gFiber: 3gSugar: 6gProtein: 13g
Nutritional Information may not be accurate
I received al fresco sausages to create this recipe. All opinions are my own.