Spicy Italian Sausage Soup
Spicy Italian Sausage Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage
- 1 yellow onion, diced
- 1 cup sun-dried tomatoes, cut
- 1/2 cup dry red wine
- 28 ounces tomato sauce
- 1 can crushed tomatoes, drained
- 32 fluid ounces chicken broth
- 1 1/2 cups ditalini pasta
- 1 1/2 cups heavy whipping cream
- 2 ounces cream cheese, optional
- 2 cups baby spinach
For the Seasoning
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon onion powder
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
For Garnish
- 1/2 cup Parmesan cheese, freshly grated, or as needed
- 1/4 cup fresh basil, chopped, or as needed
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
⏱️ 2 min
- 2
Add the Italian sausage to the pot. Break it up with a spatula or meat chopper and cook until browned, about 5-7 minutes.
⏱️ 7 min
- 3
Season the browning sausage with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon dried oregano.
⏱️ 1 min
- 4
Once the sausage is fully browned, add the diced yellow onion, minced garlic, and cut sun-dried tomatoes to the pot. Cook, stirring occasionally, until the onion softens, about 5 minutes.
⏱️ 5 min
- 5
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
⏱️ 2 min
- 6
Add the tomato sauce and drained crushed tomatoes to the pot. Stir to combine.
⏱️ 1 min
- 7
Stir in the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/2 teaspoon dried oregano, 1 teaspoon dried parsley, and 1 teaspoon dried basil.
⏱️ 1 min
- 8
Add the ditalini pasta and chicken broth to the pot. Stir well to ensure the pasta is submerged.
⏱️ 1 min
- 9
Bring the soup to a gentle simmer, then cover the pot with a lid and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 12 min
- 10
Remove the lid. Stir in the heavy whipping cream and the optional cream cheese until fully incorporated and melted.
⏱️ 2 min
- 11
Add the baby spinach to the pot and stir until it wilts, about 1-2 minutes.
⏱️ 2 min
- 12
Taste the soup and adjust seasonings as needed. Ladle into bowls, top with freshly grated Parmesan cheese, and garnish with fresh basil before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Italian Sausage Soup
- 2 tablespoons olive oil
- 1 pound Italian sausage
- 1 yellow onion, diced
- 1 cup sun-dried tomatoes, cut
- 1/2 cup dry red wine
- 28 ounces tomato sauce
- 1 can crushed tomatoes, drained
- 32 fluid ounces chicken broth
- 1 1/2 cups ditalini pasta
- 1 1/2 cups heavy whipping cream
- 2 ounces cream cheese, optional
- 2 cups baby spinach
For the Seasoning
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon onion powder
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
For Garnish
- 1/2 cup Parmesan cheese, freshly grated, or as needed
- 1/4 cup fresh basil, chopped, or as needed
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
⏱️ 2 min - 2
Add the Italian sausage to the pot. Break it up with a spatula or meat chopper and cook until browned, about 5-7 minutes.
⏱️ 7 min - 3
Season the browning sausage with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon dried oregano.
⏱️ 1 min - 4
Once the sausage is fully browned, add the diced yellow onion, minced garlic, and cut sun-dried tomatoes to the pot. Cook, stirring occasionally, until the onion softens, about 5 minutes.
⏱️ 5 min - 5
Pour in the dry red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
⏱️ 2 min - 6
Add the tomato sauce and drained crushed tomatoes to the pot. Stir to combine.
⏱️ 1 min - 7
Stir in the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder, 1/4 teaspoon red pepper flakes, 1/2 teaspoon dried oregano, 1 teaspoon dried parsley, and 1 teaspoon dried basil.
⏱️ 1 min - 8
Add the ditalini pasta and chicken broth to the pot. Stir well to ensure the pasta is submerged.
⏱️ 1 min - 9
Bring the soup to a gentle simmer, then cover the pot with a lid and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
⏱️ 12 min - 10
Remove the lid. Stir in the heavy whipping cream and the optional cream cheese until fully incorporated and melted.
⏱️ 2 min - 11
Add the baby spinach to the pot and stir until it wilts, about 1-2 minutes.
⏱️ 2 min - 12
Taste the soup and adjust seasonings as needed. Ladle into bowls, top with freshly grated Parmesan cheese, and garnish with fresh basil before serving.
⏱️ 4 min