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SpaghettiOs and Sausage Soup
This comforting Italian sausage soup is studded with tiny pasta and simmered in a rich, garlicky tomato broth that coats every spoonful with savory depth. It's a one-pot dinner that feels like a warm hug.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
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.
olive oil1 tablespoonground Italian sausage (mild or spicy)1 pound
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.
butter2 tablespoonsmedium onion (finely chopped)1garlic (minced)4 clovestomato paste3 tablespoons
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.
Parmesan rind1
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.
anelli siciliani (or other small pasta)8 ounces
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.
Parmesan rind1fresh lemon juice (optional)
7
Serve. Serve warm, topped with freshly grated Parmesan and a twist of black pepper.
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