Italian Sausage Soup with Spinach and Pasta

If you’re craving something warm, hearty, and simply irresistible, this Italian Sausage Soup with Spinach and Pasta is the very best way to satisfy your comfort food dreams! Every spoonful bursts with zesty Italian sausage, tender pasta, and vibrant spinach, all swimming in a savory, tomato-rich broth.

What makes this soup a must-try? It’s weeknight-friendly and only takes one pot, so cleanup is a breeze. Whether you’re feeding a hungry family or want easy leftovers for lunch, this soup delivers bold flavor and belly-filling satisfaction.

Inspired by classic Italian flavors and cozy family dinners, it’s the perfect dish for chilly nights, potlucks, or whenever you need a hug in a bowl. Trust me—this is one recipe you’ll want on repeat all season long!

Why You'll Love This Recipe

• One-pot simplicity means minimal cleanup and maximum flavor!
• Perfectly balanced—savory sausage, tender pasta, and fresh spinach in every bite.
• Ready in under an hour, making it ideal for busy weeknights.
• Great for meal prep—flavors get even better the next day.

Key Ingredients for Italian Sausage Soup with Spinach and Pasta

See recipe card below for full list of measurements, ingredients, and instructions.

Italian Sausage

The star of this soup! Italian sausage brings bold, savory flavor with a hint of spice and herbs. You can use either sweet (mild) or hot sausage, depending on your preference. For an even lighter version, turkey or chicken Italian sausage works beautifully too. If you prefer a bit more heat, go with hot sausage or add a pinch of crushed red pepper flakes.

Spinach

Spinach adds vibrant color and a nutritional boost to the soup. Fresh baby spinach wilts perfectly at the end, but frozen chopped spinach is a great backup—just thaw and squeeze out excess moisture. Kale or Swiss chard can be swapped in for a heartier green.

Pasta

Small pasta shapes like ditalini, small shells, or elbow macaroni are ideal, creating the perfect bite. Whole wheat or gluten-free pasta can be substituted if you’d like. Be sure to cook the pasta just until al dente so it holds up in the broth.

Crushed Tomatoes

A can of crushed tomatoes creates a rich, slightly tangy base that ties all the flavors together. Fire-roasted tomatoes add a subtle smokiness if you want extra depth. If you only have diced tomatoes, blend them briefly before adding.

Aromatics (Onion, Garlic, Carrot, and Celery)

These classic Italian soup aromatics provide a savory-sweet backbone to the broth. Dice them small for even cooking. If you’d like, add a bay leaf or a sprinkle of Italian seasoning for even more depth.

Instructions for Italian Sausage Soup with Spinach and Pasta

See recipe card below for full list of measurements, ingredients, and instructions.

Brown the Sausage

Start by heating the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook for 5–6 minutes until browned and no longer pink. Transfer the sausage to a plate and set aside, leaving any rendered fat in the pot for extra flavor.

Sauté Aromatics

Add the onion, carrots, and celery to the same pot. Sauté for 5 minutes, stirring occasionally, until the veggies soften and become fragrant. Stir in the garlic, oregano, basil, and red pepper flakes, and cook for 1 more minute until the spices bloom.

Simmer the Broth

Return the browned sausage to the pot. Pour in the crushed tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom (that’s serious flavor!). Bring everything to a boil, then reduce the heat and let it simmer, uncovered, for about 10 minutes to let the flavors meld.

Cook the Pasta

Stir in the uncooked pasta. Simmer for another 8–10 minutes, stirring occasionally, until the pasta is just al dente. (Be careful not to overcook—pasta continues to soften as it sits in the hot soup.)

Add Spinach and Finish

Stir in the spinach and cook for 1–2 minutes, just until wilted and bright green. Taste and season with salt and black pepper as needed. Remove the pot from heat and stir in the grated Parmesan. Ladle into bowls, top with extra cheese and fresh herbs, and enjoy immediately!

Recipe Variations

Make It Creamy

Stir in 1/2 cup of heavy cream or half-and-half at the end for a richer, creamier broth. This adds a luscious texture that’s extra cozy on cold nights!

Veggie-Loaded Version

Bulk up the soup by adding extra veggies like zucchini, bell pepper, or mushrooms. Simply dice and sauté them with the onions and carrots for added color and nutrition.

Gluten-Free Option

Swap in your favorite gluten-free pasta or try small diced potatoes instead. Be sure to adjust cook times, as gluten-free pasta can cook faster.

Lighter Sausage Swap

Use lean Italian turkey or chicken sausage for a lighter, lower-fat version that still packs plenty of flavor.

Give it a Kick

Love spice? Use hot Italian sausage and add more red pepper flakes, or swirl in a spoonful of Calabrian chili paste for fiery Italian heat.

Serving Suggestions

Serve this soup piping hot with a generous sprinkle of grated Parmesan and a handful of fresh parsley or basil. Pair it with a crusty Italian baguette, warm garlic bread, or a simple green salad tossed with balsamic vinaigrette to make it a complete, soul-warming meal. For an extra treat, add a side of roasted vegetables or a glass of red wine!

Storage and Reheating

Let leftover soup cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat or in the microwave until steaming hot, adding a splash of broth or water if it thickens. If you plan to freeze, consider keeping the pasta separate and adding it when reheating (as pasta can get mushy). Soup (without pasta) freezes well for up to 2 months.

Frequently Asked Questions About Italian Sausage Soup with Spinach and Pasta (FAQ)

Q: Can I use kale or another green instead of spinach?
A: Absolutely! Kale, Swiss chard, or even escarole work well—just chop them and allow a few extra minutes to cook as they’re heartier than spinach.

Q: Will the pasta get soggy if I store leftovers?
A: Pasta does soften as it sits in soup. For best texture, cook the pasta separately and add it to each bowl just before serving, especially if planning for leftovers.

Q: Can I make this soup vegetarian?
A: Yes! Substitute the sausage with plant-based sausage or white beans and use vegetable broth instead of chicken broth for a delicious vegetarian version.

Q: What’s the best way to make this soup ahead of time?
A: Prepare the soup up to the step before adding pasta and spinach. Store in the fridge, then reheat, add pasta, cook until al dente, and finish with spinach just before serving.

This Italian Sausage Soup with Spinach and Pasta is pure comfort in a bowl—hearty, flavorful, and so easy to make. I can’t wait for you to try it! If you give this recipe a go, please leave a comment or rating below. Your feedback makes my day and helps others find this delicious, cozy soup!