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SpaghettiOs and Sausage Soup Recipe

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4.4 from 71 reviews

This hearty SpaghettiOs and Sausage Soup combines Italian sausage with small pasta rings, kale, and a rich tomato and Parmesan broth for a comforting and flavorful meal. Perfect for a cozy dinner, this soup balances savory, spicy, and fresh flavors with tender greens and melted cheese.

Ingredients

Meat and Dairy

  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage (mild or spicy)
  • 2 tablespoons butter
  • Parmesan rind from one piece
  • Freshly-grated Parmesan (for serving)

Vegetables and Herbs

  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 3 – 4 cups chopped kale (ribs removed)

Liquids and Broth

  • 7 – 8 cups chicken or vegetable broth
  • Fresh lemon juice (optional)

Pantry Items and Spices

  • 3 tablespoons tomato paste
  • 3/4 teaspoon crushed red pepper flakes (adjust to taste)
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons fine sea salt (plus more to taste)
  • 8 ounces anelli siciliani (or other small pasta)

Instructions

  1. Brown the sausage: Heat olive oil in a large stockpot over medium-high heat. Add the ground Italian sausage and cook while breaking it up with a spoon until browned and fully cooked. Drain excess grease, leaving about 1 tablespoon in the pot for flavor.
  2. Sauté the aromatics: Add butter and finely chopped onion to the pot. Sauté for 4–5 minutes, stirring occasionally until the onion becomes soft and translucent. Stir in minced garlic and cook for about 30 seconds until fragrant. Add tomato paste, crushed red pepper flakes, dried oregano, and salt. Cook for 1 minute while stirring constantly to caramelize the tomato paste and develop deeper flavor.
  3. Add the broth and simmer: Pour in 6 cups of chicken or vegetable broth and add the Parmesan rind to the pot. Bring the soup to a gentle simmer.
  4. Cook the pasta: Stir in the anelli siciliani pasta and cook, stirring occasionally, until the pasta is al dente. Add extra broth if needed to achieve your preferred soup consistency.
  5. Wilt the greens: Stir in the chopped kale and cook for 3–5 minutes until the kale is wilted and tender.
  6. Finish and season: Remove and discard the Parmesan rind. Optionally, add a squeeze of fresh lemon juice to brighten the flavors. Taste and adjust seasoning with additional salt or pepper as desired.
  7. Serve: Ladle the soup into bowls and top with freshly grated Parmesan and a twist of black pepper. Serve warm for a comforting meal.

Notes

  • If you prefer less spice, reduce the crushed red pepper flakes.
  • You can use either chicken or vegetable broth depending on preference or dietary needs.
  • Anelli siciliani pasta can be substituted with any small ring-shaped or small pasta alike, such as ditalini or small elbow macaroni.
  • For a vegetarian version, omit sausage and use vegetable broth; sauté extra vegetables for added flavor.
  • Adding lemon juice at the end helps to balance the richness and enhance the flavors.

Find it online: https://justsosavory.com/spaghettios-and-sausage-soup-recipe/