Italian Sausage and Pastina Soup

Italian Sausage and Pastina Soup

This Italian Sausage and Pastina Soup is delicious and really easy to make. It’s loaded with Italian sausage, vegetables and pasta. The pastina – which are tiny pasta pieces – thickens the soup nicely, so it’s hearty.

 

Using canned tomatoes and frozen vegetables, cuts down on prep time, making this soup perfect for busy weeknights. Pair with a salad or a nice piece of crusty bread for a meal the whole family will love. Enjoy!

 

To make this Italian sausage and pastina soup you will need

1 teaspoon Olive Oil

1 pound Mild Italian Sausage, casing removed and torn into pieces (or use bulk sausage)

2 Garlic Cloves, minced

1 teaspoon Dried Oregano

¼ teaspoon Black Pepper

14.5 ounce can Whole Tomatoes, chopped (use kitchen shears to make quick work of this)

6 cups Chicken Broth

10 ounce Frozen Mixed Vegetables, cooked just enough to defrost

½ cup Star Shape Pastina

Salt, to taste only if needed

 

Make the soup

Remove the sausage from its casing and tear into small pieces, or use bulk sausage.

 

Heat the olive oil in a large pot over medium heat. Add the sausage and cook for approximately 5 minutes to brown, stirring frequently and breaking up large pieces with a wooden spoon or spatula.

 

Add the garlic, oregano and black pepper to the pot. Cook 1-2 minutes, stirring frequently.

 

Cook’s Note: If there is a pool of oil in the pot, it’s best to drain the excess. There could be a lot or a little, depending on the sausage – odds are you’ll have at least some.

To drain:

  • Remove the pot from the heat. Using a wooden spoon or spatula mound the sausage to one side and gently tip the pot. The oil should now be pooled to one side.
  • Use a ladle to remove the oil to a container. Repeat a few times until most of the oil is removed.
  • You can also remove all of the sausage with a slotted spoon, dispose of the oil then return the sausage to the pot. Use whichever method is easiest for you.

 

Place the pot back over medium heat. Add the chopped tomatoes and chicken broth, stir well, scraping any bits off the bottom of the pot.

 

Raise the heat to high and bring the broth to a boil. Then, lower the heat to medium-low and cover. Cook the soup, for 15-20 minutes, keeping it at a simmer, lower the heat just a bit if it’s boiling too vigorously. Stir occasionally.

 

While the soup gets going

Cook the frozen vegetables just enough to defrost them and drain well. Follow the package directions and cut the cooking time by about half.

 

Add the pastina and the mixed vegetables to the pot and stir well. Raise the heat and bring to liquid to a boil. Lower the heat to medium-low, cover and cook for approximately 15 minutes until the pasta is tender. Stir the Italian sausage and pastina soup occasionally so the pasta doesn’t stick to the bottom of the pot.

 

Taste the soup, add salt if needed.

 

Italian sausage and pastina soup served in a red bowl with a piece of bread in the background and a large spoon and blue napkin to the left.
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Italian Sausage and Pastina Soup

This Italian Sausage and Pastina Soup is delicious and really easy to make. It’s loaded with Italian sausage, vegetables and pasta.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Soup
Cuisine: Italian
Keyword: easy soups, Italian sausage
Servings: 6
Calories: 374kcal
Author: Elizabeth

Ingredients

  • 1 teaspoon Olive Oil
  • 1 pound Mild Italian Sausage casing removed and torn into pieces (or use bulk sausage)
  • 2 Garlic Cloves minced
  • 1 teaspoon Dried Oregano
  • ¼ teaspoon Black Pepper
  • 14.5 ounce can Whole Tomatoes chopped (use kitchen shears to make quick work of this)
  • 6 cups Chicken Broth
  • 10 ounce Frozen Mixed Vegetables cooked just enough to defrost
  • ½ cup Star Shape Pastina
  • Salt to taste only if needed

Instructions

  • Remove the sausage from its casing and tear into small pieces, or use bulk sausage.
  • Heat the olive oil in a large pot over medium heat. Add the sausage and cook for approximately 5 minutes to brown, stirring frequently and breaking up large pieces with a wooden spoon or spatula.
  • Add the garlic, oregano and black pepper to the pot. Cook 1-2 minutes, stirring frequently.
  • Add the chopped tomatoes and chicken broth, stir well, scraping any bits off the bottom of the pot.
  • Raise the heat to high and bring the broth to a boil. Then, lower the heat to medium-low and cover. Cook the soup, for 15-20 minutes, keeping it at a simmer, lower the heat just a bit if it’s boiling too vigorously. Stir occasionally.
  • In the meantime, cook the frozen vegetables just enough to defrost them and drain well. Follow the package directions and cut the cooking time by about half.
  • Add the pastina and the mixed vegetables to the pot and stir well. Raise the heat and bring to liquid to a boil. Then, lower the heat to medium-low, cover and cook the soup for approximately 15 minutes until the pasta is tender. Stir occasionally so the pasta doesn’t stick to the bottom of the pot.
  • Taste the soup, add salt if needed.

Notes

After browning the sausage, use a ladle to remove excess oil from the pot.

Nutrition

Calories: 374kcal | Carbohydrates: 22g | Protein: 16g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 1533mg | Potassium: 608mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2479IU | Vitamin C: 30mg | Calcium: 68mg | Iron: 3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.


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