This Italian Sausage and Pastina Soup is delicious and really easy to make. It’s loaded with Italian sausage, vegetables and pasta.
Keyword easy soups, Italian sausage
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
1poundMild Italian Sausagecasing removed and torn into pieces (or use bulk sausage)
14.5ouncecan Whole Tomatoeschopped (use kitchen shears to make quick work of this)
10ounceFrozen Mixed Vegetablescooked just enough to defrost
½cupStar Shape Pastina
Saltto taste only if needed
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.
After browning the sausage, use a ladle to remove excess oil from the pot.