Spicy Italian Sausage, Penne and Vegetable Soup is heaven in a bowl. It's everything you love about Italian cuisine in a hearty, soul-satisfying soup!
The inspiration behind this recipe:
With all the chaos at our home lately because of our "flood," I haven't had a ton of energy to do all that much cooking. My husband offered to grill brats, but we had a drawer full of vegetables that needed to get used. Some of the vegetables were ones perfect for grilling: Red and green bell pepper, zucchini and red onion and would have been great on the side with the brats but I was craving pasta.
A big bowl of pasta with a hearty red meat and vegetable sauce sounded like heaven! But oh, all those carbs!
So, instead decided to transform my craving into a soup with all the elements of a hearty pasta dish but a little lighter on carbs. My craving was satisfied and soup success with Spicy Italian Sausage, Penne and Vegetable Soup!
Soup is absolutely one of my favorite things to make because there's something truly therapeutic about the process. And honestly, it's pretty hard to mess up soup (although I have done it!).
There's also something strangely satisfying about being able to clean out an entire vegetable drawer in the process and not have things go to waste or end up in your compost bin.
Tips for making Spicy Italian Sausage, Penne and Vegetable Soup:
- If you cook the pasta right in the soup, the starch produced is going to really thicken your soup.
- If you prefer to do that, have some extra broth and seasonings on hand.
- I like to cook the pasta separately and then add it in later. If you have leftovers remaining, the soup is still going to thicken up when refrigerated.
- I used pork spicy Italian sausage, but if you want to make the soup a touch healthier, use turkey sausage instead.
And Parmesan cheese! Can't forget the Parmesan cheese.
Serve some bread on the side if you're not concerned about carbs. This soup is great for a small gathering or to take to a potluck in a slow cooker! A sure crowd pleaser! Hearty Italian heaven in a bowl!
Love Italian-inspired soups? Then you're going to love my:
- Spicy Kale, Butternut Squash and Lentil Soup with Bacon
- Green Minestrone with Radish Greens Pesto
- White Bean, Artichoke and Baby Greens Soup
- Sausage and Lentil Soup with Kale Sprouts
- Vegetable Barley Soup
Spicy Italian Sausage Penne and Vegetable Soup
- 1 pound Italian sausage - hot or mild, pork, turkey or chicken
- 4 tablespoons olive oil
- 1 large onion - chopped
- 2 large carrots or 3 medium carrots - chopped
- 3 stalks celery - chopped
- 1 large red bell pepper - chopped
- 1 large green bell pepper - chopped
- 2 medium zucchini - quartered lengthwise and thinly sliced
- 6 cloves garlic - minced
- ½ cup dry red wine
- 6 cups chicken broth
- 2 cans (each 15-ounce) tomato sauce - or 1 28-ounce can
- 1 can (15-ounce) diced fire-roasted tomatoes - undrained
- 2 tablespoons dried Italian seasoning
- 1-2 teaspoons crushed red pepper flakes - or to heat tolerance
- 2 cups dried small pasta - such as shells, ditalini, mini penne, elbow or orzo, regular or whole-grain
- ¼ cup chopped fresh parsley
- Freshly grated Parmesan cheese
- Brown the sausage in a Dutch oven or other heavy soup pot over medium heat until browned and no longer pink, breaking it apart as it cooks. Drain on a paper towel-lined plate. Set aside.
- Heat the olive oil in the Dutch oven or soup pot over medium-high heat. Add the onion, reduce heat to medium and cook for 3-4 minutes or until it begins to soften.
- Add the carrot and celery. Continue cooking for another 3-4 minutes or until tender.
- Add the red and green pepper and cook for 2-3 minutes then add the zucchini and cook for 2-3 minutes or until vegetables are very tender.
- Add the garlic, dry red wine, chicken broth, tomato sauce, diced tomatoes, Italian seasoning and crushed red pepper flakes.
- Transfer the cooked sausage back to the pot. Bring to a boil, reduce heat to low and cook uncovered for 10 minutes.
- Add the pasta and cook another 10 minutes or until the pasta is cooked through.
- Add the parsley and season to taste with salt and black pepper.
- Serve in bowls topped with Parmesan cheese.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.