Sausage and Pasta Soup All in One Pot Recipe | Catherine's Plates

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat content while ground beef is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free while pecorino can be less expensive.

Heat 1 tablespoon of cooking oil in a cast iron dutch oven over medium-high heat.

Add 1 pound of Jimmy Dean regular pork sausage to the pot and break it up, cooking until no longer pink.

Peel and chop 2 carrots into chunks, quarter 1 onion, and chop 2 celery ribs into similar-sized pieces.

Remove the cooked sausage from the pot and place it in a small bowl.

Add another tablespoon of cooking oil to the pot and add the chopped vegetables, cooking for 5-6 minutes until softened.

Add 2 teaspoons of minced garlic to the vegetables and cook for 30 seconds.

Season the vegetables with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Add 14 ounces of diced tomatoes (juice included) and 4 ounces of diced green chilies (optional) to the pot.

Pour in 6 cups of chicken broth and stir, bringing the mixture to a boil over high heat.

Return the cooked sausage to the pot and add 8 ounces of dry farfalle pasta.

Add 8 ounces of softened cream cheese to the soup, breaking it into pieces and stirring to combine.

Simmer the soup for 12-15 minutes until the pasta is cooked, stirring occasionally and checking the liquid level.

Turn off the burner and add 1 cup of heavy whipping cream, stirring to combine.

Add 6 ounces of baby spinach to the soup and stir until it wilts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens