Italian Sausage Soup with Rotini Pasta, Bell Pepper, Tomato & Spinach

A quick 30-minute Italian sausage soup with rotini pasta, bell pepper, tomatoes, and spinach, finished with Parmesan. Hearty, savory, and perfect for two.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel, halve, and small dice onion.

Step 2

Peel and mince garlic.

Step 3

Preheat a medium saucepan over medium heat.

Step 4

While the pan heats up, use the tip of a knife to slice down the length of each sausage; peel off casings and discard.

Step 5

Once the pan is hot, add oil and swirl to coat the bottom. Add onion, garlic, sausage, and spices; cook, breaking the meat apart with a spoon, until sausage is brown and crumbly, 5–7 minutes.

Step 6

Meanwhile, wash and dry bell pepper; using a clean cutting board, trim, seed, and small dice.

Step 7

When the sausage is done, add bell pepper to the pan and stir to combine. Continue to cook, stirring occasionally, until starting to soften, 3–4 minutes more.

Step 8

Add broth, tomatoes, water, pasta, and vinegar to the pan; stir to combine. Cover and bring to a boil; once boiling, reduce heat to medium, and simmer until pasta is cooked through, about 8 minutes.

Step 9

While the soup is simmering, wash and dry the spinach (skip this step if the spinach came pre-washed), then roughly chop.

Step 10

Finely grate Parmesan.

Step 11

Add spinach to the soup in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Stir to combine and remove from heat.

Step 12

To serve, divide the soup between bowls and top with Parmesan. Enjoy!