Italian Pasta Soup
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings 1x
Scale
Ingredients
- 1 pound Italian sausage (spicy or mild)
- 2 celery stalks, diced
- 2 carrots, diced
- 1/2 yellow onion, diced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme
- 1 teaspoon dried oregano
- 1–2 teaspoons salt
- 1/2 teaspoon garlic powder
- 48 ounces chicken bone broth
- 2 tablespoons tomato paste
- 14oz can of diced tomatoes
- 1 package grain-free cassava elbow pasta
- 1 cup fresh spinach, roughly chopped
- black pepper, for garnish
Instructions
- Cook Italian sausage in a large pot or dutch oven of medium heat. Once fully cooked, use a slotted spoon to remove sausage and set aside. Add celery, carrots, and yellow onion to the pan and cook for 5 minutes. Add rosemary, thyme, oregano, salt, and garlic powder and cook for another 5 minutes.
- Add broth, tomato paste, and tomato sauce. Mix to combine then cover and bring to a boil. Once boiling, add the grain-free cassava elbow pasta to the pot and cook pasta for 13-15 minutes, until al dente.
- Once pasta is cooked through, turn down heat and add Italian sausage back to the pot along with the fresh spinach. Cook for around 3 minutes to heat through and wilt the spinach. Top with black pepper before serving!
Find it online: https://paleomg.com/italian-pasta-soup/