Italian Pasta Soup

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5 from 4 reviews


  • 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
  • 12 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


  1. 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.
  2. 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.
  3. 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!