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This is a sponsored conversation written by me on behalf of Barilla® and Johnsonville®. The opinions and texts are all mine.
As soon as fall comes, I make a pot of soup at least once a week! My entire family loves soup so I know it will be eaten in no time at all. It’s perfect for those extra busy days, or for someone who’s not crazy about dinner that night, or even a late night snack. I’ve made so many soups, but I have to admit, this Italian Sausage & Pasta Soup is our favorite!
I stop by Kroger, pick up all the ingredients, go back home and get started. The soup comes together in a matter of minutes so even if you can’t start this until later in the day, it’s not a problem. It’s quick, easy, delicious, and I’m able to feed my family a nice dinner for under $10!
The two main components of this recipe are the Johnsonville Mild Italian Sausage, it’s convenient, flavorful and all the spices and flavors are in the sausage so it makes recipe prep pretty easy. The Barilla pasta cooks up nicely in this soup; it brings Al Dente perfection to every pasta meal! This soup basically comes together in three steps and it’s all done in one pot. You cook the sausage, carrots and garlic first, then add the broth, tomatoes, beans and zucchini. To finish it off, you add the spinach and the uncooked pasta. Cooking the pasta in the broth allows it to absorb all those flavors of the soup, making every bite quite delicious!
I love one pot meals like this! Using Johnsonville Sausage makes it convenient and flavorful while the Barilla pasta cooks up quickly making this a very versatile meal that everyone will love!
- 1 pound Johnsonville Mild Italian Sausage, casings removed
- 1/2 cup sliced carrots
- 1 clove garlic, minced
- 2 (32 ounce) cans beef broth
- 1 (14.5 ounce) can Italian-style stewed tomatoes
- 1 (14.5 ounce) can great Northern beans, drained
- 1 small zucchini, peeled/diced
- 1 (10 ounce) package frozen chopped spinach, thawed/drained
- 1 (16 ounce) package Barilla Ditalini pasta
- Salt and pepper to taste
- In a stockpot, brown sausage with carrots; drain
- Add the garlic and cook for two minutes
- Stir in the broth, tomatoes, beans, and zucchini
- Cover and simmer 15 minutes.
- Bring soup up to a boil; add Barilla Ditalini pasta; cook for 10-11 minutes, until Al Dente
- Serve and enjoy!
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