Italian Soup

‘Italian’ can mean many things, but for this soup I typically think of it as a warm, comforting soup full of tomatoes, Italian herbs, and small pasta. Made with Italian sausage, this is a great recipe to use a meat alternative in.

Tips and Tricks

Do I have to use alternative meat?

The original recipe this was developed from calls for spicy Italian sausage. Feel free to use instead of a meat alternative if you’re not a fan.

You can also use another alternative if that’s of preference to you. While I was pleasantly surprised by the Impossible sausage, it’s not for everyone.

Can I make this ahead of time?

Absolutely! This is a great soup to make on a Sunday before the work week gets back in gear. Just be sure to take off the heat before adding the pasta. The pasta will soak up a good portion of the liquid, so it’s best to cook that when reheating the soup.

Can I use other herbs or pasta?

This is a great soup to make your own. Use whatever herbs you have on hand. If you have fresh basil, add it at the end when it will be more fragrant. Use fresh thyme or oregano too if you have it.

You’re a little more limited with pasta. Since the pasta will soak up some of the liquid, you want to be sure to use one that’s small and won’t turn your soup into a pasta dish.

Ingredients:

  • 1 lb. Impossible sausage, or another meat alternative of your choice (or Italian sausage for a non-plant-based soup)

  • 1 tsp red pepper flakes

  • olive oil

  • 1 1/2 cups onions, chopped

  • 1 1/2 cups celery, shopped

  • 2 cloves garlic, minced

  • kosher salt

  • 1 15oz. can tomato sauce

  • 1 28 oz. can whole tomatoes, with juice

  • 6 cups vegetable stock

  • 2 bay leaves

  • 3 tbsp organic cane sugar

  • 1 tsp oregano

  • 1 tsp basil

  • 1 tsp thyme

  • 1/3 cup fresh parsley

  • 1 cup of small pasta, like Tubetti or Ditalini

Directions:

Start with cooking your sausage. In a medium-sized pan over medium heat, cook the sausage until it’s fully warmed (about 4 minutes). Take off the heat and drain on paper towels.

Heat the olive oil in a large soup pan over medium heat. Add the onions, celery, garlic, and a pinch of salt. Cook until just barely wilted (about 4 - 5 minutes). Add the tomato sauce, canned whole tomatoes with their juices, and the cooked sausage. Cook for 10 minutes.

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Add everything else except the pasta and bring to a boil. Once it’s boiling, turn the heat down so the soup simmers and let cook for another 30 minutes, stirring every so often so nothing gets stuck on the bottom of the pan.

Taste test to be sure your flavors are where they should be. Adjust the salt if needed.

**If making ahead, stop here.

Add the pasta and cook until done (about 10 - 15 minutes). Take off the heat and serve with warm bread or on its own!