Rustic Tomato and Italian Sausage Soup

Winner winner, Rustic Tomato and Italian Sausage Soup dinner.

Rustic Tomato and Italian Sausage Soup / Bev Cooks

How about, I’m already giving you another sausage recipe. Wanna make something of it? Er, with it?

Like a huge ol’ trough of comforting winter soup?

I knew you’d forgive me.

Rustic Tomato and Italian Sausage Soup / Bev Cooks  Rustic Tomato and Italian Sausage Soup / Bev Cooks

I’d thought I’d change up my regular fave soup with kale and sausage, and execute a little flimflam operation. Ya know, switch out the beans for a tiny pasta. Swap out the robust kale for silky spinach. Toss in a bunch of sliced baby bellas. And add a good punch of fire-roasted tomato biz instead of a straight garlic/lemon broth.

In short, this soup takes you for a RIDE, bruthuh.

Rustic Tomato and Italian Sausage Soup / Bev Cooks

You’ll still swirl in some acid right at the end, like fresh lemon juice, to wake it all up. And of course a generous sprinkling of rich, salty parmesan shavings right on top, to take your giddy level from a nine to a 19 trillion and a half. Times two, divided by .5, minus the past participle of the third dimension.

You do remember how good at math I am, right?

Rustic Tomato and Italian Sausage Soup / Bev Cooks

And let’s not forget that this is ready in about 40 minutes. Maybe 45. Maybe 35. Depends on how many Weird Al videos you want to squeeze in before sitting down at the dinner table.

Not that I’d been watching Weird Al videos. That would be preposterous. I’m a grown woman. A mature, sophisticated, classy, refined woman!

. . . I’d been watching Weird Al videos.

Rustic Tomato and Italian Sausage Soup / Bev Cooks

Bottom line: your mouth + this gaga ridic soup = match made in winter soup heaven.

And don’t forget the crusty bread! If you do, your basement will be haunted with Weird Al’s hairstyle for the next 37 Sundays.

Rustic Tomato and Italian Sausage Soup / Bev Cooks


Rustic Tomato and Italian Sausage Soup:

What it took for four-six:

* 2 Tbs. extra-virgin olive oil
* 3 links hot Italian sausage, casings removed
* 3 cloves garlic, minced
* 8 oz sliced baby bella mushrooms
* 28 oz can fire-roasted tomatoes
* 4 cups chicken stock
* 1 cup ditalini rigati (or any small pasta)
* 5 oz baby spinach (like, the tub)
* one lemon
* fresh parsley and parmesan, for garnish

Heat the olive oil over medium high, in a large dutch oven, or deep pot. Add the sausage and brown all over, breaking it up with a wooden spoon.

Add the mushrooms and a small pinch of salt. Sauté until the mushrooms are deep in color and tender. Add the garlic and sauté another 30 seconds, or until fragrant.

Add the tomatoes, stock and pasta. Bring to a boil; reduce heat and simmer on medium-low for about 20 minutes. Stir in the spinach and a good squeeze of lemon juice. Simmer another 5. Now taste it. UGH. Need anything? Maybe a little salt and pepper? Go for it.

Ladle and serve with some fresh parmesan shavings and parsley, if desired. You should totally desire, btw.

Rustic Tomato and Italian Sausage Soup / Bev Cooks

Get IN that.




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18 Responses to Rustic Tomato and Italian Sausage Soup

  1. Sune Moolman February 17, 2015 at 7:09 am #
    The addition of the mushrooms makes me very happy! It looks so comforting!
    • Tom @ Raise Your Garden February 18, 2015 at 12:28 pm #
      Can't agree more I love mushrooms. This soup is perfect seeing that has been frigid here in Buffalo, NY. This looks like it can actually fill me up. Not too many soups can do that. :)
  2. Sharana @ Living The Sweet Life Blog February 17, 2015 at 8:16 am #
    YEEESSSSS --- can you say comfort?!?! I need me some soup in my life!
  3. Kaia Green February 17, 2015 at 3:02 pm #
    Yassss!!!!!!! This looks so bomb. I'm a soup lover and cooker anytime of year. Must try this very soon=) As always your blog is inspiring and so fun! not to mention those sweet babies=)
  4. KellieT February 17, 2015 at 3:52 pm #
    What a delish-looking soup! Pinning! And you dig Weird Al too! Too cool :) Thanks for the awesome recipe!
  5. Brianna February 18, 2015 at 8:28 am #
    Yummy, yummy, yummy!! These soup looks perfect for a cold day outside and a warm a toast day inside :)
  6. Jenny Flake February 18, 2015 at 1:24 pm #
    Mmmmm! a hot cup of soup on a cold day :D
  7. Tracy | PeanutButter and Onion February 19, 2015 at 7:21 am #
    its always a laugh popping by your site! This soup, seriously! I feel all warm and rustic just looking at it!
  8. Jennifer C February 21, 2015 at 9:32 pm #
    do you add the liquid from the canned tomatoes?
  9. Jessica February 23, 2015 at 7:39 am #
    Gosh I wish I could eat tomato :( That looks amazing!
  10. Lynn | The Road to Honey March 6, 2015 at 9:45 am #
    Woa. . .I need this soup in my life. Like right now. It's almost lunch. The tummy is starting to rumble. Looks delish!
  11. Anne December 20, 2015 at 9:01 pm #
    I just made the orzo with collards (chewing as I type!) and I think this will be my follow-up to use the rest of the Italian sausage. Thanks for (what I presume will be) two great recipes!
  12. Autumn August 2, 2016 at 11:16 am #
    I made dinner Sunday night for my Mama and boy oh boy did we both LOVE this soup!! My Mom couldn't believe how good it was :) I used kidney beans instead of pasta, just because. I always love all your recipes! OH BTW... This made 6 servings for us, but above you said it's just for TWO! ;) Figured that was a mistake you'd like to fix. NOM!
  13. Jess Merkel May 8, 2017 at 3:46 pm #
    this soup is life. the fianc' and i make this prob once every couple of months, no matter the outdoor temp outside. i get crazy and sub in kale sometimes over the spinach. it's just so dang good!
  14. Penny February 10, 2020 at 9:40 am #
    Looks yummy! I always add leftover parm rind to the soup while simmering it adds depth of flavor.
  15. Becky February 16, 2020 at 12:21 pm #
    It is simmering on the stove right now and smells amazing! Can’t wait for tonight-I might test it before though


  1. Rustic Tomato and Italian Sausage Soup / Bev Cooks - FoodFoni - March 3, 2015 […] the recipe here – Via: […]

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