Chorizo Sausage and Pasta Soup

I think it’s Rachel Ray who likes to use the term “stoup” to describe dishes that are somewhere between a soup and a stew. This is one of those dishes. It is hearty and healthy and really quick and easy to make! Perfect comfort food.

Chorizo Sausage and Pasta Soup


5 or 6 links chorizo sausage (or Italian, hot or mild)
2 carrots, peeled and chopped
1 large onion, peeled and chopped
3 cloves garlic, minced
4 cups chicken broth
1 28 oz. can diced tomatoes
1 15 oz. can mixed beans, rinsed and drained (kidney, romano, chickpeas etc)
1 Tbsp.. dried basil
1 to 1-1/2 cups large shell-shaped pasta (or other similar pasta)
1 to 1-1/2 cups baby spinach leaves
Salt and pepper to taste
Grated parmesan cheese


Remove casing from sausage and place into 5- to 6- quart dutch oven over high heat. Cook, stirring often to break apart into bite-sized chunks. Cook until browned and crumbly.

Spoon out and discard all but 1 Tbsp. of the fat from pan, leaving the sausage in the pan. Add carrots, onion, and garlic, stirring often until onion is limp, about 5 minutes.

Add broth, tomatoes (including juice), beans and basil and bring to a boil.

At boil, add the pasta, reduce heat and simmer, covered, stirring occasionally, until pasta is al dente, about 10 minutes.

Stir in spinach and cook until just wilted, about 30 seconds. Add salt and pepper to taste. Serve with coarsely grated parmesan cheese.

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