Easy Italian Sausage Macaroni Soup in 30 Minutes

This hearty comforting Italian Sausage Macaroni Soup is made with spicy ground sausage and tender pasta, ready in just 30 minutes. The rich tomato broth thickens beautifully as the starch from the macaroni releases into the pot. I find myself making this whenever the weather turns chilly.

Why This Classic Works

I used to cook the pasta separately before adding it to my soups. I quickly learned that simmering the macaroni directly in the broth builds a much richer, thicker base.

The starch acts as a natural thickener, binding the tomatoes and chicken stock together. Just make sure to serve it immediately so the pasta does not absorb all the liquid.

Italian Sausage Macaroni Soup Ingredients

• 1 lb ground Italian sausage (mild or spicy)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp Italian seasoning
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup dry macaroni
• 2 cups fresh baby spinach
• 1/2 cup grated Parmesan cheese

How To Make Italian Sausage Macaroni Soup

1. Brown the sausage: Heat olive oil in a large pot over medium heat, adding the sausage and onion. Cook for 5 to 7 minutes until the meat is browned and the onions are soft.
2. Add aromatics: Stir in the minced garlic and Italian seasoning. Cook for exactly one minute until fragrant, scraping up any browned bits from the bottom.
3. Simmer the broth: Pour in the chicken broth and diced tomatoes with their juices. Bring the liquid to a rolling boil.
4. Cook the pasta: Stir in the dry macaroni. Reduce the heat to medium-low and simmer for 8 to 10 minutes until the pasta is tender.
5. Wilt the spinach: Remove the pot from the heat and stir in the fresh spinach. Let it sit for two minutes until wilted, then serve with Parmesan.

Recipe Tips

• Choose the right sausage: Bulk ground sausage works best, but you can remove the casings from links if needed.
• Watch the pasta: Do not overcook the macaroni or it will become mushy and absorb too much broth.
• Adjust the heat: Add a pinch of red pepper flakes if you prefer a spicier finish.

What To Serve With Italian Sausage Macaroni Soup

Crusty garlic bread is essential for dipping into the rich tomato broth. A simple green salad dressed with a sharp vinaigrette also cuts through the richness of the sausage perfectly.

How To Store

Store leftover soup in an airtight container in the fridge for up to 3 days. The pasta will absorb liquid as it sits, so you may need to add a splash of broth when reheating. I do not recommend freezing this soup because the macaroni turns soft upon thawing.

FAQs

Can I use a different pasta shape?

Yes, ditalini or small shells work just as well as macaroni. Just adjust the cooking time based on the package directions.

Do I need to drain the sausage grease?

If your sausage is particularly fatty, drain the excess grease before adding the broth to prevent a greasy soup.

Can I make this dairy-free?

Simply omit the Parmesan cheese garnish at the end. The soup itself naturally contains no dairy ingredients.

Nutrition

• Calories: 420 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 55mg
• Sodium: 980mg
• Total Carbohydrate: 34g
• Protein: 21g

Try More Recipes:

• Easy Cheesy Italian Sausage Tomato Lasagna Soup Recipe
• Hearty Italian Quinoa Vegetable Soup (Easy One-Pot Recipe)
• Hearty Italian Sausage Ravioli Soup (30-Minute Meal)

Italian Sausage Macaroni Soup

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Italian Sausage Macaroni Soup features hearty ground sausage and tender pasta simmered in a rich tomato broth. Ready in just 30 minutes, this comforting one-pot dinner is an easy weeknight meal that warms you from the inside out.

Ingredients

• 1 lb ground Italian sausage (mild or spicy)

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 tbsp olive oil

• 1 tbsp Italian seasoning

• 4 cups low-sodium chicken broth

• 1 can (14.5 oz) diced tomatoes, undrained

• 1 cup dry macaroni

• 2 cups fresh baby spinach

• 1/2 cup grated Parmesan cheese

Directions

• 1. Brown the sausage: Heat olive oil in a large pot over medium heat, adding the sausage and onion. Cook for 5 to 7 minutes until the meat is browned and the onions are soft.
• 2. Add aromatics: Stir in the minced garlic and Italian seasoning. Cook for exactly one minute until fragrant, scraping up any browned bits from the bottom.
• 3. Simmer the broth: Pour in the chicken broth and diced tomatoes with their juices. Bring the liquid to a rolling boil.
• 4. Cook the pasta: Stir in the dry macaroni. Reduce the heat to medium-low and simmer for 8 to 10 minutes until the pasta is tender.
• 5. Wilt the spinach: Remove the pot from the heat and stir in the fresh spinach. Let it sit for two minutes until wilted, then serve with Parmesan.