Tips for the Best SpaghettiOs and Sausage Soup
This recipe is very forgiving, but here are a few tips to make sure your soup turns out perfectly:
- Brown the Sausage Well: This step is crucial. The browned bits at the bottom of the pot add a depth of flavor to the broth that you don’t want to miss. Don’t rush it!
- Cook the Tomato Paste: Taking a minute to caramelize the tomato paste enhances its rich, tomatoey flavor. This makes a noticeable difference in the final dish.
- Add Broth as Needed: Pasta absorbs a lot of liquid while it cooks. Start with 7 cups of broth and add more as needed to achieve your desired consistency.
- Stir the Pasta Regularly: The pasta rings tend to settle, so stir them occasionally to prevent them from sticking to the bottom of the pot.
- Finish with a Touch of Acid: A squeeze of fresh lemon juice at the end brightens up the flavors and prevents the soup from tasting heavy.
Delicious Variations for SpaghettiOs and Sausage Soup
This soup is a great canvas for using up what you have on hand. Here are a few easy ways to customize it:
- Add Creaminess: Stir in a splash of heavy cream or half-and-half at the end for a richer, creamier soup.
- Swap the Greens: Substitute chopped spinach, collard greens, or even finely chopped broccoli rabe for the kale.
- Make it Milder: Use sweet Italian sausage and omit the red pepper flakes for a milder flavor.
- Turn up the Heat: Add extra crushed red pepper flakes or a spoonful of Calabrian chili paste for a spicier kick.
- Boost the Tomato Flavor: Add a can of fire-roasted crushed tomatoes in addition to the tomato paste for a more intense tomato taste.
- Add More Veggies: Sauté diced carrots, celery, or zucchini with the onion for added nutrients and texture.
- Swap the Pasta: Use ditalini, small shells, or mini elbow macaroni instead of SpaghettiOs.
- Make it Vegetarian: Use plant-based sausage and vegetable broth to create a vegetarian version.
- Make it Gluten-Free: Use your favorite small gluten-free pasta shape to accommodate dietary restrictions.
Frequently Asked Questions About SpaghettiOs and Sausage Soup
Can I make this soup ahead of time?
Yes, you can! However, keep in mind that the pasta will continue to absorb broth as it sits. If you’re making the soup ahead of time, you can either cook the pasta separately and add it when reheating, or plan to add extra broth to compensate for the absorption.
Can I freeze this soup?
Freezing is an option, but soups containing pasta tend to undergo a texture change after freezing. For the best results, consider freezing the soup without the pasta and then adding fresh pasta when you reheat it.
What if I can’t find SpaghettiOs (anelli siciliani)?
No problem at all! Any small pasta shape will work just fine in this soup. Ditalini, small shells, or even elbow macaroni are excellent substitutes.
Is the Parmesan rind necessary?
While it’s optional, I highly recommend adding a Parmesan rind to the soup. It imparts a significant depth of flavor and savoriness without making the soup taste overly cheesy. It’s a simple addition that makes a big difference!
SpaghettiOs and Sausage Soup Recipe
- Author: Ali
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6-8 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (mild or spicy)
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- ¾ teaspoon crushed red pepper flakes (more or less to taste)
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons fine sea salt (plus more to taste)
- 7-8 cups chicken or vegetable broth
- 1 Parmesan rind
- 8 ounces SpaghettiOs (or other small pasta)
- 3-4 cups chopped kale, ribs removed
- Fresh lemon juice (optional)
- Freshly-grated Parmesan, for serving
Instructions
- Brown the sausage. Heat the olive oil in a large stockpot over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. If there’s excess grease, carefully drain off a bit, leaving about 1 tablespoon in the pot for flavor.
- Sauté the aromatics. Add the butter and onion to the pot and sauté for 4–5 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the garlic and cook for about 30 seconds, until fragrant. Add the tomato paste, crushed red pepper flakes, oregano, and salt. Cook for 1 minute, stirring constantly, to lightly caramelize the tomato paste and deepen the flavor.
- Add the broth and simmer. Pour in 6 cups of the broth and add the Parmesan rind. Bring the soup to a gentle simmer.
- Cook the pasta. Stir in the SpaghettiOs and cook, stirring occasionally, until the pasta is al dente. Add additional broth as needed to reach your desired soup consistency.
- Wilt the greens. Stir in the chopped kale and cook for 3–5 minutes, until wilted and tender.
- Finish and season. Remove and discard the Parmesan rind. Add a squeeze of lemon juice to brighten things up, if you’d like. Taste and adjust seasoning as needed.
- Serve. Serve warm, topped with freshly grated Parmesan and a twist of black pepper.
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