This one-pot salsiccia soup with pasta is wonderfully simple and full of flavour, and it needs only a single pot. Perfect for weeknights when dinner has to be easy but should still taste of something.
The soup starts with browning the sausage meat in the pot before the onion and garlic go in. Then come the vegetables – I have chosen carrots, courgette and celery, but if you are not keen on celery, you can easily leave it out. Next, add the stock, pasta and a bundle of herbs, and let the soup simmer until the pasta is al dente.
Once the herbs have been removed, the soup is finished with cream and a little grated parmesan, which add the final depth of flavour. Lastly, a handful of fresh spinach is stirred in just before serving, so the leaves wilt gently in the hot soup.
The result is a creamy, filling and flavourful soup that is ready in under 30 minutes.
A small tip: use a pasta with a cooking time of at least 10 minutes – that way enough starch is released to thicken the soup and give it just the right creamy consistency.
A lighter alternative
If you would like a lighter version of the soup, you can easily swap the whipping cream for cooking cream, a reduced-fat cream alternative or another cream with a lower fat content. The soup will still have a lovely, rounded flavour, but with fewer calories.
One-pot salsiccia soup with pasta
Ingredients
- 300 g salsiccia (Italian pork sausage)
- 1 onion, finely chopped
- 4 cloves garlic, grated or crushed
- 250 g carrots, diced
- 1 courgette, seeds removed and diced
- 4 sticks celery, sliced
- 250 g pasta (uncooked weight)
- 1,2 l chicken stock
- 3 sprigs thyme
- 1 sprig rosemary
- 250 ml whipping cream (38% fat)
- 30 g parmesan, finely grated
- 75 g fresh spinach
- Salt and freshly ground pepper
- Oil
Method
- Heat a splash of oil in a large pot and brown the sausage meat well.If you are using salsiccia in casings, start by slitting the casings and squeezing out the meat. Chop it roughly or break it up between your fingers.
- Add the onion and garlic and fry until the onion is soft and translucent, then add the carrots, courgette and celery. Season with salt and freshly ground pepper.
- Add the pasta and stock to the pot, add the herbs and let it simmer, covered, until the pasta is al dente. Stir a couple of times along the way.
- Remove the herbs from the pot and stir the cream and parmesan into the soup until the parmesan has melted. Season to taste with salt and freshly ground pepper.
- Stir the spinach into the soup until it wilts, and serve the soup with plenty of freshly ground pepper on top.
Nutrition
Premium
Tusind tak for endnu en fantastisk dejlig opskrift. Den bliver garanteret fundet frem igen.
Hej Anneliese
Hvor dejligt du skriver det, tusind tak 🙂
Warm wishes, Dianna