Italian Shell Pasta Soup combines Italian sausage, diced tomatoes, hearty vegetables, and tender pasta shells. Perfect for a cold weeknight comfort meal.
Italian Sausage and Baby Pasta Shell Soup
This Italian Sausage Pasta soup is surprisingly easy to make with ingredients you have on hand or in your pantry and freezer. The perfectly seasoned sausage brings this soup together with little seasoning, and the star ingredient is the baby pasta shells.
This hearty pasta soup is easy to make and perfect for weeknight comfort food.
I took my Hamburger Soup recipe and swapped the hamburger for bulk Italian sausage and the potatoes for mini shells (Conchiglie Pasta Shells).
I added Italian seasonings, a generous amount of diced tomatoes, and tomato sauce,
The shells cook right in the rich tomato broth, so you don't have to boil them or drain them. A true one-pot soup.
The Italian sausage has fennel, garlic, and other Italian seasonings, giving a seasoned base without having to add four more seasonings.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR ITALIAN SHELL PASTA SOUP
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Italian Shell Pasta Soup, along with similar recipe ideas you can try.
Alternatively, scroll to the bottom for a full printable recipe card with ingredient amounts, complete instructions, and helpful notes.
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Italian Shell Pasta Soup, along with similar recipe ideas you can try.
Alternatively, scroll to the bottom for a full printable recipe card with ingredient amounts, complete instructions, and helpful notes.
TIPS AND TIDBITS FOR THE BEST ITALIAN SHELL PASTA SOUP
Italian sausage. Good-quality pork Italian sausage gives the best flavor in the soup. When browning, let it sit still before breaking it up and browning. This will ensure a good caramelization.
Swap out the pasta. Choose small shells. They cup and catch bits of the meat, beans, and broth with each bite. I prefer mini pasta shells, but elbow macaroni, ditalini pasta, or acini di pepe pasta.
Add the beans. You can substitute cannellini beans, black beans, or any beans for the lima beans. Rinse the beans before adding to the soup
One-pot soup. Cook the pasta during the last 15-20 minutes of cooking the soup, checking for tenderness after 10 minutes. Serve immediately so they stay al dente.
WHAT YOU NEED
Italian Sausage
Onion
Celery
Minced garlic
Salt
Coarse black pepper
Carrots
Lima Beans
Corn
Beef stock
Diced Tomatoes
Shell pasta
Bay Leaf
Dried Thyme
Parsley
Parmesan cheese
HOW TO PREPARE
In a large stockpot, brown Italian sausage with salt and pepper over medium-high heat. Drain and return to pot.
Add onion and celery, minced garlic, and saute for 5 minutes.
Add corn, lima beans, carrots, beef stock, diced tomatoes, tomato sauce, water, Italian seasoning, and bay leaves.
Bring to a boil. Reduce the heat to low and simmer for 20 minutes.
Add pasta shells, cover, and simmer until pasta shells are tender. Approximately 15-20 minutes.
Remove from the heat and remove the bay leaves. Adjust salt and pepper to taste.
Stir in fresh parsley.
Serve with a generous sprinkle of Parmesan cheese and Crusty Bread.
Add onion and celery, minced garlic, and saute for 5 minutes.
Add corn, lima beans, carrots, beef stock, diced tomatoes, tomato sauce, water, Italian seasoning, and bay leaves.
Bring to a boil. Reduce the heat to low and simmer for 20 minutes.
Add pasta shells, cover, and simmer until pasta shells are tender. Approximately 15-20 minutes.
Remove from the heat and remove the bay leaves. Adjust salt and pepper to taste.
Stir in fresh parsley.
Serve with a generous sprinkle of Parmesan cheese and Crusty Bread.
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