This Italian Sausage Soup made with Italian sausage, radiatore pasta, sweet peppers and spinach is so flavorful and deeply satisfying, you're going to wish you had made a double batch!
Brown sausage in a large soup pot over medium-high heat.
Add onion and peppers. Saute 3 - 5 minutes, stirring occasionally. Add garlic and saute an additional 3 - 5 minutes, stirring occasionally.
Stir in broth, diced tomatoes, and spaghetti sauce. Bring to a light boil.
Add pasta, lower heat, and simmer until just cooked (about 10 minutes, or according to package directions). Turn off heat and stir in spinach.
Add about ¼ cup diced mozzarella into the bottom of each serving bowl and spoon soup over it. Top with grated parmesan and fresh basil and enjoy!
INSTANT POT
Brown sausage on sauté mode.
Add onion and peppers. Sauté 3 - 5 minutes, stirring occasionally. Add garlic and saute an additional 3 - 5 minutes, stirring occasionally.
Stir in broth, diced tomatoes, and spaghetti sauce. Set to manual 5 minutes then hit cancel and carefully quick release.
Stir in pasta, return cover to pot and set to sealing. Allow pasta to cook with residual heat, about 10 - 15 minutes or until cooked to your liking . Turn off heat and stir in spinach.
While pasta is cooking, add about ¼ cup diced mozzarella into the bottom of each serving bowl and spoon soup over it. Top with grated parmesan and fresh basil and enjoy!
SLOW COOKER
Brown sausage in a skillet on the stove top.
Add browned sausage, onion, peppers, garlic, broth, tomatoes, and spaghetti sauce to the slow cooker. Cover and cook low 3 - 6 hours or high 2 - 3 hours.
About 30 minutes before you're ready to serve, stir in pasta. Cover.
Add about ¼ cup diced mozzarella into the bottom of each serving bowl and spoon soup over it. Top with grated parmesan and fresh basil and enjoy!
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Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.This awesome soup recipe was contributed by Kelly Jaime. Instant pot tips:
Cook time - Most electric pressure cookers take about 10 - 15 minutes to come to pressure. The inputted cook time will begin after the pot is pressurized.
Natural pressure release - Hit cancel and walk away from the pot. It will slowly naturally depressurize. Depending on the contents this can take anywhere between 10 - 20 minutes for a full natural release.
Quick release - Turn the dial at the top of your pot to allow the pressure to release quickly. Always use a long handled utensil for this to avoid steam burns. Do not quick release under cabinets or you may cause steam/water damage. If there is sputtering, quickly turn dial back to 'sealing' and allow it to naturally depressurize a few minutes before trying again.