Tuscany Sausage Pastina Soup Recipe

Tuscany Sausage Pastina Soup is a warm and hearty dish that combines the rustic flavors of Italian sausage, tender pastina pasta, and fresh vegetables in a rich, savory broth. This one-pot wonder is perfect for chilly nights or when you want a cozy, comforting meal. The small pasta pearls absorb the broth’s flavor, creating a soul-soothing dish that’s as easy to make as it is delicious.

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 pound Italian sausage (mild or spicy), casings removed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 (14-ounce) can diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup uncooked pastina (or other small pasta, like acini di pepe or orzo)
• 2 cups fresh spinach or kale, roughly chopped
• Salt and black pepper, to taste

Optional Toppings:

• Grated Parmesan cheese
• Fresh parsley or basil, chopped
• Crusty bread for serving

Instructions

Step 1: Cook the Sausage

1. Heat olive oil in a large pot over medium heat.
2. Add the Italian sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
3. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 2: Sauté the Vegetables

1. Add diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened.
2. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Build the Soup Base

1. Pour in the chicken or vegetable broth and the diced tomatoes with their juices.
2. Stir in the oregano, basil, and red pepper flakes.
3. Bring the soup to a gentle simmer.

Step 4: Cook the Pasta

1. Add the pastina to the simmering soup and cook for 5-7 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.

Step 5: Add the Greens and Sausage

1. Stir in the chopped spinach or kale and the cooked sausage.
2. Simmer for an additional 2-3 minutes, until the greens are wilted and the sausage is warmed through.

Step 6: Adjust and Serve

1. Taste the soup and adjust the salt and pepper as needed.
2. Ladle the soup into bowls and garnish with grated Parmesan and fresh herbs, if desired.

Serving and Storage Tips

Serving:

• Serve the soup hot with crusty bread or garlic bread for dipping.
• Add a squeeze of lemon juice for a bright, tangy finish.

Storage:

• Refrigerate: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the soup thickens.
• Freeze: This soup freezes well, but cook the pasta separately and add it fresh after reheating to avoid mushy noodles. Freeze for up to 3 months in freezer-safe containers.

Helpful Notes

• Sausage Options: For a lighter version, use chicken or turkey sausage. For a vegetarian option, use plant-based sausage or skip the meat altogether and add extra vegetables.
• Broth Tips: Use homemade broth or a high-quality store-bought option for the best flavor.
• Pasta Swaps: If you can’t find pastina, other small pasta like ditalini, orzo, or couscous works just as well.

Tips from Well-Known Chefs

• Chef Lidia Bastianich: “Toast the pastina slightly in olive oil before adding to the soup for a nutty flavor and better texture.”
• Chef Giada De Laurentiis: “A drizzle of good-quality olive oil over the soup just before serving adds a luxurious finish.”
• Chef Ina Garten: “Always season as you go—layering the flavors at every step makes a huge difference in soups.”

Frequently Asked Questions (FAQs)

1. Can I make this soup gluten-free?

Yes! Use gluten-free small pasta or substitute with rice.

2. What can I use instead of pastina?

Try orzo, couscous, ditalini, or even pearl barley for a similar texture.

3. How can I make this soup creamier?

Stir in a splash of heavy cream or a dollop of ricotta cheese just before serving.

4. Is this soup spicy?

It’s mildly spicy if you use red pepper flakes and spicy sausage. Omit these for a milder version.

5. Can I add beans?

Yes! Cannellini beans or chickpeas are great additions for extra protein and texture.

6. What if my soup is too thick?

Add more broth or water until you reach your desired consistency.

7. Can I make this soup ahead of time?

Definitely. For best results, cook the pasta separately and combine it when reheating.

8. Can I use frozen greens?

Yes, frozen spinach or kale works well. Add it directly to the simmering soup.

9. What wine pairs well with this soup?

A medium-bodied red like Chianti or a dry white like Pinot Grigio complements the flavors perfectly.

10. How do I reheat leftovers without overcooking the pasta?

Reheat gently over low heat, stirring occasionally, and add more liquid if needed.