Spinach and Pasta Soup

5.00 avg. rating (93% score) - 2 votes

Spinach and Pasta Soup

The wonderful aroma of this soup is just the thing to come home to on a cold winter’s day. Not only does it taste great (even spinach-haters have gobbled it up!), but it’s quick and easy to make. It keeps for up to four days in the refrigerator.

Yield: 10 to 12 servings


  • 1 pound turkey sausage, casings removed
  • 1 medium onion, chopped
  • 1 large clove garlic, peeled and minced
  • 1 can (28 ounces) whole, peeled tomatoes, drained
  • 1 quart chicken stock
  • 2-1/2 quarts water
  • 1 pound farfalle (bow-tie pasta)
  • 1 bag (10 ounces) spinach, cleaned and finely chopped
  • 1 can (15 ounces) cannellini (white kidney) beans, drained


Heat an extra-large soup kettle over medium-high heat. Add the sausage and brown, breaking it up with a spoon. Add the onion and garlic, and saute 3 minutes. Stir in the tomatoes, breaking them up with the spoon. Stir in the stock and 1 quart of the water, and raise the heat to high. Bring to a boil, add the pasta, and cook, stirring, for 5 minutes. Then add spinach, beans, and remaining quart of water (add extra water, if needed), and simmer, covered, stirring occasionally, until spinach is tender. Add salt to taste.
  • Anonymous

    We would make it again, but not to the formula stated in the recipe given. When a whole pound of pasta is used, it results in a pot full of wet pasta – not soup.
    We extracted a MAJOR amount of pasta and added additional chicken stock and the result then was terrific!
    We intend to make it again, but to create the soup with about 1 cup of pasta added – not the whole pound as stated in the recipe.

  • I made this soup using Italian sausage and using tortellini and 2 large cans of chicken broth and 2 cans of beans. It was heartier and just delicious. Everyone I’ve given it to has loved it. Thank you for the recipe.


Leave a Comment

Enter Your Log In Credentials