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Loads of flavor in this bowl! Juicy sausage, noodles, and smoky tomatoes all come together in a cozy, herby broth.
Delicious Ingredients:
- Bell pepper: Crunch and color
- Fresh basil: Makes everything bright
- Rotini pasta: Gets cooked right in the pot
- Quality beef broth: Ties everything together
- Fire-roasted tomatoes: Smoky punch
- Italian sausage: Spicy or sweet, up to you
- Fresh garlic: Lifts the whole dish
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Step-by-Step Directions:
- Finish Soup
- Sprinkle with Parmesan
- Ladle into bowls nice and hot
- Tweak salt or pepper to taste
- Toss in basil just before serving
- Cook Pasta
- Check the broth—add more if it looks low
- Stir while it cooks
- Let the rotini bubble till it's got some bite
- Dump pasta straight in, no extra pot
- Build Broth
- Let the mix come to a boil
- Chop up and throw in some bell pepper
- Season it your way
- Pour in tomatoes and broth
- Brown Sausage
- Mix in garlic at the end
- Drain off oil if you like less grease
- Sear sausages with an onion till brown
- Get sausage out of the casing
Storing Leftovers:
Pop it in the fridge for 3 to 4 days. Keep noodles in a separate container if you can.
What Goes Well:
Try it with a Caesar salad and some garlic bread on the side.
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Pro Tips:
- If you can, buy really good sausage
- Add extra broth anytime if it gets too thick
- Taste at the very end to check the flavor
- Keep an eye on the noodles—don't let them go mushy
Recipe FAQs
- → What sausage works best?
- Go for sweet or spicy Italian sausage, just pop it out of the casing first.
- → Why cook pasta separately?
- It keeps the noodles from turning soft and mushy, especially if you’ve got leftovers.
- → Can I freeze it?
- Sure thing, just skip the pasta till you reheat so it stays firm.
- → What pasta shape?
- Pick a short pasta like fusilli or rotini—they hang onto the soup well.
- → How to make it thicker?
- Cook it with the lid off for a bit or stir in some tomato paste.