Italian Magic Soup–a hearty soup made with savory Italian sausage, fire-roasted tomatoes, tender veggies and ditalini pasta, finished with parmesan. It tastes even better the next day. Make it in the Instant Pot or slow cooker.
Italian Magic Soup
This soup tastes like magic! It’s super yummy and hearty and flavorful. Skyler’s friend said it tasted like pizza but in a soup. Greg was eating the leftovers at about 9 am this morning! He had his face in the bowl drinking it down saying “mmmmm”. Needless to say it was a winner. You can easily make this in the Instant Pot or slow cooker. The leftovers are even better after everything has had time to meld together. Add a chunk of crusty bread and a shower of parmesan and dinner is done.
Ingredients/Substitution Ideas
- Ground Italian Sausage
- Onion
- Beef Broth–or water and Better Than Bouillon beef base
- Carrots
- Fire Roasted Tomatoes–or regular diced tomatoes
- Tomato Sauce
- Dried Basil
- Dried Oregano
- Garlic Powder
- Bay Leaf
- Ditalini Pasta–or small shells or elbow macaroni
- Zucchini–or yellow squash
- Salt and Pepper–to taste
- Parmesan Cheese–or Romano
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onions. Brown for about 5 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking.
Dump in the carrots, tomatoes, tomato sauce, basil, oregano, garlic powder and bay leaf.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 5 minutes.
While Instant Pot is doing it’s thing boil the ditalini on the stove until al dente. Strain and set aside.
When time is up on the Instant Pot let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Discard the bay leaf. Stir in the zucchini and ditalini. Salt and pepper to taste.
Ladle into bowls and top with parmesan cheese.
Notes/Tips
- Serve with crusty bread. Homemade french bread is always a winner.
- Why cook the pasta separately? This keeps it from soaking up all the broth and getting mushy.
- I used my 6 quart Instant Pot*. You can also make this in an 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with ditalini are Marry Me Chicken Soup and Slow Cooker Pesto Minestrone Soup.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Italian Magic Soup
- Prep Time: 20 minutes
- Cook Time: 5 minutes (plus 10 minute NPR)
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
A hearty soup made with savory Italian sausage, fire-roasted tomatoes, tender veggies and ditalini pasta, finished with parmesan. It tastes even better the next day. Make it in the Instant Pot or slow cooker.
Ingredients
- 16 oz ground Italian sausage
- 1 cup diced onion
- 5 cups beef broth
- 2 medium carrots, shredded
- 1 (14.5 oz) can fire roasted tomatoes
- 2 (8 oz) cans tomato sauce
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp garlic powder
- 1 bay leaf
- 1 cup ditalini pasta
- 1 small zucchini, shredded
- Salt and pepper, to taste
- Parmesan cheese, for serving
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onions. Brown for about 5 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Dump in the carrots, tomatoes, tomato sauce, basil, oregano, garlic powder and bay leaf.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 5 minutes.
- While Instant Pot is doing it’s thing boil the ditalini on the stove until al dente. Strain and set aside.
- When time is up on the Instant Pot let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Discard the bay leaf. Stir in the zucchini and ditalini. Salt and pepper to taste.
- Ladle into bowls and top with parmesan cheese.
Slow Cooker Instructions:
- Heat a pan over medium high heat add in the sausage and break it up. Add in the onions. Brown for about 5 minutes. Transfer to the slow cooker.
- Stir in the broth, carrots, tomatoes, tomato sauce, basil, oregano, garlic powder and bay leaf.
- Cover slow cooker and cook on low for 3 hours.
- Add in the ditalini and zucchini and cook on high for 30 minutes.
- Discard the bay leaf. Salt and pepper to taste.
- Ladle into bowls and top with parmesan cheese.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More soups to try…
Instant Pot Tomato Basil Parmesan Soup
A creamy tomato based soup that is made from start to finish in 45 minutes thanks to the help of your pressure cooker. This is my favorite soup to make for company. I always get tons of compliments. I don’t believe I’ve tasted soup at a restaurant that is as good as this version.
Instant Pot Tuscan Tortellini Soup
Instant Pot Tuscan Tortellini Soup is a creamy tomato based soup with white beans, tortellini, spinach and tender bites of chicken. Take one bite of this soup and you’ll quickly agree that this soup rocks the house.
Slow Cooker Copycat Olive Garden Pasta e Fagioli Soup
Your favorite soup from Olive Garden made at home in your slow cooker. White and red beans, ground beef, tomatoes and pasta in a savory broth.
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Made this last night, and it was wonderful! Did not have ditalini in the house so used orzo instead. A very hearty and filling soup.
I’m so glad you loved it! Orzo is a perfect swap for ditalini…great call. Happy to hear it turned out hearty and filling!