Description
A delicious soup with Italian sausage, tomatoes, tender pasta, spinach and parmesan cheese. Make it in the Instant Pot or slow cooker.
Ingredients
Scale
- 16 oz ground Italian sausage (I used mild)
- 1/2 cup diced onion
- 4 cups water
- 4 tsp Better than Bouillon beef base
- 1 bay leaf
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 Tbsp minced garlic
- 1 Tbsp tomato paste
- 1 Tbsp ketchup
- 1 (28 oz) can crushed tomatoes
- 3 carrots, peeled and sliced
- 4 oz small pasta shells
- 1 cup chopped spinach
- 1/2 cup evaporated milk
- Parmesan cheese, for topping
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 5 minutes. Drain off excess grease.
- Pour in the water and start heating up the water while you prepare the remaining ingredients.
- Add in the bouillon, bay leaf, basil, oregano, garlic, tomato paste, ketchup, crushed tomatoes, carrots and pasta.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Discard the bay leaf. Stir in the spinach and evaporated milk.
- Ladle into bowls and top with a generous amount of parmesan cheese.
Slow Cooker Instructions:
- Heat a pan over medium high heat and add in the sausage and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Transfer to the slow cooker.
- Stir in the water, bouillon, bay leaf, basil, oregano, garlic, tomato paste, ketchup, crushed tomatoes and carrots.
- Cover and cook on low for 4 hours. Add in the pasta and cook for 30 more minutes.
- Discard the bay leaf. Stir in the spinach and evaporated milk.
- Ladle into bowls and top with a generous amount of parmesan cheese.
- Category: Soup
- Method: Instant Pot, Slow Cooker