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This Spicy Italian Pesto Noodle Soup is my go-to dinner on nights when I am craving Italian, but also want something warming. Spicy Italian sausage simmered in a basil pesto broth with carrots, kale, a little lemon, and plenty of noodles. Finish each bowl off with a sprinkle of parmesan cheese and serve with crusty bread. It’s hearty, full of colorful veggies, and so delicious. Great for just about any night of the week. And the leftovers the next day, they make for the best lunch!
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Happy Halloween!
I’ve been so exited for Halloween this year. Something about Halloween is just the best. It’s such a fun day of the year. I mean it’s pretty much expected that we go for all the candy, cookies, and pizza we like…no excuses necessary. Or at least that’s how I see it.
Except over here we’ll be swapping the pizza for soup. Because it’s cold and snowing here, and I just need a bowl of (cheesy) soup in my life. Not going to sugar coat it, my week has been hard. Monday just started off on the wrong foot. I don’t know If I woke up on the wrong side of the bed or what, but man oh man, it was not an easy day. You know those days when one thing goes wrong and then every other thing decides to go wrong with it? Well, that was my Monday. Just looking back on it makes me cringe.
All I have to say is that technology is the best…and technology is also the absolute worst. When technology fails you, it’s not fun. And that was a big part of why my Monday was so rough.
But it’s all ok. First world problems. Nothing major. Just a bad day. It happens.
My week is already back on track and I’m looking at the positive side of things. It’s Halloween, it’s snowing, Thanksgiving is coming, and the next two months are my favorite of the entire year. Focusing on all the good things…
Like this soup, which is very, very good.
Not sure if this recipe is really Halloween appropriate, but it’s pretty delicious any night you decide to make it. And I don’t know, coming home to a bowl of this tonight after trick-or-treating sounds pretty great to me. Thinking you should try it.
Here’s the deal. I’ve been on a real soup kick this fall. In the last two weeks alone I’ve made a coconut sweet potato lentil soup, a butternut squash soup, and a French inspired shallot soup. Today it’s Italian Noodle Soup, and next week?
Something pumpkiny, and perfect for Thanksgiving.
Sure, hope you guys like soup!
Right now though, let me tell you about this Italian sausage soup.
It’s a little spicy (but not overly so), full of vegetables (the good ones), has spicy chicken sausage, lots of noodles (mine are pumpkin shaped and I am so obsessed with them), and topped off with cheese (provolone to be exact).
It’s simple, it’s pretty quick, and it’s one of the better bowls of Italian soup that I’ve ever had. The secret? A parmesan rind, basil pesto, lemon, and cheese. Ok, and pasta – lots of pasta.
The parmesan rind and basil pesto add a salty, herby flavor to the broth. The lemon adds a nice zing of freshness. And the cheese and pasta? Well, those don’t need much explaining, they’re always good.
Whether you end up making this tonight, sometime this week, or even in the next couple of weeks, it’s sure to become a favorite. I’m loving serving this up on bitter cold nights like tonight, with a good loaf of crusty bread. Normally I’m either making chili or pizza on Halloween, but this soup is the perfect switch up!
PS. I feel bad for all the trick-or-treaters out in my town tonight. It’s SO cold and snowy…hoping it’s a little warmer for the rest of you! Have fun tonight!
If you make this soup please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Italian Pesto Noodle Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 3/4 pound ground spicy Italian chicken sausage
- 2 small shallots, chopped
- 4 carrots, chopped
- 1 tablespoon chopped fresh sage
- 1 tablespoon fresh thyme leaves
- kosher salt and pepper
- 6 cups low sodium chicken broth
- 1/3 cup basil pesto, homemade or store-bought
- 1 parmesan rind (the end knob of the parmesan wedge)
- juice of 1 lemon
- 1 bunch Tuscan kale, roughly chopped
- 1 pound short cut pasta
- 1 1/2 cups shredded provolone cheese
Instructions
- 1. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and shallots, and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the carrots, sage, thyme, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, pesto, parmesan rind, and lemon juice. Simmer over medium heat for 15-20 minutes. 2. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions.3. Stir the kale into the soup, cooking another five minutes. Remove the parmesan rind. Taste and season with salt and pepper. 4. Divide the noodles among bowls and pour the soup overtop. Top each bowl off with cheese and allow the cheese to melt slightly. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Delicious and easy soup that I will make over and over. The only changes I made were to add more kale and a small pinch of red pepper flake. Yummy!
Sounds delicious Michelle! Thank you so much for trying this! xTieghan
This is a great recipe!!
Delicious ?
Thank you Kathy! xTieghan
I made your Chicken Meatball Coq au Vin for dinner Sunday (fabulour!). I doubled the meatball recipe and have a bunch leftover. Think I’ll sub them in this soup for the Italian sausage.
Yes! I am so glad you loved that recipe and I hope you love this one, Linda! Thank you! xTieghan
Made this soup this past weekend and I love it!! Really easy to make and reheats nicely – having it again for lunch today 🙂
So amazing! I am so glad this turned out so well for you Sophia! Thank you! xTieghan
I love this recipe! I’m making it for the second time today! I just wanted to ask if you mix in the pasta with the rest of the soup to store for left overs. Or do you have another trick so the pasta doesn’t soak up so much liquid? Thanks!
Hi Elizabeth! I always like to keep the pasta separate if I plan to store the soup for eating later. I just store the pasta in a glass container then add to the warm soup bowls individually before serving. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan ???
About to attempt timesing this recipe by six for a family reunion this weekend! So excited to share my favorite soup with family. Thank you!
Thank you Julie! So glad you loved this! xTieghan
Delicious. This is going to be a staple recipe in my kitchen from here on in!
I left out the pasta and added chickpeas and cannellini beans instead… and a tspn of chilli flakes for some extra heat.
Yum! So glad you loved this one! xTieghan
Hi Dear, are you really visiting this web page daily, if sso then you will absolutely obtain good experience.
Thank you! xTieghan
I love this recipe! I used homemade pasta pesto and yes, it does make a difference! Also for a healthy twist I skipped the pasta and used rice cauliflower from Trader Joe’s. My husband did not even notice,, I also manage an independent bookstore in Laguna’s Beach, CA and sell your cookbook often! Thank you for your amazing recipes
Hi Lisa! I am so glad you both loved this recipe, especially with a healthier twist! Thank you so much! xTieghan
Absolutely delish!!!!
Thank you Emily!
I made this soup tonight and it was delicious! This will definitely go in my rotation of favorites. My husband thought it was great too. Followed the recipe exactly except I forgot the lemon juice. It was still delish. 🙂
I am so glad it still turned out amazing! Thank you Swede!
Wow! This soup is pure perfection. It was easy to make with accessible ingredients. The taste was over the top delicious. Would love YOUR ideas on a simple bread to go with. We just used a take and bake and toasted with butter and Parmesan. I’m sure you have some ideas up your sleeve!!!
Wow thank you so much Della! I am so glad this recipe turned out amazing for you!
Dear Tieghan, this tasted gorgeous!! I took one sip of the broth and my eyes widened!! Will be making again and again.
Thank you so much for sharing your talent with us all. So many warm wishes for the holidays to you and yours.
xo
Georgina
Thank you so much Georgina! I am so glad you loved this soup!
This soup looks delicious! I have some chorizo sausage in the freezer; do you think this could work in place of the Italian sausage?
Hi! Chorizo is a more Mexican flavor, but I mean, I am sure it would be just fine! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Do you think it would work with ground beef? I don’t have any spicy chicken sausage!
If you enjoy ground beef then I am sure that would be fine. I recommend adding a pinch of crushed red pepper flakes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan