Description

Warm, cozy, and absolutely flavorful—Hearty Spaghetti Squash Soup with Savory Italian Sausage is the perfect meal for chilly days or when you’re craving something hearty and nourishing. This soup swaps traditional noodles for tender spaghetti squash, creating a low-carb, nutrient-packed bowl of comfort. Juicy Italian sausage, aromatic garlic, and a medley of vibrant vegetables come together in a rich, savory broth. It’s easy to make, satisfying, and sure to become a family favorite!

Ingredients

Scale

1 medium spaghetti squash
1 pound Italian sausage (mild or spicy)
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes (with juices)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Optional garnish: fresh parsley or basil

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Instructions

1. Prepare the Spaghetti Squash:

Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Place the squash halves cut-side down on a baking sheet and roast for 40-50 minutes, or until the flesh is fork-tender.
Once cooked, use a fork to scrape the flesh into spaghetti-like strands. Set aside.

2. Cook the Italian Sausage:

Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the Italian sausage and cook, breaking it into smaller pieces with a spoon, for 5-7 minutes or until browned and cooked through.
Remove the sausage from the pot and set it aside on a plate lined with paper towels to drain excess grease.

3. Sauté the Vegetables:

In the same pot, add the diced onion, minced garlic, carrots, and celery.
Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

4. Simmer the Soup:

Pour in the chicken broth and add the canned diced tomatoes (including their juices).
Stir in the dried basil, oregano, salt, and pepper.
Bring the soup to a gentle simmer, then reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to meld.

5. Combine Ingredients:

Add the cooked spaghetti squash strands and browned Italian sausage back into the pot.
Stir well to combine all the ingredients.
Let the soup simmer gently for another 5-10 minutes, ensuring everything is heated through.

6. Serve and Garnish:

Ladle the soup into bowls.
Garnish with fresh parsley or basil for a burst of color and flavor.
Serve immediately and enjoy the comforting, hearty flavors of this nourishing soup!

Notes

Make it Vegetarian: Replace the Italian sausage with plant-based sausage or cooked lentils, and swap chicken broth for vegetable broth.
Adjust the Spice: Use spicy Italian sausage or add red pepper flakes for a kick of heat.
Extra Greens: Toss in a handful of spinach or kale during the last 5 minutes of cooking for added nutrition.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Roasting and Simmering
Cuisine: Italian-Inspired