My cookbook is here! 
This stuffed shells sausage soup is creamy, delicious and a lot less work than stuffing shells!
This one pot stuffed shells and sausage soup delivers all the nostalgic comfort of a baked pasta dish without any of the tedious assembly. By browning the sausage with diced onion and garlic directly in the pot, you create a savory foundation that eliminates the need for extra pans.
The beauty of this recipe is that you don’t need to stuff shells to make stuffed shells soup. Instead of laboriously filling each pasta shell by hand, you simply let them cook in the seasoned broth until tender.
Each bowl is topped with a creamy scoop of a ricotta mixture made from ricotta, mozzarella, parmesan, and fresh basil. As the cheese hits the hot soup, it begins to melt and swirl into the broth, creating that iconic cheesy center in every spoonful.
It’s the ultimate weeknight hack providing the gourmet taste of a traditional Italian dinner with the ease of a simple, one pot meal.
If you like this recipe, you will also love my Tuscan Tortellini Mushroom + Sausage Soup or my Roasted Vegetable Stuffed Shells.
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One Pot Stuffed Shells + Sausage Soup
Ingredients
- 1 tbs olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 lb (0.45 kg) sweet Italian sausage , casings removed
- 1/3 cup (40 g) sun dried tomatoes, oil drained + chopped
- 2 tbs tomato paste
- 1/4 cup (30 g) flour
- 7 cups (1.66 l) low sodium chicken broth
- 1 tsp each salt, garlic powder, onion powder + paprika
- 1 tbs Italian herb blend
- 9 oz (250 g) pasta shells
- 1/4 cup (60 ml) heavy cream
- 2 handfuls (60 g) baby spinach, rough chop
Ricotta Scoop Topping:
- 1 cup (250 g) ricotta cheese
- 1 cup (110 g) shredded mozzarella cheese
- 1/3 cup (30 g) grated parmesan
- 2 tbs fresh basil, chopped
Instructions
- Heat the olive oil in a large pot over medium and sauté the onions for 3-4 minutes. Stir in the garlic for 30 seconds. Add in the sausage and using a wooden spoon break up the meat until no longer pink. Stir in the sun dried tomatoes and tomato paste until all is well coated. Stir in the flour until well coated. Then, gradually add in the chicken broth 1 cup at a time and stir. Add in the salt, garlic powder, onion powder, paprika, Italian herb blend. Bring to a boil, lower heat, cover the pot and cook for 15 minutes.
- Stir in the pasta shells. Bring to a boil and simmer, stirring occasionally. Cover the pot and cook for 15-20 minutes or until pasta is cooked al dente. Turn off the heat and stir in the heavy cream and spinach.
Ricotta Scoop Topping:
- While the soup is cooking. In a medium bowl, add in the ricotta, mozzarella, parmesan, basil and mix together until combined. Serve soup with a scoop of this mixture.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.Â
- You can use any ground meat instead of sausage.Â
- To make this VEGETARIAN, simply sub in chopped mushrooms in place of the sausage.