This Spaghetti Squash Soup with Italian Sausage is the perfect comfort food! Packed with tender squash, savory sausage, and fresh veggies in a rich, flavorful broth, it’s hearty, healthy, and easy to make. Perfect for cozy dinners or meal prep!
Instructions:
Step 1: Cook the Spaghetti Squash
- Preheat your oven to 400°F (200°C).
- Grab your spaghetti squash and carefully cut it in half lengthwise. Scoop out the seeds with a spoon—it’s a bit messy but satisfying!
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Pop it in the oven and bake for about 30–40 minutes, or until the flesh is fork-tender.
- Let it cool a bit in a bowl, then use a fork to scrape the flesh into spaghetti-like strands. Set it aside for later.
Step 2: Cook the Sausage
- Heat a tablespoon of olive oil in a large pot over medium heat.
- Add the Italian sausage and cook until it’s browned and slightly crispy. As it cooks, break it up into small pieces with a wooden spoon or spatula. Once done, remove it from the pot and set it aside.
Step 3: Sauté the Vegetables
- In the same pot, toss in the diced onion, carrot, and celery. Sauté them for about 5–7 minutes, or until they soften up and the kitchen starts to smell amazing
- Stir in the minced garlic, oregano, basil, and crushed red pepper flakes if you like a bit of spice. Let it cook for another minute so the flavors really bloom.
Step 4: Make the Broth
- Pour in the chicken broth—it’ll bubble a bit as it hits the hot pot. Add the diced tomatoes (juice and all!) and give it a good stir.
- Bring the mixture to a boil, then lower the heat to let it simmer gently.
Step 5: Add Sausage and Squash
- Toss the cooked sausage back into the pot. Stir it in so all those delicious flavors can meld together.
- Gently fold in the spaghetti squash strands. Let the soup simmer for another 5–7 minutes, letting all the ingredients soak up the broth’s goodness.
Step 6: Finish and Serve
- If you want a creamier soup, stir in the heavy cream—it takes the dish to the next level!
- Taste and adjust the seasoning with salt and pepper.
- Ladle the soup into bowls, top with fresh parsley or basil, and sprinkle with Parmesan cheese for the ultimate finishing touch. Enjoy it piping hot!
FAQs:
1. Can I use pre-cooked spaghetti squash?
Yes, absolutely! If you have leftover cooked spaghetti squash, simply skip the roasting step and add it during Step 5.
2. Can I substitute the sausage?
Of course! Ground turkey, chicken, or even plant-based sausage work beautifully here. Adjust the seasoning if needed.
3. Is this soup freezer-friendly?
Totally! Let the soup cool completely, then store it in an airtight container. It’ll keep in the freezer for up to 3 months. When you’re ready to eat, just thaw and reheat!
4. How can I make it dairy-free?
No problem! Just skip the heavy cream or use a non-dairy alternative like coconut milk for a creamy texture.
5. Can I add more vegetables?
Yes! Feel free to throw in zucchini, spinach, mushrooms, or even kale. It’s a great way to boost the nutrition and flavor.
