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Spaghetti Squash Soup with Sausage Recipe

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4.2 from 39 reviews

  • Author: Jane
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This Spaghetti Squash Soup with Sausage is a hearty, cozy, and flavorful dish featuring tender roasted spaghetti squash strands combined with savory Italian sausage, aromatic vegetables, and herbs, all simmered in a rich and comforting broth. Perfect for a low-carb, gluten-free meal during the fall and winter seasons, this soup brings both nourishment and warmth to your table.

Ingredients

Squash and Roasting

  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • Salt and black pepper, to taste

Sausage and Vegetables

  • 1 lb Italian sausage (mild or spicy), casings removed
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced

Seasonings and Broth

  • 1 tsp Italian seasoning
  • ½ tsp crushed red pepper flakes (optional)
  • 6 cups chicken broth

Optional Ingredients

  • ½ cup heavy cream
  • 2 cups fresh spinach or kale
  • Fresh parsley or Parmesan cheese, for garnish

Instructions

  1. Preheat Oven and Prepare Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds carefully. Drizzle the cut sides with olive oil and season with salt and black pepper to taste.
  2. Roast the Squash: Place the squash halves cut-side down on a baking sheet. Roast in the oven for 35 to 40 minutes until the flesh is tender and easily pierced with a fork.
  3. Scrape Squash Strands: Remove the roasted squash from the oven and use a fork to scrape the flesh into spaghetti-like strands. Set aside these strands for use in the soup.
  4. Cook Sausage: In a large pot over medium heat, add the Italian sausage, breaking it into pieces as it cooks. Brown the sausage thoroughly, then drain any excess grease if needed.
  5. Sauté Vegetables: Add the diced onion, carrots, and celery to the pot with the cooked sausage. Cook for 5 to 6 minutes until the vegetables soften and become fragrant.
  6. Add Aromatics and Seasonings: Stir in the minced garlic, Italian seasoning, and crushed red pepper flakes (if using). Cook for about 30 seconds to release their aromas.
  7. Add Broth and Simmer: Pour in the chicken broth and bring the mixture to a gentle simmer on the stove.
  8. Combine Squash and Simmer: Add the spaghetti squash strands to the soup pot and let everything simmer together for 10 minutes to meld the flavors.
  9. Add Cream and Greens (Optional): If using, stir in the heavy cream and fresh spinach or kale, cooking for an additional 2 to 3 minutes until the greens are wilted and the soup is warmed through.
  10. Adjust and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley or Parmesan cheese if desired.

Notes

  • Use spicy Italian sausage if you prefer a bit of extra heat in your soup.
  • The heavy cream is optional; omit it for a lighter, lower-fat version of the soup.
  • The soup will thicken as it sits, so if reheating leftovers, you may want to add a splash of broth or water to loosen it up.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days for best freshness.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Roasting
  • Cuisine: Italian-American

Find it online: https://cookingmomy.com/spaghetti-squash-soup-with-sausage-recipe/