Italian sausage & pasta pot

Italian sausage & pasta pot

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(13 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
This soup is hearty and packed with flavour making a simple yet satisfying freezable favourite

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal772
  • fat25g
  • saturates8g
  • carbs90g
  • sugars11g
  • fibre9g
  • protein53g
  • salt3g


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 Italian sausages
  • 2.8l hot chicken stock
  • 400g penne pasta
  • 2 carrots, thinly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 onions, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 celery sticks, thinly sliced



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 140g green beans, cut into 5cm/2in lengths
  • handful flat-leaf parsley, chopped


  1. Heat the oil in a large pan and fry the sausages until brown all over. Pour in the hot chicken stock and simmer with a lid on for 10 mins.

  2. Add the pasta to the pan, mix well and bring to the boil. Stir in the carrots and onions, cook for 5 mins, then add the celery and beans, and cook for a further 4 mins. Check that the pasta is cooked – if not, cook for a few minutes longer. Finally, stir in chopped parsley, season, and serve in large bowls.

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Comments, questions and tips

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12th Jul, 2017
The pasta should have been cooked separately then added. My pasta ended up mush. The flavour was also very bland.
7th Sep, 2016
It was quite boring, really.
6th Aug, 2014
This was quite tasty, but I think 2.8 litres of stock excessive. I only used 2, and it was still slightly too much. I sliced the sausages too to make it more manageable to eat with a spoon
rachelcross's picture
15th Nov, 2012
I want to try this one and think that after reading the comments, adding some tomato puree and maybe some harissa paste might be a good idea. Will report back!
12th Mar, 2012
Very tasty supper, I sort of halved the recipe and substituted a leek for the onions and used 6 butchers chipolatas as I had them in the freezer. There is quite a lot of veggies and pasta left, so I might dice up some chorizo to add to it for leftovers tomorrow night.
15th Feb, 2012
Me and my boyfriend (who hates trying anything new) absolutely loved this and i definitely will be making it again! I added a diced red onion too. But would not recommend freezing this as the pasta goes mushy when defrosted and reheated.
10th Jan, 2012
I have made this a few times now, halving the recipes for two people - it is really tasty - but perhaps that is due to the delicious sausages from our local farmshop (Plumgarths)! I do colour my sausages in a frying pan before transferring to the 'one pot'.
30th Dec, 2011
Made this with quorn sausages and it was fab , really filling. I had no celery in so I substituted a lovely leek and a small tin of drained flageolet beans & added a generous pinch of smoked paprika... It was lovely, all the family enjoyed it. We had loads left over and the following day I just loosened it up with some 'marigold' stock adjusted the seasoning and had it as a hearty soup for lunch ! Fab! Will def make again .
11th Dec, 2011
I also chopped up the sausage when cooked. All soften onion, celery and carrot together and added some tomato puree.
9th Dec, 2011
Much too bland. It needs livening up with herbs and spices.


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