Stuffed Shells Soup
Jumbo shells, Italian sausage, and spinach in a tomato-parmesan broth — the classic baked pasta, reimagined as a cozy soup.
In a nutshell: This authentic italian-american stuffed shells soup comes together in just 45 mins using simple whole ingredients. The chef's secret: Jumbo shells sink and stick to the bottom of the pot — a stir every couple of minutes. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Jumbo shells, Italian sausage, and spinach simmer in a tomato-parmesan broth. All the flavor of stuffed shells, in one comforting pot.
Key Equipment
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- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Small mixing bowl
Chef's Pro-Tips
- Stir the shells often: Jumbo shells sink and stick to the bottom of the pot — a stir every couple of minutes keeps them intact and evenly cooked.
- Keep the ricotta on top: Stirring it into the whole pot makes the broth cloudy and dulls the flavor; dolloped per bowl, it stays creamy and bright.
- Cook the shells separately for leftovers: If you plan to save some, cook the shells in a separate pot and add per bowl, or they will swell and drink up the broth overnight.
Ingredients
6
servings
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1 lb Italian sausage, mild or hot, casings removed
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1 medium yellow onion, diced
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3 cloves garlic, minced
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1 tbsp tomato paste
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1 can crushed tomatoes, 28 oz
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6 cups chicken broth, low-sodium
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1 tsp dried Italian seasoning
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8 oz jumbo pasta shells, dry
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4 cups baby spinach, loosely packed
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1 cup whole-milk ricotta cheese
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½ cup grated Parmesan cheese, plus more for serving
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1 tsp kosher salt, plus more to taste
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½ tsp black pepper
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¼ cup fresh basil leaves, torn, for serving
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Step-by-Step Instructions
Brown the Sausage
Heat a large pot over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, for 6-7 minutes until browned. Spoon off excess fat if the pot looks greasy.
Build the Broth
Add the onion and cook 4 minutes until softened. Stir in the garlic and tomato paste and cook 1 minute until the paste darkens slightly. Pour in the crushed tomatoes, broth, Italian seasoning, salt, and pepper, and bring to a boil.
Cook the Shells
Stir in the jumbo shells, reduce to a steady simmer, and cook 12-14 minutes, stirring occasionally so the shells do not stick, until just tender.
Wilt the Spinach
Stir in the spinach a handful at a time until just wilted, about 2 minutes. Taste and adjust salt and pepper.
Serve with Ricotta
Ladle into bowls. Top each with a generous dollop of ricotta, a shower of Parmesan, and torn basil. Stir the ricotta into the hot broth as you eat.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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Locking tongs in two handy sizes for the stovetop and the grill.
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Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
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Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
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Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes. Ground beef or ground turkey both work — season generously with Italian seasoning and a pinch of fennel seed to replace the sausage flavor.
Yes. Skip the sausage, use vegetable broth, and add a can of drained white beans plus an extra handful of spinach for body.
Usually they were overcooked or stirred too vigorously. Cook them just until tender, stir gently with a wooden spoon, and pull the pot off the heat promptly.
It keeps 3 days in the fridge, but the shells will soften. For the best leftovers, store the broth and shells separately and combine when reheating.
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