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Italian Style Sausage and Ditali Pasta Soup

with Sundried Tomato and Italian Style Cheese

Recipe Development TeamUpdated on November 04, 2025

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Allergens:

Wheat

•Cereals containing gluten

•Sulphites

•Milk

•Egg

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total

Active

DifficultyEasy

Ingredients

serving amount

225 grams

British Pork and Oregano Sausage Meat

(Contains: Wheat, Cereals containing gluten, Sulphites)

90 grams

Ditali Pasta

(Contains: Wheat, Cereals containing gluten May contain traces of: Soya, Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

25 grams

Sun-Dried Tomato Paste

40 grams

Baby Spinach

10 grams

Chicken Stock Paste

1 carton(s)

Tomato Passata

1 sachet(s)

Mixed Herbs

1 unit(s)

Bell Pepper

Not included in your delivery

500 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

Nutritional information

Energy (kJ)2408 kJ

Energy (kcal)576 kcal

Fat25.6 g

of which saturates10.6 g

Carbohydrate53.8 g

of which sugars15.1 g

Dietary Fibre6.8 g

Protein27.8 g

Salt3.8 g

Potassium231.7 mg

Calcium6.2 mg

Iron0.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm small pieces.
Heat a drizzle of oil in a saucepan on medium-high heat.
Add the pepper and sausage meat and fry until browned, 4-5 mins. Use a spoon to break it up into equal-sized large chunks, roughly 6 per person. , then drain and discard any excess fat. IMPORTANT: Wash hands and utensils after handling raw meat.

2

Add the passata, dried basil, chicken stock paste, water and sugar for the sauce (see pantry for both amounts).
Bring to the boil then lower the heat.
Add the ditali pasta and simmer until tender and the sausage is cooked, 10-12 mins. IMPORTANT: Cook the sausage meat so there's no pink in the middle.

3

Next, add the spinach to the pan until wilted and piping hot, 1 min.
Remove from the heat.
Stir in the sun-dried tomato paste and half the Italian style cheese.
Taste and season with salt and pepper if needed.

4

Spoon the soup into your bowls.
Sprinkle the remaining cheese on top.

Enjoy!

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