While the veggies are cooking, take out the Italian sausage links. Roll them into small meatballs and then toss them in the pot with the veggies. At this point, you can also add 1 cup of pasta and 4 cups of chicken stock or broth. Stir well to combine everything together.
Place the lid back on the Dutch oven and reduce the heat to a simmer. Set your timer for 10 to 15 minutes, so the meatballs and pasta thoroughly cook. “The special ingredient is the spicy Italian sausage that you make the meatballs with,” Musgrave notes. “The spicy sausage adds a kick to the whole soup recipe.”