The smell of Italian sausage sizzling in my cast iron pot brings me right back to those cozy Sunday afternoons. This Italian sausage pasta soup has that perfect balance of hearty and comforting that makes everyone gather around the kitchen. It’s been showing up on dinner tables everywhere because it’s basically a warm hug in a bowl.
Think rich tomato broth meets tender pasta and perfectly seasoned sausage. The whole thing comes together in one pot, no fancy techniques required. You brown the sausage, toss in your aromatics, and let everything simmer into something magical. Uses ingredients you probably already have, and it’s even better the next day.
Started making this back in 2009 when my girls were little and needed something that felt like a restaurant meal at home. My middle daughter used to fish out every piece of sausage first, leaving the pasta floating like little boats. The secret I learned over all these years? Don’t add the pasta until the very end or it gets mushy. Simple trick that changed everything.
PrintItalian Sausage Pasta Soup Tantalizing Cooking Made Easy
Italian Sausage Pasta Soup is a comforting and creamy dish that combines savory sausage, tender pasta, fresh veggies, and herby sun-dried tomatoes. Perfect for a cozy dinner, this Creamy Italian Sausage Soup delivers rich flavors and hearty satisfaction.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage see note 1
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons unsalted butter
- 2 cups finely diced yellow onion 1 large onion
- 2 cups finely diced carrots 4–5 carrots
- 1 tablespoon minced garlic
- 2 tablespoons flour
- 7–1/2 cups chicken broth
- 2 cups mini bowtie pasta see note 2
- 1–1/2 cups heavy cream
- 2–1/2 packed cups finely chopped kale
- 1/2 cup sun-dried tomatoes finely chopped
- 1/2 packed cup grated Parmesan cheese sandy texture see note 3
- Hearty buttered bread optional for serving
- Red pepper flakes optional for serving
Instructions
- In a large pot over high heat, add olive oil.
- Once hot, add sausage, salt, and pepper.
- Sear for a minute on each side, then crumble and cook until browned.
- Remove sausage with a slotted spoon, leaving 1 tablespoon of grease in the pot and draining off the excess.
- Reduce heat to medium.
- Add butter, onions, carrots, and garlic.
- Sauté until tender, about 7–9 minutes.
- Sprinkle flour on top and cook for another minute, stirring constantly.
- Gradually add 1 cup of broth, whisking constantly to create a slurry.
- Add the remaining broth slowly, whisking and scraping the bottom of the pot.
- Bring broth to a boil, then add pasta.
- Cook according to package instructions, minus one minute.
- Stir occasionally to prevent sticking.
- Reduce heat to low.
- Add cream, kale, and sun-dried tomatoes, stirring well.
- Add Parmesan gradually, a few tablespoons at a time, to avoid clumping.
- Stir until melted, then add the sausage back in.
- Season with salt as needed.
- Add more broth for a thinner consistency, if desired.
- Serve hot with hearty buttered bread on the side.
- Sprinkle red pepper flakes on top if you like some heat
Notes
- Note 1: Quality matters! Choose mild or hot sausage based on your preference
- If it’s in casings, slice the casing and squeeze out the sausage
- Note 2: Any small pasta shape will work, as long as it cooks in 6–8 minutes
- Avoid larger pasta shapes
- Note 3: Use refrigerated sandy-textured Parmesan cheese for the best flavor and melt
- Do not use the shelf-stable type! It’s very salty and has less flavor
- Storage: If storing leftovers, keep pasta separate from the soup to prevent the pasta from absorbing too much liquid and turning mushy
- Make ahead: If making ahead, prepare up to step 4, then remove cooked pasta and store in a separate container
- Add cream, Parmesan, kale, and tomatoes to the broth
- Stir through sausage
- Store this mixture separately from pasta
Nutrition
- Serving Size: 1 serving
- Calories: 754 kcal
- Sugar: 15 g
- Sodium: 1940 mg
- Fat: 56 g
- Saturated Fat: 26 g
- Unsaturated Fat: 5 g + 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 7 g
- Protein: 23 g
- Cholesterol: 148 mg
Why This Italian Sausage Pasta Soup Wins Hearts
Few dishes bring the family together like a hearty soup. This Italian sausage pasta soup is a comforting classic, featuring a rich, creamy broth, tender pasta, and generous chunks of perfectly seasoned sausage in every spoonful.
Its beauty lies in its simplicity. You’ll build layers of flavor directly in one pot, starting with a deep sear on the sausage that leaves behind flavorful fond. These caramelized bits become the rich foundation for everything that follows.
- One pot wonder: Less cleanup means more time enjoying the meal
- Freezer-friendly: Makes enough for tonight plus leftovers for busy weeknights
- Kid-approved: Even picky eaters can’t resist this creamy, hearty combination
Key Players in Your Kitchen
Quality Italian sausage is paramount – don’t skimp here. Seek out sausage with good fat content, as it’s essential for flavor. The rendered fat provides a flavorful base for your soup.
Your vegetables need to be diced small and uniform. Those tiny pieces of carrots and onions melt into the broth, creating a silky texture that makes this creamy Italian sausage soup so satisfying. The kale adds a pop of color and nutrients without overpowering the comfort factor.
| Ingredient | Why It Matters | Quick Swap |
|---|---|---|
| Ground Italian Sausage | Provides the flavor foundation | Ground turkey with Italian seasoning |
| Mini Bowtie Pasta | Holds onto the creamy broth | Ditalini or small shells |
| Fresh Kale | Adds texture and nutrition | Baby spinach or Swiss chard |
The Step-by-Step Dance
Begin by thoroughly browning the sausage – this crucial step builds deep flavor. Allow it to sear undisturbed for a full minute before breaking it apart. These caramelized edges are vital for your soup’s rich flavor profile.
When you add the flour to your sautéed vegetables, you’re creating a roux that will thicken your broth naturally. Stir constantly for that full minute – you want to cook out the raw flour taste without letting anything burn.
- Temperature control: High heat for searing, medium for vegetables, low for final assembly
- Pasta timing: Cook one minute less than package directions – it finishes cooking in the hot broth
- Cheese technique: Add Parmesan gradually to prevent clumping
Troubleshooting Like a Pro
If your soup gets too thick, thin it out with extra chicken broth rather than water. The broth maintains that rich, savory flavor while water just dilutes everything you’ve worked to build.
Pasta can become mushy if the soup sits too long. For optimal texture and meal prep, cook the pasta separately and add it to individual bowls just before serving. This small step makes a big difference for leftovers.
- Grainy texture: Cheese added too quickly or heat too high – whisk in warm broth to smooth
- Bland flavor: Season in layers – salt the sausage, vegetables, and final soup separately
- Broken cream: Add cream off the heat and stir gently to prevent curdling
Making It Your Own
This recipe is highly adaptable. Feel free to swap kale for baby spinach if preferred, or add a splash of white wine when sautéing the vegetables for an extra layer of depth.
For spice lovers, use hot Italian sausage and finish with red pepper flakes. If the kids prefer it mild, stick with sweet sausage and maybe sneak in some extra vegetables – they’ll never notice in this rich, creamy base.
| Variation | What to Change | Flavor Profile |
|---|---|---|
| Lighter Version | Half-and-half instead of heavy cream | Still creamy, less rich |
| Veggie-Packed | Add diced zucchini and bell peppers | More nutritious, colorful |
| Extra Herby | Fresh basil and oregano at the end | Bright, garden-fresh |
Serving and Storage Wisdom
Serve this Italian sausage pasta soup piping hot, ideally with crusty bread for dipping. The simple pleasure of warm, buttered bread dipped into creamy soup truly defines comfort.
For storage, keep the pasta separate from the soup base if you’re planning on leftovers. The pasta will continue absorbing liquid and can turn mushy. Store them in separate containers and combine when reheating.
- Reheating tip: Add a splash of broth or cream to restore the creamy consistency
- Freezer storage: Freeze the soup base without pasta for up to 3 months
- Make-ahead friendly: Prepare through step 4, then finish when ready to serve
Expert Insight: The Charm of Italian Sausage Pasta Soup
Italian sausage pasta soup is a symphony of hearty, savory flavors and comforting textures, making it an ideal one-pot meal. Quality sausage lends significant depth, and small pasta shapes perfectly absorb the rich broth, resulting in a well-balanced dish that is deeply satisfying. It exemplifies how simple, high-quality ingredients can combine to create something truly exceptional.
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Crafting the Perfect Italian Sausage Pasta Soup
This Italian sausage pasta soup didn’t come together overnight. I remember my first few attempts were too spicy or too bland, and it took some patient tweaking to balance the flavors just right. Today’s recipe is the result of those lessons, blending hearty sausage and tender pasta into a comforting, family-loved meal.
FAQs ( Italian Sausage Pasta Soup
)
Can I make this soup ahead of time?
This soup tastes even better the next day as the flavors meld nicely. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid breaking the creaminess in this creamy Italian sausage soup.
What type of pasta works best?
Small pasta shapes like ditalini, elbow macaroni, or small shells hold up well and complement this dish’s texture. Avoid large or delicate pasta as they can become mushy or overshadow the hearty sausage and broth.
Can I substitute the Italian sausage?
Yes, you can swap with ground pork or turkey if you want a lighter option. Just season well with fennel seeds, garlic, and crushed red pepper to mimic the sausage’s flavor profile in this recipe.
How do I thicken the soup if needed?
To thicken, simmer uncovered until it reduces slightly. Alternatively, stir in a slurry of cornstarch and cold water, cooking until thickened. This keeps the creamy texture while enhancing the soup’s body.
Can I freeze leftovers of this meal?
Freezing is possible but may affect pasta texture after thawing. To maintain quality, freeze the soup without pasta and add freshly cooked pasta when reheating.
This Italian sausage pasta soup comes together quickly, offering warmth and satisfaction in about 30 minutes of active cooking time. The rich broth beautifully complements tender pasta, and the perfectly seasoned sausage provides a hearty bite in every spoonful. The enticing aroma alone will draw everyone to the kitchen, promising pure comfort.
A dear trick from my mother’s kitchen: always taste your broth before adding the cream, then adjust with a pinch of salt or fresh herbs. Try swapping in spicy sausage for extra warmth, or add a handful of fresh spinach at the end for color. This soup keeps beautifully for three days, and honestly tastes even richer the next day when all those flavors have had time to mingle.
I’d love to hear if this recipe evokes memories of your own childhood dinners, or if you’ve added your unique spin. There’s a special quality to recipes that gather families around a steaming pot. Save this one for days when you need a little extra comfort, and consider sharing it with someone who could use a warm, inviting meal.
