Delicious Italian Sausage Pasta Soup Recipe Revealed

The first thing you’ll notice is the sizzleonions hitting the pan, garlic blooming, and that kick of sausage spicing the whole kitchen. This Italian Sausage Pasta Soup smells like cozy nights and seconds waiting to happen. It’s been making its rounds because it’s rich, spoonable comfort with the heart of a pasta dish. Total crowd-pleaser, with zero fuss.

You’ve got Italian sausage, tender pasta shells, and a touch of creaminess that melts into the broth like magic. It’s like the soup version of your favorite baked zitijust way easier on a weeknight. No fancy tools needed. One pot. Real flavor. And yes, a nod to those creamy Italian sausage soup vibes you might crave when it’s cold out.

Started making this after a snowstorm in early 2021 knocked out our power for two days. Once the kitchen came back to life, I threw together what we hadfrozen sausage, dry pasta, boxed brothand something magical happened. The secret turned out to be letting the soup simmer just long enough to thicken slightly around the pasta. Since then, it’s landed in my regular winter rotation, right alongside chili and stew. Years of photographing and testing recipes taught me: when simple works, you stick with it.

Thomas Baker

Italian Sausage Pasta Soup Tantalizing Cooking Made Easy

Italian Sausage Pasta Soup is a hearty and creamy Italian Sausage Soup that combines savory sausage, tender pasta, fresh vegetables, and herby sun-dried tomatoes in a rich, comforting broth. This Creamy Italian Sausage Soup delivers a perfect balance of flavors and textures, making dinner a delightful and easy experience.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 754

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground Italian sausage
• 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
• 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
• Hearty buttered bread (optional, for serving)
• Red pepper flakes (optional, for serving)

Method

 

1. 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.
2. 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.
3. 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.
4. Bring broth to a boil, then add pasta. Cook according to package instructions, minus one minute. Stir occasionally to prevent sticking.
5. 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.
6. 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.

Why You’ll Love This Italian Sausage Pasta Soup

There’s something truly magical about this soupit’s hearty, creamy, and comes together in just one pot. Here’s why it’s bound to become a family favorite:

• Comfort meets practicality: You’re getting a rich, flavorful soup that feels indulgent but uses mostly pantry staples.
• One pot = easy cleanup: Fewer dishes mean more time to relax after dinner.
• Customizable to taste: Adjust the spice level, swap pasta shapes, or sneak in extra veggies to suit your family’s preferences.

Pro Tip: This recipe captures all the comforting warmth of a classic creamy Italian sausage soup, with its velvety texture and satisfying herby flavors.

The Simple Ingredients You’ll Need

The ingredients here are straightforward but deliver big flavor. Let’s break them down:

• Italian Sausage: This is the heart of the soup. Use mild for a subtle flavor or spicy for a vibrant kick.
• Kale: Adds a pop of green and a hearty texture. While spinach can be a substitute, kale holds up better in soups without getting soggy.
• Mini Bowtie Pasta: Perfectly tender and bite-sized. Any small pasta shape works well herethink shells, ditalini, or even orecchiette.
• Sun-Dried Tomatoes: These concentrated gems pack a punch of savory-sweet flavor and pair perfectly with the creamy broth.
• Heavy Cream and Parmesan: Essential for that luscious, velvety finish and a deep, cheesy richness.

Note: For the Parmesan, opt for a good quality, aged variety that is finely grated. It melts better, helping to avoid clumps and ensure a smooth texture.

How to Make It: Step-by-Step

This soup may sound impressive, but trust meit’s a beginner’s dream. Here’s how to nail it every time:

1. Brown the Sausage: Heat a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until it’s beautifully browned. Remove the sausage with a slotted spoon, leaving a tablespoon or two of the rendered fat in the pot for added flavor.
2. Sauté the Veggies: Add a pat of butter to the pot, then sauté diced onions, carrots, and minced garlic until they are tender and fragrant, about 5-7 minutes. Sprinkle in the flour and cook for another minute, stirring constantly, to eliminate any raw taste.
3. Build the Broth: Gradually whisk in the chicken broth, making sure to scrape the bottom of the pot to release all those delicious browned bits, which add immense depth of flavor.
4. Cook the Pasta: Bring the broth to a gentle simmer. Add the pasta and cook according to package directions until it’s just shy of al denteit will continue to cook and absorb more broth as the soup sits.
5. Make It Creamy: Reduce the heat to low. Stir in the heavy cream, chopped kale, and sun-dried tomatoes. Allow everything to meld together for a few minutes. Gradually sprinkle in the grated Parmesan cheese, stirring constantly, to ensure it melts smoothly without clumping. Finally, return the browned sausage to the pot and stir to combine.

Pro Tip: Keep stirring gently but consistently when adding the cream and Parmesan to achieve that perfectly smooth, velvety soup consistency.

Serving & Storage Tips

This soup is best served piping hot, ideally with a side of crusty buttered bread for dipping. Got leftovers? No problem! Here’s how to handle them to maintain their deliciousness:

• To Store: To prevent the pasta from getting mushy, it’s best to store the soup base and cooked pasta separately in airtight containers in the refrigerator. When reheating, combine them and gently warm with a splash of extra broth or cream to revive the creamy texture.
• Freezing: While the soup base freezes remarkably well, for the best texture, freeze it without the pasta. When ready to serve, thaw the soup base, reheat, and then add freshly cooked pasta.
• Make Ahead: You can prepare the soup base (up to the point of adding pasta) in advance. Store the cooked base and uncooked pasta separately. When ready to serve, bring the base to a simmer, add the pasta, and finish the recipe.

Pro Tip: Want to cut down on reheating time? Store individual portions of the soup base in microwave-safe containers for convenient grab-and-go meals during the week.

Troubleshooting & Easy Tweaks

Sometimes things go a little off-track in the kitchenthat’s perfectly normal! Here’s how to troubleshoot common hiccups and easily adjust the recipe:

• Soup too thick? If your soup becomes too thick upon standing or reheating, simply add a splash of chicken broth or extra cream to loosen it up. Stir gently until it reaches your desired consistency.
• Cheese clumping: This usually happens when cheese is added to very hot liquid too quickly. To prevent clumps, always add Parmesan gradually in small amounts while stirring constantly over low heat.
• Too salty? If you find the soup is a bit too salty, try adding a small, peeled potato to simmer in the soup for about 10-15 minutesit will absorb some of the excess salt. Remove it before serving.

Note: This recipe is incredibly adaptable. Want more heat? Stir in some red pepper flakes before serving or add a pinch to the sausage as it browns. No kale on hand? Spinach or Swiss chard make excellent substitutes, though spinach should be added closer to the end of cooking as it wilts quickly.

Expert Insight on Italian Sausage Pasta Soup

Italian Sausage Pasta Soup combines protein-rich sausage with hearty pasta for a balanced, comforting meal. The sausage’s aromatic spices infuse the broth, enhancing its depth and complexity, while the pasta adds satisfying texture and carbohydrate energy. This combination makes it a practical, flavorful choice for a wholesome weeknight dinner that satisfies both hunger and comfort cravings.

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The Journey to Perfecting Italian Sausage Pasta Soup

After a few rounds of tweaking and the occasional too-spicy batch, I finally nailed this Italian sausage pasta soup. It took time to balance the savory flavors, achieve the perfect creamy texture, and get the pasta just right so it wasn’t mushy. But now, it’s a comforting, reliable bowl that brings warmth and satisfaction any night of the weeka true labor of love that I’m thrilled to share.

FAQs ( Italian Sausage Pasta Soup
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Conclusion

This Italian Sausage Pasta Soup is exactly the kind of cozy, one-pot meal you’ll want on repeat. Ready in under an hour with simple steps, it perfectly balances creamy richness and hearty texture. You’ll love the way every spoonful feels like a warm kitchen hug after a busy day, bringing comfort and satisfaction to your table.

Feel free to swap in your favorite small pasta shapes, or add a handful of fresh spinach for a vibrant twist. Remember, leftovers keep best when the pasta is stored separately to maintain that perfect al dente bite. And here’s a little trick I’ve learned for that smooth, creamy Italian sausage soup finish: slowly stir in the Parmesan cheese over low heat.

Give this recipe a try and share your photos or tweaksI’d absolutely love to see your homemade versions! Did this recipe remind you of a cherished family classic? Pass it along, serve it up, and savor the simple joy of good cooking with loved ones.