Go Back
ITALIAN SAUSAGE PASTA SOUP centered hero view, clean and uncluttered
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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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.