If you’re craving a hearty, comforting meal that’s full of flavor and perfect for any season, this Italian Sausage Soup with Pasta Recipe is exactly what you need. I absolutely love how the spicy sausage, tender pasta, and creamy broth come together in this cozy bowl of goodness. Whether you’re warming up on a chilly evening or want a satisfying dinner that’s easy enough for weeknights, this soup will quickly become a family favorite—you’ll see what I mean as you savor each spoonful!
Why You’ll Love This Recipe
- Full of Flavor: The Italian sausage adds just the right amount of spice and savoriness that carries through the creamy broth.
- Easy One-Pot Meal: You can make this entire soup in one pot—which means minimal cleanup and maximum comfort.
- Versatile and Customizable: You can swap pasta types, adjust the spice level, or add veggies to make it your own.
- Perfect for Leftovers: It tastes even better the next day, making it great for meal prep or a quick reheat.
Ingredients You’ll Need
The magic of this Italian Sausage Soup with Pasta Recipe comes from simple ingredients working in harmony. Having quality Italian sausage and fresh aromatics makes a huge difference, and using a short pasta like casarecce helps the broth cling beautifully for every bite.
- Italian sausage: I always recommend getting a good quality sausage with a bit of spice—it really sets the flavor baseline here.
- Olive oil: A splash is all you need to sauté your aromatics nicely without weighing down the soup.
- White onion: It adds sweetness and depth once softened.
- Garlic: Fresh minced garlic is a must for that fragrant punch.
- Crushed red pepper: This brings just enough heat; adjust to your taste.
- Salt and black pepper: To season evenly and enhance all the other tastes.
- Chicken broth (low sodium): I prefer low sodium so you can control the saltiness better.
- Diced tomatoes: They bring a subtle tang and little bursts of texture.
- Short pasta (casarecce recommended): This pasta shape holds the soup beautifully but feel free to use penne, rotini, or ditalini.
- Heavy cream: It makes the broth luxuriously creamy—be sure it’s at room temperature so it blends in smoothly.
- Fresh basil and parmesan cheese: For finishing touches that brighten and add richness.
Variations
I love making this Italian Sausage Soup with Pasta Recipe my own depending on the season or what I have on hand. Adding in fresh veggies or swapping out the sausage can really change the experience but still deliver that comforting vibe.
- Vegetable Add-Ins: Sometimes I throw in kale, spinach, or zucchini for extra nutrients and a pop of green. It complements the sausage flavor unexpectedly well.
- Switch the Sausage: If spicy isn’t your thing, try sweet Italian sausage or even turkey sausage to lighten it up.
- Gluten-Free Pasta: I’ve used gluten-free short pasta without any issues; just watch the cooking time as it tends to cook faster.
- Make it Dairy-Free: Skip the heavy cream and stir in coconut cream or a dairy-free alternative for a creamy texture without lactose.
How to Make Italian Sausage Soup with Pasta Recipe
Step 1: Brown the Italian Sausage
Start by crumbling the Italian sausage into a large soup pot over medium heat. I like to get it nicely browned and fully cooked—this step builds the flavor foundation for the whole soup. Once cooked, drain off most of the fat (unless you love a bit of richness) and set the sausage aside with a slotted spoon. This helps keep the soup from getting greasy but keeps all of that sausage flavor embedded in the pot.
Step 2: Sauté Aromatics
In the same pot, add olive oil and cook the diced onion until soft and translucent, about 3 minutes. Then stir in minced garlic, crushed red pepper, salt, and black pepper, cooking just until fragrant—about 30 seconds. This step sweetens the onions and wakes up those spices, making your kitchen smell amazing.
Step 3: Add Broth and Tomatoes, Bring to a Boil
Turn the heat up to high and pour in the chicken broth and canned diced tomatoes with their juices. Bring everything to a rolling boil. This will eventually become your soup base, so make sure those flavors start mingling now.
Step 4: Cook the Pasta
Once boiling, add your pasta. Here’s a trick I learned: choose a pasta that cooks in about 7-15 minutes and cook it just until al dente—it’ll keep cooking a little in the soup later and won’t get mushy. Keeping the pasta’s texture is key for this soup to shine!
Step 5: Finish with Sausage and Cream
Reduce the heat to low, then stir in the cooked sausage and room-temperature heavy cream. Let it all simmer together for about 2 minutes to meld the flavors and create a silky, creamy broth. At this point, your soup is practically ready to dive into!
Step 6: Serve with Fresh Basil and Parmesan
Serve this Italian Sausage Soup with Pasta Recipe hot with plenty of freshly torn basil leaves and a generous sprinkle of parmesan cheese. These garnishes brighten the richness and add a fresh, flavorful finish that really makes the soup pop.
Pro Tips for Making Italian Sausage Soup with Pasta Recipe
- Choosing the Sausage: I’ve found that Italian sausage with fennel seeds enhances the flavor depth, but if you prefer spicy, go for hot Italian sausage.
- Avoiding Mushy Pasta: Add the pasta toward the end of cooking and keep an eye on the time so it stays perfectly al dente.
- Cream Addition: Bring your heavy cream to room temperature before adding to prevent it from curdling in the hot soup.
- Balancing Spice: Adjust the crushed red pepper based on your tolerance or omit to make it kid-friendly, then add hot sauce at the table if desired.
How to Serve Italian Sausage Soup with Pasta Recipe
Garnishes
I love topping this soup with lots of fresh basil and freshly grated parmesan cheese—both add brightness and a wonderful fresh aroma right before serving. A drizzle of good olive oil or a pinch of chili flakes can also elevate the bowl for those who want an extra kick.
Side Dishes
My go-to sides with this soup are crusty garlic bread or a simple green salad with lemon vinaigrette. The bread is perfect for soaking up every last drop of the creamy broth.
Creative Ways to Present
For a fun dinner party, I’ve served Italian Sausage Soup with Pasta Recipe in mini bread bowls—that always wows guests and feels extra cozy. Garnishing with microgreens or a sprinkle of crumbled crisp pancetta can also add flair.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully! I let the soup cool completely, then store it in airtight containers in the fridge for up to 4 days. The pasta tends to soak up broth overnight, so I usually add a splash of chicken broth or water when reheating to loosen it back up.
Freezing
I’ve frozen this soup a couple of times and it works well. Just note the pasta texture may soften more after freezing. To freeze, cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring often and adding a splash of broth or water to maintain the creamy consistency. Avoid boiling after adding cream to prevent curdling.
FAQs
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Can I make Italian Sausage Soup with Pasta Recipe ahead of time?
Absolutely! This soup actually benefits from sitting a few hours or overnight as the flavors meld beautifully. Just keep the pasta’s al dente texture in mind, and add broth when reheating to refresh the soup.
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What type of pasta works best in Italian Sausage Soup with Pasta Recipe?
I recommend short pasta shapes like casarecce, penne, or rotini because they hold the broth well and cook evenly. Avoid very thin pastas like angel hair as they can get mushy quickly.
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Can I make this soup dairy-free?
Yes! Swap the heavy cream for coconut cream, cashew cream, or another plant-based alternative to keep the soup creamy without dairy.
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How spicy is this Italian Sausage Soup with Pasta Recipe?
The spice level depends on the sausage you choose and the crushed red pepper added. If you prefer mild, opt for sweet Italian sausage and reduce or omit the crushed red pepper.
Final Thoughts
This Italian Sausage Soup with Pasta Recipe has truly become one of my go-to meals when I want comfort without fuss. It’s warm, satisfying, and impressively easy to pull together, making it a win-win in my kitchen. I hope you enjoy making it just as much as eating it—don’t be surprised if it quickly becomes part of your regular lineup too. Let me know how yours turns out—I’m always excited to hear about your takes on this cozy classic!
Print
Italian Sausage Soup with Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Italian Sausage Soup combines flavorful Italian sausage with tender pasta, aromatic garlic and onion, and a creamy broth enriched with heavy cream. Featuring a perfect balance of spice from crushed red pepper and freshness from basil, this comforting soup makes for a delicious and satisfying meal any time of year.
Ingredients
Sausage and Broth
- 1 pound Italian sausage
- 1 tablespoon olive oil
- 6 cups low-sodium chicken broth, plus more if needed
- 1 (15-ounce) can diced tomatoes
Vegetables and Seasonings
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
Pasta and Cream
- 8 ounces short pasta (casarecce pasta recommended)
- 1 cup heavy cream, brought to room temperature
Garnish
- Fresh basil
- Parmesan cheese
Instructions
- Cook the Italian sausage: Crumble the Italian sausage into a large soup pot set over medium heat. Cook until the sausage is fully browned and cooked through. Drain the excess fat and use a large slotted spoon to remove the sausage from the pot. Set the sausage aside in a bowl.
- Sauté onion and aromatics: Add the olive oil to the same pot and keep it on medium heat. Add the diced white onion and cook until translucent, about 3 minutes. Stir in the minced garlic, crushed red pepper, salt, and black pepper. Cook for another 30 seconds until fragrant.
- Add broth and tomatoes: Increase the heat to high and pour in the chicken broth and diced tomatoes. Bring the mixture to a rapid boil.
- Cook the pasta: Add the short pasta to the boiling soup. Cook according to the package instructions until al dente, generally between 7 to 15 minutes depending on the type of pasta used.
- Combine sausage and cream: Reduce heat to low, stir the cooked sausage back into the pot, and pour in the heavy cream. Simmer gently for 2 minutes to meld the flavors and heat thoroughly without boiling.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves and freshly grated Parmesan cheese if desired. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- If the soup thickens too much after storing, add more chicken broth or water when reheating to reach desired consistency.
- You can substitute the Italian sausage with turkey sausage for a leaner option.
- Use gluten-free pasta to make this recipe gluten-free if needed.
- Heavy cream should be at room temperature before adding to prevent curdling.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
