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
Scale
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
