If you’re searching for a hearty, comforting dinner that’s simple to make but big on flavor, I’ve got just the thing for you. This Italian Sausage Soup with Pasta Recipe is one of my absolute favorites, especially on chilly nights when you want something filling but not fussy. Trust me, once you try this, it’ll become a staple in your meal rotation because it’s got that perfect mix of spicy sausage, creamy broth, and tender pasta that just hits the spot every time.
Why You’ll Love This Recipe
- Easy to Make: You can have this entire soup ready in less than an hour without any complicated steps.
- Rich, Creamy Flavor: The addition of heavy cream adds a velvety touch that pairs so perfectly with the spicy sausage.
- Versatile and Customizable: You can swap the pasta or add veggies if you want to make it your own.
- Family Favorite: My family goes crazy for this soup, and I bet yours will, too.
Ingredients You’ll Need
Each ingredient in this Italian Sausage Soup with Pasta Recipe plays an important role in creating that delicious, balanced profile. I recommend getting quality Italian sausage and fresh basil if you can — it makes a world of difference!
- Italian sausage: I like to use spicy or mild depending on your heat preference—fresh is best for flavor.
- Olive oil: Adds a lovely depth when sautéing the veggies.
- White onion: Brings sweetness and body to the base of the soup.
- Garlic: Because what Italian dish is complete without it?
- Crushed red pepper: Just a touch to enhance the sausage’s heat and warmth.
- Salt and black pepper: To season perfectly throughout the cooking process.
- Low-sodium chicken broth: I prefer low-sodium so I can control the saltiness of the soup better.
- Diced tomatoes: Adds acidity and heartiness.
- Short pasta (Casarecce recommended): Holds up nicely in the soup without getting mushy.
- Heavy cream: Brings richness and smoothness to the broth.
- Fresh basil and parmesan cheese: The perfect fresh finishing touches that elevate the whole dish.
Variations
I love that this Italian Sausage Soup with Pasta Recipe is so easy to tweak depending on what you have or dietary preferences. You can make it lighter, heartier, or even vegetarian if you get creative!
- Add Veggies: I sometimes toss in chopped kale or spinach near the end for a boost of greens and nutrients.
- Switch up the Pasta: If you don’t have casarecce, small shells, rotini, or ditalini work beautifully, just adjust cooking time.
- Make it Dairy-Free: Swap the heavy cream for coconut milk or a cashew cream blend—I’ve tried this and it still turns out creamy and delicious.
- Use Turkey Sausage: For a leaner option, turkey Italian sausage is a great swap and still full of flavor.
How to Make Italian Sausage Soup with Pasta Recipe
Step 1: Brown the Italian sausage
First, crumble your Italian sausage into a large soup pot over medium heat. Cook it until it’s nicely browned and fully cooked through—this usually takes about 7 to 8 minutes. I like to make sure the sausage develops some color because that adds incredible flavor to the soup base. Once done, drain the fat (unless you like it richer) and use a slotted spoon to remove the sausage, setting it aside in a bowl. Don’t toss the rendered fat if you prefer more flavor in your veggies later.
Step 2: Sauté the aromatics
Add olive oil to the same pot and cook your diced white onion until translucent—around 3 minutes is perfect. This softens the onion nicely and brings out its sweetness. Then stir in minced garlic, crushed red pepper, salt, and black pepper and cook for about 30 seconds until fragrant. You’ll want to keep an eye on the garlic so it doesn’t burn and turn bitter. At this point, the kitchen smells irresistible, doesn’t it?
Step 3: Build the soup base
Turn your heat up to high and pour in the chicken broth and diced tomatoes. Bring everything to a boil—this is where the flavors really start melding together beautifully. The broth adds a light body while the tomatoes introduce just the right tang.
Step 4: Cook the pasta
Once boiling, add your pasta. I personally like casarecce because it holds the sauce in its little twists, but any short pasta will work. Cook it according to the package instructions until al dente—be cautious, because pasta can go from perfect to mushy really quickly! If you’re not sure, taste it a minute or two before the lowest time on the package.
Step 5: Bring it all together
Reduce the heat to low, stir the cooked sausage back into the pot, and then add the heavy cream. Let it simmer gently for about 2 minutes so all the flavors marry and the soup gets creamy without boiling. I find that a gentle simmer avoids splitting the cream and keeps the texture silky smooth.
Step 6: Serve with fresh toppings
Ladle your soup into bowls and top with fresh basil leaves and a generous sprinkle of freshly grated parmesan cheese. These finishing touches truly make this soup feel special and bring bright, fresh, and savory notes to every spoonful.
Pro Tips for Making Italian Sausage Soup with Pasta Recipe
- Drain the sausage fat carefully: If you want a lighter soup, drain well but save a tablespoon for sautéing your onions for extra flavor.
- Avoid pasta mush: Always test pasta a minute or two before the package time to keep it perfectly al dente, especially when it cooks in soup broth.
- Use room temperature cream: Adding cream at room temperature helps prevent curdling and keeps the soup wonderfully smooth.
- Simmer gently after adding cream: Keep the heat low to avoid boiling, which might separate the cream and alter the soup’s texture.
How to Serve Italian Sausage Soup with Pasta Recipe
Garnishes
I always top my bowls with fresh basil leaves and a generous handful of freshly grated Parmesan. It adds a fresh herbal kick and comforting saltiness that’s simply irresistible. Sometimes, I even drizzle a bit of good-quality olive oil on top—it elevates the flavors nicely.
Side Dishes
This soup pairs beautifully with crusty Italian bread or garlic breadsticks, perfect for sopping up every last drop. For a lighter meal, a simple green salad with balsamic vinaigrette keeps things fresh and balanced.
Creative Ways to Present
For a cozy dinner party, I like serving this soup in mini bread bowls—guests love the rustic feel and it’s a fun twist! You could also sprinkle some toasted pine nuts or chopped toasted breadcrumbs on top for an unexpected crunch.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps well for up to 4 days. The flavors often deepen overnight, which makes for an even tastier lunch the next day!
Freezing
I’ve successfully frozen this soup a few times when I made a double batch. Just leave out the cream when freezing—add that fresh when reheating. Portion it into freezer-safe containers and it’ll keep for 2–3 months.
Reheating
When reheating, do it gently on the stovetop over low heat. Add a splash of broth or water if it’s thickened too much. Stir in heavy cream at the end to restore that creamy texture and warm through without boiling.
FAQs
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Can I make this Italian Sausage Soup with Pasta recipe vegetarian?
Absolutely! You can replace the Italian sausage with plant-based sausage or just add extra hearty veggies like mushrooms, zucchini, and beans for protein. Use vegetable broth instead of chicken broth, and skip the sausage steps. It won’t taste exactly the same but still delicious and comforting.
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What pasta works best in this soup?
Short pasta shapes are ideal because they cook evenly in the broth and are easy to eat with a spoon. Casarecce, ditalini, elbow macaroni, or small shells all work great. Avoid long pasta or those that cook quickly and become mushy.
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Can I use pre-cooked sausage for this recipe?
You can, but the flavor is better when you brown raw Italian sausage in the pot to create those tasty bits. If using pre-cooked sausage, add it near the end just to warm through.
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How spicy is this soup?
The heat level depends on the sausage you choose and how much crushed red pepper you add. I like a mild-medium heat and adjust the crushed pepper accordingly. You can always leave it out or add more to suit your taste.
Final Thoughts
I truly love this Italian Sausage Soup with Pasta Recipe because it’s a perfect example of comfort food that doesn’t take hours or loads of fancy ingredients to pull off. It’s the kind of meal that warms you up and feeds your soul, and over the years it’s become a favorite comfort dish in my home. If you’ve been searching for a soup recipe that’s simple, flavorful, and perfect for family dinners or meal prep, I hope you give this a try — I think you’ll be just as hooked as I am!
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 savory Italian sausage with tender pasta, a flavorful blend of garlic, onions, and crushed red pepper, all simmered in a rich chicken broth and creamy base. Perfect for a comforting meal, it’s garnished with fresh basil and parmesan cheese for an authentic Italian touch.
Ingredients
Sausage and Base
- 1 pound Italian sausage
- 1 tablespoon olive oil
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
Soup and Pasta
- 6 cups low-sodium chicken broth, plus more if needed
- 1 (15-ounce) can diced tomatoes
- 8 ounces short pasta (such as casarecce)
Finishing Touches
- 1 cup heavy cream, brought to room temperature
- Fresh basil, for serving
- Parmesan cheese, freshly grated, for serving
Instructions
- Cook the sausage: Crumble and cook the Italian sausage in a large soup pot set over medium heat until fully cooked. Drain the fat and remove the sausage from the pot using a large slotted spoon. Set the sausage aside in a bowl.
- Sauté aromatics: Add the olive oil to the same pot set over medium heat and cook the diced onion until translucent, about 3 minutes. Stir in the minced garlic, crushed red pepper, salt, and black pepper, cooking until fragrant, about 30 seconds.
- Bring to boil: Increase the heat to high, add the chicken broth and diced tomatoes to the pot, and bring the mixture to a boil.
- Cook the pasta: Add the pasta and cook according to package instructions until al dente, which typically takes between 7-15 minutes depending on the pasta type.
- Combine and simmer: Reduce the heat to low, stir in the cooked sausage and the room temperature heavy cream. Simmer the soup gently for 2 minutes to blend the flavors and heat through.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves and freshly grated parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can add extra chicken broth if the soup becomes too thick while simmering.
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Adjust crushed red pepper to taste for spiciness.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
