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
Scale
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
