If you’re craving a cozy, comforting dinner that’s full of flavor and comes together in under an hour, then this Italian Sausage Soup with Pasta Recipe is going to be your new go-to. I absolutely love how this soup marries spicy Italian sausage with tender pasta and a creamy tomato broth — it’s warming, hearty, and full of delicious layers. Stick around, and I’ll share my tried-and-true tips to help you nail it every single time without any fuss.
Why You’ll Love This Recipe
- Hearty & Flavor-Packed: The Italian sausage brings a spicy kick that elevates this soup beyond the ordinary.
- Simple and Fast: With just a handful of ingredients and about 55 minutes total, it’s easy weeknight comfort food.
- One-Pot Wonder: Less cleanup means you can enjoy more time savoring this delicious meal.
- Flexible and Customizable: You can swap pasta shapes or adjust spice levels to fit your family’s taste.
Ingredients You’ll Need
Each ingredient in this Italian Sausage Soup with Pasta Recipe plays a key role in building layers of taste and texture. I always recommend fresh garlic and good-quality sausage to ensure the soup pops with flavor, and choosing your favorite pasta lets you make it your own.
- Italian sausage: I prefer spicy links for that bold kick, but sweet sausage works if you want a milder flavor.
- Olive oil: Helps soften the onions and garlic and adds richness without overpowering.
- White onion: Adds subtle sweetness and depth; diced small for quick cooking.
- Garlic: Freshly minced garlic is essential for that fragrant aroma and savory punch.
- Crushed red pepper: Just enough heat to warm you up — feel free to adjust to your liking.
- Salt and black pepper: Balances all the flavors perfectly.
- Low-sodium chicken broth: The soup base; using low sodium lets you control the seasoning better.
- Diced tomatoes: Adds a bright, slightly tangy note that complements the creaminess.
- Short pasta (like casarecce): I love casarecce because it holds onto the broth so well, but any short pasta works.
- Heavy cream: Stirred in at the end for rich, velvety texture that makes this soup feel indulgent.
- Fresh basil and parmesan cheese: These finishes add freshness and umami to each bowl.
Variations
I love making this Italian Sausage Soup with Pasta Recipe my own by swapping ingredients or dialing the heat up or down. The beauty is it’s so adaptable you can customize it to whatever mood or dietary needs you have.
- Vegetable Boost: I sometimes add chopped spinach or kale in the last few minutes for extra greens — it adds color and nutrition without changing the flavor too much.
- Dairy-Free Option: Replace heavy cream with canned coconut milk or a cashew cream to keep it creamy but dairy-free.
- Different Protein: Ground turkey or chicken sausage work well if you want a leaner option.
- Spice Level: For milder taste, reduce crushed red pepper; to pack more heat, add some spicy Italian sausage or extra chili flakes.
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. Cook it until it’s fully browned and no pink remains — about 7-8 minutes. Then, use a slotted spoon to remove the sausage and drain most of the fat (this keeps your soup from being greasy). I’ve learned that removing the cooked sausage and fat separately helps the soup stay balanced and not too heavy.
Step 2: Sauté Onions and Garlic
In that same pot, add olive oil and toss in the diced onion. Sauté until translucent, around 3 minutes. Stir in the minced garlic, crushed red pepper, salt, and black pepper. You’ll know it’s perfect when you get that intoxicating garlic scent — but don’t let it burn! Thirty seconds is all you need here.
Step 3: Build Your Soup Base
Turn up the heat and pour in your chicken broth and canned diced tomatoes. Bring everything to a rolling boil. I always taste the broth here and add a pinch more salt if needed before moving on — it makes a noticeable difference!
Step 4: Cook the Pasta
Add the pasta to the boiling soup and cook it according to package instructions until al dente. Depending on your pasta, this can take anywhere from 7 to 15 minutes. The trick I learned is to keep an eye on it and taste test earlier rather than later — overcooked pasta can get mushy and sap the soup’s texture.
Step 5: Finish with Sausage and Cream
Lower the heat to simmer; stir in the cooked sausage and heavy cream. Let the soup warm through gently for 2 minutes. Adding the cream last keeps it luscious and prevents curdling. This step is where the soup truly transforms into something silky and satisfying.
Step 6: Serve and Garnish
Ladle into bowls and top with fresh basil leaves and generous shavings of parmesan cheese. These fresh toppings brighten up the rich soup and add that classic Italian touch you’ll love.
Pro Tips for Making Italian Sausage Soup with Pasta Recipe
- Drain sausage fat carefully: Leaving too much fat makes the soup greasy; too little and you lose flavor — I usually drain and wipe the pot with a paper towel before sautéing.
- Taste early and often: I learned to adjust seasoning after boiling broth but before pasta to avoid bland soup.
- Don’t overcook pasta: Cooking pasta right in the soup is convenient, but timing is key — al dente texture is best to prevent mushiness after simmering.
- Add cream last on low heat: This keeps the soup silky without curdling, especially if your cream isn’t ultra fresh.
How to Serve Italian Sausage Soup with Pasta Recipe
Garnishes
I usually top my bowls with fresh basil leaves for a burst of herbal freshness, plus a hefty sprinkle of freshly grated parmesan cheese — it melts into the warm soup beautifully, giving you that irresistible cheesy finish. If you have a drizzle of good-quality olive oil, that’s a lovely touch too.
Side Dishes
My family goes crazy for crusty garlic bread on the side — it’s perfect for soaking up every last drop. A simple green salad with lemon vinaigrette also pairs nicely if you want to lighten things up.
Creative Ways to Present
For special occasions, I like serving this soup in mini bread bowls — it feels extra cozy and festive. Garnishing with a fresh basil chiffonade and a swirl of cream on top makes it look restaurant-worthy without any fuss.
Make Ahead and Storage
Storing Leftovers
After cooling, I keep leftovers in airtight containers in the fridge, and they stay fresh for up to 4 days. The flavors actually deepen overnight, so it’s a perfect recipe to make ahead for busy weeknights.
Freezing
I’ve frozen this soup a couple of times, but I recommend leaving out the pasta if you plan to freeze — it can get mushy when reheated. Just freeze the soup base with sausage, broth, and tomatoes; then cook fresh pasta when you reheat.
Reheating
When reheating, do it gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if it feels too thick. For frozen batches, thaw in the fridge overnight before warming up, then add freshly cooked pasta for best texture.
FAQs
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Can I use ground beef or turkey instead of Italian sausage?
Absolutely! Ground beef or turkey works well but won’t have quite the same spiced flavor. You can compensate by adding Italian seasoning and extra crushed red pepper.
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What pasta works best for this soup?
Short pasta shapes like casarecce, ditalini, or small shells are great as they hold onto the broth well. Avoid long pasta like spaghetti that can be tricky to eat in soup form.
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Can I make this soup vegetarian?
To make a vegetarian version, swap the sausage for plant-based sausage or mushrooms and use vegetable broth instead of chicken broth.
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How spicy is this soup?
The soup has a mild to moderate heat from the spicy sausage and crushed red pepper, but you can easily adjust the spice by choosing mild sausage or reducing the red pepper flakes.
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Can I prepare this recipe in a slow cooker?
Yes! Brown the sausage on the stove first, then add all ingredients except cream and pasta into the slow cooker. Cook on low for 4-6 hours. Stir in cream and cooked pasta just before serving.
Final Thoughts
This Italian Sausage Soup with Pasta Recipe has become a family favorite for good reason — it’s cozy, filling, and so easy to make. I love how the flavors come together in such a straightforward way, and I promise you’ll impress everyone at your table. Next time you want something heartwarming and quick, give this one a try. Trust me, you’ll be coming back for seconds — I know I do!
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, tender pasta, and a creamy broth enriched with tomatoes and fresh herbs. Perfect for a cozy meal, this soup is easy to prepare on the stovetop and offers a satisfying combination of savory, spicy, and creamy flavors.
Ingredients
Meat
- 1 pound Italian sausage
Produce
- 1 small white onion, diced
- 3 cloves garlic, minced
- Fresh basil, for serving
Pantry
- 1 tablespoon olive oil
- 1 teaspoon crushed red pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 cups low-sodium chicken broth, plus more if needed
- 1 (15-ounce) can diced tomatoes
- 8 ounces short pasta (casarecce or similar)
Dairy
- 1 cup heavy cream, brought to room temperature
- Parmesan cheese, for serving
Instructions
- Cook the sausage: In a large soup pot over medium heat, crumble and cook the Italian sausage until fully browned and cooked through. Drain the excess fat and remove the sausage from the pot using a slotted spoon. Set aside in a bowl.
- Sauté the aromatics: Add the olive oil to the same pot and cook the diced onion over medium heat until translucent, about 3 minutes. Stir in the minced garlic, crushed red pepper, salt, and black pepper, cooking until fragrant, about 30 seconds.
- Add broth and tomatoes: Increase the heat to high and pour in the chicken broth and canned diced tomatoes. Bring the mixture to a boil.
- Cook the pasta: Add the pasta to the boiling broth and cook according to package instructions until al dente, generally between 7 to 15 minutes depending on pasta type.
- Finish the soup: Reduce heat to low, stir the cooked sausage back into the pot along with the heavy cream, and simmer gently for 2 minutes to meld flavors.
- Serve: Ladle the soup into bowls and garnish with fresh basil leaves and freshly grated Parmesan cheese as desired. Enjoy warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- If the soup thickens too much upon standing, add extra chicken broth or water to loosen it.
- Choose short pasta shapes that hold broth well, like casarecce, rotini, or small shells.
- For a spicier version, increase the crushed red pepper amount to taste.
- Use low-sodium broth to better control the salt levels of the soup.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 370
- Sugar: 4g
- Sodium: 670mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
