You know that rich, cozy smell when onions hit olive oil on a chilly evening? That’s the start of this Italian Sausage Pasta Soup, and it smells like home. I first made this for a busy weeknight, but now it’s on repeat thanks to all the hearty comfort in one bowl. Creamy, savory, and just the right touch of spiceit’s a keeper everyone’s buzzing about lately.

It’s all about that golden-browned sausage, tender pasta, and the creamy tomato broth that hugs every bite. You don’t need anything fancyjust pantry basics and a good simmer. It tastes like something Nonna would make, only this version is ready in under 40 minutes. Bonus: it freezes like a dream and reheats beautifully for lunches or last-minute dinners.

I started making this after a cold spring trip to Vermont in 2020, when I craved something warm but simple. My husband set down his spoon, raised his eyebrows, and said, “Okay, this one stays.” The trick? Brown the sausage deeplythat crusty flavor makes the whole pot taste slow-cooked. After blogging for over a decade, I lean on cozy recipes like this to bring flavor without fuss.

Olivia Farnsworth

Italian Sausage Pasta Soup Tantalizing Cooking Made Easy

Italian Sausage Pasta Soup is a hearty and creamy Italian Sausage Soup that combines savory sausage, tender pasta, fresh vegetables, and herby sun-dried tomatoes in a rich, comforting broth. This Creamy Italian Sausage Soup delivers a perfect balance of flavors and textures, making dinner a delightful and easy experience.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 754

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground Italian sausage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons unsalted butter
• 2 cups finely diced yellow onion (1 large onion)
• 2 cups finely diced carrots (4–5 carrots)
• 1 tablespoon minced garlic
• 2 tablespoons flour
• 7-1/2 cups chicken broth
• 2 cups mini bowtie pasta
• 1-1/2 cups heavy cream
• 2-1/2 packed cups finely chopped kale
• 1/2 cup sun-dried tomatoes finely chopped
• 1/2 packed cup grated Parmesan cheese
• Hearty buttered bread (optional, for serving)
• Red pepper flakes (optional, for serving)

Method

 

1. In a large pot over high heat, add olive oil. Once hot, add sausage, salt, and pepper. Sear for a minute on each side, then crumble and cook until browned. Remove sausage with a slotted spoon, leaving 1 tablespoon of grease in the pot and draining off the excess.
2. Reduce heat to medium. Add butter, onions, carrots, and garlic. Sauté until tender, about 7–9 minutes. Sprinkle flour on top and cook for another minute, stirring constantly.
3. Gradually add 1 cup of broth, whisking constantly to create a slurry. Add the remaining broth slowly, whisking and scraping the bottom of the pot.
4. Bring broth to a boil, then add pasta. Cook according to package instructions, minus one minute. Stir occasionally to prevent sticking.
5. Reduce heat to low. Add cream, kale, and sun-dried tomatoes, stirring well. Add Parmesan gradually, a few tablespoons at a time, to avoid clumping. Stir until melted, then add the sausage back in. Season with salt as needed. Add more broth for a thinner consistency, if desired.
6. Serve hot with hearty buttered bread on the side. Sprinkle red pepper flakes on top if you like some heat!

Notes

• Note 1: Quality matters! Choose mild or hot sausage based on your preference. If it’s in casings, slice the casing and squeeze out the sausage.
• Note 2: Any small pasta shape will work, as long as it cooks in 6–8 minutes. Avoid larger pasta shapes.
• Note 3: Use refrigerated, sandy-textured Parmesan cheese for the best flavor and melt. Do not use the shelf-stable type! It’s very salty and has less flavor.
• Storage: If storing leftovers, keep pasta separate from the soup to prevent the pasta from absorbing too much liquid and turning mushy.
• Make ahead: If making ahead, prepare up to step 4, then remove cooked pasta and store in a separate container. Add cream, Parmesan, kale, and tomatoes to the broth. Stir through sausage. Store this mixture separately from pasta.

Creamy Italian Sausage Pasta Soup: A Cozy One-Pot Meal

Why You’ll Love This Recipe

• Cozy and nostalgic: This Italian Sausage Pasta Soup smells and tastes like home, bringing back memories of family dinners around the table, a truly comforting dish for any season.
• Easy and practical: It’s made with readily available pantry staples, fresh everyday vegetables, and comes together seamlessly in a single pot for minimal cleanup.
• One-pot wonder: Everything cooks together, from searing the savory sausage to simmering the creamy, rich broth, saving you time and effort.
• Bursting with flavor: Browning the Italian sausage creates a deep, umami foundation, while sun-dried tomatoes and generous Parmesan cheese infuse the soup with savory, herby goodness that truly sings.

Key Ingredients and Tools

• Italian sausage: The undisputed heart of this soup. Choose mild, medium, or hot Italian sausage based on your preference for spiceits distinctive fennel and herb notes will shine through.
• Olive oil: Essential for searing the sausage to perfection and building the initial layers of flavor.
• Butter: Adds a touch of richness and helps sauté the aromatic vegetables beautifully.
• Onion, carrots, garlic: This classic aromatic trio forms the sweet and savory base, providing depth and warmth to the broth.
• All-purpose flour: Our secret for creating a silky, slightly thickened broth that clings to the pasta and vegetables.
• Chicken broth: The liquid foundation of our soup. Opt for low-sodium chicken broth to better control the overall seasoning.
• Heavy cream: For that luxurious, velvety finish that makes this soup irresistibly creamy and comforting.
• Kale: Adds a vibrant pop of green, a subtle earthy flavor, and a boost of nutrients. Finely chopping it ensures it blends beautifully into the creamy broth. (Spinach is a great alternative!)
• Sun-dried tomatoes: Packed with concentrated umami, a delightful chew, and a touch of sweetness that truly elevates the soup’s flavor profile.
• Mini bowtie pasta (Farfalline): Small pasta shapes cook quickly and are perfect for soaking up the creamy broth, making every spoonful satisfying. Ditalini or small shells also work wonderfully.
• Parmesan cheese: For that unmistakable nutty, salty, cheesy flavor. Freshly grated, sandy-textured Parmesan from the refrigerated section melts best and offers superior taste.
• Salt and freshly ground black pepper: Crucial for seasoning every layer of flavor and bringing out the best in all the ingredients.
• 5.5-quart pot or Dutch oven: A large enough pot is absolutely key here, as everything cooks together seamlessly in one vessel, making cleanup a breeze.

How to Make Italian Sausage Pasta Soup

This creamy Italian Sausage Pasta Soup comes together quickly in one pot, making it perfect for a comforting weeknight meal. Follow these simple steps for a truly delicious and satisfying bowl.

1. Sear the sausage: Heat 1 tablespoon of olive oil in a large 5.5-quart pot or Dutch oven over medium-high heat. Add the Italian sausage and break it up with a spoon, cooking until thoroughly browned and crumbly, about 5-7 minutes. Using a slotted spoon, remove the sausage and set aside, leaving about 1-2 tablespoons of rendered fat in the pot for flavor. Discard any excess grease.
2. Sauté veggies: Reduce heat to medium. Add 1 tablespoon of butter, the chopped onion, and carrots to the pot. Sauté for 5-7 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. The aromatic smell at this step is truly unbeatable!
3. Build the broth: Sprinkle 2 tablespoons of all-purpose flour over the sautéed vegetables and cook, stirring constantly, for 1 minute to create a roux. Slowly whisk in 6 cups of chicken broth, ensuring no lumps form. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer for 5 minutes, allowing the broth to thicken slightly.
4. Cook the pasta: Add 1.5 cups of mini bowtie pasta to the simmering broth. Cook according to package directions, typically 7-9 minutes, until the pasta is just shy of al dente, stirring occasionally to prevent sticking to the bottom.
5. Finish with creamy goodness: Lower the heat to low. Stir in 1/2 cup of heavy cream, 2 cups of chopped kale, 1/4 cup of chopped sun-dried tomatoes, and 1/2 cup of grated Parmesan cheese. Stir gently until the cheese melts and the kale wilts, about 2-3 minutes. Return the browned sausage to the pot. Season generously with salt and freshly ground black pepper to taste. If a thinner consistency is desired, add a little more warm chicken broth.

Pro Tips for Perfect Soup

• Browning is key: Don’t rush the sausage! A deep, golden-brown sear on the Italian sausage caramelizes its flavors, creating a rich and flavorful foundation for your broth. Think of it as building the first layer of deliciousness.
• Kale tips: While kale adds a lovely rustic texture and nutritional boost, if its slight bitterness isn’t your favorite, fresh spinach is a fantastic, milder alternative. Simply add it at the very end with the cream and cheese; it will wilt in seconds.
• Prevent mushy pasta: For the best texture, cook your pasta just until it’s al dente (or even a minute shy). It will continue to absorb liquid and soften as it sits in the hot soup, ensuring every bite is perfect, not soggy.
• Enhance the Broth: For an extra layer of savory depth, consider adding a pinch of dried Italian herbs (like oregano and basil) or a bay leaf while the broth simmers. Remember to remove the bay leaf before serving.

Quick Step Summary

Serving and Storage Tips

• Serving: Ladle the hot Italian Sausage Pasta Soup into bowls and garnish generously with extra grated Parmesan cheese, fresh parsley, and a sprinkle of red pepper flakes for an optional warming kick. It’s absolutely delightful paired with crusty garlic bread or thick slices of hearty buttered bread for dipping into the rich broth.
• Storage: For optimal texture, especially if storing for more than a day, it’s best to store the cooked pasta and the soup broth separately in airtight containers in the refrigerator. Combine and reheat gently on the stovetop or in the microwave when ready to eat, adding a splash of broth or water if needed to thin.
• Freezing: To preserve the quality and prevent mushy pasta, freeze the soup base (without the pasta) in freezer-safe containers or bags. When ready to enjoy, thaw the base, reheat gently on the stovetop, and cook fresh pasta to stir in just before serving. This method ensures a fresh, delicious texture every time.

Storage Guide

Expert Insight: The Art of Layering Flavor in Soup

Crafting a truly memorable soup like this Italian Sausage Pasta Soup is all about layering flavors from start to finish. It begins with the crucial browning of the Italian sausagethis isn’t just about cooking it, but about creating rich, caramelized bits at the bottom of the pot, known as ‘fond.’ These flavorful bits are then deglazed and integrated into the broth as you sauté the aromatics (onions, carrots, garlic), forming a robust foundation.

The addition of flour to create a quick roux acts not only as a thickener but also rounds out the flavors, creating a smoother, more cohesive broth. Finally, ingredients like sun-dried tomatoes and Parmesan cheese are added at the end to provide bright, savory bursts and a creamy finish that ties all the individual elements into a harmonious, comforting whole. Don’t underestimate the power of seasoning at each stage; tasting and adjusting as you go is key to perfection, ensuring a complex and satisfying Italian Sausage Pasta Soup.

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A Personal Journey: Finding Comfort in Italian Sausage Pasta Soup

This Italian Sausage Pasta Soup recipe truly became a labor of love for me. I remember one chilly autumn evening, determined to perfect a soup that felt both hearty and incredibly comforting, just like my grandmother used to make. I must have gone through countless iterations – from batches that were too thin, to others where the sausage overwhelmed the subtle herb notes. I even had one memorable batch where I forgot the sun-dried tomatoes entirely, realizing just how much those little bursts of sweetness and umami truly transform the soup!

Through trial and error, adjusting the spice level of the sausage, experimenting with different greens, and learning the exact moment to add the cream for that perfect silky texture, I finally landed on this Italian Sausage Pasta Soup recipe. It’s more than just a list of ingredients; it’s a reflection of those moments spent in the kitchen, aiming for that perfect balance that brings warmth and a sense of home with every spoonful. I hope it brings as much joy and comfort to your family as it does to mine.

FAQs ( Italian Sausage Pasta Soup
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Conclusion

Creamy Italian Sausage Pasta Soup is your go-to cozy meal when you need something hearty, comforting, and downright simple. Ready in under an hour with just one pot, it’s a delicious hug in a bowlcreamy, savory, and easy enough for any busy night. You’ll love how the perfectly browned Italian sausage and tender pasta come together like old kitchen magic.

Feel free to swap kale for spinach if you want a milder green, or jazz it up with a pinch of red pepper flakes for warmth. This soup reheats beautifully, and freezing the base without pasta keeps it fresh for easy weekday dinnersa little tip I picked up from my time testing balanced meals for busy families.

Give this recipe a try and share your favorite twists or memories it brings back. Did your Nonna have a similar soup? Don’t forget to pass it along to someone who needs a little cozy in their life. Trust me, your kitchen will be buzzing with compliments and warm smiles – especially when you tell them it came from a recipe honed through many delicious (and sometimes delightfully imperfect!) kitchen experiments.