Italian Sausage Soup with Cream and Pasta Recipe

If you’re looking for a cozy, comforting bowl that feels like a warm hug in a spoon, you’ve got to try my Italian Sausage Soup with Cream and Pasta Recipe. This soup is so rich and hearty thanks to the creamy broth and savory Italian sausage, plus the little short pasta pieces make it incredibly satisfying. I know you’re going to appreciate how easy it is to whip up and how every spoonful just bursts with flavor. Stick around—I’ll share all my best tips so you nail this on your first try (promise!).

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Ingredients You’ll Need

This Italian Sausage Soup with Cream and Pasta Recipe relies on classic, easy-to-find ingredients that come together beautifully. Each one plays a role in balancing flavor and texture, so don’t skimp—especially on fresh garlic and good quality sausage!

• Italian sausage: I like using sweet or mild Italian sausage to keep the flavors balanced, but spicy sausage works great if you want some heat.
• Olive oil: Just a tablespoon to sauté the aromatics—extra virgin olive oil adds a subtle fruity note.
• White onion: Diced small so it melts into the soup and adds sweetness without overpowering.
• Garlic: Fresh cloves minced for that essential pungent kick that Italian dishes love.
• Crushed red pepper: Just a teaspoon to bring warmth and mild spiciness to the mix.
• Salt and black pepper: Basic seasoning that brings all the flavors together—adjust to taste.
• Low-sodium chicken broth: Six cups provide a clean, savory base without being too salty; low sodium helps you control salt levels.
• Diced tomatoes: Adds a hint of acidity and texture contrast—canned works perfectly here.
• Short pasta (like casarecce): I love casarecce because its twisted shape holds onto the creamy broth really well, but ditalini or small shells also do the trick.
• Heavy cream: This is the secret weapon for that silky texture and richness, so bring it to room temp before using to avoid curdling.
• Fresh basil and parmesan cheese: These are optional but highly recommended—you’ll add brightness and umami with just a sprinkle.

Variations

I love making this soup exactly as is, but it’s also great as a base you can tweak depending on what you have or your mood. Feel free to personalize it—you’ll find that the creaminess and sausage keep it versatile enough to welcome a few twists.

• Swap the Pasta: I once tried this with orzo and loved the different texture it gave; just adjust cooking time accordingly.
• Vegetarian Version: Use plant-based sausage and veggie broth; you’ll miss the meaty flavor, but it’s still hearty with some sautéed mushrooms.
• Spicy Kick: Add extra crushed red pepper or a dash of hot sauce—my family loves it when I make it with a bit more fire.
• Make it Soupier: If you prefer a thinner soup, add more broth or skip some cream and swirl in plain yogurt at the end for tang.

How to Make Italian Sausage Soup with Cream and Pasta Recipe

Step 1: Savor cooking the sausage perfectly

Crumble the Italian sausage into a large soup pot over medium heat. Cook it until it’s fully browned and cooked through—about 5-7 minutes—stirring occasionally. This browning is crucial since it builds the soup’s base flavor. Don’t rush this step! Once cooked, drain off excess fat and use a slotted spoon to remove the sausage, setting it aside. This keeps the broth from turning greasy later on.

Step 2: Build the aromatic foundation

Using the same pot, add olive oil and toss in the diced onion. Let it cook gently until translucent, about 3 minutes, so it softens and sweetens naturally. Then stir in the minced garlic, crushed red pepper, salt, and black pepper. Cook for about 30 seconds more until you can literally smell those flavors waking up. The aroma here will have you excited for what’s next!

Step 3: Bring in the broth and tomatoes

Turn the heat up to high, pour in the chicken broth and canned diced tomatoes (with their juices), and bring everything to a rolling boil. This step quickly melds the flavors and preps the soup for the pasta addition. Keep an eye on it so it doesn’t boil over.

Step 4: Cook the pasta right in the soup

Add your short pasta to the boiling broth. This is where timing matters: cook the pasta until al dente according to package instructions—usually between 7 to 15 minutes depending on shape. Stir occasionally to prevent sticking. When the pasta is perfectly tender with a bit of bite, that’s your cue to move on.

Step 5: Finish with sausage and cream

Reduce heat to low and stir the cooked sausage back into the pot. Now gently pour in the room temperature heavy cream and stir to combine. Simmer the soup for 2 more minutes, which marries the creaminess with the savory flavors without risking curdling. This creates that luxuriously silky texture I can’t get enough of.

Step 6: Serve and garnish with love

Ladle your soup into bowls and sprinkle fresh basil leaves and freshly grated parmesan cheese over the top. These simple garnishes brighten and layer the flavors just right. Now grab a crusty bread slice and dig in!

How to Serve Italian Sausage Soup with Cream and Pasta Recipe

Garnishes

I always top mine with fresh basil leaves torn by hand—it adds a fresh herbal brightness that plays beautifully off the rich sausage and cream. A generous sprinkle of finely grated parmesan adds a salty, nutty finish that turns the soup into a real indulgence. Sometimes, I even drizzle a little extra virgin olive oil for that silky touch.

Side Dishes

This soup pairs wonderfully with some crusty Italian bread, like a rustic baguette or ciabatta, perfect for dipping. A simple green salad with a zesty vinaigrette cuts through the richness and balances your meal. If I’m in a hurry, some garlic bread or cheesy breadsticks are always a hit with the family.

Creative Ways to Present

For a special dinner, I love serving the soup in rustic bowls garnished with whole basil leaves and a shaving of parmesan that guests can add themselves. Sometimes I add a small herb sprig or a swirl of basil pesto on top for a colorful touch. It’s such a crowd-pleaser when presented this way, especially alongside a bottle of Italian red wine.

Make Ahead and Storage

Storing Leftovers

After cooling the soup completely, I store it in a tightly sealed container in the fridge. The pasta might soak up some liquid overnight, so before reheating, I usually add a splash of chicken broth or water to loosen the consistency. Leftovers are best eaten within 3-4 days for optimal freshness.

Freezing

Freezing this soup is definitely doable if you want to prep ahead. I recommend undercooking the pasta slightly before freezing since it tends to get mushy after thawing. Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. When thawed, reheat gently on the stove with some extra broth stirred in.

Reheating

Reheat leftovers slowly on low to medium heat on the stove, stirring often. Add a splash of broth or water if the soup is too thick. Avoid microwaving without stirring midway or it might heat unevenly. This keeps the cream from separating and the sausage tender and juicy.

FAQs

Final Thoughts

I absolutely love how this Italian Sausage Soup with Cream and Pasta Recipe hits all the right notes—hearty, flavorful, and with just the right comfort-food vibe for any season. When I first made it, my whole family went crazy for it, and now it’s a staple in my meal rotation when I want something a little special that requires minimal effort. You’ll find it’s a recipe that not only tastes fantastic but makes you feel like you’ve got a little bit of Italy right in your own kitchen. Give it a try—I know you’ll adore it!

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