This creamy Italian sausage soup recipe is a comfy bowlful, with savory sausage, fire-roasted tomatoes, parmesan, and tender ditalini pasta within the richest, creamiest broth. It’s prepared on the stovetop in 25 minutes!
This creamy sausage soup is a kind of easy however flavor-loaded soup recipes that heat from the within out. I make it with savory Italian sausage, garlic, and parmesan, with tender ditalini in a creamy tomato-based broth. Served up with large hunks of crusty French baguette, it’s the proper consolation meals for the coldest of days.
Causes to Love This Creamy Sausage Soup Recipe
One-pot. Some soup recipes name for boiling the pasta individually, however not this one. You sauté, simmer, and serve this creamy sausage soup, pasta and all, from the identical pot.
Simple substances. You’ll discover all the things it is advisable to make this creamy sausage soup in your native grocery retailer aisles. It doesn’t require something fancy, and substances like zesty Italian sausage and fire-roasted tomatoes pack this soup filled with taste.
Make it forward. The one time I like to recommend preserving the pasta separate is for those who plan on freezing the soup (extra on this later). However, sure, you may prep an enormous batch of this sausage soup prematurely and retailer it for later meals. I’ll present you one of the simplest ways to freeze it in order that it’s contemporary and creamy when reheated.
Components You’ll Want
I virtually at all times have floor sausage within the freezer, able to thaw and use in recipes like my creamy Italian sausage pasta and Tuscan sausage dip. This sausage soup wants solely a handful of different straightforward substances, which I’ll share under. Scroll right down to the recipe card for the printable substances record, quantities, and particulars.
Olive Oil – Or one other oil for sautéeing, like avocado oil.
Onion – Yellow or white onion, diced. You may as well use shallots.
Italian Sausage – Spicy or delicate floor Italian sausage, whichever you’d like. If you happen to purchase sausage hyperlinks, you’ll have to take the meat out of the casings. You can also make this soup with pork, turkey, or rooster sausage.
Garlic – Freshly minced. You’ll be able to substitute 1 teaspoon of garlic paste per contemporary clove of garlic if it is advisable to.
Seasoning – I exploit a mix of Italian seasoning, salt, pepper, and crushed purple pepper flakes. Be happy to omit the purple pepper flakes for those who’re not a fan of spice.
Rooster Broth – Use your favourite store-bought rooster broth or homemade chicken stock. You possibly can additionally use beef broth for a deeper taste or vegetable inventory.
Canned Tomatoes – I like to make use of fire-roasted tomatoes for depth of taste, however common canned tomatoes can even work. Depart the tomatoes undrained.
Ditalini Pasta – It is a small, tube-shaped pasta. You’ll be able to substitute ditalini with any small-cut pasta you’d like. Different good choices are orzo, elbow macaroni, or pastina.
Parmesan Cheese – Freshly grated parmesan, or one other sharp cheese, like pecorino, is finest.
Cream Cheese – Deliver the cream cheese to room temperature. If wanted, bitter cream, Greek yogurt, or heavy cream are good substitutes.
Milk – Any variety. Use half-and-half for a good richer soup.
Tips on how to Make Creamy Italian Sausage Soup
This Italian sausage soup is the one excuse I have to crack out my Dutch oven on a weekend afternoon! In any other case, you may make it in a heavy soup pot. Observe the steps under. You’ll discover the total printable recipe within the recipe card after the publish.
Sauté the onions and sausage.Add garlic and seasonings.
Sauté. First, sauté the diced onion with oil. As soon as softened, add the bottom sausage and cook dinner till browned.
Add seasonings. Subsequent, stir within the garlic, purple pepper flakes, and Italian seasoning. Season to style with salt and pepper, and cook dinner that up for a minute in order that the garlic will get aromatic.
Add broth and tomatoes.Add the pasta and cook dinner.
Put all of it collectively. Now, pour within the broth and canned tomatoes. Deliver the pot to a boil, stir within the pasta, and decrease the warmth and simmer for 10 minutes, stirring typically, till the pasta is al dente.
Add cream cheese, parmesan, and milk.Stir in parsley (non-compulsory) and serve!
Make it creamy. Lastly, over low warmth, soften within the parmesan and cream cheese, then add the milk. Give the sausage soup a last seasoning to style. If you happen to’d like, sprinkle in freshly chopped parsley, and serve with further parmesan.
Make This Soup Forward
This Italian sausage soup is simple to organize prematurely, with a number of minor tweaks to the recipe that guarantee it’s simply as wealthy and creamy whenever you reheat it. If you happen to’re planning to freeze your sausage soup, that is my tried-and-true methodology:
Prep. Put together the soup as directed proper up till the steps the place you add the pasta and dairy.
Freeze. As an alternative, cool the soup utterly, and freeze it for as much as 2 months. Thaw the soup or reheat it from frozen.
Reheat. While you’re able to serve, take the cream cheese out of the fridge and freshly grate the parmesan whereas the soup reheats on the stovetop. Add the pasta, boil till it’s al dente, after which proceed to decrease the warmth and add in your parmesan, cream cheese, and milk to complete the soup.
After all, for those who actually wished to freeze the completed soup with the pasta, dairy, and all, I can’t cease you! Nevertheless, I discover the feel isn’t the identical when it’s thawed and reheated, because the dairy tends to separate and the pasta will get a bit mushy. Refrigerating is the higher choice. See the Storing and Reheating part under.
Recipe Suggestions
Keep away from an oily soup. Relying on how fatty your floor sausage is, keep in mind to empty off any extra grease earlier than you add the seasoning and proceed with the recipe. An excessive amount of leftover fats makes the broth oily.
Stir typically. Preserve stirring whereas the pasta cooks within the soup, in order that it doesn’t turn into caught to the underside.
Add the dairy over low warmth. Guarantee that the pot is about over low warmth whenever you add the parmesan cheese, cream cheese, and milk (or cream). Do NOT let the soup boil as soon as the dairy is added, or it would break up and curdle.
Change up the pasta. You’ll be able to substitute the small ditalini pasta on this sausage soup with whichever variety you may have readily available. I even have a creamy sausage tortellini soup that you could attempt.
Make it spicy. If you happen to’d want a spicier soup, add extra chili flakes or use sizzling Italian sausage.
Extra add-ins. Go forward and bulk up this Italian sausage soup with kale, potatoes, carrots, and any veggies you’d like. Sauté tougher veggies alongside the onions, and add quick-cooking greens, like kale or spinach, in the direction of the top of cooking.
Storing and Reheating
Refrigerate. Retailer the leftover Italian sausage soup lined within the fridge and reheat inside 5 days. Since this soup incorporates various dairy, it doesn’t freeze effectively. See the Make Forward part earlier for my favourite solution to freeze the soup prematurely, with out the dairy.
Reheat. Heat the soup over medium-low warmth till it’s sizzling all through, taking care that it doesn’t boil.
This Italian sausage soup recipe is a comfy bowlful of savory sausage, fire-roasted tomatoes, parmesan, and ditalini pasta in a wealthy, creamy do-it-yourself broth. Make it in 25 minutes!
1 tablespoon olive oil
1 yellow onion, diced
1 pound floor Italian sausage
2 cloves garlic, minced
1 teaspoon purple pepper flakes
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon freshly floor black pepper
5 cups rooster broth
1 (14.5 ounce can) can of fire-roasted diced tomatoes, undrained
2 cups raw ditalini pasta
1/2 cup Parmesan, freshly grated
2 ounces cream cheese, room temperature
1/2 cup milk
1 tablespoon parsley, chopped (non-compulsory)
In a big Dutch oven over medium warmth, add the olive oil and diced onion. Cook dinner till the onion begins to melt, then add the bottom sausage and proceed cooking till the sausage is browned, draining any extra grease.
Add the garlic, purple pepper flakes, Italian seasoning, salt, and pepper, and cook dinner for 1 minute.
Add the broth and tomatoes and produce to a boil. Add the pasta, stir, and cut back the warmth to a simmer. Cook dinner for 10 minutes, stirring regularly so the pasta doesn’t stick with the underside of the pot, till it’s cooked al dente.
Cut back the warmth to low and add the parmesan, cream cheese, and cream/milk. Stir to mix, permitting the cheeses to soften into the soup, about 2 minutes.
Season with extra salt and pepper to style, and blend within the parsley.
Garnish with extra Parmesan cheese if desired.
Notes
Retailer hermetic within the fridge for as much as 5 days.
