Creamy Italian Sausage Soup
Creamy Italian Sausage Soup is made in one pot with pasta, Italian sausage, and a creamy, flavorful broth that’s ready in just 30 minutes!
AN EASY ONE POT SOUP RECIPE
This Creamy Italian Sausage Soup is a quick, one-pot dinner that’s thick and hearty, and packed with flavor without being too heavy. Italian sausage, tender pasta, and a creamy broth come together in just 30 minutes, making it perfect for busy weeknights!
FREQUENTLY ASKED QUESTIONS:
This soup goes great with some Garlic Bread, Dinner Rolls, or Breadsticks and a nice salad. Or make some of your favorite veggies.
Yes, this is even better, as the flavors really come together but I would wait to add the pasta because it will continue to soak up the broth as it sits in the refrigerator.
You can add kale, peas, or carrots to the soup.
Yes, you can use medium or hot tomatoes, spicy Italian sausage, jalapenos, red pepper flakes, or cayenne pepper. If you are not a fan of spicy, make sure the tomatoes and Italian sausage are on the mild side.
I do feel like it can be hard to store leftovers as the pasta will continue to soak up the broth. If you do keep leftovers, you can keep them in the fridge for up to 3 days. You may need to add more broth, as the pasta can continue to soak up sauce overtime. Also, I like to suggest that if you know you’re keeping leftovers, cook the pasta separarately and store it separately from the soup base. Then mix it all together when ready to enjoy. If you freeze the soup, make sure you add the heavy cream before serving, and don’t freeze it with the heavy cream.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- Italian sausage – You can replace the Italian sausage with ground beef, ground chicken, or ground turkey. You can use sweet or mild sausage. There is also spicy sausage if you want to take it up a notch.
- yellow onion – Definitely use yellow onion over red onion.
- garlic – You can use jarred minced garlic if you don’t have fresh garlic cloves on hand.
- garlic powder, onion powder, paprika, Italian seasoning, and black pepper – All the makings for the perfect soup.
- chicken broth – I usually make this with low-sodium chicken stock so I can control the salt.
- tomatoes with green chiles – Make sure you don’t choose a medium or hot version, as it will make the soup spicy.
- ditalini – You can use any pasta, but this one works the best for this soup. You can use 2-3 cups of pasta. If you like more broth, use 2 cups of pasta. If you want to stretch this soup with less broth, use 3 cups of pasta.
- cream cheese, whipping cream, and provolone and mozzarella cheese – These ingredients will create the creaminess to the soup. I like to use room temperature cream cheese as it melts nicer. So, if you need them, these Tips to Soften Cream Cheese Quicker are so helpful. I don’t think you taste the cream cheese as its own ingredient in this, it just helps make the soup creamier and thicker. But, if you really don’t want to use cream cheese, just add ½ cup more of heavy cream instead.
HOW TO MAKE CREAMY ITALIAN SAUSAGE SOUP:
To a large pot, add the Italian sausage and onion over medium heat. Cook for 7 minutes or until the juices run clear. Drain any excess fat with a paper towel. Add the garlic and seasonings. Stir for 1 minute.
Add the chicken broth and tomatoes. Bring to a simmer.
Add the pasta. If you like more broth, use 2 cups of pasta. If you want to stretch this soup with less broth, use 3 cups of pasta. Stir and cover with a lid for 10 minutes. Stir throughout so the pasta doesn’t stick to the bottom of the pot.
Add the cream cheese, heavy cream, and shredded cheese. Stir until melted.
Top with parsley and enjoy.
CRAVING MORE RECIPES?
Creamy Italian Sausage Soup
Ingredients
- 1 pound Italian sausage
- ½ cup diced yellow onion
- 4 garlic cloves, minced
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 (32 ounce) containers low-sodium chicken broth
- 10 ounce can mild tomatoes with green chiles (Rotel)
- 2 ½ cups ditalini pasta (measured uncooked, see notes below)
- 4 ounces (1/2 block) cream cheese, softened
- ½ cup heavy whipping cream
- 1 cup shredded provolone and mozzarella mix
- 2 Tablespoons chopped parsley (optional, for garnish)
Instructions
- To a large pot, add 1 pound Italian sausage and ½ cup diced yellow onion. Cook and crumble the sausage over medium heat. Cook until the juices run clear and the onion is soft. Drain any excess grease and add back to the pot.
- Add 4 garlic cloves, minced, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons Italian seasoning, 1 teaspoon paprika and ½ teaspoon black pepper. Stir for 1 minute.
- Add 2 (32 ounce) containers low-sodium chicken broth and 10 ounce can mild tomatoes with green chiles. Bring to a simmer.
- Add 2 1/2 cups ditalini pasta. Stir and cover with a lid for 10 minutes. Stir throughout so the pasta doesn’t stick to the bottom of the pot.
- Then add in 4 ounces (1/2 block) cream cheese, softened, ½ cup heavy whipping cream and 1 cup shredded provolone and mozzarella mix. Stir until melted.
- Top with 2 Tablespoons chopped parsley and enjoy.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- If you like a bit more broth, use only 2 cups of pasta rather than 2 1/2 cups. If you want this to be super thick with less broth, use 3 cups of pasta.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
correction to my post: my mistake, I used regular sausage, could use turkey sausage. Absolutely fantastic
I personally am not a fan of Italian sausage so I used ground beef 93/7 and seasoned heavier. I also added shredded carrots for a bit more veggie. otherwise I absolutely LOVE this soup and am preparing to make again tonight !
Very good! Made minor adjustments but this recipe would stand on its own! Thanks for sharing.
-bay leaf
-parm rind
-chives
That’s it, only because I had the stuff to use.
Love when you can take a recipe and add what you have on hand and make it work!! Love hearing that Logan – thanks so much for taking the time to come back and comment!
Excellent. We absolutely loved and will be making again soon.