Italian Sausage Pasta Soup
This Italian Sausage Pasta Soup is a hearty, comforting dish perfect for cozy nights. Loaded with flavorful sausage, tender pasta, fresh vegetables, and creamy broth, it’s an easy-to-make one-pot meal that will satisfy the whole family. Pair it with crusty buttered bread for the ultimate comfort food experience.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground Italian sausage (mild, spicy, or sweet, depending on preference)
- ½ teaspoon each: salt and pepper
- 2 tablespoons unsalted butter
- 2 cups finely diced yellow onion (about 1 large onion)
- 2 cups finely diced carrots (2–4 medium carrots)
- 1 tablespoon minced garlic (about 3 cloves)
- 2 tablespoons all-purpose flour
- 7½ cups chicken broth (low-sodium recommended)
- 2 cups mini pasta (such as farfalle or ditalini)
- 1½ cups heavy whipping cream
- 2½ packed cups finely chopped kale (or spinach as a substitute)
- ½ cup sun-dried tomatoes, finely chopped
- ½ packed cup grated Parmesan cheese (use sandy-textured Parmesan for best results)
Optional for Serving:
- Red pepper flakes
- Crusty buttered bread
Instructions
1. Cook the Sausage:
- Heat olive oil in a large pot or Dutch oven over high heat.
- Add the ground Italian sausage, salt, and pepper.
- Sear for 1 minute per side, then crumble the sausage with a wooden spoon and cook until browned.
- Remove the cooked sausage with a slotted spoon and set it aside.
- Keep 1 tablespoon of grease in the pot and discard any excess. Do not wipe out the pot.
2. Sauté the Vegetables:
- Reduce the heat to medium and add the butter to the pot.
- Once melted, add the diced onions, carrots, and garlic.
- Sauté for 7–9 minutes or until the vegetables are tender and fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
3. Deglaze the Pot:
- Gradually pour in 1 cup of chicken broth, stirring to create a smooth slurry and scrape up browned bits from the bottom of the pot.
- Slowly add the remaining broth while stirring to ensure the soup base is smooth and well combined.
4. Cook the Pasta:
- Bring the broth to a boil.
- Add the mini pasta and cook according to package instructions, reducing the cooking time by 1 minute to keep the pasta al dente.
- Stir occasionally to prevent the pasta from sticking.
5. Finish the Soup:
- Reduce the heat to low.
- Stir in the heavy cream, chopped kale, and sun-dried tomatoes.
- Gradually add the grated Parmesan cheese in small amounts, stirring well after each addition to ensure it melts smoothly.
- Return the cooked sausage to the pot and stir to combine.
- Taste and adjust seasoning with additional salt or pepper as needed.
- If the soup is too thick, add more chicken broth to reach your desired consistency.
6. Serve:
- Ladle the soup into bowls and serve hot.
- Garnish with red pepper flakes for a spicy kick and pair with crusty buttered bread for dipping.
Tips for Success
- Pasta Cooking Tip: Cook the pasta directly in the soup for added flavor, but remember to stir frequently to prevent sticking.
- Cheese Tips: Use high-quality Parmesan for a rich, savory flavor. Avoid pre-shredded cheese, as it may not melt as smoothly.
- Vegetable Substitutes: If you’re not a fan of kale, spinach is a great alternative.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop and add extra broth if the soup thickens.
Why You’ll Love This Recipe
- Rich and Creamy: The combination of cream, Parmesan, and flavorful sausage creates a luxurious texture.
- Nutritious and Hearty: Loaded with veggies, greens, and protein, this soup is as wholesome as it is delicious.
- One-Pot Wonder: Easy cleanup and minimal prep make this an ideal weeknight dinner.
- Customizable: Adjust the spice level, veggies, or pasta type to suit your preferences.
Enjoy this Italian Sausage Pasta Soup for a bowl of pure comfort and flavor!