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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:
What to serve with Creamy Italian Sausage Soup? This soup goes great with some Garlic Bread, Dinner Rolls, or Breadsticks and a nice salad. Or make some of your favorite veggies. Can I make this soup the day before? 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. What else can I add to the soup? You can add kale, peas, or carrots to the soup. Can I make the soup spicy? 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. How do I store leftover Creamy Italian Sausage Soup? 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?
Italian Gnocchi Soup
Italian Wedding Soup
Lasagna Soup
Crock Pot Italian Meatball Soup
Crock Pot Meatball and Tortellini Soup
Print
Creamy Italian Sausage Soup
A hearty soup with a creamy base, ditalini pasta, veggies, and Italian sausage.
Course Dinner, Lunch, Main CourseCuisine American
Prep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutes
Servings 6
Calories 736kcal
Author Brandie Skibinski
Ingredients1 pound Italian sausage½ cup diced yellow onion4 garlic cloves, minced2 teaspoons garlic powder2 teaspoons onion powder2 teaspoons Italian seasoning1 teaspoon paprika½ teaspoon black pepper2 (32 ounce) containers low-sodium chicken broth10 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, softened½ cup heavy whipping cream1 cup shredded provolone and mozzarella mix2 Tablespoons chopped parsley (optional, for garnish)
InstructionsTo 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.
NutritionCalories: 736kcal | Carbohydrates: 61g | Protein: 27g | Fat: 43g | Sodium: 747mg | Fiber: 4g | Sugar: 5g
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