Of course! Creamy Sausage Pasta Soup is the ultimate cozy comfort food—rich, satisfying, and packed with flavor. It’s like a cross between a robust Italian wedding soup and a creamy tortellini soup.
Here’s a detailed, easy-to-follow recipe that will become a instant classic in your home.
Creamy Sausage Pasta Soup
This recipe is highly adaptable and comes together in one pot.
Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients
· 1 lb Italian sausage (mild or hot), casings removed
· 1 tbsp olive oil
· 1 medium yellow onion, diced
· 2-3 cloves garlic, minced
· 1 tsp Italian seasoning
· ¼ tsp red pepper flakes (optional, for heat)
· ⅓ cup tomato paste
· 6 cups chicken broth (low-sodium preferred)
· 1 (14.5 oz) can diced tomatoes, undrained
· 1 cup heavy cream or half-and-half
· 4 oz (about 1 cup) short pasta like ditalini, small shells, or elbow macaroni
· 1 bunch fresh spinach or kale, stems removed and chopped
· Salt and black pepper to taste
For Serving:
· Grated Parmesan cheese
· Fresh parsley or basil, chopped
· Crusty bread for dipping
Instructions
- Brown the Sausage:
· In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through (about 5-7 minutes). Use a slotted spoon to remove the sausage, leaving the drippings in the pot. - Sauté the Aromatics:
· Add the diced onion to the pot and cook until softened, about 4-5 minutes.
· Add the minced garlic, Italian seasoning, and red pepper flakes. Cook for another minute until fragrant. - Create the Base:
· Push the onions to the side and add the tomato paste to the center of the pot. Let it cook for 1-2 minutes, stirring, until it darkens slightly. This deepens its flavor.
· Return the cooked sausage to the pot. Pour in the chicken broth and the diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits. - Simmer and Cook Pasta:
· Bring the soup to a boil, then reduce heat to a steady simmer.
· Stir in the uncooked pasta and cook according to the package directions for al dente, usually about 8-10 minutes. - Finish with Cream and Greens:
· Once the pasta is tender, reduce the heat to low. Stir in the heavy cream (or half-and-half).
· Add the fresh spinach or kale and stir until it just wilts, which should take 1-2 minutes.
· Taste and season! Add salt and black pepper as needed. Remember the sausage, broth, and Parmesan are salty, so taste first. - Serve Immediately:
· Ladle the soup into bowls and top generously with grated Parmesan cheese and a sprinkle of fresh herbs. Serve with crusty bread for dipping.
Tips for the Perfect Soup
· Sausage Choice: Using Italian sausage is key for flavor. For a lighter version, you can use chicken or turkey Italian sausage.
· Don’t Skip Cooking the Tomato Paste: This simple step removes the “canned” taste and adds a rich, sweet depth to the entire soup.
· Cream Control: For a less rich but still creamy soup, use half-and-half or whole milk instead of heavy cream. For a dairy-free version, use full-fat coconut milk.
· Pasta Warning: If you plan on having leftovers, the pasta will continue to absorb liquid and become very soft. For meal prep, consider cooking the pasta separately and adding it to each bowl when serving.
· Vegetable Add-Ins: Feel free to add other veggies with the onions, like diced carrots or celery. A cup of frozen corn or cannellini beans (rinsed and drained) would also be a great addition.
Frequently Asked Questions (FAQ)
Q: Can I make this soup ahead of time?
A: Yes, but with a caveat. The pasta will soak up the broth and become very soft. For best results, prepare the soup without the pasta and cream. Store it in the fridge. When ready to serve, reheat the soup, cook the pasta separately, and then add the cooked pasta, cream, and greens at the end.
Q: How do I store and reheat leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. The soup will thicken significantly. Reheat it gently on the stovetop over low heat, adding a splash of chicken broth or water to thin it back to your desired consistency.
Q: Can I use a different green?
A: Absolutely! Spinach and kale are classics, but chopped escarole, Swiss chard, or even frozen chopped spinach (thawed and squeezed dry) work perfectly.
Q: Can I freeze this soup?
A: It’s not recommended if you’ve used cream and pasta. Both can separate and become grainy upon thawing. The pasta will also turn to mush. For freezing, make the base without cream and pasta, freeze that, and then add the cream and freshly cooked pasta when you reheat it.
Enjoy your bowl of incredible, creamy comfort