Italian Sausage Pasta Soup with a creamy base, savory sausage, tender pasta, fresh veggies, and herby sun-dried tomatoes.
Love this one? Then you’ve got to try White Bean and Sausage Soup or Tuscan Sausage and Potato Soup.
Italian Sausage Pasta Soup
I think this might be my new favorite soup ever! It’s a mix of two of my go-tos—sausage potato soup and sausage pasta soup—and wow, it’s good!
It’s thick and creamy, loaded with tender pasta, savory beef, soft veggies, and a pop of flavor from those herb-packed sun-dried tomatoes.
This soup is pure comfort in a bowl, especially when you add soft and fluffy dinner rolls for dunking!
Ingredients
Here’s what you’ll need to make Italian Sausage Pasta Soup:
- Olive oil: Go for extra virgin for a richer flavor.
- Italian Sausage: Use mild or hot, whatever you like! Sausages with more marbling (fat) add more flavor.
- Unsalted butter: Brings richness and depth.
- Yellow onion and carrots: Dice them small; they should add sweetness and flavor, not crunch.
- Garlic: Fresh or jarred works—use what you have!
- White flour: Helps thicken the soup.
- Chicken broth: Use a good store-bought option. I like Swanson’s!
- Mini Farfalle pasta: Any small pasta shape will work; just stick with small-sized pasta.
- Heavy cream: Adds creaminess and thickness.
- Kale: Fresh and finely chopped; spinach is a great substitute.
- Sun-dried tomatoes: The ones packed in oil with herbs add a ton of flavor.
- Parmesan cheese: Use good-quality grated Parmesan from the fridge. Skip the shelf-stable kind—it’s not real cheese!
Quick Tip
Mild Italian sausage, also known as sweet sausage, contains sweet basil, distinguishing it from spicier varieties. Add basil and black pepper for a sweeter flavor, or red pepper flakes for heat.
How To Make Italian Sausage Pasta Soup
- Brown the sausage: Cook in oil, season, remove, and set aside.
- Sauté veggies: In the same pot, cook onions, carrots, and garlic until tender.
- Flour and broth: Add flour, then gradually pour in chicken broth, stirring well.
- Pasta time: Boil broth, add pasta, cook until nearly done.
- Mix and simmer: Lower heat, add cream, kale, sun-dried tomatoes, Parmesan, and sausage.
- Final touch: Adjust seasoning and serve hot.
What To Serve With Italian Sausage Pasta Soup
- Crusty Bread: Spread on some butter, and it’s the perfect dipper! Another favorite? This focaccia!
- Italian Salad: A great light side to contrast the creaminess of the soup.
- Grilled Cheese Sandwich: Nothing beats the combo of soup and grilled cheese!
- Fruit: An easy and light side dish. I love whipping up this winter fruit salad.
Storage
Keep the pasta and soup separate in the fridge, so the pasta doesn’t soak up too much liquid and turn mushy. I like to use a wire skimmer to scoop out the pasta from the broth.
The soup stays good in the fridge for up to four days, or you can freeze it for up to three months. When reheating, add a little extra broth or cream if it’s too thick.
More Comforting Soup Recipes:
- Cheeseburger Soup with a cheesy creamy base
- Ham And Bean Soup perfect for leftover holiday ham!
- Lasagna Soup with Italian sausage
- Buffalo Chicken Chili made in the slow cooker
- Southwestern Corn Chowder with fire-roasted corn
Italian Sausage Pasta Soup
Equipment
- Large pot 5.5-quarts
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage see note 1
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons unsalted butter
- 2 cups finely diced yellow onion 1 large onion
- 2 cups finely diced carrots 4-5 carrots
- 1 tablespoon minced garlic
- 2 tablespoons white flour
- 7-1/2 cups chicken broth
- 2 cups mini farfalle see note 2
- 1-1/2 cups heavy cream
- 2-1/2 packed cups finely chopped kale
- 1/2 cup sun-dried tomatoes finely chopped
- 1/2 packed cup grated Parmesan cheese sandy texture, see note 3
- Hearty buttered bread optional, for serving
- Red pepper flakes optional, for serving
Instructions
- In a large pot over high heat, add olive oil. Once hot, add sausage, salt, and pepper. Sear for a minute on each side, then crumble and cook until browned. Remove sausage with a slotted spoon, leaving 1 tablespoon of grease in the pot and draining off the excess.
- Reduce heat to medium. Add butter, onions, carrots, and garlic. Sauté until tender, about 7-9 minutes. Sprinkle flour on top and cook for another minute, stirring constantly.
- Gradually add 1 cup of broth, whisking constantly to create a slurry. Add the remaining broth slowly, whisking and scraping the bottom of the pan.
- Bring broth to a boil, then add pasta. Cook according to package instructions, minus one minute. Stir occasionally to prevent sticking.
- Reduce heat to low. Add cream, kale, and sun-dried tomatoes, stirring well. Add Parmesan gradually, a few tablespoons at a time, to avoid clumping. Stir until melted, then add the sausage back in. Season with salt as needed. Add more broth for a thinner consistency, if desired.
- Serve hot with hearty buttered bread on the side. Sprinkle red pepper flakes on top if you like some heat!
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
