Italian Sausage Soup

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Creamy Italian Sausage Soup is the ultimate cozy comfort food that brings bold flavor to every spoonful. This rich, cheesy, and slightly spicy soup blends hearty Italian sausage with tender pasta, fire-roasted tomatoes, aromatic herbs, and a luxuriously creamy broth. Finished with shredded cheese and fresh parsley, it’s the kind of meal that feels like a warm hug on a chilly evening.

It’s the perfect one-pot wonder for weeknight dinners, offering both simplicity and deep, satisfying taste. Whether you’re feeding a family or meal-prepping for the week ahead, this soup checks every box. Plus, it’s customizable – swap in your favorite pasta or tweak the spice level to suit your palate. One thing’s for sure: this recipe will be on repeat all season long.

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Why You’ll Love This Creamy Italian Sausage Soup

• One-pot simplicity: Minimal cleanup with maximum flavor.
• Crowd-pleasing: The creamy texture and cheesy top win everyone over.
• Versatile: Great with different types of sausage or pasta.
• Quick to make: Ready in under an hour for busy weeknights.
• Freezer-friendly: Save leftovers for an easy reheat lunch or dinner.
• Comfort in a bowl: Ideal for cold weather or when you need something hearty and soothing.

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Preparation Phase & Tools to Use (Essential Tools and the Importance of Each)

Before diving into the cooking process, make sure your kitchen is set up with the right tools to make this Creamy Italian Sausage Soup come together smoothly:

• Large Dutch Oven or Heavy-Bottomed Pot
  This is the heart of your operation. A heavy-bottomed pot helps evenly distribute heat, preventing the sausage or cream base from scorching.
• Wooden Spoon or Heat-Resistant Spatula
  Essential for breaking apart the sausage while it browns and for stirring the soup without scratching your cookware.
• Chef’s Knife and Cutting Board
  For chopping garlic, onions, and herbs. A sharp knife will make prep much faster and safer.
• Measuring Cups & Spoons
  Precision is key when adding cream, broth, and spices, especially to maintain that perfect flavor balance.
• Ladle
  Makes serving easier, especially with a soup as chunky and hearty as this one.
• Box Grater (Optional)
  If you’re using block cheese (highly recommended for better melting), a grater will come in handy.

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Preparation Tips

• Use high-quality sausage: Opt for Italian sausage with the casing removed. Hot or mild – both work depending on your heat preference.
• Prep ingredients before you start: Chop everything in advance. Once the soup starts cooking, it comes together fast.
• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that don’t melt as smoothly. Freshly grated cheese adds a creamier texture.
• Cook pasta separately (optional): To avoid it soaking up too much liquid over time, you can cook it separately and add it just before serving.
• Deglaze with broth: After browning the sausage, add a splash of broth to lift the flavorful brown bits from the bottom of the pot.
• Don’t rush the simmer: Letting the soup simmer gently enhances the depth of flavor and allows all the ingredients to marry beautifully.

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Ingredients for This Creamy Italian Sausage Soup

Here’s everything you need to bring this rich and cozy soup to life:

• 1 lb Italian sausage (mild or hot, casings removed)
• 1 tablespoon olive oil (only if sausage is lean)
• 1 small yellow onion, finely diced
• 3–4 garlic cloves, minced
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
• 4 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1 1/2 cups uncooked small pasta (like ditalini or elbow macaroni)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)
• Extra shredded cheese and black pepper for topping

Optional Add-ins:

• Spinach or kale (stir in at the end for added greens)
• A splash of white wine for deglazing
• Crushed fennel seeds for extra sausage flavor

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Step 1: Brown the Sausage

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat (skip oil if sausage has enough fat). Add the Italian sausage and break it apart with a wooden spoon. Cook until browned and no longer pink, about 6–8 minutes. Remove excess grease if needed.

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Step 2: Sauté Aromatics

Add the diced onion to the browned sausage and sauté for 3–4 minutes until soft and translucent. Stir in the minced garlic, dried basil, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Cook for another minute until fragrant.

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Step 3: Deglaze and Add Tomatoes

Pour in a splash of chicken broth to deglaze the pan, scraping up the browned bits at the bottom. Then add the full can of fire-roasted tomatoes with their juices. Stir to combine.

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Step 4: Pour in Broth and Simmer

Add the remaining chicken broth and bring the mixture to a boil. Once boiling, reduce heat to medium-low and let it simmer gently for 10 minutes, allowing the flavors to develop.

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Step 5: Add Pasta

Stir in the uncooked pasta and continue simmering until the pasta is tender, about 8–10 minutes depending on the shape used. Stir occasionally to prevent sticking.

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Step 6: Stir in Cream and Milk

Lower the heat and slowly stir in the heavy cream and milk. Simmer gently for 3–5 more minutes until the soup thickens slightly. Avoid boiling after adding dairy to prevent curdling.

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Step 7: Melt in the Cheese

Add shredded mozzarella and Parmesan cheese. Stir continuously until melted and smooth. Taste and adjust seasoning if needed.

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Step 8: Garnish and Serve

Ladle the soup into bowls and top with extra cheese, freshly cracked black pepper, and chopped parsley. Serve warm with crusty bread or garlic toast.

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Notes

• Customize the spice level: Use hot Italian sausage or add more red pepper flakes for a spicier version, or omit entirely for a milder soup.
• Make it extra creamy: Add more heavy cream if you want a richer texture, or swap in cream cheese for a tangy twist.
• Add greens: Stir in a few handfuls of baby spinach or chopped kale at the end of cooking for a nutritious boost.
• Make it gluten-free: Use gluten-free pasta and double-check all packaged ingredients for gluten content.
• Freezer tip: If planning to freeze, cook pasta separately and add it after reheating to avoid mushiness.

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Watch Out for These Mistakes While Cooking

• Overcooking the pasta: Pasta continues to absorb liquid as it sits, so cook it just until al dente and serve promptly, or cook it separately and add just before serving.
• Boiling after adding cream: High heat can cause dairy to split. Always simmer gently once dairy is added.
• Using pre-shredded cheese: It may not melt smoothly due to added anti-caking agents. Freshly grated cheese gives a silkier finish.
• Skipping the deglaze step: Those browned sausage bits stuck to the pan add tons of flavor. Don’t miss them.
• Not tasting as you go: Between the sausage, cheese, and broth, salt levels can vary—taste before adding more.
• Letting it sit too long before serving: The pasta will soak up more liquid the longer it rests, potentially turning your soup into a thick stew. Add more broth to thin it if needed.
• Crowding the pot early: Add dairy and cheese only after the pasta is fully cooked to avoid clumping or curdling.
• Using low-fat substitutes: This soup relies on richness—substituting milk for cream may result in a thinner, less flavorful broth.

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What to Serve With Creamy Italian Sausage Soup?

A rich, comforting soup like this deserves the perfect sidekick. Whether you’re going for a full Italian-inspired meal or something light to balance the creaminess, these ideas will round out your table beautifully.

8 Recommendations

1. Crusty Garlic Bread
   Nothing beats warm, buttery garlic bread for dunking into the creamy broth.
2. Parmesan Herb Breadsticks
   Fluffy and cheesy with a crisp edge – ideal for soaking up every last bit.
3. Simple Arugula Salad
   A peppery arugula salad with lemon vinaigrette cuts through the richness of the soup.
4. Roasted Vegetables
   Try oven-roasted zucchini, bell peppers, or Brussels sprouts for a wholesome side.
5. Caprese Salad Skewers
   Fresh mozzarella, cherry tomatoes, and basil drizzled with balsamic glaze offer a bright, fresh contrast.
6. Italian Antipasto Platter
   A mix of olives, cured meats, artichoke hearts, and cheeses pairs wonderfully with this soup.
7. Toasted Ciabatta or Focaccia
   Lightly toasted and brushed with olive oil – perfect for dipping.
8. Classic Caesar Salad
   Crisp romaine, crunchy croutons, and a creamy Caesar dressing make a refreshing pairing.

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Storage Instructions

Refrigerator
Store leftover Creamy Italian Sausage Soup in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making it even better the next day. If the soup thickens, just stir in a splash of broth or milk when reheating.

Freezer
To freeze, cool the soup completely and transfer to freezer-safe containers, leaving room for expansion. Freeze for up to 2 months. For best results, freeze without pasta and add freshly cooked pasta after reheating to avoid mushiness.

Reheating Tips
Warm on the stovetop over medium heat, stirring occasionally. Add broth or milk as needed to restore the creamy consistency. Microwave in short intervals if reheating individual portions.

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Estimated Nutrition (Per Serving – based on 6 servings)

• Calories: 520
• Protein: 23g
• Fat: 35g
• Saturated Fat: 16g
• Unsaturated Fat: 14g
• Trans Fat: 0.5g
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 4g
• Cholesterol: 95mg
• Sodium: 980mg
• Serving Size: Approx. 1 1/2 cups
• Category: Soup
• Diet: Comfort food, can be made gluten-free with pasta swap

Note: Values are approximate and can vary depending on ingredients used.

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Frequently Asked Questions

1. Can I use turkey or chicken sausage instead of pork?

Absolutely! Turkey or chicken Italian sausage works great and makes the soup a bit lighter while still delivering that savory flavor.

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2. Can I make this soup in a slow cooker?

Yes, brown the sausage and aromatics first, then transfer everything (except dairy and pasta) to the slow cooker. Cook on low for 6–7 hours. Add pasta and dairy in the last 30 minutes.

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3. How do I keep the pasta from getting soggy?

To prevent soggy pasta, cook it separately and add it to individual bowls just before serving, especially if storing leftovers.

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4. Can I make this dairy-free?

You can swap the heavy cream with unsweetened coconut milk or a thick non-dairy creamer, and use dairy-free cheese, though the flavor will be slightly different.

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5. What’s the best pasta shape to use?

Small pasta shapes like ditalini, elbow macaroni, or small shells work best. They hold up well and soak up flavor without overpowering the soup.

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6. Is this soup spicy?

It can be! Using hot Italian sausage and red pepper flakes adds a spicy kick, but you can tone it down by choosing mild sausage and omitting the flakes.

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7. Can I use fresh tomatoes instead of canned?

Yes, but fire-roasted canned tomatoes provide a deeper flavor. If using fresh, roast them first or sauté them longer to break them down.

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8. What can I substitute for heavy cream?

You can use half-and-half or full-fat coconut milk as a substitute. Greek yogurt (stirred in at the end) is another option for a slightly tangier finish.

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Conclusion

Creamy Italian Sausage Soup is more than just a comfort food—it’s a go-to solution for easy weeknight dinners, cozy fall evenings, and satisfying weekend lunches. Packed with flavor, loaded with cheesy goodness, and endlessly adaptable, it’s the kind of dish that becomes a family favorite fast. Whether you stick with the classic version or make it your own with extra veggies or spice, one thing’s for sure: this soup is going to earn a permanent spot in your recipe rotation.

Stay warm, stay full, and don’t forget the crusty bread.

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