Description
Looking for a cozy, flavor-packed dish that’s ready in under an hour? This Creamy Italian Sausage Soup is the perfect one-pot comfort meal, blending savory sausage, tender pasta, fire-roasted tomatoes, aromatic herbs, and a luxuriously creamy broth. It’s rich, cheesy, and satisfying — perfect for a quick dinner idea or an easy lunch recipe that reheats like a dream. Whether you’re after a hearty weeknight dinner, a make-ahead lunch, or just something warm for a chilly evening, this easy soup is packed with protein, full of flavor, and guaranteed to become one of your favorite dinner ideas or meal prep recipes.
Ingredients
1 lb Italian sausage
1 tablespoon olive oil (optional, if sausage is lean)
1 small yellow onion, finely diced
3 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes (optional)
1 teaspoon Italian seasoning
1/2 teaspoon salt
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 (ditalini or elbows)
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)
Instructions
1. In a large Dutch oven, heat olive oil over medium-high heat. Add Italian sausage and break it apart while browning, about 6–8 minutes. Drain excess grease if needed.
2. Add onion and sauté for 3–4 minutes until softened. Stir in garlic, dried basil, red pepper flakes, Italian seasoning, salt, and pepper. Cook for 1 more minute.
3. Deglaze with a splash of chicken broth, scraping up the browned bits. Add in fire-roasted tomatoes with juices. Stir to combine.
4. Pour in the remaining chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Stir in the pasta and cook uncovered for 8–10 minutes, until pasta is tender. Stir occasionally to prevent sticking.
6. Lower the heat, then stir in heavy cream and milk. Simmer gently for 3–5 more minutes.
7. Add mozzarella and Parmesan cheese, stirring until melted and fully incorporated.
8. Taste and adjust seasoning. Garnish with chopped parsley, extra cheese, and cracked black pepper. Serve warm.
Notes
Use freshly grated cheese for best melt and flavor.
To make ahead or freeze, cook pasta separately and add after reheating.
Don’t boil after adding cream to prevent curdling.
Nutrition
- Serving Size: Approx. 1.5 cups
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 95mg
Keywords: creamy italian sausage soup, one pot soup, easy dinner, fall soup, comfort food, dinner ideas