Of course! This “Creamy Sausage Pasta Soup” sounds like a cross between a classic Italian wedding soup and a creamy tortellini soup. It’s hearty, comforting, and perfect for a cozy meal.
Here is a recipe that will deliver a rich, flavorful, and satisfying soup.
Creamy Sausage Pasta Soup
This one-pot soup is packed with Italian sausage, vegetables, pasta, and a luxuriously creamy broth.
Ingredients:
For the Soup Base:
· 1 lb Italian sausage (mild or hot), casings removed
· 1 tbsp olive oil
· 1 medium yellow onion, diced
· 2 medium carrots, diced
· 2 celery stalks, diced
· 3-4 cloves garlic, minced
· 6 cups (1.5 quarts) chicken broth (low sodium preferred)
· 1 (14.5 oz) can diced tomatoes, undrained
· 1 teaspoon dried Italian seasoning
· ½ teaspoon red pepper flakes (optional, for heat)
· Salt and black pepper to taste
For the Creamy Finish:
· 1 cup heavy cream or half-and-half
· 4 oz (about ½ block) cream cheese, softened and cubed
· 1 cup freshly grated Parmesan cheese, plus more for serving
For the Pasta:
· 1 ½ cups small pasta (like ditalini, small shells, orzo, or even cheese tortellini)
For Garnish:
· Fresh parsley or basil, chopped
· Extra grated Parmesan cheese
Instructions:
- Brown the Sausage:
· In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon into crumbles. Cook until well-browned and no longer pink. Use a slotted spoon to remove the sausage, leaving the drippings in the pot.
- Sauté the Aromatics:
· Add the onion, carrots, and celery to the pot. Cook in the sausage drippings for 5-7 minutes, until the vegetables have softened.
· Add the minced garlic and cook for another 30 seconds until fragrant.
- Build the Soup:
· Return the cooked sausage to the pot. Add the chicken broth, diced tomatoes (with their juice), Italian seasoning, and red pepper flakes (if using). Stir to combine.
· Bring the soup to a boil, then reduce the heat to a simmer. Let it cook, uncovered, for 15-20 minutes to allow the flavors to meld.
- Cook the Pasta:
· Option 1 (In the Soup): Add the dry pasta to the simmering soup and cook according to package directions until al dente. Note: The pasta will continue to absorb liquid as the soup sits, so serve immediately.
· Option 2 (Recommended for Leftovers): Cook the pasta separately according to package directions. Drain and rinse it. Add a portion of cooked pasta to each bowl just before serving and ladle the hot soup over it. This prevents the pasta from becoming bloated and mushy if you have leftovers.
- Create the Creamy Base:
· Reduce the heat to low. Important: Do not let the soup boil after this step.
· Whisk in the cubed cream cheese until it has completely melted and dissolved into the soup.
· Stir in the heavy cream and the grated Parmesan cheese. Heat gently until warmed through. Do not boil.
- Season and Serve:
· Taste the soup and season with salt and pepper as needed (the sausage and Parmesan are salty, so taste first!).
· Ladle the soup into bowls. If you cooked the pasta separately, add it now.
· Garnish with fresh parsley and more Parmesan cheese. Serve immediately with crusty bread for dipping.
Why This Recipe Works:
· Sausage Drippings: Cooking the vegetables in the rendered sausage fat builds a deep, savory flavor foundation.
· Double Creamy: The combination of cream cheese and heavy cream creates a stable, luxuriously creamy broth that doesn’t separate easily.
· Pasta Cooked Separately: This is the pro-move for perfect soup texture, especially if you plan on having leftovers.
Key Tips for Success:
· Don’t Boil After Adding Dairy: Heating the cream and cheese over low heat prevents them from curdling or separating.
· Salty Warning: Be cautious with added salt. The sausage, broth, and Parmesan cheese all contribute saltiness. Always taste and adjust at the end.
· Thickness: The soup will thicken as it stands. If you have leftovers, you can thin it out with a little extra chicken broth or milk when reheating.
· Greasy Soup? If your sausage was particularly fatty, you can skim off a little excess fat from the top after browning the meat and before adding the vegetables.
Delicious Variations:
· Tuscan Style: Add 2 cups of chopped kale or spinach during the last 5 minutes of simmering to wilt.
· White Bean & Sausage: Add 1 can (15 oz) of drained and rinsed cannellini or great northern beans when you add the broth.
· Spicy Kick: Use hot Italian sausage and add an extra pinch of red pepper flakes.
· Lighter Version: Substitute half-and-half for the heavy cream and use Neufchâtel cheese instead of full-fat cream cheese.
This soup is the definition of comfort in a bowl. It’s rich, filling, and guaranteed to be a family favorite. Enjoy