Is there anything more comforting than a big, steaming bowl of soup on a busy weeknight? This Italian Sausage Soup is my go-to for a meal that feels like a warm hug. It’s loaded with savory sausage, tender pasta, and a rich, creamy broth that’s just so, so good. It comes together in one pot, uses mostly pantry-staple ingredients, and is the kind of forgiving recipe that welcomes little tweaks and twists. Honestly, this might just become your new family favorite. It’s that delicious.
Ingredients
- 1 lb Italian sausage (mild or hot, your choice!), casings removed – for that classic, hearty flavor base.
- 1 tbsp olive oil – to help brown the sausage.
- 1 yellow onion, diced – adds a sweet, savory foundation.
- 3 cloves garlic, minced – for a punch of aroma and flavor.
- 6 cups chicken broth – forms the savory liquid base of our soup.
- 1 (14.5 oz) can diced tomatoes, undrained – brings a touch of bright acidity.
- 1 tsp Italian seasoning – the essential herb blend for that Italian flair.
- 1/2 tsp red pepper flakes (optional) – for a little kick of heat.
- 8 oz fettuccine, broken into thirds – provides the satisfying, hearty pasta element.
- 1 cup heavy cream – creates the luxuriously creamy, silky texture.
- 1 cup freshly grated Parmesan cheese, plus more for serving – adds salty, nutty depth.
- Salt and black pepper to taste – to season and balance all the flavors.
- Fresh parsley, chopped (for garnish) – adds a fresh, colorful finish.
Step-By-Step Method
- Brown the sausage: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook for 5-7 minutes until it’s nicely browned and cooked through.
- Sauté the aromatics: Add the diced onion to the pot and cook for 4-5 minutes until it’s softened and translucent. Stir in the garlic and cook for another minute until it’s fragrant.
- Build the broth: Pour in the chicken broth and diced tomatoes with their juices. Stir in the Italian seasoning and red pepper flakes, if using. Bring the whole pot to a boil.
- Cook the pasta: Once boiling, add the broken fettuccine pieces. Reduce the heat to a simmer and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente (just tender).
- Cream it up: Reduce the heat to low. Stir in the heavy cream and the grated Parmesan cheese. Keep stirring until the cheese is fully melted and the soup is creamy and smooth. Taste and season with salt and black pepper as needed.
- Serve: Ladle the hot soup into bowls. Garnish with extra Parmesan and a sprinkle of fresh parsley. Serve immediately and enjoy!
What Is Italian Sausage Soup?
At its heart, Italian Sausage Soup is a robust, comfort-food classic. It’s not a traditional recipe from Italy, but rather a wonderful American invention that takes all the beloved flavors of Italian cooking—garlic, herbs, Parmesan, and sausage—and turns them into a simple, one-pot meal. Think of it as the cozier, soup-ier cousin to a baked pasta dish. It’s hearty enough to be a main course but simple enough for any night of the week. The creamy Parmesan broth sets it apart from a brothy minestrone, making it feel indulgent and special without any complicated techniques.
Serving Ideas & Pairings
This soup is a full meal all on its own, but I love rounding it out with a few simple sides. A crisp, green salad with a tangy vinaigrette is the perfect fresh contrast to the rich soup. A few slices of crusty, warm garlic bread are practically mandatory for dipping into that creamy broth. For a lighter option, some simple roasted broccoli or asparagus on the side is fantastic. And if you’re having friends over? A simple appetizer like bruschetta starts the meal off right.
Flavor Twists
One of the best things about this recipe is how easily you can make it your own! Love veggies? Stir in a few handfuls of fresh spinach or kale during the last few minutes of cooking. For a richer tomato flavor, swap the diced tomatoes for a can of fire-roasted ones. If you don’t have fettuccine, any short pasta like penne or rotini works great. You can even use a different protein; try swapping the Italian sausage for ground turkey or chicken seasoned with a extra teaspoon of Italian seasoning and a pinch of fennel seed.
Leftovers & Reheating
This soup stores beautifully! Let it cool completely, then transfer it to an airtight container. It’ll keep in the fridge for 3-4 days. The pasta will continue to absorb broth, so when you reheat it, you’ll likely need to add a splash of broth or water to bring it back to a soup consistency. Reheat it gently on the stovetop over medium-low heat, stirring often, until warmed through. I don’t recommend freezing this soup because the creamy base and pasta can become grainy and mushy upon thawing.
Equipment Needed
You don’t need any fancy gadgets for this one! A large pot or a 5- to 6-quart Dutch oven is your best friend here. You’ll also need a sturdy wooden spoon for breaking up the sausage and stirring, a sharp knife and cutting board for prepping your onion and garlic, and a measuring cup set. That’s it! Simple, practical, and easy to clean up.
Budget-Friendly Tips
Making a restaurant-quality Italian Sausage Soup at home is already a win for your wallet, but here’s how to make it even friendlier. Buy a block of Parmesan cheese and grate it yourself—it’s less expensive than the pre-shredded bags and tastes better, too. Look for store-brand canned tomatoes and chicken broth; they work just as well as name brands. And if you have a lone half-onion or a partial box of pasta in the pantry, this is the perfect recipe to use them up and reduce food waste.
FAQs
- Can I make this soup ahead of time? You can brown the sausage and chop the veggies ahead of time to speed up the process. But for the best texture, I recommend cooking the pasta in the soup just before serving to prevent it from getting too soft.
- What’s the best substitute for heavy cream? For a slightly lighter option, half-and-half will work, though the soup won’t be quite as rich. I’d avoid milk, as it can curdle when heated.
- My soup is too thick. How can I thin it out? No problem at all! Simply stir in a little more chicken broth or water until it reaches your preferred consistency. It happens to the best of us.
- Can I use a different type of pasta? Absolutely! Any short pasta shape like shells, rotini, or even ditalini works wonderfully in this Italian Sausage Soup.