Experience ultimate comfort with this one-pot creamy sausage & pasta soup — cozy, flavorful and weeknight-friendly.
Ingredients
- 1 lb (≈ 450 g) Italian sausage (sweet or spicy, casings removed)
- 1 Tbsp (15 ml) extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, finely minced
- 1 (14 oz / 400 g) can diced tomatoes, drained
- 4 cups (≈ 1 L) chicken stock (or vegetable stock)
- 1 cup (≈ 240 ml) heavy cream
- 1 ½ cups (≈ 170 g) ditalini pasta (or other small tube/short pasta)
- 1 cup (≈ 100 g) freshly grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and freshly cracked black pepper, to taste
- 2 Tbsp (≈ 8 g) fresh parsley, chopped (for garnish)
Recipe Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4–6
Estimated Calories: approx. 480 kcal per serving
How to Make Creamy Sausage Pasta Soup
- Brown the sausage – Heat the olive oil in a large heavy-bottomed soup pot over medium heat. Add the Italian sausage, break it into bite-sized pieces with a wooden spoon, and cook until nicely browned (about 6–7 minutes). Make sure the sausage develops good colour but doesn’t burn. Use a slotted spoon to remove it and set aside, leaving the drippings in the pot.
- Sauté onion & garlic – Into the sausage drippings, add the diced onion and minced garlic. Sauté for 3–4 minutes until the onion becomes translucent and you can smell that classic garlic-onion aroma filling the kitchen.
- Build the broth – Add the drained diced tomatoes, chicken stock, dried basil and dried oregano. Return the browned sausage to the pot. Give everything a good stir, then bring to a gentle simmer. Let it simmer for about 10 minutes so the flavours begin to meld and deepen.
- Cook the pasta – Add the ditalini pasta directly into the simmering broth. Cook for 8-10 minutes (or as per pasta package instructions) until al dente: tender but still with a bite. Stir occasionally so the pasta doesn’t stick.
- Make it creamy & cheesy – Reduce the heat to low. Stir in the heavy cream and freshly grated Parmesan cheese. Continue stirring until the cheese fully melts into the broth, transforming it into a rich, silky, cheesy soup.
- Final seasoning & serve – Taste your soup. Adjust with salt and plenty of freshly cracked black pepper. Ladle into bowls and garnish each serving with chopped fresh parsley (and an extra sprinkle of Parmesan if you like extra cheesiness). Serve piping hot.
Chef’s Notes & Variations
- Sausage choice: If you prefer a milder soup, use sweet Italian sausage. If you like more heat, choose the spicy variety.
- Pasta shapes: Ditalini works wonderfully because its little tube shape soaks up the broth nicely, but you can swap in small shells, elbow macaroni, or orzo if that’s what you have in your pantry.
- Lighter version: For a lighter take, swap heavy cream for half-and-half or whole milk, and choose turkey or chicken sausage. You’ll preserve the comforting texture but cut some richness.
- Vegetarian adaptation: Use a plant-based sausage substitute (or browned mushrooms for savory depth), and replace chicken stock with vegetable stock. The Parmesan and cream still deliver richness.
- Make-ahead tip: You can brown the sausage and sauté the aromatics ahead of time, refrigerate the base, then when ready finish the broth, pasta, cream and cheese for the freshest result.
- Storage: Keep leftovers in an airtight container for up to 3 days in the fridge. If you’ve cooked the pasta in the soup, it will continue to soften—consider cooking pasta separately and adding at reheating to maintain texture.
- Freezer friendly: Freeze the soup base (without pasta) for up to 3 months. Thaw overnight, reheat gently, then add freshly cooked pasta and parsley just before serving for best results.
Serving Suggestions
- Pair with crusty garlic bread or toasted ciabatta – perfect for dipping into the creamy broth.
- A crisp green salad with a light vinaigrette offers a bright counter-balance to the richness.
- For an elegant touch, serve in mini bread bowls for individual portions. Impresses especially when entertaining.
- Add a dash of red pepper flakes on top if you want to introduce a bit of heat at serving.
FAQs
- Can I use a different pasta shape?
Absolutely! While ditalini is ideal for its size and ability to absorb flavor, small shapes like elbow macaroni, little shells or orzo work beautifully too. - How can I lighten this soup?
Yes — use turkey or chicken sausage, and replace heavy cream with half-and-half or whole milk. You’ll still get the creamy texture and flavor with less richness. - Can I make this vegetarian?
Yes — omit the sausage, use a plant-based alternative or browned mushrooms, and swap chicken stock for vegetable stock. The Parmesan and cream still deliver a deeply satisfying texture and flavour. - How to make the broth extra flavorful?
Use a high-quality chicken or vegetable stock (homemade if possible). When browning the sausage, scrape up the browned bits (“fond”) in the pot before adding liquids. Plus, simmering for the 10 minutes before adding pasta helps the herbs and sausage flavour really infuse the broth. - How do I prevent the pasta from becoming soggy when storing leftovers?
If you’re storing leftovers or meal-prepping, cook the pasta separately and add it just before serving. Alternatively, cook the pasta slightly under al dente and slightly under-cook it so it holds up better when reheated. Or, store the soup and pasta separately.
Final Thoughts
If you’re craving a soup that hits all the comfort high-notes; creamy, rich, flavourful, satisfying; this Creamy Sausage & Pasta Comfort Soup delivers. With minimal fuss and maximum flavour, it’s the kind of recipe that becomes a weeknight staple and an invited-for-company winner. Give it a whirl tonight and watch it earn a permanent place at your table.
