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Creamy Italian Sausage Pasta Soup

A cozy and delightful bowl of creamy Italian sausage pasta soup, perfect for chilly nights and satisfying for the whole family.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage (mild or spicy) Use according to preference.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes (with juices)
  • 1 cup heavy cream For creaminess.
  • 1 cup uncooked pasta (like fusilli or penne)
  • 2 cups fresh spinach (or kale) Optional, use kale for a twist.
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving Enhances flavor.

Method
 

Preparation
  1. In a large pot or Dutch oven, cook the Italian sausage over medium heat until it’s browned. Break it up with a spoon as it cooks.
  2. Add the chopped onion, garlic, carrots, and celery to the pot. Sauté until the onions are translucent and the veggies are tender, about 4-5 minutes.
  3. Pour in the chicken broth and diced tomatoes, and stir to combine. Bring it to a gentle boil.
  4. Toss in the uncooked pasta along with the Italian seasoning. Allow it to cook for about 8-10 minutes until the pasta is al dente.
  5. Lower the heat and slowly stir in the heavy cream. Allow it to heat through without bringing it back to a boil.
  6. Stir in the fresh spinach and cook until wilted. Season with salt and pepper to taste.
  7. Ladle the soup into bowls and top with a generous sprinkle of grated Parmesan cheese.

Notes

Substitutions: Half-and-half or milk can be used instead of heavy cream. Store leftovers in an airtight container for up to three days, and freeze for about three months, leaving out the pasta.