Italian Sausage Pasta Soup Recipe

It’s cold. Like, really cold. You’re wrapped in a blanket that’s seen better days, your nose is red, and all you want is something that feels like a hug in a bowl. Not just any soup. Something with personality. Something that says, “I got you.”

That’s where this Italian Sausage Pasta Soup comes in.

It’s not fussy. It’s not pretending to be something it’s not. It’s just… good. Like, really good. Creamy, hearty, a little spicy if you want it to be, packed with sausage, pasta, greens, and sun-dried tomatoes that pop with flavor like little bursts of Italy.

And look — I didn’t invent this out of thin air. I tweaked a few things, tasted a lot (okay, maybe a lot), and made it my own. This isn’t just a recipe. It’s my go-to when I don’t feel like cooking but also need to eat something that doesn’t come from a box.

Let’s talk about what goes in it — and why each thing matters.

Italian Sausage Soup Ingredients — And Why I Picked ‘Em

Alright, let’s break it down. Not like a science project. More like we’re standing in my kitchen, and you’re asking, “Wait, why’d you put that in?”

• Olive oil – Just to get things started. It’s like the warm-up act. Heats fast, smells nice, helps the sausage crisp up without sticking.
• 1 pound ground Italian sausage – This is the star. I go for hot if I’m feeling spicy, mild if I’m feeding my nephew who cries if there’s black pepper on his toast. You can use sweet, hot, whatever. Just make sure it’s not pre-cooked. We want that fresh sizzle.
• Salt & pepper – Obvious? Maybe. But I add a little now so the sausage has flavor before it joins the party.
• Butter – Because everything’s better with butter. Especially onions. Especially in soup.
• Onion & carrots – The base. The backbone. They cook down, get sweet, give the soup depth. I dice ‘em small so they melt into the broth.
• Garlic – Minced. Not powdered. Never powdered. We’re not savages.
• Flour – Just two tablespoons. It’s not making a roux, but it helps thicken the soup just enough so it’s cozy, not watery.
• Chicken broth – 7 and a half cups. I use low-sodium so I can control the salt later. You can use regular, but taste as you go.
• Mini bowtie pasta – Cute, right? But also practical. Small, cooks fast, holds up in leftovers (kind of). You can swap it — more on that in a sec.
• Heavy cream – This is where the “hug” part comes in. Makes it rich. Silky. A little indulgent. Don’t skip it unless you have to.
• Kale – Chopped fine. I use kale because it doesn’t turn to mush like spinach sometimes does. Plus, it’s got that earthy bite.
• Sun-dried tomatoes – These little guys? Chef’s kiss. They’re sweet, tangy, chewy — like flavor bombs. Don’t skip ‘em. Chop ‘em small so they spread out.
• Parmesan cheese – Fresh, grated. The kind from the fridge section, not the green can. That stuff? Nah. It doesn’t melt right. We want melty, gooey, savory goodness.
• Buttered bread & red pepper flakes – Optional. But come on. You know you want that bread. And the flakes? For when you want to feel alive.

Can I Use Another Type of Meat?

Short answer: Yeah, totally.

Long answer: It won’t be Italian sausage soup anymore, but hey — I’m not the soup police.

• Ground turkey or chicken? Sure. Just add a little extra seasoning. Maybe some fennel, oregano, garlic powder. It’ll be lighter, less rich.
• Ground beef? Works. Use lean or drain the fat well. Maybe add a pinch of red pepper flakes to fake that “Italian” vibe.
• Chorizo? Oh, now you’re getting spicy. Spanish chorizo would give it a smoky punch. Mexican? Even hotter. Fun twist.
• Vegetarian? Swap the meat for lentils or a plant-based crumble. Use veggie broth. Still creamy, still good. Just different.

But — and this is a big but — if you want that classic, meaty, herby, slightly spicy sausage flavor… stick with Italian sausage. It’s called that for a reason.

How to Make Italian Sausage Soup

Alright. Let’s do this. Grab a big pot — like, 5.5 quarts or more. You’re gonna need space.

Step 1: Brown the Sausage

Heat that olive oil over high heat. When it shimmers (you know, that little dance on the surface?), add the sausage. Break it up with a spoon. Let it sear — don’t stir too much at first. Get some color. Then crumble it, cook it through.

Once it’s browned, scoop it out with a slotted spoon. Leave about a tablespoon of that greasy goodness in the pot. Drain the rest. Don’t pour it all out — that fat has flavor. But too much? Gross.

Step 2: Soften the Veggies

Turn the heat down to medium. Toss in the butter, onions, carrots, and garlic. Sauté. Let ‘em get soft. Like, really soft. 7–9 minutes. Stir every now and then. Smell that? That’s the start of magic.

Sprinkle the flour on top. Stir it in. Cook for a minute. Just to get rid of the raw flour taste. Don’t let it burn.

Step 3: Build the Broth

Now — here’s the trick. Add one cup of chicken broth first. Whisk it in. Make a slurry. That flour needs to mix in smoothly.

Then, slowly pour in the rest of the broth. Keep whisking. Scrape the bottom of the pot — get all those browned bits up. That’s flavor, baby.

Bring it to a boil.

Step 4: Cook the Pasta

Drop in the pasta. Cook it just until almost done — like, one minute less than the package says. It’ll keep cooking later.

Stir it occasionally so it doesn’t stick. You don’t want a pasta clump at the bottom. That’s sad.

Step 5: Finish It Off

Turn the heat down to low.

Pour in the cream. Add the kale. Toss in the sun-dried tomatoes. Stir.

Now — the Parmesan. Add it slowly. A few tablespoons at a time. Stir until it melts. If you dump it all in, it might clump. We don’t want that.

Finally, add the sausage back in. Taste. Need salt? Add a pinch. Too thick? Splash in a little more broth.

And boom. You’re done.

Tips From Me, Kelsey

Yeah, I’ve made this soup more times than I can count. Here’s what I’ve learned:

• Don’t overcook the pasta. Seriously. It’ll turn to mush, especially in leftovers. If you’re meal prepping, cook the pasta separately and add it when you reheat.
• Use fresh Parmesan. The green can? Save it for salad. This soup deserves better.
• Want it spicier? Add red pepper flakes when you cook the veggies, not just on top. Builds the heat.
• Make it ahead? Cool the soup (without pasta), store it, then add fresh pasta when you reheat. Keeps it from getting soggy.
• No kale? Try spinach or chopped Swiss chard. Just add spinach at the very end — it wilts fast.
• Too rich? Swap half the cream for whole milk. Still creamy, less heavy.

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This soup? It’s not perfect.

Sometimes I burn the flour a little. Sometimes I forget the garlic. Sometimes I use elbow macaroni because I can’t find bowties.

But it’s always good.

It’s the kind of soup that shows up when you need it. Sunday night. Wednesday stress. First snow. Last breakup.

It doesn’t judge. It just… warms you up.

So go make it.

And if you do — tag me. I’m @kelsey_makes_soup on… well, nowhere. But pretend I am.

Just enjoy it.

With buttered bread.

And maybe a glass of wine.

You’ve earned it.