If you’ve been on the hunt for a cozy, comforting soup that’s rich and full of flavor, you’re going to absolutely love this Italian Sausage Soup with Cream Recipe. It’s the kind of dish that hugs you from the inside out – creamy, slightly spicy, with tender pasta and savory sausage all swimming in a luscious broth. Trust me, once you try this, it’ll become your go-to recipe for chilly evenings or whenever you need a little kitchen magic that feels like a warm hug.
Why You’ll Love This Recipe
- Rich & Creamy Texture: The addition of heavy cream makes the broth silky smooth without being too heavy.
- Balanced Spices: Crushed red pepper gives just the right kick that complements the savory Italian sausage.
- Easy to Customize: Swap in your favorite pasta shapes or add veggies to suit your mood.
- Family Favorite: My family gobbles this soup up every time I make it, no leftovers in sight!
Ingredients You’ll Need
I love how all these ingredients come together to create a harmonious bowl that’s hearty but not overwhelming. A few shopper’s tips: opt for a good-quality Italian sausage, and use fresh basil if you can – it really elevates the final flavor.
- Italian sausage: The star of the show – choose sweet or spicy depending on your preference.
- Olive oil: Brings a subtle richness when sautéing your aromatics.
- White onion: Adds natural sweetness and depth to the soup base.
- Garlic: Fresh is always best for that pungent, delicious aroma.
- Crushed red pepper: Adjust the heat level to your liking to balance creaminess with spice.
- Salt & black pepper: Basic seasonings that bring everything together.
- Low-sodium chicken broth: Keeps the soup savory without overpowering saltiness.
- Diced tomatoes: Adds acidity and texture to contrast the cream.
- Short pasta (casarecce works great): Holds its shape and soaks up the delicious broth beautifully.
- Heavy cream: Brought to room temperature so it blends effortlessly into the soup.
- Fresh basil & parmesan: The perfect garnishes to finish this soul-warming soup.
Variations
I’m all about flexibility in the kitchen, so feel free to play around with this Italian Sausage Soup with Cream Recipe. It’s a great base that welcomes additions and tweaks – making it your own is part of the fun!
- Spicy or Mild Sausage: I’ve made it with hot Italian sausage for a spicy twist, and my family loved the extra heat—just dial back the crushed red pepper in that case.
- Vegetable Boost: Toss in some kale or spinach near the end for an easy veggie upgrade. I sometimes add mushrooms for an earthy depth.
- Dairy-Free Version: Sub heavy cream with coconut cream or a cashew cream blend, and you’ll still get that luscious texture.
- Gluten-Free Pasta: Use your favorite gluten-free pasta—just watch the cook time carefully so it doesn’t get mushy.
How to Make Italian Sausage Soup with Cream Recipe
Step 1: Brown the Italian Sausage
Start by crumbling the Italian sausage into a large pot over medium heat. Cook it until it’s fully browned and cooked through — about 7-8 minutes. You want those flavorful bits on the bottom of the pan but not burned, so stir occasionally. Once done, drain the excess fat carefully and set the sausage aside with a slotted spoon. This step builds the base flavor that makes this soup so satisfying.
Step 2: Sauté the Onion and Garlic
Using the same pot (no need to wash it – those sausage bits are tasty!), add the olive oil and diced onion. Cook over medium heat until the onion softens and turns translucent, about 3 minutes. Then, stir in minced garlic, crushed red pepper, salt, and black pepper. Cook for just 30 seconds until fragrant — careful not to burn the garlic, as that will turn bitter.
Step 3: Add Broth, Tomatoes, and Boil
Turn the heat up to high and pour in the chicken broth and diced tomatoes (with their juices). Let the mixture come to a boil – this is when all those savory flavors start marrying together beautifully.
Step 4: Cook the Pasta
Add your pasta into the boiling soup and cook according to the package instructions until al dente. This can vary from 7 to 15 minutes depending on pasta shape, so do a taste test starting at the lower range. Make sure not to overcook your pasta — it should have a little bite to complement the creamy broth.
Step 5: Stir in Sausage and Cream
Reduce the heat to low. Stir in the reserved cooked sausage and heavy cream (make sure it’s at room temperature to avoid curdling). Let it simmer gently for 2 minutes – this step lets the cream warm through and the flavors meld without boiling.
Step 6: Serve with Fresh Basil and Parmesan
Ladle your soup into bowls and top with fresh basil leaves and a generous sprinkle of Parmesan cheese. It’s an instant flavor booster and makes the dish feel extra special. I always keep a small bowl of Parmesan nearby for guests to add more if they want!
Pro Tips for Making Italian Sausage Soup with Cream Recipe
- Room Temperature Cream: Adding cold cream straight from the fridge can cause curdling, so always warm it up a bit before stirring in.
- Don’t Overcook Pasta: Set a timer and taste-test early to keep pasta firm and avoid mushiness in this soup.
- Sausage Varieties Work: I’ve used both sweet and spicy Italian sausage with great results—switch it based on your heat preference.
- Drain Fat Properly: Removing excess grease after cooking sausage keeps the soup from feeling oily and heavy.
How to Serve Italian Sausage Soup with Cream Recipe
Garnishes
I love topping this soup with fresh basil because it adds a bright herbal note that cuts through the creaminess. Freshly grated Parmesan cheese is a must for me too – it brings savory umami depth. Sometimes, I add a drizzle of good-quality extra virgin olive oil for a luscious finish.
Side Dishes
Pairing Italian Sausage Soup with Cream Recipe with crusty garlic bread or warm focaccia makes the meal feel complete and satisfying. A simple green salad with lemon vinaigrette is also great to balance the richness of the soup.
Creative Ways to Present
For special occasions, I like serving this soup in mini bread bowls—it adds a wow factor and makes dipping irresistible. You could also add a swirl of pesto on top or a sprinkle of toasted pine nuts for texture contrast.
Make Ahead and Storage
Storing Leftovers
I keep leftover Italian Sausage Soup with Cream Recipe in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making leftovers even tastier. Just give it a good stir before reheating, as the cream might separate slightly.
Freezing
I don’t recommend freezing this soup with the cream added because it can separate and become grainy. Instead, freeze the soup base without cream, then add fresh cream when you reheat. This way you keep the creamy texture intact.
Reheating
To reheat, warm the soup gently on the stove over low heat, stirring often. Add a splash of broth or cream if it seems too thick. Avoid boiling once the cream’s been added, as that can cause it to curdle.
FAQs
-
Can I use ground turkey or chicken instead of Italian sausage?
You absolutely can, but keep in mind that Italian sausage brings a lot of seasoning and fat that adds to the soup’s richness and flavor. If using turkey or chicken, consider adding extra Italian herbs and spices to compensate.
-
What pasta works best in Italian Sausage Soup with Cream Recipe?
Short pasta shapes like casarecce, ditalini, or small shells work wonderfully because they hold onto the broth and sausage bits. Avoid long pasta as it can get soggy and tangled.
-
How do I prevent the cream from curdling?
Use room temperature heavy cream and add it slowly over low heat after removing the soup from high heat. Avoid boiling the soup after adding cream to keep it smooth and silky.
-
Can I make this soup vegetarian?
To make it vegetarian, substitute Italian sausage with plant-based sausage or mushrooms and use vegetable broth instead of chicken broth. You’ll still get a satisfying, creamy soup.
Final Thoughts
This Italian Sausage Soup with Cream Recipe is one of those dishes I come back to time and again because it’s just so satisfying and straightforward to make. I love how it smells while cooking—it fills the house with that classic Italian aroma that always feels like home. I recommend you give it a try on your next cold day — trust me, you and your loved ones will be asking for seconds and wanting to stash the leftovers! It’s comfort food done right, with a creamy twist that makes it a little extra special.
Print
Italian Sausage Soup with Cream Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Italian Sausage Soup combines flavorful Italian sausage with tender pasta, a rich tomato broth, and creamy heavy cream to create a comforting, satisfying meal. Garnished with fresh basil and parmesan cheese, this soup is perfect for a cozy dinner and easy to prepare on the stovetop.
Ingredients
Meat and Base
- 1 pound Italian sausage
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
Liquids
- 6 cups low-sodium chicken broth, plus more if needed
- 1 (15-ounce) can diced tomatoes
- 1 cup heavy cream, brought to room temperature
Pasta
- 8 ounces short pasta, such as casarecce
For Serving
- Fresh basil
- Parmesan cheese
Instructions
- Cook the sausage: Crumble and cook the Italian sausage in a large soup pot over medium heat until fully cooked. Drain the fat and remove the sausage from the pot using a large slotted spoon. Set the sausage aside in a bowl.
- Sauté the aromatics: Add olive oil to the same pot over medium heat and cook the diced onion until translucent, about 3 minutes. Stir in minced garlic, crushed red pepper, salt, and black pepper and cook until fragrant, about 30 seconds.
- Add broth and tomatoes: Increase heat to high, pour in the chicken broth and diced tomatoes, and bring the mixture to a boil.
- Cook the pasta: Add the short pasta to the boiling soup and cook according to package instructions until al dente, usually between 7 to 15 minutes depending on pasta type.
- Combine sausage and cream: Reduce heat to low, stir in the cooked sausage and room-temperature heavy cream. Simmer together for 2 minutes to combine flavors.
- Serve: Ladle the soup into bowls and garnish with fresh basil and freshly grated parmesan cheese as desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add more chicken broth if the soup becomes too thick while cooking.
- For a lighter version, substitute heavy cream with half-and-half or a milk alternative.
- Use gluten-free pasta if you need a gluten-free option.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
