Italian Sausage Pasta Soup Recipe
This robust Italian Sausage Pasta Soup is a comforting bowl of warmth, packed with savory Italian sausage, tender vegetables, and hearty pasta in a rich, creamy broth. It's an ideal meal for chilly evenings, offering a perfect blend of flavors that will satisfy and nourish the whole family. Prepare for a truly satisfying culinary experience.
Prep Time
25 minutes
Cook Time
35 minutes
Total Time
1 hour
Servings
6-8 servings
Keywords
Italian sausage souppasta souphearty soupcreamy soupkale soupsun-dried tomato soupcomfort foodeasy soup recipeweeknight dinnerfamily mealsavory soup
Why This Recipe Delivers
- A truly comforting and full-bodied soup, ideal for chasing away the chill on cold evenings.
- Packed with robust Italian sausage and nutrient-rich kale, making it a satisfying and wholesome meal.
- The creamy broth and tender pasta create an incredibly satisfying texture and mouthfeel.
- Quick enough to prepare for a weeknight dinner, yet flavorful and impressive enough for guests.
- Easily customizable to your preferred spice level, from mild to fiery.
Ingredients
- 15 ml (1 tablespoon) olive oil
- 450 g (1 pound) ground Italian sausage (mild or hot, your choice)
- 2.5 g (1/2 teaspoon) salt
- 2.5 g (1/2 teaspoon) black pepper
- 28 g (2 tablespoons) unsalted butter
- 300 g (2 cups) finely diced yellow onion (about 1 large)
- 300 g (2 cups) finely diced carrots (4–5 medium)
- 15 g (1 tablespoon) minced garlic (about 3 cloves)
- 15 g (2 tablespoons) all-purpose flour
- 1.8 liters (7 1/2 cups) chicken broth (low-sodium recommended)
- 160 g (2 cups) mini bowtie pasta (or small pasta of choice)
- 360 ml (1 1/2 cups) heavy cream
- 100 g (2 1/2 cups) packed chopped kale (stems removed)
- 60 g (1/2 cup) finely chopped sun-dried tomatoes (oil-packed, drained)
- 50 g (1/2 cup) freshly grated Parmesan cheese (not from the green can!)
- Optional: Red pepper flakes, buttered bread for serving
Instructions
- Heat the olive oil in a large 5.2-liter (5.5-quart) heavy-bottomed pot or Dutch oven over high heat. This initial high heat is crucial for achieving a proper sear on the sausage and building flavor.
- Add the ground Italian sausage, salt, and black pepper to the hot oil. Use a wooden spoon or potato masher to break the sausage into small, uniform pieces as it cooks. Continue to cook until the sausage is thoroughly browned and no pink remains, which typically takes about 6 to 8 minutes. Ensuring good browning develops deep, savory notes.
- Once the sausage is browned, use a slotted spoon to carefully remove it from the pot, transferring it to a plate. Leave approximately 15 ml (1 tablespoon) of the rendered sausage fat in the pot; this flavorful fat will serve as the aromatic base for your vegetables. If there's significantly more fat, spoon out any excess.
- Reduce the heat to medium. Add the unsalted butter, finely diced yellow onions, diced carrots, and minced garlic to the pot. Sauté these aromatics, stirring occasionally, until they become soft, translucent, and fragrant, which should take about 7 to 9 minutes. The goal is to soften the vegetables without browning them too much.
- Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1 minute, allowing the flour to cook out its raw taste and combine with the vegetable and fat mixture, effectively creating a roux. This step is essential for thickening the soup later and preventing a raw flour taste.
- Slowly pour in 240 ml (1 cup) of the chicken broth while whisking vigorously. Continue whisking until a smooth, thick paste forms, which is often referred to as a slurry. This careful addition prevents lumps and ensures a silky soup texture.
- Gradually add the remaining chicken broth, whisking continuously and scraping the bottom of the pot with your spoon or whisk to lift any flavorful browned bits (fond) that might have adhered. This deglazing process contributes significantly to the broth's depth and complexity.
- Bring the entire mixture to a gentle boil. Once boiling, stir in the mini bowtie pasta (or your chosen small pasta shape). Cook the pasta for 1 minute less than the package instructions recommend. This strategic undercooking prevents the pasta from becoming mushy when it continues to absorb liquid in the hot soup.
- Reduce the heat to low. Stir in the heavy cream, chopped kale (ensuring all tough stems are removed for a pleasant texture), and the finely chopped sun-dried tomatoes. Stir gently until all ingredients are well combined and the kale begins to visibly wilt, typically within a few minutes.
- Add the freshly grated Parmesan cheese a few tablespoons at a time, stirring continuously until each addition is fully melted and smoothly incorporated into the soup. This gradual method helps the cheese dissolve evenly without clumping.
- Return the previously cooked Italian sausage to the pot. Stir well to ensure the sausage is evenly distributed throughout the rich soup.
- Taste the soup and adjust the seasoning as needed. Add more salt, black pepper, or a pinch of red pepper flakes if you prefer a spicier kick. Balancing the flavors at this stage is crucial for a perfectly seasoned dish.
- Thirteenth Step: If the soup appears too thick for your preference, add a splash more chicken broth (about 60-120 ml or 1/4 to 1/2 cup) until it reaches your desired consistency. Remember, soup can thicken as it cools.
- Fourteenth Step: Serve the Hearty Italian Sausage Pasta Soup hot, ideally accompanied by crusty buttered bread for dipping. For an extra touch of elegance and flavor, garnish individual servings with more freshly grated Parmesan cheese or a sprinkle of red pepper flakes.
Tools You’ll Need
- Large 5.2-liter (5.5-quart) Dutch oven or heavy-bottomed pot
- Slotted spoon
- Wooden spoon or potato masher
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Grater for Parmesan cheese
Essential Success Tips
- To ensure the sausage properly browns and develops maximum flavor, avoid overcrowding the pot. Cook in batches if necessary, allowing enough space for evaporation rather than steaming.
- Finely dicing the onions and carrots is key for them to cook down evenly and seamlessly integrate into the soup's smooth texture without large, chunky pieces.
- Cooking the flour for at least one minute is essential to remove its raw taste, which can otherwise impart a pasty or unpalatable flavor to the finished soup.
- Add the freshly grated Parmesan cheese gradually, a few tablespoons at a time, and stir continuously until each addition is fully melted. This technique prevents the cheese from clumping and ensures a silky, smooth consistency.
- Do not overcook the pasta in the soup. Cooking it for one minute less than package directions ensures it remains al dente and absorbs the delicious broth without becoming mushy during serving or reheating.
Professional Cooking Secrets
- For an exceptionally rich and flavorful soup base, always opt for a high-quality chicken broth or, even better, a homemade stock. The quality of your broth profoundly impacts the overall taste.
- To introduce an extra layer of savory depth and umami, consider adding a tablespoon of concentrated tomato paste when sautéing the vegetables. Let it cook with the aromatics for a minute or two before sprinkling in the flour.
- If you plan to make this soup ahead or anticipate leftovers, cook the pasta separately and add it to individual servings just before eating. This prevents the pasta from over-absorbing the broth and becoming overly soft or mushy.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Be aware that the pasta will continue to absorb liquid, so you might need to add a splash of extra broth or water when reheating to restore the desired consistency.
- Variations: Feel free to swap out the kale for fresh spinach (add it in the final minutes as it wilts much faster), or experiment with other small pasta shapes like ditalini or orzo. For a plant-based option, substitute with plant-based sausage and vegetable broth.
- Spice Level: To increase the heat, add an extra pinch of red pepper flakes along with the sausage, or consider incorporating a finely diced jalapeño with the onions and carrots during the sautéing process.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup base (everything except the pasta) ahead of time. When you're ready to serve, simply reheat the soup and cook the pasta separately, adding it to individual bowls just before serving to ensure it retains its ideal texture and doesn't become mushy.
What kind of Italian sausage should I use for this recipe?
You have the flexibility to use either mild or hot ground Italian sausage, depending entirely on your preference for spice. Both varieties contribute a distinct and delicious savory flavor that pairs wonderfully with the other ingredients in this dish.
Is it possible to use fresh tomatoes instead of sun-dried tomatoes?
While sun-dried tomatoes offer a unique, concentrated sweet-tart flavor profile that truly elevates this soup, you could use a small can of diced fire-roasted tomatoes (drained) for a different but still delicious dimension. The flavor will be less intense than sun-dried but still adds a nice acidity.
Nutrition Facts (Per Serving)
Estimated per serving: Calories: 550, Protein: 35g, Fat: 38g, Carbs: 25g. These values are approximate and may vary based on specific ingredients and brands.
Allergy Information
This recipe contains dairy (from butter, heavy cream, and Parmesan cheese) and gluten (from all-purpose flour and pasta). For a gluten-free adaptation, use a gluten-free pasta and a gluten-free all-purpose flour blend (ensure it contains xanthan gum for proper thickening). For a dairy-free alternative, consider using plant-based butter, dairy-free cream alternatives, and nutritional yeast as a Parmesan substitute.
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