Of course! This Creamy Sausage Pasta Soup is the ultimate comfort food—rich, hearty, and packed with flavor. It’s like a cross between a classic Italian sausage soup and a creamy pasta dish.
Here’s a detailed, easy-to-follow recipe.
Creamy Sausage Pasta Soup
This recipe yields about 6 generous servings and takes about 45 minutes from start to finish.
Ingredients
· 1 lb (450g) Italian sausage (mild or hot, based on your preference), casings removed
· 1 tbsp olive oil
· 1 medium yellow onion, diced
· 2-3 cloves garlic, minced
· 2 stalks celery, diced
· 2 medium carrots, diced
· 6 cups (1.5 L) chicken broth, low sodium preferred
· 1 (14.5 oz/411g) can diced tomatoes, with their juices
· 1 tsp Italian seasoning
· ½ tsp red pepper flakes (optional, for heat)
· 1 cup (about 3.5 oz/100g) short pasta (like ditalini, elbow, small shells, or rotini)
· ½ cup (120 ml) heavy cream (or half-and-half for a slightly lighter version)
· 4 oz (115g) fresh spinach, roughly chopped
· Salt and freshly ground black pepper to taste
· For serving: Grated Parmesan cheese and fresh chopped parsley or basil
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Instructions
1. Brown the Sausage: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until well-browned and no longer pink, about 5-7 minutes. Use a slotted spoon to remove the sausage to a plate, leaving the drippings in the pot.
2. Sauté the Aromatics & Veggies: Reduce the heat to medium. Add the onion, celery, and carrots to the pot. Sauté in the sausage drippings until the vegetables have softened and the onion is translucent, about 5-6 minutes. Add the garlic and cook for another minute until fragrant.
3. Simmer the Soup: Return the cooked sausage to the pot. Add the chicken broth, diced tomatoes with their juices, Italian seasoning, and red pepper flakes (if using). Bring to a boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld.
4. Cook the Pasta: Increase the heat to medium-high and bring the soup back to a boil. Add the dry pasta and cook according to the package directions for al dente, usually about 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.
5. Finish with Cream & Spinach: Once the pasta is tender, reduce the heat to low. Stir in the heavy cream and the fresh spinach. Cook for just another 2-3 minutes until the spinach has wilted and the soup is heated through. Do not boil after adding the cream.
6. Season and Serve: Taste the soup and season with salt and pepper as needed (remember the sausage, broth, and Parmesan are salty). Ladle into bowls and garnish generously with grated Parmesan cheese and fresh parsley.
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Tips for the Best Soup
· Pasta Warning: If you plan on having leftovers, the pasta will continue to absorb liquid and become very soft. For meal prep, consider cooking the pasta separately and adding it to each bowl when you serve it. Store the soup and pasta separately.
· Sausage: Using good-quality Italian sausage is key for flavor. You can use sweet, mild, or hot sausage based on your taste.
· Vegetable Variations: Feel free to add other veggies like zucchini, bell peppers, or kale in place of or in addition to the spinach.
· Creaminess: For a richer, thicker soup, you can create a quick roux. After browning the sausage, add 2 tablespoons of butter and 2 tablespoons of flour to the drippings and cook for 1 minute before adding the vegetables and proceeding with the recipe.
· Lighter Option: Substitute the heavy cream with half-and-half or whole milk. For a dairy-free version, use full-fat coconut milk, though the flavor will change slightly.
Enjoy your incredibly comforting and delicious meal