Italian Sausage Pasta Soup

Introducing “Italian Sausage Pasta Soup” – a hearty and comforting dish that combines the rich flavors of Italian sausage, tender vegetables, and savory broth with the comforting warmth of pasta. This recipe offers a delightful fusion of textures and tastes, from the robustness of the sausage to the sweetness of carrots and the tanginess of sun-dried tomatoes.

Finished with a creamy touch of heavy whipping cream and Parmesan cheese, each spoonful promises a satisfying culinary experience. Whether enjoyed as a cozy meal for one or shared with loved ones, this soup is sure to become a favorite in your recipe repertoire. Dive into a bowl of Italian-inspired goodness and savor the essence of comfort and flavor with every bite.

Italian Sausage Pasta Soup

Ingredients:

1 tablespoon olive oil

1 pound ground Italian sausage (Note 1)

½ teaspoon each: Salt & pepper

2 tablespoons unsalted butter

2 cups each: finely diced yellow onion and finely diced carrots (1 large onion; 2-4 carrots)

1 tablespoon minced garlic

2 tablespoons white flour

7½ cups chicken broth

2 cups mini pasta farfalle

1½ cups heavy whipping cream

2½ packed cups finely chopped kale

½ cup sun-dried tomatoes, finely chopped

½ packed cup grated Parmesan cheese sandy texture (Note 2)

Optional: red pepper flakes for serving, crusty buttered bread

Instructions:

SAUSAGE:

In a large pot or Dutch oven over high heat, add olive oil.

Once hot, add the sausage, salt, and pepper.

Sear for a minute per side, then crumble and cook until browned.

Remove with a slotted spoon and set aside.

Keep 1 tablespoon of grease in the pot and drain off any excess.

Don’t wipe out the pot.

VEGGIES:

Reduce heat to medium.

Add butter, onions, carrots, and garlic.

Sauté until tender (7-9 minutes).

Sprinkle flour on top and cook for another minute, stirring constantly.

DEGLAZE:

Slowly pour in 1 cup of broth, stirring to create a slurry.

Stir well, scraping the bottom of the pan as you gradually add the remaining broth.

PASTA:

Bring the broth to a boil, then add the pasta.

Cook according to package instructions minus one minute.

Stir occasionally to prevent sticking.

FINISH:

Turn heat to low.

Add cream, kale, and sun-dried tomatoes, stirring well.

Gradually add Parmesan cheese, a few tablespoons at a time, to avoid clumping.

Stir until melted.

Return the sausage to the pot, stir, and season as needed. (I typically add ¼ to ½ tsp more salt).

Add more broth if a thinner soup is desired.

SERVE:

Serve hot with bread.

Notes:

Sausage Preparation: Ensure the Italian sausage is well-browned to enhance its flavor and texture. Breaking it into smaller pieces allows for even cooking and better incorporation into the soup.

Vegetable Sauteing: The onions, carrots, and garlic create a flavorful base for the soup. Sauteing them until tender releases their natural sweetness and enhances the overall taste of the dish.

Thickening Agent: Adding flour to the sauteed vegetables helps thicken the soup, creating a rich and velvety texture. Stirring constantly prevents lumps and ensures the flour is evenly distributed.

Broth Deglazing: Deglazing the pot with broth helps to lift any flavorful browned bits stuck to the bottom, infusing the soup with added depth and complexity.

Pasta Cooking: Cooking the pasta directly in the broth allows it to absorb the savory flavors of the soup while becoming tender. Cooking it slightly under the recommended time prevents it from becoming mushy.

Creamy Finish: The addition of heavy whipping cream adds richness and creaminess to the soup. Gradually incorporating Parmesan cheese ensures it melts evenly, contributing to a smooth and velvety consistency.

Serving Suggestions: Garnishing with red pepper flakes adds a hint of heat for those who enjoy a spicy kick. Serving the soup with crusty buttered bread provides a satisfying accompaniment to soak up every last bit of deliciousness. Adjust the seasoning according to taste preferences and serve piping hot for maximum enjoyment.

Nutrition Information:

Yields: 6 | Serving Size: 1

Frequently Asked Questions:

Can I use a different type of pasta in this soup?

Absolutely! While the recipe calls for mini farfalle, feel free to experiment with other small pasta shapes like mini penne or macaroni.

Can I make this soup ahead of time?

Yes, you can prepare the soup ahead of time and reheat it when ready to serve.

However, you may need to adjust the consistency with additional broth or cream as it thickens upon standing.

Can I use a substitute for heavy whipping cream?

If you prefer a lighter option, you can use half-and-half or whole milk instead of heavy whipping cream, though the soup may be slightly less creamy.

Can I make this soup vegetarian?

Absolutely! Simply omit the Italian sausage and use vegetable broth instead of chicken broth for a delicious vegetarian version of this soup.

How long does this soup last in the refrigerator?

Stored in an airtight container, this soup will typically last for 3-4 days in the refrigerator.

Just be sure to cool it completely before refrigerating.

Can I freeze this soup?

Yes, this soup freezes well. Store it in a freezer-safe container for up to 3 months.

Thaw overnight in the refrigerator before reheating.

What can I serve with this soup besides bread?

This soup pairs well with a variety of sides, such as garlic bread, a simple green salad, or even roasted vegetables.

Can I use fresh tomatoes instead of sun-dried tomatoes?

While sun-dried tomatoes add a concentrated flavor to the soup, you can substitute them with diced fresh tomatoes if preferred.

Can I use pre-chopped kale from the store?

Yes, pre-chopped kale can be used to save time.

Just be sure to remove any tough stems before adding it to the soup.

Can I adjust the spice level of this soup?

Absolutely! Feel free to add more red pepper flakes or even a dash of hot sauce to increase the heat to your liking.

Alternatively, you can omit the red pepper flakes for a milder version.