Italian Sausage Soup with Cream Recipe

If you’re craving something cozy, flavorful, and absolutely comforting, you’re going to love this Italian Sausage Soup with Cream Recipe. It’s one of those soups that feels like a warm hug in a bowl—rich, creamy, and just the right amount of spicy from the sausage and red pepper flakes. I absolutely love how this recipe comes together with simple ingredients but packs big bold flavors. Keep reading and I’ll share all my insider tips to help you nail this soup every time.

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Ingredients You’ll Need

These ingredients come together in harmony to create that perfect bowl of Italian Sausage Soup with Cream. I always recommend picking a good quality Italian sausage because it really makes a difference. Also, use a pasta shape that can hold onto the broth, like casarecce or small twists, for the best bite.

• Italian sausage: Opt for sweet or spicy depending on your preferred heat; casing removed for easy crumble.
• Olive oil: Adds smoothness and helps soften the onions without overpowering the dish.
• White onion: Adds mild sweetness and depth to the soup base.
• Garlic: Fresh minced garlic gives a fragrant boost—don’t skip it!
• Crushed red pepper: Just enough kick to brighten the flavors, adjust to your spice tolerance.
• Salt and black pepper: Essential seasonings to bring out all the flavors.
• Low-sodium chicken broth: Using low sodium helps you control salt levels better—plus, a rich broth makes a difference.
• Diced tomatoes: Adds acidity and sweetness to balance the creaminess.
• Short pasta (casarecce recommended): Pasta shape that catches the broth and sausage in every bite.
• Heavy cream: Bring to room temperature to prevent curdling and ensure silky smoothness.
• Fresh basil and parmesan cheese: Fresh herbs and cheese add vibrant flavor and a lovely garnish.

Variations

I love tweaking this Italian Sausage Soup with Cream Recipe to suit different occasions and taste buds. Don’t hesitate to play around with the spice level or swap out pasta shapes to fit what you have on hand. You can also make it lighter or heartier depending on your mood.

• Adding Vegetables: I sometimes toss in chopped kale or spinach for a boost of greens—it blends in beautifully without overpowering the creamy broth.
• Spice Level: For heat lovers, add an extra pinch (or two) of crushed red pepper or toss in some sliced jalapeños—my family can’t get enough!
• Dairy-Free Version: I’ve made it with coconut milk instead of cream; it changes the flavor a bit but still delivers richness.
• Different Protein: Substitute Italian sausage with spicy chorizo or turkey sausage if you prefer a leaner option.

How to Make Italian Sausage Soup with Cream Recipe

Step 1: Brown the Sausage

Start by crumbling your Italian sausage into a large soup pot set over medium heat. Cook it thoroughly until it’s nicely browned and no pink remains—this usually takes about 7-8 minutes. I found that draining the fat really helps keep the soup from getting greasy. Use a slotted spoon to remove the cooked sausage and set it aside in a bowl. Don’t skip this step, it locks in all that savory goodness right at the start!

Step 2: Sauté Aromatics

In the same pot, pour in the olive oil and add the diced onion. Cook it over medium heat until translucent and soft—about 3 minutes. This gentle cooking brings out the onion’s natural sweetness. Then stir in the minced garlic, crushed red pepper, salt, and black pepper. Keep cooking for about 30 seconds until fragrant—this step wakes up the flavors and creates the incredible base of your soup.

Step 3: Add Broth and Tomatoes, Then Boil

Turn your heat up to high and pour in the chicken broth along with the canned diced tomatoes. Give everything a good stir and bring it all to a lively boil. This step is where the broth and tomatoes mingle to create a rich, savory canvas that’ll carry the pasta and sausage flavors perfectly.

Step 4: Cook the Pasta

Now, add your pasta straight into the boiling soup. I love using casarecce because its shape carries the broth, but any short pasta works. Follow the package instructions for timing, generally between 7 to 15 minutes, until it’s al dente—a little bite left to the pasta makes everything more satisfying. Keep an eye on it and stir occasionally to prevent sticking.

Step 5: Stir in Sausage and Cream

Lower the heat to a gentle simmer and carefully stir in your cooked Italian sausage along with the heavy cream—make sure your cream is at room temperature to avoid curdling. Let everything come together and warm through for about 2 minutes. This is when the soup gets that deliciously creamy finish that’ll have you hooked.

Step 6: Serve and Garnish

Ladle your creamy Italian Sausage Soup into bowls and don’t be shy with the toppings. Fresh basil leaves add brightness, while generous shavings of parmesan cheese bring that perfect savory punch. Trust me, these finishing touches elevate the soup to something truly special.

How to Serve Italian Sausage Soup with Cream Recipe

Garnishes

I always top this soup with fresh basil and plenty of grated parmesan cheese because they add that bright herbal note and salty, nutty richness. Sometimes, I throw on a little drizzle of good olive oil or a sprinkle of crushed red pepper if we want extra heat at the table.

Side Dishes

This soup pairs wonderfully with a warm, crusty Italian bread or garlic breadsticks to soak up every last drop of the creamy broth. A simple green salad with a light vinaigrette is also a nice way to balance the richness and round out the meal.

Creative Ways to Present

For special occasions, I like serving the soup in mini bread bowls or ramekins lined with toasted bread crumbs for a rustic look. You could also garnish with a little dollop of mascarpone cheese for an extra indulgent touch that looks beautiful and tastes fabulous.

Make Ahead and Storage

Storing Leftovers

I store leftovers in a sealed airtight container in the refrigerator, and they keep well for up to 4 days. Just give it a good stir before reheating to make sure the cream is evenly distributed and the flavors meld.

Freezing

Freezing this soup works but I recommend freezing before adding the heavy cream. That way, when you thaw and reheat it, you can stir in fresh cream at the end to keep it silky and fresh tasting. I learned this trick to avoid cream separating.

Reheating

Reheat gently over low-medium heat on the stove, stirring occasionally. If the soup thickens too much, adding a splash of chicken broth or water helps loosen it up without sacrificing flavor. Avoid microwaving at high heat to prevent the cream from breaking.

FAQs

Final Thoughts

This Italian Sausage Soup with Cream Recipe has become a go-to comfort meal for me and everyone I’ve shared it with. It’s the kind of dish that feels special but comes together so easily, making it perfect for busy weeknights or cozy weekends. I hope you enjoy making and eating it as much as I do—there’s something really satisfying about that combo of creamy broth, spicy sausage, and tender pasta that warms both body and soul. Give it a try, and I’m sure it’ll become one of your favorites too!

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