Italian Sausage Soup with Cream Recipe

If you’re craving something cozy, creamy, and utterly satisfying, I’ve got just the thing for you—this Italian Sausage Soup with Cream Recipe is a total game-changer. It’s rich without being heavy, loaded with hearty sausage and pasta, and that touch of cream just melts everything together perfectly. When I first made this, my family went crazy for it, and I can’t wait for you to try it too!

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Ingredients You’ll Need

These ingredients blend beautifully to create layers of flavor and creamy texture without fuss. Grab spicy Italian sausage for that punch, fresh aromatics like garlic and onion to build depth, then finish with cream for that silky mouthfeel.

• Italian sausage: I love using a good-quality spicy or mild sausage depending on your heat preference; casing removed and broken up for even cooking.
• Olive oil: It adds a mild richness for sautéing without overpowering the other flavors.
• White onion: Diced finely so it cooks down nicely and sweetens the broth.
• Garlic: Fresh and minced for that punch of aroma; it’s the soul of the soup.
• Crushed red pepper: Adds just the right bit of heat; adjust to your liking or omit if you prefer mild.
• Salt and black pepper: For seasoning that brings everything together.
• Low-sodium chicken broth: The base of the soup; low sodium lets you control the saltiness better.
• Diced tomatoes (canned): Adds acidity and a little tang that cuts through the richness.
• Short pasta (like casarecce): Holds the sauce well and cooks to a nice al dente texture.
• Heavy cream: Brings luscious creaminess; make sure it’s at room temperature so it blends smoothly.
• Fresh basil and parmesan cheese: Garnishes that introduce freshness and umami when served.

Variations

I love how adaptable this Italian Sausage Soup with Cream Recipe is—it’s easy to make it your own based on what you have or your dietary needs. Don’t be shy about playing with ingredients!

• Mild or Spicy Sausage: If you’re sensitive to heat, go for a sweet Italian sausage, or add extra crushed red pepper if you want more kick—I personally like mine medium-spicy.
• Vegetable Boost: Toss in some chopped kale or spinach near the end for an extra nutrient punch; they wilt nicely in the hot broth.
• Gluten-Free Pasta: I’ve switched to chickpea or brown rice pasta and it works great—just watch your cooking time!
• Dairy-Free Version: Try coconut milk instead of heavy cream for a creamy but dairy-free alternative.

How to Make Italian Sausage Soup with Cream Recipe

Step 1: Cook the Sausage to Perfection

Start by crumbling your Italian sausage into a large pot over medium heat. Cook it until it’s nicely browned and cooked through—about 7 to 10 minutes. I always take care to break the sausage into bite-sized pieces as it cooks so it mixes evenly in the soup. Once done, scoop it out with a slotted spoon and let it rest in a bowl while you prep the rest. Don’t forget to drain excess fat unless you want a greasy soup!

Step 2: Build Your Flavor Base

Into the same pot, add a splash of olive oil and toss in the diced onion. Cook until the onion turns translucent and soft—this usually takes about 3 minutes. Next, stir in the minced garlic along with crushed red pepper, salt, and black pepper. Cook for about 30 seconds until you can really smell that garlicky aroma floating up. This little step makes a big difference in layering your flavors.

Step 3: Add Liquids and Bring to a Boil

Turn the heat up to high and pour in the chicken broth and the canned diced tomatoes with their juice. Let the whole mixture come to a rolling boil. At this stage, you’re basically creating a savory, tomato-infused broth that’s going to soak into your pasta and sausages.

Step 4: Cook the Pasta Just Right

Drop your short pasta into the boiling broth and cook according to package directions until al dente. This usually takes between 7 to 15 minutes, depending on the pasta type you pick. I learned the hard way that overcooked pasta can turn mushy after simmering with the cream, so I aim for just barely firm. Stir occasionally so nothing sticks to the pot.

Step 5: Bring It All Together with Cream and Sausage

Lower the heat to low and stir in the cooked sausage back into the pot, then pour in the heavy cream (make sure it’s room temp to avoid curdling). Let everything simmer gently for 2 minutes, just enough for the flavors to meld and the soup to thicken slightly. This final step is where the magic happens, turning your soup silky and rich.

Step 6: Serve with Fresh Herbs and Cheese

Dish the soup into bowls and sprinkle generously with fresh basil and grated parmesan cheese. This adds a pop of freshness and umami depth that really makes the bowl sing. Trust me, you don’t want to skip this part!

How to Serve Italian Sausage Soup with Cream Recipe

Garnishes

My go-to garnishes are freshly torn basil leaves and a generous sprinkle of parmesan cheese right at the table. The basil adds a fragrant herbal brightness that balances the creamy richness, and the parmesan gives it that salty, nutty kick I can’t live without.

Side Dishes

I often pair this soup with a crisp green salad tossed with a vinaigrette and crusty garlic bread. The bread is essential for dipping—trust me, you’ll want to soak up every last bit of that creamy broth!

Creative Ways to Present

For a special dinner, I like serving this soup in rustic, shallow bowls topped with a drizzle of good olive oil and a sprinkle of chili flakes for extra color and a bit of heat. On cozy nights, sometimes I serve it in big mugs—so comforting and perfect for sharing around the table.

Make Ahead and Storage

Storing Leftovers

I pop leftovers into airtight containers and stash them in the fridge. The flavors actually seem to deepen a bit after a day or two. Just be sure to cool the soup completely before refrigerating to keep it fresh up to 4 days.

Freezing

Freezing creamy soups can be tricky, but it works well if you’re careful. I freeze this Italian Sausage Soup with Cream Recipe without the cream initially (stir it in when reheating) to maintain a smoother texture. Freeze in portions so you can thaw just what you need.

Reheating

When reheating, warm the soup gently on the stove over low heat, stirring often. If frozen without cream, add it last once the soup is hot but off the heat to avoid separating. Add a splash of broth if it thickens up too much.

FAQs

Final Thoughts

This Italian Sausage Soup with Cream Recipe holds a special place in my meal rotation because it’s reliable, delicious, and so comforting on any night. I love how easy it comes together and the way it fills the kitchen with incredible aroma. I’m confident you’ll enjoy making and sharing it just as much as I do, whether it’s a busy weeknight or a casual dinner party. Give it a try, and don’t forget to share how it turns out—friends and family might just be lining up for seconds!

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