This hearty creamy Italian sausage soup is a quick soup to make that is a perfect comfort soup during the cooler days in Fall and Winter here. Create a robust tasting soup in less than an hour. To be honest, the broth is so good, I could eat that without the other ingredients; however, it is the other ingredients that are in this soup that make it so delicious
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Pair this soup with a salad, and a simple load of crusty bread for dipping into the scrumptious broth and you have a full meal. Enjoy a cup of this soup before your main meal. However, with the kettle full of this soup and the aromas wafting through the house, it will be hard to just have one cup.
Hearty Pasta Types are Perfect for this Creamy Italian Sausage Soup
On the second day, the pasta swells up even more and it almost becomes a casserole. The rigatoni pasta used today is a very hardy one.
This can be swapped out for a wide variety of other pastas, such as elbow macaroni, gemelli, fusilli, penne, or ruote.
If you are not familiar with route pasta, it is the pasta that has a wagon wheel shape to it.
Adjust the Italian Sausage in this Soup to Your Preference
Today, I used sweet Italian sausage; however, this can be purchased at your local grocer with varying levels of heat, from mild to hot. My family and I love the sweet Italian sausage for this recipe. So, if you love to have some heat use a sausage with the level of heat that you enjoy.
Hearty Sausage Soup Ingredients
This recipe is quite simple and comes together quickly. There are only seven ingredients to this soup! Your family will think you spent all day preparing this soup.
- Italian sausage
- Chicken broth
- Rigatoni pasta
- Heavy Cream
- Parmesan cheese
Hints to Making this Nourishing and Robust Soup
Start off with an Italian sausage that you enjoy eating. Cut into ¾-inch pieces or remove the casing and cook like you would a hamburger mincing as it cooks.
When frying the sausage and onion, there is no need to add oil as the sausage will produce its own oil. Once the sausage and onion are cooked, skim or drain off the excess fat.
If you use baby spinach, there is no need to chop or remove the stems as they will shrink and wilt during the cooking process.
Turn off the heat before adding the cream.
Add half of the cheese at the end and use the rest to top the soup as it is served.
This soup will be thick on day two due to the pasta swelling even more and soaking up the juices. It is still scrumptious. My husband liked it better on day two, I liked it better on day one.
Just Simple and Scrumptious. The broth is so full of flavor. This is one to keep in the recipe box.
Creamy Italian Sausage Soup
- 2 pounds Italian Sausage I used sweet today. Cut into 3/4-inch pieces
- 1 large Onion diced
- 10 Cups Chicken Broth
- 8 Ounces Rigatoni Pasta dried – not cooked
- 20 Ounces Spinach I used 2 bags of baby spinach so I did not have to chop it and remove the stems.
- 1 Pint Heavy Cream Can use half and half if you prefer
- 1 Cup Parmesan Cheese Shredded
- I a large soup kettle, add the Italian sausage and onion. Cook unit the onions are translucent and the sausage is cooked through and starting to brown.
- Drain off the excess fat.
- Add the chicken broth and pasta. Bring to a boil and cook until the noodles are al dente. Stirring occasionally.
- Add the spinach and cover the kettle.
- Allow to cook a few minutes until the spinach is wilted and cooked through.
- Stir to incorporate. Turn off heat and add the cream.
- Add half the shredded cheese and stir to incorporate.
- Serve. sprinkle on more shredded cheese when serving.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.