Hearty Creamy Italian Sausage Soup

This hearty and creamy Italian sausage ditalini soup is the perfect cozy meal for chilly evenings. Rich with flavorful browned Italian sausage, tender ditalini pasta, and a tomato-based broth enlivened with herbs and finished with a touch of heavy cream, it wraps you in warmth with every spoonful. Vibrant vegetables like carrots, celery, and fresh spinach add layers of color, texture, and nutrition, making it a satisfying one-pot dish that feels both indulgent and wholesome. Ready in about 55 minutes from start to finish, this recipe delivers generous servings that taste even better the next day, which is always a win in my kitchen.

I first made this soup during a blustery autumn weekend, and it quickly became a favorite in our house. The moment the aroma of sausage mingled with herbs filled the kitchen, I knew it was going to be a winner. Now it’s a go-to comfort food especially when friends drop by unexpectedly.

Ingredients

• Italian sausage: brings rich, spiced flavor and satisfying meatiness, choose mild or hot depending on your heat preference
• Olive oil: a fruity base for browning sausage and sautéing vegetables, extra virgin oil works beautifully here
• Onion: diced finely for a sweet, aromatic foundation that deepens the broth's flavor
• Garlic: minced to add warmth and brightness, pairing perfectly with sausage
• Carrots: chopped for subtle sweetness and color contrast, select firm, bright orange carrots
• Celery: diced to add crunch and a peppery undertone that balances the soup
• Dried oregano: imparts earthy, classic Italian herb flavor
• Dried basil: offers a warm, sweet aroma that complements tomato and meat components
• Diced tomatoes (canned): for bright acidity, juicy texture, and a rich red color, go for good quality brands
• Chicken broth: the savory backbone of the soup, homemade or low sodium store-bought works well
• Water: used to reach the perfect consistency without diluting flavors
• Ditalini pasta: small tubular pasta that traps broth and filling in every bite, look for good quality durum wheat pasta
• Heavy cream: for a luxurious, silky texture that mellows the tomato base and enriches the broth
• Salt and freshly ground pepper: essential for balanced seasoning
• Fresh spinach: added at the end for freshness and a nutritional boost, baby spinach is tender and easy to wilt
• Parmesan cheese: freshly grated as garnish to add salty, nutty richness that melts lightly on top
• Fresh parsley: chopped for a bright, herbal finish and color contrast

Step-by-Step Instructions

Sear the Sausage:

Heat olive oil in a large pot over medium heat until shimmering. Add the Italian sausage, breaking it into small pieces with a wooden spoon. Cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Use a slotted spoon to remove the sausage and set aside, leaving the flavorful fat in the pot.

Sauté the Vegetables:

Into the same pot, add the diced onion, minced garlic, chopped carrots, and celery. Cook over medium heat, stirring frequently to avoid sticking, until the onions turn translucent and the vegetables soften slightly, about 5 minutes. This builds a rich flavor base and softens the veggies.

Bloom the Herbs:

Sprinkle in the dried oregano and basil, stirring for about a minute until you smell their fragrant oils release. This step infuses the vegetables with classic Italian aroma and depth.

Combine the Broth and Tomatoes:

Add the canned diced tomatoes with their juices, then pour in the chicken broth and water. Stir well to combine, bringing the mixture to a gentle simmer to meld the flavors.

Simmer with Sausage:

Reduce the heat to low and return the cooked sausage to the pot. Let the soup simmer gently for about 20 minutes, allowing the flavors to deepen and marry nicely.

Cook the Pasta:

Add the ditalini pasta to the simmering soup. Stir occasionally to keep the pasta from sticking. Cook for 10 to 12 minutes until the pasta is tender but still has a slight bite, known as al dente.

Finish with Cream and Spinach:

Stir in the heavy cream and chopped fresh spinach. Continue cooking for 3 to 4 minutes until the spinach is wilted and the soup is warmed through. These final ingredients add creaminess and freshness.

Season and Serve:

Taste the soup and season with salt and freshly ground black pepper as needed. Serve hot, topped with a generous sprinkle of freshly grated Parmesan cheese and a scattering of chopped parsley for brightness and color.

Bookmark

My favorite part of this soup is definitely stirring in the heavy cream near the end. It transforms the broth into something silky and luxurious that feels like a warm hug in a bowl. One evening, during a spontaneous dinner party on a windy night, this soup filled the house with comfort and laughter, making it a treasured recipe with meaning beyond just its ingredients.

Storage Tips

Cool the soup before transferring to airtight containers. Store in the refrigerator for up to four days. When reheating, warm gently over low heat, stirring to reincorporate any cream that may have separated. For longer storage, freeze in portions for up to two months. Because cream can separate after freezing, consider freezing the soup without the cream and add it fresh when reheating. It keeps the silky texture intact. If you expect to have leftovers often, cook ditalini pasta separately and combine it with the soup when serving to avoid mushy noodles.

Ingredient Substitutions

Substitute turkey or chicken sausage for a leaner protein option while keeping flavor layers intact. Use vegetable broth to make a meatless version, skipping the sausage and adding extra beans or vegetables for substance. Swap heavy cream for half and half or milk for a lighter version, though this may reduce richness slightly. If ditalini is unavailable, small pasta shapes like elbow macaroni or orzo also work well to capture broth and morsels.

Serving Suggestions

Pair with crusty artisan bread or garlic toasts to soak up every drop of the creamy broth. A bright green salad with lemon juice and shaved Parmesan brings a contrasting crispness that balances the soup’s richness. For an elegant touch, offer a medium-bodied Italian red wine such as Chianti or Sangiovese to complement the tomato and sausage flavors.

Pro Tips

• Brown the sausage well to build deep flavor but avoid overcooking so it stays tender
• Don’t skip blooming the herbs with the vegetables, this step amplifies their fragrance and impact
• Add cream and spinach right at the end to maintain their best texture and freshness

Common Recipe Questions

→ Can I use spicy Italian sausage instead of mild?

Absolutely. Using spicy sausage adds a pleasant heat that complements the creamy tomato base without overpowering it. Adjust other seasonings accordingly.

→ What pasta works best if I don't have ditalini?

Small tubular or short pasta like elbow macaroni, small shells, or orzo blend well, as they soak up flavors and provide similar texture.

→ How do I avoid the soup becoming too thick after storing?

Store pasta separately if possible or omit cream before freezing. Reheat gently and stir in cream last to maintain silkiness and ideal consistency.

→ Can I substitute fresh herbs for dried oregano and basil?

Yes, use about three times the amount of fresh herbs added toward the end of cooking to preserve their delicate aromas and flavors.

→ Is it necessary to brown the sausage first?

Browning the sausage creates rich caramelized flavors and a meaty texture that deeply enhances the broth’s complexity.

→ What can I serve alongside this soup?

Crusty artisan bread, garlic toasts, or a crisp arugula salad cut through the creamy richness and add satisfying contrast.