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This rich creamy sausage soup is velvety smooth with sausage, pasta, and tomatoes in every bite making it my number one choice when I need an easy weeknight dinner that everyone devours. The cheese melts beautifully into the broth so you get all the comfort of a hearty Italian dish in a cozy bowl that warms you straight through.
The first time I tasted this soup was right after shoveling the driveway one frigid day. That bowl not only thawed me out but had every kid asking for another serving. It has not left our dinner rotation since.
Ingredients
- Italian sausage: Try to choose freshly ground from the butcher counter for the best flavor. I like spicy sausage when I want a little heat but mild is best for families or kids.
- Onion: White or yellow onions give a sweet mellow base and make sure to dice them fine to melt into the soup.
- Garlic: Fresh cloves should be used and finely minced to maximize aroma and flavor.
- Chicken broth: For richness try a low sodium broth so you can control seasoning. Vegetable broth works in a pinch.
- Petite diced tomatoes: Canned is easy but look for ones packed in juice not puree for brighter flavor.
- Ditalini pasta: This shape cooks and swells perfectly in soup. If unavailable use other small pasta shapes like orzo or small elbows.
- Cream cheese: Go for full fat for luxurious smoothness and cube before adding so it melts evenly.
- Parmesan: Freshly grated is key. Pregrated often lacks the deep flavor a block has.
- Fresh basil or parsley: These are optional but a sprinkle right before serving brightens the whole bowl and adds color.
Step-by-Step Instructions
- Brown the sausage:
- Break up the sausage in a large pot over medium heat. Cook until browned on all sides which can take about six to eight minutes. Let the meat develop those golden bits on the bottom which will dissolve into the soup for extra flavor.
- Sauté the aromatics:
- Scatter in the diced onion and stir for one to two minutes until it begins to soften. Add the fresh garlic at this point and seasonings if using. Keep the heat gentle so the garlic becomes fragrant but does not brown.
- Combine the base:
- Pour in chicken broth followed by the can of petite diced tomatoes with their juice and the pasta. Stir so the pasta sinks under the liquid. Bring to a steady boil then turn the heat to low and let simmer for about eight minutes just until the pasta is al dente and not mushy.
- Add creamy elements:
- Lower the heat to keep from boiling. Add cubes of cream cheese and sprinkle in grated Parmesan. Stir patiently until the cheeses have fully melted into a silky broth and the soup is lightly thickened which can take about five minutes.
- Garnish and serve:
- Ladle steaming bowls and top with chopped basil or parsley if you like. Pair with crusty bread or a classic garlic bread for the full cozy experience.
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My favorite ingredient is the Parmesan. The first time I let my little ones grate their own cheese to sprinkle on top and the excitement on their faces turned dinner into a family memory. Nothing beats that creamy rich depth from freshly grated cheese melting into the hot broth.
Storage Tips
To store leftovers let the soup cool before transferring to an airtight container. It will keep well in the refrigerator for up to four days. When reheating, add a splash of broth or cream if it thickens so you get that original creamy texture back. For freezing, it is best to leave out the pasta and cheese components until you reheat so they do not separate or become mushy.
Ingredient Substitutions
You can swap ditalini for small shells or even elbow macaroni. Both work just as well. Turkey Italian sausage is a lighter option that still delivers flavor. If you need dairy free, leave out cream cheese and use a touch of non dairy cream or cashew cream along with nutritional yeast for a cheesy hit.
Serving Suggestions
This soup goes perfectly with a warm crusty baguette or classic garlic bread for that essential dunk. Pair with a crisp green salad for a lighter touch. If you want it heartier, stir in a handful of baby spinach at the end and let it wilt for extra color and nutrients.
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Cultural and Family Touch
While not traditional Italian, this soup captures the familiar flavors of pasta and sausage found in classic Italian homes. It is all about comfort food at its most approachable. My family has made it our own by adding an extra pinch of red pepper for heat or tossing in leftover vegetables which makes it endlessly adaptable.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, but the pasta absorbs liquid as it sits. When reheating, add broth or cream to restore a smooth consistency.
- → What can I substitute for ditalini pasta?
Small pasta shapes like shells, orzo, or elbow macaroni work well as alternatives for even cooking and texture.
- → Can I use a different type of sausage?
Yes, mild or spicy Italian sausage suits this dish. Turkey sausage offers a lighter option while keeping the flavor.
- → How do I store leftover soup?
Keep leftovers in an airtight container refrigerated for 3-4 days. The soup thickens when cooled, so thin with broth during reheating.
- → Is freezing this soup recommended?
It can separate if frozen after adding cheese. Freeze before adding cream cheese and Parmesan, then stir them in when reheating.