Creamy Italian Sausage and Pasta Soup

Name: Creamy Italian Sausage and Pasta Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2 tbsp olive oil; 1 cup celery, diced; 1 cup carrots, diced; 1 cup red onion, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 lb hot Italian sausage; 1 (14.5 oz) can cherry tomatoes; 1 can water (approx. 1.75 cups); 1/2 cup julienned sun-dried tomatoes, squeezed dry; 1 (32 oz) carton low-sodium chicken broth; 1 tsp Italian seasoning; 1 parmesan rind; 1 cup heavy cream; salt, to taste; 1 cup ditalini pasta; 2 cups fresh spinach, roughly chopped; Shaved parmesan cheese, for garnish; Crusty bread, for serving

This creamy Italian sausage and pasta soup combines spicy sausage, ditalini pasta, sun-dried tomatoes, and fresh spinach in a rich tomato broth that comes together in a single pot. The standout trait is its hearty, restaurant-quality creaminess achieved without heavy cream, making it both indulgent and accessible for weeknight cooking.

🌍Italian-American 🏷️Pasta soup 🏷️Italian sausage soup 🏷️One-pot soup 🏷️Ditalini Creamy tomato soup

🏷️

🏷️Comfort food

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TikTok

Total

50 min

Servings

6

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 tbsp olive oil
1 cup celery, diced
1 cup carrots, diced
1 cup red onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 lb hot Italian sausage
1 (14.5 oz) can cherry tomatoes
1 can water (approx. 1.75 cups)
1/2 cup julienned sun-dried tomatoes, squeezed dry
1 (32 oz) carton low-sodium chicken broth
1 tsp Italian seasoning
1 parmesan rindoptional
1 cup heavy cream
salt, to taste
1 cup ditalini pasta
2 cups fresh spinach, roughly chopped
Shaved parmesan cheese, for garnishoptional
Crusty bread, for servingoptional

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Instructions

1
In a large Dutch oven or pot, heat olive oil over medium-low heat. Add the diced celery, carrots, and red onion. Sauté slowly until the vegetables are softened, about 8-10 minutes.
2
Add the minced garlic and cook for another minute until fragrant.
3
Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly.
4
Add the hot Italian sausage to the pot. Use a wooden spoon to break it apart and cook until it's browned.
5
Pour in the can of cherry tomatoes. Use a potato masher or the back of your spoon to gently crush the tomatoes.
6
Fill the empty tomato can with water and add it to the pot.
7
Stir in the sun-dried tomatoes, chicken broth, Italian seasoning, and the parmesan rind (if using).
8
Pour in the heavy cream and stir to combine. Bring the soup to a gentle simmer.
9
Season the broth with salt to your taste.
10
Add the ditalini pasta to the pot. Bring the soup back up to a boil, then cook according to pasta package directions, or until al dente, stirring occasionally.
11
Once the pasta is cooked, turn off the heat and stir in the fresh spinach until it has wilted.
12
Serve hot, garnished with shaved parmesan cheese and with crusty bread on the side if desired.

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Tips & Notes

Pro tips

Brown the sausage thoroughly before adding aromatics — this builds deeper flavor and renders fat that flavors the broth.
Squeeze the sun-dried tomatoes dry before adding to prevent excess oil from making the soup greasy.
Add spinach in the final 2 minutes so it wilts gently without turning dark or bitter.
Taste and adjust seasoning at the end — the sausage and tomato paste already provide salt and umami, so you may need less added salt than expected.

Substitutions

Hot Italian sausage → Mild Italian sausage or sweet sausage (adjust heat level to taste)
Sun-dried tomatoes → Fresh diced tomatoes or additional canned cherry tomatoes (reduce slightly as fresh tomatoes release more liquid)
Ditalini → Small pasta shells, orzo, or elbow pasta (cooking time may vary by shape)
Fresh spinach → Kale or Swiss chard (chop finely and add 1–2 minutes earlier as they're tougher)

Storage & make-ahead

Store cooled soup in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding extra broth as needed since pasta absorbs liquid. Freeze soup without pasta for up to 3 months; thaw overnight and add fresh cooked pasta before serving.

Common Questions

Can I use mild Italian sausage instead of hot?

Yes. Mild sausage works perfectly; simply reduce or omit any red pepper flakes if you prefer less heat. The soup will be equally creamy and flavorful.

What type of pasta works best for this soup?

Ditalini (small tube pasta) is traditional, but small shells, orzo, or elbow pasta work well. Avoid long pasta as it's harder to eat in soup.

Can I make this soup ahead of time?

Yes. Store cooled soup in the refrigerator for up to 4 days. Add a splash of broth when reheating to restore consistency, as the pasta absorbs liquid over time.

How do I prevent the pasta from getting mushy?

Add pasta in the last 10–12 minutes of cooking so it reaches al dente. Stir occasionally to prevent sticking. If making ahead, store pasta separately and add just before serving.

Can I freeze this soup?

Yes, but freeze without pasta for best results. Cool completely, portion into freezer containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and add fresh cooked pasta.