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.