Creamy Italian Sausage Soup

Pro tips

• Brown sausage thoroughly before adding broth to build depth of flavor and render fat for richness.
• Add cream cheese off the heat or over very low heat while stirring constantly to prevent lumps and curdling.
• Cook pasta separately or add it partially cooked to avoid mushiness; it continues to soften in the hot broth.
• Taste before serving; adjust seasoning with salt, black pepper, or extra Italian seasoning since the sausage and broth vary by brand.

Substitutions

• Heavy cream → half-and-half or whole milk (soup will be less rich but still creamy)
• Cream cheese → ricotta or mascarpone (stir in off heat for same silky texture)
• Diced tomatoes → tomato sauce or paste (¼ cup paste + extra broth to match consistency)
• Chicken broth → vegetable broth or beef broth (broth flavor will shift but work well)

Storage & make-ahead

Store in an airtight container in the refrigerator up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Do not freeze after cream cheese and heavy cream are added.

Can I use mild Italian sausage instead of hot?

Yes. Mild sausage works fine; you'll lose the heat but keep the flavor. Add ½ tsp red pepper flakes to the broth if you prefer more spice.

Can I make this soup ahead of time?

Yes. Cook through step before adding cream cheese, cool, and refrigerate up to 3 days. Reheat gently on stovetop and stir in cream cheese and heavy cream just before serving to avoid curdling.

What pasta shape can I substitute for ditalini?

Small shapes like elbow, orzo, or small shells work well. Avoid long pasta; it's harder to eat in soup.

How do I prevent the cream cheese from curdling?

Add cream cheese off heat or over low heat while stirring constantly. Let the broth cool slightly before stirring it in, and avoid boiling the soup once cream is added.

Can I freeze this soup?

Freeze before adding cream cheese and heavy cream (up to 3 months). Thaw and reheat, then stir in cream components on the stovetop.