Creamy Italian Sausage Soup
This creamy Italian sausage soup combines spicy sausage, ditalini pasta, and a rich cheese-based broth in one pot. It's a cozy, filling weeknight dinner that comes together in under 30 minutes.
This creamy Italian sausage soup combines spicy sausage, ditalini pasta, and a rich cheese-based broth in one pot. It's a cozy, filling weeknight dinner that comes together in under 30 minutes.
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In a large Dutch oven or pot over medium-high heat, add the hot Italian sausage. Use a spatula to break it apart as it cooks.
Brown the sausage completely. Drain any excess grease if necessary.
Pour in the chicken broth, followed by the can of diced tomatoes.
Add the uncooked ditalini pasta and give everything a good stir.
Season with Italian seasoning, garlic powder, onion powder, and paprika. Stir to combine and bring the soup to a simmer.
Once simmering, add the block of cream cheese. Stir continuously until the cream cheese has completely melted into the soup.
Reduce the heat to low and pour in the heavy cream, stirring to incorporate.
Add the shredded Italian cheese blend and stir until it's melted and the soup is creamy.
Serve hot, garnished with extra shredded cheese if desired.
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.
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.
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.
Small shapes like elbow, orzo, or small shells work well. Avoid long pasta; it's harder to eat in soup.
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.
Freeze before adding cream cheese and heavy cream (up to 3 months). Thaw and reheat, then stir in cream components on the stovetop.
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