Description
A cozy and creamy Italian sausage pasta soup, perfect for chilly evenings and easy weeknight dinners.
Ingredients
Scale
- 1 pound Italian sausage (mild or spicy)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups uncooked pasta (e.g., rotini or shells)
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
- Grated Parmesan cheese (optional)
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add the sausage, breaking it up with a spoon. Cook until browned, about 5–7 minutes.
- Stir in the diced onion, carrots, and garlic. Sauté until the vegetables are tender and fragrant, around 3–5 minutes.
- Pour in the diced tomatoes with their juices and the vegetable broth. Bring to a gentle boil.
- Add the uncooked pasta and Italian seasoning. Reduce heat to low and simmer until the pasta is al dente, about 8–10 minutes, stirring occasionally.
- Pour in the cream and stir well. Allow the soup to heat for an additional 2–3 minutes, just until warmed through.
- Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley and a sprinkle of grated Parmesan cheese if desired.
Notes
Can be stored in the refrigerator for up to 3 days. Soup freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg