Why You’ll Love Creamy Italian Sausage Soup Recipe

You’ll love this recipe because it:

Delivers big flavor with minimal effort—just one pot to sauté the sausage and then simmer everything together.
Combines the satisfying textures of pasta and sausage with a rich, creamy tomato‑based broth that feels indulgent yet approachable.
Works for both a family dinner or a more casual get‑together, and leftovers taste just as good the next day.
Can easily be adapted—use different pastas, swap sausage types, lighten the creaminess, or boost the veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Italian sausage
Yellow onion, diced
Garlic, minced
Marinara sauce
Penne pasta
Chicken broth
Half and half, heavy cream or whole milk
Canned whole tomatoes
Canned diced tomatoes
Italian seasoning
Shredded mozzarella cheese
Grated Parmesan cheese
Butter
Olive oil

Directions

In a large pot, fill with about 6 cups of water and cook the pasta according to the package directions.
Once pasta is cooked, rinse with cold water and drain. Set the pasta aside.
In the same pot, heat olive oil and add the Italian sausage, diced onion and minced garlic. Cook until the sausage is completely cooked through. Drain any excess grease and set the sausage mixture aside.
Return the pot to medium‑high heat and add the chicken broth, canned whole tomatoes (break them up as you add them), the diced tomatoes, marinara sauce and Italian seasoning. Then stir in the cream or half‑and‑half (or milk). Bring the mixture to a slow boil, stirring, then reduce heat to medium and simmer for about 5 minutes.
Add back in the sausage mixture, butter and about two cups of the shredded mozzarella along with the Parmesan. Simmer over medium heat 10–15 minutes, stirring occasionally to avoid sticking.
Remove from heat and stir in the remaining shredded mozzarella so it melts through.
Finally stir the cooked pasta into the soup until well combined and serve immediately. Optionally sprinkle freshly ground black pepper and extra Italian seasoning to taste.

Servings and timing

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Servings: about 10 bowls

Variations

Use spicy or hot Italian sausage if you prefer more heat.
Swap penne pasta for rigatoni, fusilli, or even small shells to change the shape and texture.
For a lighter version, use whole milk instead of cream and reduce the butter slightly.
Add vegetables like chopped spinach, kale, bell peppers or mushrooms to boost nutrition and bulk.
Use turkey or chicken sausage as a leaner alternative.
Replace marinara sauce with a saffron or basil‑tomato sauce for a twist.
Make it gluten‑free by using gluten‑free pasta and checking that all canned sauces/broth are gluten‑free.
For an extra cheesy top, serve with a sprinkle of fresh mozzarella or provolone before serving.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
To freeze: allow the soup to cool completely then transfer to a freezer‑safe container. Freeze for up to 2–3 months.
To reheat: thaw in the refrigerator if frozen. Reheat on the stovetop over medium heat, stirring gently. If the pasta has absorbed too much liquid, add a splash of chicken broth or milk to loosen it up. Taste and adjust seasoning before serving.

FAQs

What type of sausage should I use?

You can use mild or hot Italian sausage depending on your preference. Pork sausage works well; you could also use turkey or chicken sausage for a lighter option.

Can I use a different pasta shape?

Yes — though penne is preferred because it holds up well in the soup. Other short pastas like rigatoni, shells or fusilli also work. Avoid very fine, delicate pastas that may become mushy.

Can I make this soup vegetarian?

Yes — substitute the sausage with a plant‑based sausage or textured vegetable protein, and replace chicken broth with vegetable broth. The flavors will shift slightly but you’ll still get a rich, hearty soup.

Is it possible to lighten the creaminess?

Absolutely. Use whole milk instead of half and half or heavy cream, reduce the butter, and you’ll still have a creamy base with fewer calories.

How can I make it spicier?

Use hot Italian sausage or add red pepper flakes, cayenne or a splash of hot sauce. A spicy sausage will give you heat plus flavor.

Can I prepare this ahead of time?

You can cook the sausage mixture and sauce ahead, then add pasta and cheese just before serving. However, the pasta can absorb liquid over time, so it’s best to add it right before serving for best texture.

Will the pasta get mushy if left in the soup?

If the pasta sits in the soup for too long (especially after adding), it can continue to absorb liquid and soften. If planning leftovers, you might undercook the pasta slightly so it doesn’t over‑soften.

Can I substitute the marinara sauce and canned tomatoes?

Yes — you can use your favorite homemade marinara or diced/whole tomatoes. If you omit the whole tomatoes, you may want to add diced tomatoes only and slightly adjust texture.

How do I reheat the soup without it separating or curdling?

Reheat gently over medium heat, stirring occasionally. If you used cream, avoid very high heat which might cause separation. If the soup is very thick, add a little broth or milk to bring it back to desired consistency.

Can I serve this soup as an appetizer or main course?

Either! It’s hearty enough to serve as a main with bread on the side, but you could also serve in smaller bowls as an appetizer at a gathering.

Conclusion

This Creamy Italian Sausage Soup is a win for any time you’re craving something warm, comforting and full of flavour. With its rich tomato‑cream broth, Italian sausage, pasta and melty cheese, it hits every comfort‑food note. And yet it’s simple enough to pull together on a weeknight. Whether you’re feeding a crowd or just want leftovers you’ll look forward to, this soup is going to become a go‑to. Enjoy!