Is sausage pasta a thing?

Yes! It’s a beloved comfort dish combining sausage and pasta in creamy or tomato-based sauces — or in this case, a hearty soup.

What pasta is in soup?

Small shapes like bowties, shells, or ditalini work best. They cook quickly and hold up in broth.

What is Polish sausage soup called?

It’s often called kielbasa soup , a traditional Eastern European dish featuring smoked sausage and potatoes.

What’s the best sausage for soup?

Italian sausage, mild or spicy, gives the best balance of flavor and fat. Turkey or chicken sausage also work if you prefer leaner meat.

How to cook a sausage soup?

Brown the sausage first, then build layers of flavor by adding veggies, broth, and pasta. Finish with cream and cheese for a rich texture.

Which sausage is best for pasta?

Italian sausage with fennel and herbs adds the most flavor. Hot versions bring a nice heat that balances the creamy broth.

Sausage Pasta Soup | Ultimate Creamy Comfort Recipe

Description

A creamy, hearty sausage pasta soup with tender kale, sun-dried tomatoes, and Parmesan in a rich broth. Perfect for cozy dinners or chilly nights.

Ingredients

Scale

1 tablespoon olive oil

1 pound ground Italian sausage (mild or hot)

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons unsalted butter

2 cups finely diced yellow onion

2 cups finely diced carrots

1 tablespoon minced garlic

2 tablespoons white flour

7.5 cups chicken broth

2 cups mini bowtie pasta (or similar small pasta)

1.5 cups heavy cream

2.5 packed cups finely chopped kale (or substitute spinach)

1/2 cup finely chopped sun-dried tomatoes in oil with herbs

1/2 packed cup grated refrigerated Parmesan cheese

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Instructions

1. In a large pot, heat olive oil over high heat. Add sausage, salt, and pepper. Sear briefly on all sides, then break it up and cook until browned. Remove sausage, reserving 1 tablespoon of grease in the pot.

2. Lower heat to medium. Add butter, onions, carrots, and garlic. Cook until softened, about 7–9 minutes.

3. Stir in flour and cook for 1 minute. Slowly whisk in 1 cup of broth to form a slurry, then gradually add the rest of the broth while stirring.

4. Bring to a boil, add pasta, and cook until just shy of done.

5. Lower heat to simmer, add cream, kale, sun-dried tomatoes, and Parmesan gradually while stirring until melted.

6. Return sausage to the pot. Adjust salt and add more broth if needed for consistency.

7. Serve hot with extra Parmesan or red pepper flakes.

Notes

Use small pasta that cooks in 6–8 minutes.

Refrigerated Parmesan melts better than shelf-stable versions.

Add red pepper flakes for heat.

Store soup and pasta separately to avoid mushiness.

Reheat gently with extra broth or cream if thickened.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Soup Recipes
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1/6 of recipe
Calories: 754
Sugar: 15g
Sodium: 1940mg
Fat: 56g
Saturated Fat: 26g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 7g
Protein: 23g
Cholesterol: 148mg