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–+ servings
Large ladle of Italian sausage soup scooped from a soup pot.
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Creamy Italian Sausage and Peppers Soup with Pasta

This Creamy Italian Sausage Soup brings together browned Italian sausage, sweet bell peppers, and tender pasta in a rich parmesan broth that tastes like your favorite Alfredo turned into a bowl of comfort. It comes together in one pot in about 50 minutes, making it an easy stovetop dinner the whole family will ask for again.
Author: Nikki Lee
Servings: 6 servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients 

  • 1 pound Italian sausage casings removed (mild, sweet, hot, or a combination)
  • 2 tablespoons unsalted butter
  • 2 medium bell peppers chopped (use red, yellow or orange) (about 2 cups chopped)
  • 1½ cups yellow onion chopped
  • 5 cloves garlic minced
  • 1 ½ teaspoons Italian seasoning
  • ¾ teaspoon Kosher salt
  • ¾ teaspoon freshly cracked black pepper
  • ¼-½ teaspoon crushed red pepper flakes optional, depending on heat preference
  • 3 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 8 ounces uncooked ditalini pasta
  • 1½ cups half and half
  • 1½ cups freshly grated parmesan cheese
  • ½ cup heavy cream

Instructions

  • In a large Dutch oven, cook the sausage over medium-high heat, crumbling into small pieces. Let it cook undisturbed for several minutes before stirring to develop deep golden-brown edges and extra flavor. Continue cooking until browned and no longer pink. Use a slotted spoon to transfer sausage to a plate. Remove all except 1-2 tablespoons of grease from the pot.
  • Add the butter, peppers, and onions and sauté for 5-7 minutes, until softened. Stir in the garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 30 seconds.
  • Sprinkle the flour over the vegetables and cook, stirring, for 1-2 minutes to cook out the raw flour taste. It should smell slightly nutty.
  • Slowly stir in the chicken broth, scraping up any browned bits.
  • Bring to a boil, then reduce to a gentle simmer and add the pasta. Simmer according to package instructions until the pasta is 1 minute shy of al dente. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
  • Once noodles are tender, reduce the heat to low. Stir in the half and half, parmesan cheese, and heavy cream until smooth. Stir in the cooked sausage and heat until warmed through. Taste and adjust seasonings as needed.
  • Ladle into bowls and top with grated parmesan and fresh chopped parsley.

Notes

  • Let the sausage brown undisturbed for a few minutes before stirring, this is what builds the deep golden edges that flavor the whole pot.
  • Cook the flour with the vegetables for a full 1–2 minutes before adding the broth so the roux loses its raw taste and the soup doesn't turn out pasty.
  • Pull the pasta about 1 minute before al dente, it keeps cooking in the hot broth and will be perfectly tender by the time you serve it.
  • Add the half and half, parmesan, and heavy cream over low heat, and avoid boiling once they're in, this keeps the broth smooth instead of grainy or separated.
  • Use freshly grated parmesan rather than the pre-shredded bag, it melts much more smoothly into the broth.
  • The soup will thicken as it sits since the pasta keeps absorbing liquid. Add a splash of broth or milk when reheating.
  • Any small pasta shape works in place of ditalini, including small shells, elbow, or orzo. Adjust cook time based on the package instructions.

Nutrition

Serving: 1 serving | Calories: 747 kcal | Carbohydrates: 46 g | Protein: 29 g | Fat: 50 g | Saturated Fat: 24 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 17 g | Trans Fat: 0.2 g | Cholesterol: 138 mg | Sodium: 2203 mg | Potassium: 631 mg | Fiber: 3 g | Sugar: 9 g | Vitamin A: 2121 IU | Vitamin C: 57 mg | Calcium: 358 mg | Iron: 2 mg

Find it online:

www.soulfullymade.com/creamy-italian-sausage-soup/