Creamy Italian Sausage and Pasta Soup

An easy recipe, this Creamy Italian Sausage and Pasta Soup is loaded with sausage, macaroni, basil, tomatoes, cheese and more. So hearty and delicious!

An easy recipe, this Creamy Italian Sausage and Pasta Soup is loaded with sausage, macaroni, basil, tomatoes, cheese and more. So hearty and delicious!

I’ve always said that Spring was, hands down, my favorite season.  But I have to be honest, the last several years Fall is slowing pulling me in.  After the intense summer heat, the cooler weather that Fall brings is just so welcome and refreshing!  And there’s something so inviting about cozy sweaters, beautiful autumn leaves, pumpkin and apple desserts, hot drinks and soups. Especially soups!

We love soup around here and I’m always excited to start putting it back on the menu when cool weather arrives.   We of course have our favorite soup recipes, but I’m also continually trying new soups and adding them to our repertoire, too.  Occasionally, I even have fun experimenting and coming up with my own new soup recipe!

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And that’s exactly how this Creamy Italian Sausage and Pasta Soup recipe came about.  The inspiration for it started when I made a soup recipe with similar flavors, but without the sausage.  We were in the middle of eating it when I had this “aha” moment of how good something like that would be with sausage.  I mentioned it to my husband and he totally agreed that sausage would be the perfect addition for those flavors.  So when I was at Giant Food getting groceries last week, I finally grabbed the ingredients I needed and decided to get this recipe out of my head and onto the blog!

creamy-italian-sausage-and-pasta-soup-recipe

When I thought about this Creamy Italian Sausage and Pasta Soup, there were several things that I knew I wanted it to be.  For starters, it was really important to me that it was hearty enough to provide a filling meal for us, even on days when everyone was super hungry.  Plus, while my husband will eat thinner soups and not complain, he really prefers a thicker,  more filling soup.  So it was important to me that it would be a recipe that he would thoroughly approve of too!

One way that I often make a recipe more hearty and filling is by adding potatoes, beans or pasta, along with meat.  Since this soup was going to have an Italian flair, I went with Italy’s #1 choice of pasta: Barilla!  Plus, the Barilla brand of pasta makes it easy to get al dente perfection every time, which I love.  And continuing on with the Italian theme, I also included Johnsonville Italian Sausage.  I like how flavorful these sausages are, with all their delicious spices and seasonings, and I knew that it would compliment the pasta perfectly.

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It was also important to me that this Creamy Italian Sausage and Pasta Soup was full of flavor and one of those comfort food sort of dishes.  So I used chicken broth for the soup base and added lots of spices and then of course some milk and cheese too.  Because what’s more comforting in a soup that creamy cheesiness?  And then right before I served it I shredded some Galbani mozzarella cheese on top for even more ooey, gooey cheesy goodness!   SO yummy!

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Creamy Italian Sausage and Pasta Soup

INGREDIENTS:

  • 1 package Johnsonville Mild Italian Sausage
  • 2 c. Barilla macaroni, uncooked
  • 5 tbsp. butter
  • 1 small onion chopped
  • 2 cups diced carrots
  • 5 garlic cloves, minced
  • ¼ cups flour
  • 5 c. chicken broth
  • 2 (14.5 oz.) cans diced tomatoes (not drained)
  • 1 tsp. sugar
  • 1 tbsp. chicken bouillon
  • 1 tsp. dried parsley
  • ½ tsp. dried oregano
  • ½ tsp. cumin
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1/8 tsp. red pepper
  • ¼ cup loosely packed fresh basil, chopped
  • 2 cups milk
  • ¾ cup grated Parmesan cheese (I used the kind from a jar)
  • Galbani mozzarella cheese

INSTRUCTIONS:

  1.  Cook pasta in 2 qts. water and 1 tsp. salt until al dente.  Drain and set aside.
  2.  Meanwhile, cut sausage into bite sized pieces.  (I love using kitchen sheers to make this super easy).  Brown the sausage in a large soup pot until cooked through.  Drain, then remove to a plate.  (Using the soup pot for this cuts down on dishes later.)  :)
  3.  Melt butter in soup pot; add onions, carrots, and garlic cloves and cook for about 5 minutes or until vegetables are slightly soft, stirring frequently.
  4.  Sprinkle in flour and cook, while stirring, for 3 minutes.  Gradually add chicken broth, followed by tomatoes, sugar, and all the herbs and seasonings.  Reduce heat and gently simmer for about 20 minutes or until vegetables are tender.
  5.  Stir in Parmesan cheese until smooth, then add the milk, cooked sausage and cooked pasta.  Stir well and heat through.
  6.  Garnish individual servings with freshly grated mozzarella cheese.

RECIPE NOTES:

  • If you don’t have fresh basil, I’m sure you could substitute dried.  The rule of thumb seems to be that when using dried herbs instead of fresh, you use 1/3 the amount.  Which would mean you’d need to add about 1 ½ tbsp. of dried basil.  That seems like kind of a lot though, so you could always start with less and then add more to taste.

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Next time you are at your local Giant Food be sure to grab Barilla Pasta, Johnsonville Italian Sausage and Galbani Cheese to make a dinner everyone will enjoy.

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® & Lactalis American Group but all my opinions are my own. #pmedia #MealSolutionMatch  http://my-disclosur.es/OBsstV 

Comments

  1. says

    These recipe looks so tasty and so comforting. It has all the items in it that my kids like to eat too.

    I am going to give this recipe a try, thank you so much for the post.

  2. lindsey says

    This soup sounds amazing!!! i am trying it ASAP! Do you think or have you tried freezing it? i love making a big stock pot of soup if i can so i can freeze some but sometimes the pasta gets funky and mushy.

    • ThriftyFrugalMom says

      Lindsey, I think you’ll enjoy it a lot! It’s so hearty and just full of flavor. I have not tried freezing it. Like you, I love making a big pot of soup too! But with our family being as big as it is, I typically can get by with just keeping it in the fridge and eating the leftovers later on in the week. I know what you mean about pasta sometimes getting a funky texture after it’s frozen. If you want to freeze it, you could try just cooking the pasta until it’s just so softened. Or you could also just make the soup and not add the pasta and milk until you take out half of the soup- then you’d freeze half of it without the past and milk (since milk can sometimes get a bit strange when frozen too) and add those 2 things to the frozen soup after it’s thawed.

      If you try freezing it as is, I’d love to know how it turns out for you!

      • lindsey says

        that is a smart suggestion waiting on the milk and pasta! i ended up making just what the recipe called for today, i would have to atleast triple it or more if i wanted to freeze it too we are piggies family of 6 as well 😉

  3. Amanda says

    How creamy is it? Could part of the milk be replaced with heavy cream to make it even creamier if not that creamy to begin with?

    • ThriftyFrugalMom says

      Amanda, I would say that it is lightly creamy. You most definitely could replace the milk with heavy cream to make it more creamy! I just pretty much always use milk because it’s less expensive….but the cream would make it even more delicious I’m sure.

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