Comforting Sausage Pasta Soup – A Cozy, One-Pot Weeknight Favorite

This soup is what you make when the evening turns chilly and you want something hearty without fuss. It’s rich with savory sausage, tender pasta, and a tomatoey broth that tastes like it simmered all day. You’ll build layers of flavor in one pot, and the house will smell amazing while it bubbles away.

It’s simple, dependable, and the kind of meal that makes everyone linger at the table. Best of all, it’s flexible—use what you have, tweak the heat, and make it your own.

Comforting Sausage Pasta Soup - A Cozy, One-Pot Weeknight Favorite

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 pound (450g) Italian sausage (mild or hot; casings removed if in links)
• 1 tablespoon olive oil (only if needed for browning)
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional for heat)
• 2 tablespoons tomato paste
• 1 can (14.5 oz/410g) diced tomatoes with juices
• 6 cups (1.4 L) chicken broth (low sodium recommended)
• 1 cup small pasta (ditalini, small shells, or elbows)
• 2 cups chopped greens (spinach, kale, or Swiss chard)
• 1/2 cup heavy cream or half-and-half (optional for a creamy finish)
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped, for garnish
• Grated Parmesan, for serving

Method

 

1. Brown the sausage: Set a large pot or Dutch oven over medium-high heat.Add the sausage and cook, breaking it into small pieces, until browned and cooked through, 6–8 minutes. If there’s excess fat, spoon off all but about 1 tablespoon.
2. Sauté the aromatics: Add onion, carrots, and celery. Cook, stirring, until softened and lightly golden, about 5–7 minutes.Add garlic, oregano, thyme, and red pepper flakes; cook until fragrant, about 30 seconds.
3. Build the base: Stir in the tomato paste and cook for 1 minute to caramelize. Add the diced tomatoes with their juices and the chicken broth. Scrape up any browned bits from the bottom—those add big flavor.
4. Simmer the soup: Bring to a boil, then reduce to a steady simmer.Cook for 10–12 minutes to let the flavors meld.
5. Add the pasta: Stir in the pasta. Simmer until just al dente, checking package timing and starting to test a minute early. Stir occasionally so the pasta doesn’t stick to the bottom.
6. Finish with greens and cream: Add the chopped greens and cook until wilted and tender, 2–4 minutes.Stir in the cream if using. Taste and season with salt and pepper. The sausage and broth add salt, so adjust carefully.
7. Serve: Ladle into bowls and top with Parmesan and fresh herbs.A drizzle of good olive oil on top is a nice touch.

What Makes This Special

This sausage pasta soup hits the sweet spot between hearty and soothing. It has the comfort of a classic Italian-style soup but cooks fast enough for a weeknight.

The broth gets depth from browned sausage, aromatics, and a splash of tomato, while the pasta turns it into a complete meal. It’s an easy one-pot recipe with big payoff—no complicated steps, just smart layering. And it reheats beautifully, so lunch tomorrow is already sorted.

Ingredients

• 1 pound (450g) Italian sausage (mild or hot; casings removed if in links)
• 1 tablespoon olive oil (only if needed for browning)
• 1 medium yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional for heat)
• 2 tablespoons tomato paste
• 1 can (14.5 oz/410g) diced tomatoes with juices
• 6 cups (1.4 L) chicken broth (low sodium recommended)
• 1 cup small pasta (ditalini, small shells, or elbows)
• 2 cups chopped greens (spinach, kale, or Swiss chard)
• 1/2 cup heavy cream or half-and-half (optional for a creamy finish)
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped, for garnish
• Grated Parmesan, for serving

Step-by-Step Instructions

1. Brown the sausage: Set a large pot or Dutch oven over medium-high heat.Add the sausage and cook, breaking it into small pieces, until browned and cooked through, 6–8 minutes. If there’s excess fat, spoon off all but about 1 tablespoon.
2. Sauté the aromatics: Add onion, carrots, and celery. Cook, stirring, until softened and lightly golden, about 5–7 minutes.Add garlic, oregano, thyme, and red pepper flakes; cook until fragrant, about 30 seconds.
3. Build the base: Stir in the tomato paste and cook for 1 minute to caramelize. Add the diced tomatoes with their juices and the chicken broth. Scrape up any browned bits from the bottom—those add big flavor.
4. Simmer the soup: Bring to a boil, then reduce to a steady simmer.Cook for 10–12 minutes to let the flavors meld.
5. Add the pasta: Stir in the pasta. Simmer until just al dente, checking package timing and starting to test a minute early. Stir occasionally so the pasta doesn’t stick to the bottom.
6. Finish with greens and cream: Add the chopped greens and cook until wilted and tender, 2–4 minutes.Stir in the cream if using. Taste and season with salt and pepper. The sausage and broth add salt, so adjust carefully.
7. Serve: Ladle into bowls and top with Parmesan and fresh herbs.A drizzle of good olive oil on top is a nice touch.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days. The pasta will continue to absorb broth.
• For best texture: If you plan to store leftovers, cook the pasta separately and add it to bowls when serving. This keeps it from getting too soft.
• Freeze: Freeze soup without pasta for up to 3 months.Thaw overnight in the fridge, reheat gently, and add freshly cooked pasta and greens.
• Reheat: Warm on the stovetop over medium-low, adding a splash of broth or water to loosen. Stir occasionally.

Benefits of This Recipe

• One-pot simplicity: Minimal cleanup, maximum flavor.
• Balanced comfort: Protein, veggies, and carbs in one bowl.
• Flexible ingredients: Swap greens, adjust spices, or change the pasta shape.
• Meal prep friendly: Makes generous portions and reheats well.
• Budget-conscious: Uses everyday pantry staples to make a filling meal.

Common Mistakes to Avoid

• Skipping the browning step: Properly browning the sausage builds a deep, savory base. Don’t rush it.
• Overcooking the pasta: It will soften in hot broth.Aim for just al dente.
• Adding greens too early: They can turn mushy. Stir them in at the end.
• Under-seasoning: Taste before serving. Add salt and pepper gradually for balance.
• Using too much fat: Spoon off excess grease after browning sausage to keep the broth clean and comforting.

Alternatives

• Sausage swap: Use turkey sausage for a lighter version or hot Italian for extra kick.Crumbled chorizo will add smoky heat.
• Dairy-free: Skip the cream and finish with a splash of olive oil and a squeeze of lemon for brightness.
• Gluten-free: Use gluten-free pasta or cooked rice. If using rice, add it already cooked at the end.
• Tomato-light: Reduce tomato paste to 1 tablespoon and use fire-roasted tomatoes for softer acidity.
• Veg boost: Toss in zucchini, bell pepper, or mushrooms with the aromatics. Frozen peas can go in at the end.
• Broth variations: Beef broth adds richness; vegetable broth keeps it lighter.

FAQ

Can I make this ahead?

Yes.

The broth and sausage base can be made 1–2 days ahead. Reheat, then add pasta and greens just before serving for the best texture.

What pasta shape works best?

Small shapes like ditalini, elbows, or small shells cook quickly and fit nicely on a spoon. Avoid long noodles, which can get tangled and soggy.

How do I make it spicier?

Use hot Italian sausage and add an extra pinch of crushed red pepper or a dash of chili oil when serving.

Can I use pre-cooked sausage?

You can.

Slice it and brown the slices to develop flavor before adding the aromatics. The broth won’t be quite as rich, but it still works.

What if the soup thickens too much?

Add more broth or water, a half cup at a time, until it reaches your preferred consistency. Adjust salt after thinning.

Is the cream necessary?

No.

It’s optional and adds a velvety finish. Without it, the soup is still hearty and delicious.

Can I make it in a slow cooker?

Yes, but brown the sausage and aromatics first on the stovetop. Add everything except pasta, greens, and cream to the slow cooker and cook on Low for 6–7 hours.

Stir in pasta for the last 20–30 minutes (timing varies), then add greens and cream just before serving.

How can I boost protein without more sausage?

Add a can of cannellini beans (rinsed and drained) with the tomatoes. They’re mild and blend right in.

What herbs are best for garnish?

Fresh parsley adds brightness, basil brings sweetness, and a little fresh oregano gives a punchy, pizza-parlor vibe. Use what you like or have on hand.

Wrapping Up

Comforting Sausage Pasta Soup is straightforward, filling, and full of cozy flavor.

It’s the kind of meal that turns a regular night into a relaxed, happy one, with leftovers that taste even better the next day. Keep this recipe in your weeknight rotation, and customize it to match your cravings. A warm bowl, a sprinkle of Parmesan, and you’re set.