This Italian Sausage Soup is insanely delicious and easy to make, and even your picky eaters will love it. A creamy-pasta-filled meal made with a tomato base & flavorful Italian sausage.

photo of CREAMY ITALIAN SAUSAGE SOUP in pot with a metal ladle scooping out soup

This recipe for Italian Soup is one of our family favorites. We love cheese, and the more cheese a recipe has, the more we love it.

This Italian Soup is one of my favorites because it’s loaded with cheese. And besides the cheese, another great thing about this soup recipe is how easy it is to make.

photo of a spoonful of CREAMY ITALIAN SAUSAGE SOUP spooned out of a white bowl of soup

I love being able to quickly whip up an amazing meal using only a few ingredients. This is perfect for busy weeknights when I need to get dinner on the table fast, or if I’m taking a dish to pass at a friend’s house. It’s also a nice change from more traditional Italian fare like lasagna or spaghetti.

To me, some of the best comfort food is cheesy pasta. The more cheese and sauce, the better. I love how simple they are to make – just throwing everything in a pot and letting it simmer.

This Creamy Italian Sausage Soup is the perfect meal for any occasion. It’s hearty enough to be the main course but can also serve as an appetizer or first course at a party. The soup is very easy to make and only requires a few simple ingredients. Plus, it makes a lot so you’ll definitely have leftovers if you’re not serving a large group.

I created this soup to be easy, so I used a jarred marinara sauce. This both simplifies the recipe and ingredient list, as well as adds tons of flavor. You could absolutely use your own homemade sauce too.

CREAMY ITALIAN SAUSAGE SOUP - Cheesy, pasta filled soup made with Italian sausage; is the perfect pairing for an easy weeknight dinner or holiday party.

Additionally, while you could easily use any sort of pasta, I grabbed penne noodles because they are aesthetically pleasing in the soup and don’t get mushy like some other kinds of pasta can. Finally, to make this dish cheesy and creamy Mozzarella cheese was used.

Ingredients for Italian Sausage Soup

  • Italian sausage
  • Yellow onion
  • Garlic
  • Marinara Sauce
  • Penne Pasta
  • Chicken broth
  • Half and half, heavy cream or whole milk
  • Canned Whole Tomatoes
  • Diced tomatoes
  • Italian seasoning
  • Mozzarella cheese
  • Parmesan cheese
  • Butter
CREAMY ITALIAN SAUSAGE SOUP - Cheesy, pasta filled soup made with Italian sausage; is the perfect pairing for an easy weeknight dinner or holiday party.

How do you make this recipe for Italian Soup?

In a pot, cook the pasta according to the package directions with six cups of water.

After the pasta is done cooking, rinse it with cold water and drain the water. Set the pasta aside for later use.

Heat 2 tablespoons of olive oil in a pot. Add sausage, onion, and garlic; cook until the sausage is done. Drain grease from sausage and set sausage aside.

Over medium-high heat, pour in the chicken broth, and whole tomatoes – breaking them into smaller pieces as you add them to the pan, diced tomatoes, Barilla marinara sauce, Italian seasoning, and heavy cream.

Slowly bring to a boil while stirring, then reduce the heat to medium and let it simmer for 5 minutes.

Add the sausage mixture, butter, and two cups of shredded Mozzarella and Parmesan cheese into the pot. Simmer over medium heat for 10-15 minutes.

Stir the contents of the pan every few minutes to avoid burning. Remove from heat once finished. To finish, stir in the rest of the shredded Mozzarella cheese.

Add the pasta to the sauce and serve.

For an extra bit of flavor, I love to top this soup with a sprinkle of freshly ground black pepper and Italian seasoning.

CREAMY ITALIAN SAUSAGE SOUP - Cheesy, pasta filled soup made with Italian sausage; is the perfect pairing for an easy weeknight dinner or holiday party.

More soup recipes

On those nights when I can’t muster up the energy to come up with something new, I always fall back on soup. It’s easy and there are endless possibilities. Here are a few of my favorites.

What can I serve with this Italian Soup recipe?

Don’t forget to pin this Creamy Italian Sausage Soup recipe to your favorite Pinterest board for later.

collage image of Italian sausage soup in ladle and in bowl with spoon

Creamy Italian Sausage Soup

Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings: 10
Calories: 553 kcal
Creamy Italian Sausage Soup – Cheesy, pasta filled soup made with Italian sausage; is the perfect pairing for an easy weeknight dinner or holiday party. 

Ingredients
 

  • 16 ounces mild Italian sausage
  • 1/2 large yellow onion diced
  • 2 tablespoons minced garlic
  • 1 jar Barilla Marinara Sauce
  • 1/2 lb Barilla Penne Pasta
  • 2 cups chicken broth
  • 3 cups half and half, heavy cream or whole milk
  • 29 ounces whole tomatoes
  • 1 14.5 ounce can diced tomatoes
  • 1 tablespoons Italian seasoning
  • 3 cups shredded Gambilin Mozzerella cheese
  • 1 cup grated Parmesan cheese
  • 4 tablespoons butter

Instructions
 

  • In a large pot fill with 6 cups of water and cook pasta according to package directions.
    Once pasta is completely cooked, rinse with cold water and drain. Set pasta aside for later.
  • Using the same pot, heat 2 tablespoon olive oil. 
    Once heated add sausage, onion and garlic; cook until sausage is completely cooked through.
  • Drain grease from sausage and set sausage aside. 
  • Place the same pot over medium-high heat and add chicken broth, whole tomatoes – squeezing the whole tomatoes with your hand so that it breaks them up as you are pouring them in the the pan, diced tomatoes, Barilla marinara sauce, Italian seasoning and heavy cream. Bring to a slow boil, stirring constantly, reduce heat to medium and simmer for 5 minutes. 
  • Add in sausage mixture, butter, 2 cups shredded Mozzarella and Parmesan cheese. Simmer over medium heat for 10-15  minutes. Stir every few minutes so that it doesn’t stick to the bottom of the pan.
  • Remove from heat. Stir in remaining shredded Mozzarella cheese. 
    Stir in the pasta and serve immediately.
    I love to top the soup with a sprinkle of freshly ground black pepper and Italian seasoning.
Calories: 553kcalCarbohydrates: 29gProtein: 25gFat: 38gSaturated Fat: 19gCholesterol: 109mgSodium: 1265mgPotassium: 648mgFiber: 3gSugar: 5gVitamin A: 987IUVitamin C: 17mgCalcium: 419mgIron: 3mg
Tried this recipe?Let us know what you think!

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175 Comments

  1. I made this over the weekend and it was amazing! My family loved it. I followed the directions exactly as posted. I will add this to my winter recipe rotation. Delish!

  2. This has become a family favorite. They call it ‘Lasagna Soup”. The only thing I changed is, I used hot sausage instead of mild. Amazing!

  3. This is amazing! I spent the extra on the Galbani fresh mozzarella and shredded myself, and this cheese is what makes the dish for sure! I used half-n-half, in place of heavy cream. This is so decadent, thick, creamy and DELICIOUS. My stepmother who always complains about my cooking ate 2 bowls of it! This recipe is a keeper for sure! 🙂

  4. Delicious soup, but way too much cheese! I will cut the cheese at least in half the next time I make this.

        1. Hi Nikita, if it’s just the chunky tomatoes they aren’t a fan of you could replace it with a can of crushed tomatoes or tomato sauce.

        2. 5 stars
          Excellent. Not a fan of tomatoes but seriously not an issue with this soup. Followed recipe the first time (well almost) Bottom line….if you don’t like tomatoes, give it a try. You might be pleasantly surprised Oh, had to use hot Italian sausage. Was not spicy hot. Used block of mozzarella (hand grated). Live in east Texas. Never cook soup between June and September. Will do it again. I used the whole 8oz block of cheese….

  5. I made this and served it with cheesy Doritos. Hot TAMALE! SIMPLI DELICIOUS. I also froze some for later. It is an interesting dish. The next time I am going to try a different kind of pasta. Either way it’s good. If I had to rate this on a schedule from 1 – 5 , I would give it an 9. It was good.

    1. I’m super glad you liked it. Definitely experiment with the pastas and let us know what you like best! Thank you so much!

      1. Haven’t made it but it definitely looks DELICIOUS. So I plan to very soon. I just wondered if it’d be just as delicious with kale or spinach added. Has anyone tried it with either of those and how did it turn out?

        1. Love this soup. So easy to put together after a long day at school. I substituted orzo for the pasta and added some spinach and mushrooms. Delicious! Thanks for a great new add to my winter soup rotation.

  6. This soup was/is delicious! The broth is all parts delicious and comforting with the perfect blend of all the flavors. Thank you for posting this one it has earned a spot in the rotation!

        1. We haven’t tried it in the slow cooker, so I’m not sure how it would turn out. I would brown the sausage and onion first, then add everything to the slow cooker except the cheeses and pasta, and add those at the end. Let us know if you give it a try and how it turns out!

          1. Trying this recipe for first time. Question: ingredient list calls for 4 TBSP butter, but instructions don’t mention the butter at all Does it call for butter? If so, when is it added?

          2. The butter is listed in step 5 when you add the cheese and sausage. It helps the cheese from clumping together. Let us know how it turns out!

  7. I love this dish, having some again for lunch at work. My family loved it and had seconds. I will be making this again soon.Thank you for sharing it with us.

    1. No, sorry. We do not have an instant pot so none of our recipes are tested with one. Let us know if you do give it a try!

    1. You can totally use pre-shredded/grated Mozzarella and Parmesan in this recipe. I find that fresh cheese melts just a little bit better as it has no added starch, but it shouldn’t affect the taste at all.

      1. We loved this recipe. Next time I will freeze half without the noodles in it and probably use smaller pasta. Very filling and sooooooo good. I love it when I find a GREAT recipe.

    1. We have not tested this recipe in the crockpot but it is similar to our other Slow Cooker Tuscan Soup. I would recommend cooking the sausage as directed, then add everything except the cream, cheese, and pasta to the slow cooker for 2-3 or 4-6 hours on low. Add the cream and cheese in the last hour to let it melt and combine, then add cooked pasta for just 5 minutes to heat. Let us know how it turns out if you do give it a try!

  8. I made this soup tonight, followed the recipe to a t, with the exception of cutting it in half as I was making it for just me and my better half. It was absolutely delicious, definitely going on the “keeper” list.

    1. I am not sure how this would turn out in the slow cooker, we have never made it that way. You can definitely give it a try and let us know! You would still have to cook the sausage first to brown it. Add the cream and cheese in the last half hour and add the cooked pasta at the end to heat it through.

  9. This looks incredible. Going to make it this week. Question about the sausage: whole, chopped, sliced, skin removed, ground sausage meat … HELP!, Many thanks.

    1. We use ground sausage for most recipes! If you can only find links, remove the casing first. Break it up as it cooks in the pan so it is crumbled. Enjoy!

  10. Made this tonight, quick and easy. I used half and half instead of heavy cream and added fennel seed and fresh spinach.

  11. 5 stars
    I love Italian food, soup, and I adore tomatoes. There was no doubt in my mind that I would love this. Guess what? I DO!

    Just made it today. Yummy! Very easy to make. Thanks much for sharing.

    1. Hi Martina, We haven’t tested this recipe in the slow cooker so we are not sure how it would turn out! You can definitely give it a try. I would suggest still cooking up the sausage, onion, and garlic first to give it a bring out the flavors first. Then add that along with everything except cheese, heavy cream, and cooked pasta in the crockpot. Add those at the end, in the last hour of cooking, just to melt/heat them up. Let us know if you give it a try!

    1. Hi Brenda! One serving (about 1 cup or 8 ounces) has approximately 553 calories. This can of course be lowered by adjusting the amount of cheese to your liking or using non-fat cream. The amount of sugar per serving is 5g per serving, mostly from the marinara sauce. I updated the recipe card to include the full nutrition facts so if you have questions about any other amounts, you can find it at the bottom of the recipe!

  12. 5 stars
    This recipe is delicious!!!! The problem is, it’s so delicious I’ve been requested to make it for a soup potluck. I would like to prepare the soup the day before and store it in the crock pot over night. I’m hoping I’ll be able to set the crock pot to warm the next day and bring up to a nice hot soup temp. Would you recommend this? Should I leave the noodles out and prepare those the day of?

    1. That should work well! I would prepare the soup base and then add the last bit of mozzarella and pasta the next morning when you turn it on. I’m so glad you like the recipe and get to share it! Enjoy!

  13. 5 stars
    This was AWESOME! Made this last night and everyone loved it, even the kid who hates soup. The only thing I would add to the recipe, for those who don’t know how to make pasta, just make sure your boiling water tastes like ocean water before you start boiling and put a wooden spoon on top of the boiling pot so it doesn’t over flow. Also, use a LARGE pot. I had to transfer to another pot cause i underestimated how much this recipe makes. One last comment, just add a little bit of salt to the soup, not too much, but about 1/2-1 teaspoon helps. Thanks!

    1. That is a great tip! Thank you for sharing! We definitely recommend salting your pasta water. It does make quite a lot of soup as San has a big family. If you do need to cut back, you can adjust the recipe amount by clicking on the serving size and sliding the bar to adjust to your needed amount. Thank you for the review!

    1. You can definitely freeze it for later! We recommend no longer than 3 months for best flavor. Enjoy!

  14. 5 stars
    The soup is so delicious, and it’s super comforting and very easy to prepare. This is filling enough to be a meal all by itself. We did eat it with some crusty bread though. 🙂

  15. 5 stars
    Oh my goodness girl! This soup sounds so hearty and delicious. The more cheese the merrier in my world too. I’m going to save this one to have this weekend. Thank you!

    1. Thank you! We had a foot of snow here that day too, crazy right! Soup is definitely the best on cold days. I’m so glad you enjoyed it!

  16. To avoid a trip to the store…wondering if it would work to use Italian Sausage Pasta Sauce and only diced tomatoes??

    1. Hi Nicole! You can use pasta sauce with sausage, however you’ll find the soup won’t have as much sausage as in the recipe. The only issue with using diced tomatoes is that they are packed in juice, whereas whole canned tomatoes are packed in puree or sauce. If you use all diced tomatoes it will be very watery! You can instead sub a large can of tomato sauce, and if you want more chunks you can use an extra can of drained diced tomatoes.

  17. 5 stars
    This recipe is insanely delicious. When I made it i cut off the rind of the parmesan and added it to the pot while the soup stews. It adds to much umami flavor! Highly recommend it.

    1. That sounds like an amazing idea! What a great way to use the rind that’s usually overlooked. So glad you enjoyed the soup!

  18. 5 stars
    Made it exactly the way you said, the famiy LOVED it!! We put croutons on top. Def going to be making this alot this winter!!

  19. 5 stars
    This looks so delicious and perfect for this semi-cold weather we’ve been having here! I can’t wait to make this! My family is going to love this recipe!

  20. Going to make this this week but I live alone… does it refrigerate well? If not, maybe omitting the pasta would help? Sounds delicious!

    1. If you do this, don’t freeze with the pasta in it – the pasta breaks apart a bit when you do that. If you freeze with the pasta just make that note to yourself, it still will taste might fine.

  21. Making this tonight. Something quick and easy for a busy night. I look forward to it seeing all the wonderful comments. I am right along with you. Cheese makes everything better.

  22. 5 stars
    Oh my this soup is amazing. My whole family is in love. My Mom made this the other day and I wanted to try it. So many flavours. I did have to cut the cheese down because we are all sensitive to lactose. So I used lactose free milk and 1 1/2 cups of cheese and it was still so good. I also used fusilli pasta which as it expands and sits in the soups drinks up more liquid. So I added more broth later. As a side note My Mom canned the soup as it’s good fir 2 months to grab and eat for lunches. Thank you for this recipe

  23. 5 stars
    That is just the thing for the coming cold weather! It look so good, and I know my family is going to love a big bowl of this on a cold day.

  24. 5 stars
    I made this more for my husband than myself a he is a huge fan of spicy sausage. Well, it was a hit. I am making this in my soup rotations for the winter … and he’s excited as it will be tomorrows dinner (expecting a snowstorm here in Atlantic Canada) so its a good day for a warm and delicious soup. Thanks again for this great recipe.

  25. 5 stars
    I love how creamy and delicious this soup is!! I would love a BIG bowl of this right now!! SO yummy!

  26. I was just wondering why a can of whole tomatoes and a can of diced tomatoes? Couldn’t you use all diced tomatoes?

    1. I personally love the texture of the whole tomatoes – so I prefer that, but you can easily, do diced tomatoes as a substitute.

  27. 5 stars
    Mouthwatering! This soup is a symphony of flavors. The creamy texture alongside the hearty Italian sausage creates a divine combination.

  28. You state that you can use whole milk in place of heavy or half and half but would that not curdle due to the acid in tomatoes. I would hate for someone to use that and have it happen. You need the higher fat to prevent that. Great recipe though. Almost similar to my lasagne soup but yours is heartier and much more tomatoes which I like. Will definitely try. Thank you.

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