What a delicious-sounding soup! Here’s an improved version in a concise and engaging style: Creamy Italian Sausage Soup A hearty, comforting blend of rich flavors and tender sausage, perfect for a cozy night in. Italian sausage, onions, bell peppers, garlic, and tomatoes come together in a creamy broth, finished with fresh parsley and Parmesan cheese. Serve with crusty bread or over pasta for a satisfying meal.

• While some recipes may require boiling pasta separately, this one doesn’t. Savoring a comforting blend of flavors, you effortlessly cook sausage, pasta, and vegetables in a single pot, achieving harmonious balance with each succulent bite. 
• Discover all the ingredients you require for a rich and velvety sausage soup right on your local grocery store’s shelves. This hearty soup requires minimal effort, as the combination of zesty Italian sausage and smoky fire-roasted tomatoes brings a rich depth of flavour to every bowl.
• When recommending whether to combine pasta with the soup, I suggest considering one scenario: will you be freezing the final product? You can indeed prepare a large quantity of this sausage soup ahead of time and refrigerate or freeze it for convenient reheating on subsequent meal occasions. Here’s a proven method for freezing and reheating this dish, ensuring it remains fresh and creamy:

With a reliable stash of ground sausage in the freezer, I’m always prepared to whip up recipes like my rich creamy Italian sausage pasta and savory Tuscan sausage dip at a moment’s notice. With just a few additional simple ingredients, this sausage soup is ready to come together seamlessly.

• Consider using avocado oil as an alternative option for sautéing.
• – Yellow or white onion, diced. You can also use shallots.
• Whichever you prefer, spicy or mild ground Italian sausage is available. When purchasing sausage links, it’s essential to remove the meat from its casings before cooking. This hearty soup can be made with pork, turkey, or chicken sausage for a delicious and flexible meal option.
• – Freshly minced. If you’re in a pinch and lack fresh garlic, you can easily substitute one teaspoon of garlic paste for every clove needed.
• I combine Italian seasoning, salt, pepper, and crushed red pepper flakes in a harmonious blend. Feel free to omit the red pepper flakes if you’re not fond of spicy flavors.
• Utilize your preferred store-purchased chicken broth or create your own homemade chicken stock for added depth of flavor. Consider enriching the dish with the robust taste of beef broth or opt instead for a lighter, vegetable-based stock. 
• With a desire for depth of flavor, I prefer using fire-roasted tomatoes; however, regular canned tomatoes remain a suitable alternative. Leave the tomatoes undrained.
• This tiny, cylindrical pasta has a distinctive shape. While versatility is key, substituting digitalni with other pasta shapes may alter the dish’s harmony; consider using short tubular pasta like penne or rigatoni for a similar texture and taste. Here are alternative pasta shapes that pair well with tomato sauce: orzo, elbow macaroni, or pastina.
• A sprinkle of freshly grated Parmesan, or its peers such as Pecorino, yields the most superior results.
• Allow the cream cheese to soften to room temperature. For an alternative, consider using sour cream, Greek yogurt, or heavy cream as suitable replacements.
• – Any kind. Infuse your soup with the luxurious creaminess of half-and-half for an unparalleled richness.

Weekend afternoons are made for simmering this hearty Italian sausage soup in my trusty Dutch oven. You can also cook it in a large, heavy pot. Follow the steps below.

• Initially, heat a sufficient amount of oil in a pan and then gently cook the finely chopped onion until it’s translucent. As the mixture softens, introduce the ground sausage and allow it to develop a rich, caramelized color through thorough cooking.
• Stir in the minced garlic, crushed red pepper flakes, and a pinch of Italian seasoning. Season with salt and pepper to taste, then sauté the mixture for 1 minute, allowing the aromatic properties of the garlic to unfold.

• With a gentle stir, pour in the rich broth and succulent canned tomatoes, allowing their flavors to mingle harmoniously with the dish. Boil water, then add pasta, reducing the heat and maintaining a gentle simmer for 10 minutes, with frequent stirring, to achieve perfectly cooked al dente noodles.

• With the mixture still warm from the stove, slowly whisk in the melted Parmesan and cream cheese until smooth, followed by the addition of milk. Add the remaining seasonings to taste. Consider adding a garnish of fresh parsley, then accompany the dish with an optional sprinkle of Parmesan cheese for added flavor and texture.

Make This Soup Ahead

Italian sausage soup’s ease of preparation makes it an ideal candidate for advance preparation, requiring only a few strategic adjustments to preserve its velvety texture and robust flavor upon reheating. When preparing to freeze your sausage soup, I recommend the following trusted approach:

• Prepare the soup as directed, stopping just short of adding the pasta and dairy products. 
• Cool the soup completely before freezing it for a maximum of two months. Serve the soup either at room temperature after thawing, or warmed through from a frozen state.
• As you prepare to serve the soup, remove the cream cheese from the refrigerator and use a grater or zester to freshly shred the Parmesan cheese. Meanwhile, allow the soup to reheat on the stove. Combine the cooked pasta with the simmering liquid, then reduce the heat and stir in Parmesan, cream cheese, and milk until the sauce is smooth and well combined.

While we’re on the topic of preserving your culinary creations, what’s wrong with freezing the finished soup with the pasta, dairy, and all? Despite its initial appeal, I’ve noticed that the reconstituted product lacks the same textural integrity when thawed and reheated – the dairy’s tendency to separate and the pasta’s resulting mushiness undermine its overall quality. Refrigerating is the better option. See the storage and reheating instructions below?

• Prior to proceeding with the recipe, ensure you have drained sufficient excess grease from the ground sausage based on its level of fattiness, as this step is crucial for optimal flavor and texture. Excessively retained fat renders the broth overly greasy.
• Continuously agitate the pasta as the soup simmers to prevent it from adhering to the pot’s surface.
• Ensure the pot is positioned over a gentle simmer when introducing the trifecta of parmesan cheese, cream cheese, and milk or cream. Don’t allow the soup to boil after adding dairy, lest it splits and curdles.
• Feel free to substitute the small ditalini pasta with any type that suits your taste and pantry availability. Would you like to sample my rich and velvety sausage-filled tortellini soup, infused with the deep flavors of slow-cooked onions and garlic?
• Add heat to your soup by increasing the chili flakes or substituting in hot Italian sausage for added spice.
• Transform this hearty Italian sausage soup by incorporating a medley of vegetables, including vibrant kale, satisfying potatoes, and crunchy carrots. Sear the heartier vegetables, such as carrots and bell peppers, alongside the onions to create a harmonious balance of textures and flavors. Then, introduce quicker-cooking leafy greens, including kale or spinach, towards the tail-end of the cooking process.

• The leftover Italian sausage soup should be stored in the refrigerator, tightly sealed, and reheated safely within five days. As it’s heavily reliant on dairy, freezing isn’t recommended due to the potential for separation and spoilage. The best approach for freezing this soup without dairy is detailed in the “Make Ahead” section earlier. 
• Warm the soup gently over medium-low heat, ensuring it reaches a consistent temperature without boiling.