Italian Sausage Pasta Soup
Italian Sausage Pasta Soup brings together a creamy base, savory sausage, tender pasta, fresh veggies, and herby sun-dried tomatoes.
Ingredients
- 1 tablespoonolive oil
- 1 poundground italian sausage (see note 1)
- ½ teaspoonsalt
- ½ teaspoonpepper
- 2 tablespoonsunsalted butter
- 2 cupsfinely diced yellow onion (1 large onion)
- 2 cupsfinely diced carrots (4–5 carrots)
- 1 tablespoonminced garlic
- 2 tablespoonsflour
- 7 cupschicken broth
- 2 cupsmini bowtie pasta (see note 2)
- 1 cupsheavy cream
- 2packed cups finely chopped kale
- ½ cupsun-dried tomatoes (finely chopped)
- ½packed cup grated parmesan cheese (sandy texture, see note 3)
- hearty buttered bread (optional, for serving)
- red pepper flakes (optional, for serving)
Directions
- 1
In a large pot over high heat, add olive oil. Once hot, add sausage, salt, and pepper. Sear for a minute on each side, then crumble and cook until browned. Remove sausage with a slotted spoon, leaving 1 tablespoon of grease in the pot and draining off the excess.
- 2
Reduce heat to medium. Add butter, onions, carrots, and garlic. Sauté until tender, about 7–9 minutes. Sprinkle flour on top and cook for another minute, stirring constantly.
- 3
Gradually add 1 cup of broth, whisking constantly to create a slurry. Add the remaining broth slowly, whisking and scraping the bottom of the pot.
- 4
Bring broth to a boil, then add pasta. Cook according to package instructions, minus one minute. Stir occasionally to prevent sticking.
- 5
Reduce heat to low. Add cream, kale, and sun-dried tomatoes, stirring well. Add Parmesan gradually, a few tablespoons at a time, to avoid clumping. Stir until melted, then add the sausage back in. Season with salt as needed. Add more broth for a thinner consistency, if desired.
- 6
Serve hot with hearty buttered bread on the side. Sprinkle red pepper flakes on top if you like some heat!