Sausage and Tomato Pasta Soup

I’ve always had a soft spot for hearty, comforting meals that come together in one pot, and this Sausage and Tomato Pasta Soup checks all the right boxes. It’s rich and creamy, packed with flavor, and gives off serious “cozy night in” vibes. I remember the first time I threw this together—it was one of those cold evenings when I needed something warm, easy, and soul-soothing. I had a few pantry staples, some sausage in the fridge, and a half box of pasta shells. The result? A creamy, tomato-kissed soup that instantly became a family favorite.

What I love most about this recipe is how simple ingredients can transform into something so delicious. The savory sausage adds a bold richness, the tomatoes give it a fresh brightness, and the tiny pasta shells soak up the broth like little flavor sponges. A touch of cream at the end ties everything together with that luscious texture that makes you want seconds—and maybe even thirds.

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Why You’ll Love This Sausage and Tomato Pasta Soup

This soup is a complete meal in a bowl—protein, carbs, and comfort all in one. It’s a weeknight winner because it’s quick to make, doesn’t require complicated steps, and is forgiving with substitutions. The flavors are kid-friendly, adult-approved, and totally crave-worthy. Plus, it reheats like a dream, making it perfect for leftovers or meal prep. Whether you need a cozy dinner idea or a satisfying lunch option, this soup fits the bill beautifully.

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What Kind of Sausage Should I Use?

When it comes to the sausage in this soup, you’ve got options. I usually reach for Italian sausage, either mild or spicy depending on my mood (and who’s joining me at the table). Spicy sausage brings a nice kick that balances the creamy broth, while mild sausage keeps it cozy and approachable for everyone, including kids.

If you prefer something leaner, chicken or turkey sausage works great, too—just make sure it’s seasoned well so the soup doesn’t lose its depth. Bulk sausage without the casings is easiest, but you can always remove the casings from links if that’s what you have on hand.

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Options for Substitutions

One of the best things about Sausage and Tomato Pasta Soup is how adaptable it is. Here are a few smart swaps if you’re working with different ingredients:

• Pasta: Shells are classic in this soup, but elbows, ditalini, or even small penne will work just as well.
• Sausage: Swap pork sausage for chicken, turkey, or plant-based sausage if you’re going for a lighter or vegetarian version.
• Cream: No heavy cream? Use half-and-half, whole milk with a little butter, or even a dairy-free alternative like oat cream.
• Tomatoes: If you’re out of canned diced tomatoes, crushed tomatoes or even a jar of marinara sauce can step in—just adjust the seasoning accordingly.
• Broth: Chicken broth gives the best flavor, but vegetable broth is a solid substitute if you’re going meat-free.

These substitutions don’t take away from the comfort—if anything, they make this soup even more customizable to your tastes and what’s in your kitchen.

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What Kind of Sausage Should I Use?

The beauty of this soup is that it’s incredibly flexible when it comes to the sausage. I typically go for Italian sausage, which is packed with flavor and pairs beautifully with the tomato base. You can choose mild for a more traditional taste, or spicy if you’re looking to add a little heat to your bowl.

Don’t have Italian sausage? No problem. Ground pork with Italian seasoning added in works just as well. And if you’re watching your fat intake, chicken or turkey sausage are excellent leaner alternatives that still give the soup a rich, savory depth. Just make sure to remove the casings if you’re using sausage links.

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Options for Substitutions

One of the best things about this soup is how forgiving it is. Whether you’re short on ingredients or catering to dietary needs, you can easily make swaps without sacrificing flavor.

• Pasta: I love using small shell pasta because it cradles the broth perfectly. But ditalini, elbow macaroni, or orzo would all be great choices.
• Cream: Heavy cream makes this soup luxuriously creamy, but you can use half-and-half, evaporated milk, or even a non-dairy cream like oat or coconut if needed.
• Tomatoes: Canned diced tomatoes add texture and brightness. If you only have crushed tomatoes or tomato sauce, go ahead and use those—just reduce the amount slightly if it’s too thick.
• Sausage: Pork sausage is traditional, but plant-based sausage crumbles work great for a vegetarian option.
• Broth: Chicken broth gives the best flavor, but vegetable broth is perfect for a meatless version.

These swaps allow you to tailor the soup to your pantry, your preferences, or your guests—without losing that rich, comforting flavor.

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Ingredients for This Sausage and Tomato Pasta Soup

Each ingredient in this soup has a specific role to play—nothing fancy, just solid building blocks for cozy flavor and creamy texture.

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Italian Sausage
The star of the show. It brings deep, savory flavor and richness to the base of the soup. Spicy or mild, it infuses the broth with bold personality.

Small Pasta Shells
These little guys soak up all the goodness from the broth and add a tender, chewy bite to every spoonful. They’re the heart of the comfort.

Canned Diced Tomatoes
Tomatoes bring brightness, acidity, and just the right amount of tang to balance the creamy sausage flavor. I prefer fire-roasted for an extra layer of depth.

Onion
Sautéed until soft, onions create a sweet and savory base that enhances every other ingredient.

Garlic
A must in any good soup. Garlic adds warmth and aromatics that round out the savory notes from the sausage.

Chicken Broth
It forms the flavorful liquid base of the soup, marrying all the ingredients together and keeping the texture light but satisfying.

Heavy Cream
Just a splash turns the broth into something velvety and indulgent, without making it too heavy.

Olive Oil
Used for sautéing the onion and garlic, it provides a rich base of flavor right from the start.

Salt & Black Pepper
Simple seasoning that’s crucial for bringing out the flavors in every bite.

Fresh Parsley (Optional)
Sprinkled on top before serving, it adds color and a little herbal freshness that cuts through the richness.

Parmesan Cheese (Optional)
For an extra hit of umami and creaminess, a little grated Parmesan stirred in at the end is pure magic.

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Step 1: Brown the Sausage

Heat a large pot or Dutch oven over medium-high heat. Add the sausage and break it apart with a wooden spoon as it cooks. Sauté until fully browned and no longer pink. Once done, remove the sausage with a slotted spoon and set aside, leaving a little of the fat in the pot for flavor.

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Step 2: Sauté the Aromatics

In the same pot, add a drizzle of olive oil if needed. Toss in the chopped onion and cook until soft and translucent, about 4-5 minutes. Add the minced garlic and stir for another 30 seconds until fragrant.

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Step 3: Add Tomatoes and Broth

Pour in the canned diced tomatoes (including the juices) and stir well. Then add the chicken broth and bring the mixture to a gentle boil. Scrape up any browned bits from the bottom of the pot—those add tons of flavor.

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Step 4: Stir in the Pasta

Add the small pasta shells to the simmering broth. Reduce the heat slightly and cook uncovered, stirring occasionally, until the pasta is just al dente—usually around 8–10 minutes, depending on the type of pasta.

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Step 5: Return the Sausage

Add the cooked sausage back into the pot. Stir to combine and let it simmer for a few more minutes to meld the flavors.

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Step 6: Add the Cream

Lower the heat and pour in the heavy cream. Stir gently until the soup turns a beautiful creamy color. Taste and adjust seasoning with salt and black pepper as needed.

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Step 7: Finish and Serve

Ladle the soup into bowls and sprinkle with chopped fresh parsley and grated Parmesan, if using. Serve hot and enjoy the cozy, creamy comfort in every bite.

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How Long to Cook the Sausage and Tomato Pasta Soup

This soup is a weeknight-friendly recipe, and everything comes together in about 30 to 35 minutes total:

• Sausage browning: 5–7 minutes
• Sautéing aromatics: 4–5 minutes
• Simmering with broth and pasta: 10–12 minutes
• Final simmer with cream and sausage: 5 minutes or so

It’s quick, but every step builds big, layered flavor. The soup tastes even better after a few minutes of rest, so don’t rush to serve—give it a moment to thicken slightly before ladling into bowls.

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Tips for Perfect Sausage and Tomato Pasta Soup

• Cook pasta just until al dente: It will continue to absorb liquid as the soup sits. Overcooked pasta can turn mushy quickly.
• Brown the sausage well: Don’t just cook it through—let it get a little crispy and browned. That caramelization adds so much flavor.
• Use fire-roasted tomatoes if you can: They give the soup a smoky edge that makes a big difference with minimal effort.
• Add cream at the end: Adding it too early can cause it to separate or overcook. A gentle stir at the end keeps it silky.
• Season as you go: Taste after each major step and adjust the salt and pepper to balance the flavors.
• Let it sit a few minutes before serving: The pasta will soak up a bit more broth, and the flavors deepen as it rests.
• Garnish like you mean it: A handful of chopped parsley or a sprinkle of Parmesan takes this from “just soup” to something special.

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Watch Out for These Mistakes While Cooking

Even a simple soup like this can go sideways if you’re not paying attention to the little details. Here’s what to watch out for:

• Overcooking the pasta: Since the pasta cooks right in the broth, it’s easy to go from perfectly al dente to soggy. Start checking a few minutes before the box suggests.
• Adding cream too early: High heat can make cream separate or curdle. Always add it after reducing the heat.
• Skipping the sausage browning: That browning at the bottom of the pot? It’s flavor gold. Don’t rush it or drain all the fat—use it to build your soup base.
• Not seasoning in layers: Season as you go—when cooking the sausage, after the tomatoes go in, and before serving. It makes a big difference.
• Using too much pasta: It might look like a small amount when dry, but pasta expands fast in broth. Stick to the recipe amount or the soup will turn into a stew.

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What to Serve With Sausage and Tomato Pasta Soup?

This soup is satisfying on its own, but the right sides can turn it into a full-on cozy meal. Here are some of my favorite pairings:

Crusty Garlic Bread

Perfect for dunking and scooping up every drop of creamy broth.

Simple Green Salad

Something crisp and tangy—like arugula with lemon vinaigrette—balances the richness of the soup.

Roasted Vegetables

Roasted broccoli or Brussels sprouts bring a caramelized, earthy contrast that pairs really well.

Grilled Cheese Sandwich

Soup and grilled cheese will never go out of style. Try it with melty mozzarella or sharp cheddar.

A Glass of Red Wine

If you’re going for a grown-up dinner vibe, a medium-bodied red (like Chianti or Pinot Noir) complements the sausage perfectly.

Caprese Skewers

For something light and fresh, skewer cherry tomatoes, mozzarella, and basil leaves with a drizzle of balsamic.

Warm Focaccia or Flatbread

Another dunk-friendly option. Bonus points if it’s sprinkled with rosemary or sea salt.

Grapes or Fresh Fruit

For a refreshing finish, a bowl of grapes or apple slices gives a nice sweet crunch after the creamy soup.

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Storage Instructions

One of the reasons I love this Sausage and Tomato Pasta Soup so much is that it stores and reheats like a dream. Here’s how to keep it fresh:

• Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors deepen over time, so it’s just as good (if not better) the next day.
• Freezer: You can freeze it, but be aware the pasta will soften a lot upon thawing. If you plan to freeze, cook the pasta separately and add it fresh when reheating. The soup base (sausage, broth, tomatoes, cream) freezes well for up to 2 months.
• Reheating: Reheat gently on the stovetop over medium-low heat. Add a splash of broth or water to loosen it up, since the pasta will soak up some of the liquid. Microwave works too—just stir halfway through to heat evenly.

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Estimated Nutrition

Keep in mind these numbers are approximate and can vary based on exact ingredients and portion sizes.

• Serving Size: 1 generous bowl (about 1.5 cups)
• Calories: ~420
• Protein: 18g
• Carbohydrates: 30g
• Fat: 25g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Fiber: 3g
• Sugar: 5g
• Sodium: 850mg

This is definitely a comfort meal, but it’s also well-balanced—protein from the sausage, carbs from the pasta, and healthy fats from the olive oil and cream. You can always lighten it up with leaner sausage and dairy-free cream if needed.

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Frequently Asked Questions

What kind of pasta works best for this soup?

I love using small pasta shells because they catch the broth so well, but you can also use ditalini, elbows, or orzo. Just make sure it’s a small shape so it cooks quickly and evenly in the broth.

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Can I make this soup ahead of time?

Absolutely! This soup is great for meal prep. Just store it in the fridge and reheat gently when you’re ready to eat. If you’re making it a day in advance, consider slightly undercooking the pasta so it doesn’t get too soft later.

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How can I make this soup spicier?

Use hot Italian sausage or add a pinch of red pepper flakes when sautéing the garlic. You can also stir in a splash of hot sauce at the end if you like a little heat.

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Can I make it dairy-free?

Yes! Swap the heavy cream for coconut cream, oat cream, or cashew cream. It changes the flavor slightly, but still gives a lovely richness.

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What if I don’t have sausage?

Ground beef, turkey, or chicken works in a pinch. You’ll want to add some Italian seasoning and maybe a pinch of fennel to mimic that sausage flavor.

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How do I keep the pasta from getting mushy?

Cook the pasta just until al dente and don’t let the soup boil too hard after adding it. Also, if you’re storing leftovers, know that pasta will continue to soften over time—still delicious, just softer.

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Can I freeze this soup?

You can, but it’s best to freeze the soup without the pasta. Cook fresh pasta when you reheat, and stir it in just before serving for the best texture.

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How can I thicken or thin the soup?

To thicken, let the soup simmer uncovered for a few extra minutes. To thin, just add a splash of broth or water until it reaches your desired consistency.

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Conclusion

This Sausage and Tomato Pasta Soup is everything I love in a comfort meal—rich, creamy, flavorful, and incredibly easy to make. Whether you’re cooking for a family dinner, prepping lunches for the week, or just craving a warm bowl of something satisfying, this soup checks all the boxes. It’s the kind of recipe that feels like a hug in a bowl and is totally customizable to whatever you have on hand. Once you make it, I’m pretty sure it’ll earn a permanent spot in your rotation.

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