Creamy Sausage and Tomato Pasta Soup Easy One Pot Dinner

Nothing beats the smell of Italian sausage sizzling in a pan, mingling with garlic and tangy tomatoes bubbling away into a creamy, cozy hug of a soup. Let me just say—I can’t wait for you to try this one pot wonder! It’s like a warm blanket on a chilly evening, packed with flavors that hit just the right balance between hearty and comforting. Plus, it’s crazy simple to throw together after a busy day. Trust me, once you make this creamy sausage and tomato pasta soup, you’ll be sneaking extra bowls for yourself and wondering why you ever complicated weeknight dinners before.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Ingredients

For the Main Dish:

• 1 lb Italian sausage (mild or spicy, casings removed)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup small pasta (like ditalini or elbow macaroni)
• Salt and pepper, to taste
• 1 tsp dried Italian seasoning
• Fresh parsley or basil, chopped (for garnish)

How I Make It

Step 1:

Heat olive oil in a large pot over medium heat. Add the Italian sausage and break it up with a spoon, cooking until browned and cooked through—about 5–6 minutes. The smell here is already making my mouth water!

Step 2:

Push the sausage aside, then stir in the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook just until fragrant—don’t let it burn, about 30 seconds.

Step 3:

Pour in the canned diced tomatoes with their juice and the chicken broth. Stir in the Italian seasoning, then bring everything to a gentle boil.

Step 4:

Add the pasta and cook until tender, about 8–10 minutes depending on your pasta size. Stir occasionally so the pasta doesn’t stick to the bottom.

Step 5:

Reduce the heat to low, stir in the heavy cream, and let it heat through for a couple of minutes. Taste and season with salt and pepper as needed. The soup should be creamy but not too thick—add a splash more broth or cream if it feels too heavy.

Step 6:

Serve hot, garnished with fresh parsley or basil. A sprinkle of grated Parmesan is optional but highly recommended if you want that extra cheesiness!

Variations & Tips

• Swap Italian sausage for spicy chorizo for a smoky kick.
• Use half-and-half instead of heavy cream for a lighter version.
• Add chopped spinach or kale right before serving for a boost of greens.
• If you don’t have small pasta, break a regular-sized pasta into pieces for easier eating.
• Add a pinch of red pepper flakes with the garlic for extra heat.
• For gluten-free, swap pasta with gluten-free pasta or small rice shapes.

How I Like to Serve It

This creamy sausage and tomato pasta soup is perfect as a weeknight supper when you want something quick and satisfying. On chilly fall evenings, I like to pair it with crusty garlic bread or a simple arugula salad with lemon vinaigrette. It also makes a fabulous lunch leftover, reheated with a little extra broth for the perfect consistency.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop or microwave, thinning with broth if needed.
• You can brown the sausage a day ahead to save time on busy nights.

Closing: This recipe never fails to cozy up any dinner table with its creamy, savory goodness—once you try it, it’ll be a fast favorite in your home, too.