Delicious Creamy Italian Sausage and Pasta Soup

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Creamy Italian Sausage and Pasta Soup

Soup is one of my go-to meal prep solutions. I can make a big batch, freeze some, or just dole it out over a couple of days. If I need a to stretch it out to make a few more servings, I just need to add a bit more broth and some extra seasoning (no need to double ALL of the ingredients).

Unlike most meals that you can plan to have leftovers for, I find that soup doesn’t decrease in quality the next day. If anything, the flavor is often better and more fully developed after a day in the fridge than it is when you first make it.

I also love how versatile it is – it can be a filling entree, a satisfying appetizer, or a light lunch. It’s all about what you add to your soup, what you pair with it, and of course, the serving size.

This Creamy Italian Sausage and Pasta Soup is loaded with Italian sausage, macaroni, basil, tomatoes, cheese and more. So hearty and delicious!

Prep Time15 mins

Cook Time1 hr 5 mins

Total Time1 hr 20 mins

Servings: 16 cups


  • 19 oz. package Johnsonville Mild Italian Sausage
  • 2 cups Barilla macaroni, uncooked
  • 5  tbsp. butter
  • 1 small onion, chopped
  • 2 cups diced carrots
  • 5 garlic cloves, minced
  • ¼ cups flour
  • 5 c. chicken broth
  • 2 (14.5 oz.) cans diced tomatoes- do not drain
  • 1 tsp. sugar
  • 1 tbsp. chicken bouillon
  • 1 tsp. dried parsley
  • ½ tsp. dried oregano
  • ½ tsp. cumin
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1/8 tsp. red pepper
  • ¼ cup loosely packed fresh basil, chopped (see Notes below)
  • 2 cups milk
  • ¾ cup grated Parmesan cheese (jarred Parmesan is fine!)
  • Galbani mozzarella cheese


  • Cook pasta in 2 qts. water and 1 tsp. salt until al dente.  Drain and set aside.
  • Meanwhile, cut sausage into bite sized pieces.  (I love using kitchen sheers to make this super easy).  Brown the sausage in a large soup pot until cooked through.  Drain, then remove to a plate.  (Using the soup pot for this cuts down on dishes later.)  🙂
  • Melt butter in soup pot; add onions, carrots, and garlic cloves and cook for about 5 minutes or until vegetables are slightly soft, stirring frequently.
  • Sprinkle in flour and cook, while stirring, for 3 minutes.  Gradually add chicken broth, followed by tomatoes, sugar, and all the herbs and seasonings.
  • Reduce heat and gently simmer for about 20 minutes or until vegetables are tender.
  • Stir in Parmesan cheese until smooth, then add the milk, cooked sausage and cooked pasta.  Stir well and heat through.
  • Garnish individual servings with freshly grated mozzarella cheese.


If you don’t have fresh basil, you can substitute dried basil.  The rule of thumb seems to be that when using dried herbs instead of fresh, you use 1/3 the amount.  Which would mean you’d need to add about 1 ½ tbsp. of dried basil.  That seems like kind of a lot though, so you could always start with less and then add more to taste.