Creamy Tuscan Sausage Soup

This Tuscan sausage noodle soup is a hearty one-pot meal packed with bold flavors! Featuring spicy Italian sausage, tender pasta, and sun-dried tomatoes in a creamy, savory broth, it’s the perfect comfort food ready in just 30 minutes.

 

Easy Tuscan Sausage Noodle Soup Recipe

• One Pot Meal. This easy one-pot meal comes together all in one pot and in about 30 minutes which makes it perfect for a busy weeknight!
• Super Flavorful. While the ingredient list is short and sweet, it packs a ton of flavor!! Creamy, savory, and loaded with hearty sausage and tender pasta, this Tuscan noodle soup is one of our family’s favorites.

Ingredients for Tuscan Sausage Noodle Soup

• Spicy Italian Sausage: Brings bold, savory heat to the soup. Mild Italian sausage can be used for a less spicy version.
• Butter: Adds richness and helps sauté the onions. It also combines with the flour to create a roux that thickens the broth.
• Yellow Onion: Provides a sweet, savory base. Swap with white onion if preferred.
• Garlic: Enhances the depth of flavor. Fresh is best, but 1 teaspoon garlic powder can be used instead.
• Italian Seasoning: A blend of herbs that adds warmth and complexity. Use your favorite dried herbs instead.
• Flour: Helps thicken the broth slightly. Stick with all-purpose flour for this recipe.
• Chicken Stock: Forms the flavorful base of the soup. Vegetable stock can be used as a substitute.
• Ditalini Pasta: Small pasta that soaks up the delicious broth. Any small pasta, like elbow macaroni, shells, or orzo, works well.
• Sun-Dried Tomatoes: I prefer oil-packed sun-dried tomatoes because they tend to have more flavor.
• Kale: Adds beautiful color and delicious texture. Spinach is a great substitute.
• Heavy Cream: Makes the soup creamy and luscious. Half-and-half can be used but it will make the broth thinner.
• Balsamic Vinegar: Enhances the flavors of the other ingredients while balancing out the richness of the creamy broth.

How to Make Tuscan Sausage Noodle Soup

Brown the Sausage: Heat olive oil in a large pot over medium-high heat. Add sausage and cook, crumbling it with a spatula until browned and cooked through. Remove with a slotted spoon and set aside.

Sauté the Onion: Melt butter in the same pot. Add onion and a couple of pinches of salt and pepper. Cook, stirring occasionally, for about 4 minutes.

Add Garlic and Spices: Reduce heat to medium. Add garlic, Italian seasoning, and flour. Cook, stirring frequently, for about 2 minutes.

Deglaze the Pot: Add a few splashes of chicken stock, scraping up any browned bits from the bottom of the pot.

Combine Ingredients: Add uncooked ditalini, sun-dried tomatoes, the remaining chicken stock, cooked sausage, and a couple of pinches of salt and pepper.

Simmer the Soup: Bring to a simmer over medium-high heat. Reduce heat to low and simmer for about 5 minutes, or until the pasta is al dente. Stir frequently to prevent sticking.

Add Final Ingredients: Stir in kale, heavy cream, and balsamic vinegar. Cook until the kale is wilted.

Season and Serve: Adjust seasoning with salt and pepper to taste, then serve warm and enjoy!

Tips for Making Tuscan Sausage Noodle Soup

• You can adjust the spice by using different sausages. Spicy Italian sausage is going to give the soup a delicious kick. Mild or sweet Italian sausage are going to give you great flavor without any of the heat.
• Alternatively, you can also add a pinch or two of crushed red pepper to add some additional heat.
• Once you add the pasta, be sure to stir the soup every now and then so that the noodles don’t stick to the bottom of the pan too much.

Make-Ahead Instructions

• If you’re making this soup days ahead of time, I recommend preparing the soup without the pasta.
• You can cook and store the pasta separately.
• Store everything in the refrigerator for up to 4 days.
• When ready to serve, reheat and add the cooked pasta.

Storing Leftovers

• Let the soup cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 4 days.

Freezing Tuscan Sausage Noodle Soup

• Freeze the soup (without pasta) in an airtight container for up to 3 months.
• Thaw overnight in the refrigerator before reheating.
• Add cooked pasta when reheating.

Reheating Tuscan Sausage Noodle Soup

• Reheat in a small saucepan on the stovetop over low heat, stirring occasionally until warmed through.
• Add a splash of chicken stock or heavy cream to loosen up the soup if needed.
• You can also reheat individual portions in the microwave.
• Season to taste with salt and pepper before serving.

Serving Suggestions

• easy garlic bread
• classic house salad
• olive cheese bread
• Caprese garlic cheese bread
• grilled Halloumi salad

Try these easy soup recipes next!

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