When the craving for something warm, creamy, and deeply comforting hits, there’s nothing quite like this creamy tomato and sausage soup with basil. It’s a rich, velvety soup that blends the tang of tomatoes with the savory depth of italian sausage, finished with a swirl of cream and fragrant fresh basil. It’s a one-pot wonder that brings together the best of your favorite sausage soup recipes—whether you're a fan of tuscan sausage soup, creamy parmesan finishes, or the ever-popular italian sausage soup. This recipe has that soul-warming quality that makes it perfect for chilly nights, cozy weekends, or whenever you just need a hug in a bowl.
Creamy Tomato and Sausage Soup with Basil
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Main Course, Soup
Cuisine Italian
Large Dutch oven or soup pot Ideal for sautéing the sausage and simmering the soup evenly. A deep heavy-bottomed pot helps develop flavor.
Wooden Spoon or Spatula For breaking up and stirring the sausage without scratching your pot.
Ladle To serve that creamy goodness without mess.
Box grater or microplane For freshly grating the parmesan cheese. Pre-grated can work, but fresh really ups the flavor.
Chef’s knife and cutting board For prepping your veggies and herbs.
Alternative equipment If you’re a fan of slow cooking, this also adapts beautifully into a creamy italian parmesan sausage soup crockpot recipe. Brown your sausage and onions first, then transfer to the slow cooker with the rest of the ingredients (except pasta, cream, and cheese) and cook on low for 6 hours.
Meat & Dairy
- 1 lb italian sausage mild or spicy, depending on your preference
- 2 tbsp unsalted butter
- 1 cup heavy cream or half-and-half for a lighter version
- 1/2 cup grated parmesan cheese plus more for garnish
Vegetables & Herbs
- 1 yellow onion finely chopped
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp red pepper flakes optional
- 2 cups baby spinach optional for added greens
- 1/2 cup chopped fresh basil plus more for garnish
Broth & Pasta
- 4 cups chicken broth low-sodium
- 1 cup ditalini pasta or small shell pasta
Seasonings
- Salt and freshly cracked black pepper to taste
- 1 tsp Italian seasoning
- 1/2 tsp paprika
Brown the Sausage
In a large Dutch oven over medium heat, add a drizzle of olive oil and brown the italian sausage, breaking it into bite-sized pieces. Cook until fully browned and starting to caramelize. Remove and set aside on a plate.
Sauté Aromatics
In the same pot, melt the butter and add chopped onion. Sauté until soft and translucent, about 5 minutes. Add the garlic and tomato paste, stirring for 1-2 minutes until fragrant.
Deglaze and Build Flavor
Pour in the crushed tomatoes and scrape up any bits stuck to the bottom of the pot. Add the Italian seasoning, paprika, red pepper flakes (if using), and chicken broth. Stir in the browned sausage.
Simmer and Cook Pasta
Bring to a boil, then reduce to a simmer. Let it cook for 15 minutes to allow flavors to meld. Add the ditalini pasta and continue simmering for another 10 minutes, or until pasta is tender.
Add Cream, Cheese & Greens
Lower the heat and stir in the heavy cream and parmesan cheese. Add spinach (if using) and chopped basil. Simmer gently for 5 more minutes until everything is creamy and well-blended.
Taste and Adjust
Taste and adjust with more salt, pepper, or cheese as needed. The soup should be rich and slightly tangy from the tomatoes, with a lush creamy finish.
Serve
Ladle into bowls and garnish with more parmesan and basil. A crack of fresh pepper and a drizzle of olive oil don’t hurt either.
Pairings
A soup this hearty and savory begs for the right pairings to round it out. Here are some ideas to elevate your meal:
Bread
- Crusty garlic bread: Perfect for dipping into the creamy tomato base.
- Parmesan focaccia: A herby, cheesy bread that plays off the soup’s flavors beautifully.
Salads
- Simple arugula salad with lemon vinaigrette – something peppery and bright to contrast the richness of the soup.
- Caprese salad with fresh tomatoes, mozzarella, and basil for a fully Italian-inspired table.
Drinks
- Chianti or Sangiovese: Red wines that balance acidity and richness.
- Sparkling water with lemon: A great non-alcoholic option that cuts through the creaminess.
FAQs
1. Can I use ground sausage instead of links?
Absolutely. Ground italian sausage (either mild or hot) works perfectly and browns more evenly. If you only have links, just remove the casing before cooking.
2. What type of pasta can I use?
Ditalini is traditional in many sausage pasta soup recipes, but feel free to swap in small shells, elbows, or even gnocchi for a twist inspired by italian sausage gnocchi soup.
3. Is this soup good in a crockpot?
Yes! You can turn this into a creamy italian parmesan sausage soup crockpot version. Just brown your sausage and aromatics first, then cook everything (except pasta, cream, and cheese) in the slow cooker for 6 hours on low. Add pasta in the last hour, and stir in cream and cheese just before serving.
4. Can I make this dairy-free?
You can skip the cream and cheese, or use coconut milk and a dairy-free parmesan substitute. However, the result will lose the classic creamy italian sausage soup vibe.
5. Which type of sausage is best for this soup?
Sweet or spicy italian sausage is ideal. You can also try smoked sausage for a deeper, smoky flavor—popular in some smoked sausage soup recipes. Ground pork with Italian seasoning works in a pinch.
