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Creamy Italian Sausage Soup: A High-Protein, Comforting One-Pot Delight
Amanda Peterson

Creamy Italian Poultry Sausage Soup

A velvety, high-protein comfort soup featuring savory Italian-style poultry sausage, penne pasta, and fire-roasted tomatoes. This one-pot meal balances aromatic garlic with a smooth blend of half-and-half and mozzarella for a restaurant-quality experience at home. Perfectly hearty and nourishing, it is an ideal choice for a cold evening or a meal-prep staple that maintains its rich, creamy texture.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb Italian-style poultry sausage, casings removed
  • 1 tbsp butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 6 cups chicken broth
  • 8 oz penne pasta
  • 1 cup half-and-half
  • 1.5 cups shredded mozzarella cheese
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Melt butter in a large Dutch oven over medium-high heat.
  2. Add the diced onions and poultry sausage, cooking until the sausage is browned and onions are softened.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Add the fire-roasted tomatoes and chicken broth, bringing the mixture to a gentle boil.
  5. Stir in the penne pasta and reduce heat to a simmer; cook for about 8-10 minutes or until pasta is al dente.
  6. Pour in the half-and-half and stir well to combine.
  7. Remove from heat and stir in the mozzarella cheese until melted and smooth.
  8. Season with salt and pepper to taste and serve immediately with fresh parsley.

Notes

If the soup becomes too thick after storing, add a splash of chicken broth when reheating. For a lower-carb option, swap penne for cauliflower florets or zucchini noodles. Reheat slowly over low heat to avoid dairy separation.