Italian Sausage Hamburger Helper Soup
Warm up with a hearty bowl of Italian Sausage Hamburger Helper Soup, a one-pot wonder that marries bold Italian flavors with comforting nostalgia. This creamy soup features tender crumbles of savory Italian sausage, aromatic onions and garlic, and a rich broth infused with crushed tomatoes, Italian seasoning, and a touch of paprika for depth. Elbow macaroni soaks up all the goodness, while heavy cream and melted cheddar cheese create a luscious, velvety finish. Perfect for busy weeknights, this quick 40-minute recipe is a family-friendly favorite that delivers both flavor and convenience. Serve it with a sprinkle of fresh parsley for a fragrant garnish and enjoy this cozy fusion of soup and pasta any day of the week! Keywords: Italian sausage soup, creamy pasta soup, one-pot dinner, easy weeknight recipe.
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 6 cups chicken broth
- 1 28-ounce can crushed tomatoes
- 1 cup heavy cream
- 2 cups elbow macaroni or small pasta
- 1 cup shredded cheddar cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil.
Remove the casings from the Italian sausage if needed and add the sausage to the pot. Cook for 5-7 minutes, breaking it up into small crumbles, until browned. Remove the cooked sausage with a slotted spoon and set aside.
In the same pot, add the diced onion. Sauté for 3-4 minutes until softened, stirring occasionally. Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth and crushed tomatoes, stirring to combine.
Return the cooked sausage to the pot and stir in the Italian seasoning, paprika, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 10 minutes to allow the flavors to meld together.
Stir in the pasta and cook according to the package instructions, usually 7-10 minutes, until al dente.
Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is fully melted and the soup has a creamy consistency.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 8.5 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
