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tomato and sausage soup in a white bowl
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5 from 6 votes

Italian Sausage and Pasta Soup with Ricotta

Looking for a cozy, hearty soup that’s easy enough for a weeknight? Italian Sausage and Pasta Soup is just what you need. A spoonful of ricotta adds rich creaminess to this soup that’s like lasagna in a bowl.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Soup
Cuisine: Italian
Keyword: easy, weeknight-friendly, fall, family friendly, gluten free, vegetarian
Servings: 4
Calories: 441kcal
Author: Jess Smith via Inquiring Chef
Cost: $9.00


  • Stockpot
  • Dutch Oven or Saute Pan
  • Strainer
  • Immersion or Standing Blender


  • 1 (28 ounce) can Whole Tomatoes Packed in Juice
  • 4 ounces Pasta, any fun shape (use gluten-free if needed)
  • 2 Tablespoon Olive Oil
  • 8 ounces Italian Sausage
  • ¼ cup diced Shallots
  • 2 cloves Garlic, minced
  • ½ teaspoon Dried Thyme
  • 3 cups Vegetable or Chicken Stock
  • 2 teaspoons Brown Sugar
  • 1 teaspoon Red Wine Vinegar
  • Salt and Black Pepper
  • ½ cup Ricotta Cheese
  • Parmesan cheese, for topping (optional)
  • Fresh Basil or Flat-Leaf Parsley, chopped, for topping (optional)


  • Bring a stockpot of water to boil and cook pasta according to package directions. (See note.)
  • Meanwhile, place a strainer over a bowl and pour tomatoes into strainer. Reserve the tomatoes and the liquid in the bowl.
  • In a large Dutch oven or saute pan, heat olive oil over medium heat. Add sausage and cook, breaking it apart, until browned, 6 to 8 minutes.
  • Use a slotted spoon to remove cooked sausage and transfer it to a paper towel-lined plate. Leave Dutch oven over heat.
  • To heated pan, add shallots, garlic, and dried thyme. Cook just until fragrant, 2 minutes.
  • Add tomatoes (wait to add reserved juice) and cook, breaking the tomatoes apart into smaller pieces, until tomatoes are starting to brown and stick to the pan, 2 to 4 minutes.
  • Stir in reserved tomato juice, stock, brown sugar, and vinegar.
  • Stir sausage back into soup and bring to a low simmer. Simmer soup for 10 to 15 minutes to let flavors come together.
  • Taste and season with some salt and pepper, if needed.
  • Divide pasta between serving bowls. Ladle soup over top. Finish each bowl with a spoonful of ricotta. Top with parmesan and fresh herbs, if using. Enjoy!


Pasta - It’s always tempting to simmer the pasta right in the soup, but I find that I get the best results if I cook the pasta separately and stir it into the soup at the end. This makes it easier to be sure the pasta is cooked just to al dente. It also makes it easier to store any leftovers since the pasta will hold its shape and texture best if refrigerated separately.


Calories: 441kcal | Carbohydrates: 34g | Protein: 20g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 64mg | Sodium: 703mg | Potassium: 488mg | Fiber: 1g | Sugar: 7g | Vitamin A: 148IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 2mg