Italian Sausage Soup

I made this Italian Sausage Soup the other day for lunch and it was a huge hit. Chicken Legs took one bite and was in food heaven! I must agree that this soup is really, really good. I love Italian food, so this was right up my alley. We served the soup with some crusty garlic bread. Perfect!

This Italian Sausage Soup only takes about 30 minutes to make from start to finish. You can’t beat that! Cook the sausage, dump everything else in the pot and simmer. Everything cooks in the same pot – including the pasta! I love one-pot dishes! Makes for an easy cleanup. We had this for lunch two days in a row. SO good!

Italian Sausage Soup
serves 6
(Printable Recipe)

• 1 lb Italian sausage
• 3 cloves garlic, minced
• 2 Tbsp dried minced onion flakes
• 1 (26-oz) jar spaghetti sauce
• 1 tsp dried oregano
• ⅛ tsp red pepper flakes
• ¼ tsp black pepper
• 1 tsp salt
• 1-½ cups elbow macaroni pasta, uncooked
• 4 oz cream cheese
• fresh basil

In a Dutch oven on medium-high heat, cook Italian sausage until no longer pink. Drain fat. Add garlic and cook for 30 to 60 seconds. Add dried onion flakes, spaghetti sauce, oregano, red pepper, black pepper and salt. Bring to a boil, reduce heat and simmer for 10 minutes. Add pasta and cook for an additional 10 to 15 minutes. Stir in cream cheese, cook for 5 minutes. Spoon into bowls and garnish with fresh basil.