Creamy Italian Sausage Rigatoni Soup (One-Pot Recipe)

This hearty rich Italian Sausage Rigatoni Soup is made with spicy ground sausage, crushed tomatoes, and tender pasta, and ready in 40 minutes. Swirling the splash of heavy cream into the simmering tomato broth creates a perfectly silky finish. I make this comforting bowl whenever the weather turns slightly chilly.

Why This Classic Works

Most tomato-based soups lack the body to truly satisfy a big appetite on a cold evening. Using rigatoni instead of smaller pasta shapes gives the dish a much better bite and structure.

I used to cook the pasta separately, but I discovered simmering it directly in the broth builds incredible thickness. The starches release into the liquid, thickening the soup naturally without any flour.

Italian Sausage Rigatoni Soup Ingredients

• 1 lb ground Italian sausage (mild or spicy)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 4 cups chicken broth
• 1 tbsp Italian seasoning
• 8 oz dried rigatoni pasta
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese

How To Make Italian Sausage Rigatoni Soup

1. Brown the sausage: Heat olive oil in a large pot over medium heat, add the Italian sausage, and cook for 5-7 minutes until browned.
2. Cook the aromatics: Add the diced onion and minced garlic to the pot, sauteing for 3-4 minutes until softened.
3. Simmer the broth: Pour in the crushed tomatoes, chicken broth, and Italian seasoning, then bring the mixture to a gentle boil.
4. Boil the pasta: Stir in the rigatoni and reduce the heat to medium-low, cooking for 12-14 minutes until the pasta is tender.
5. Add the greens and cream: Remove from heat, then gently stir in the fresh spinach, heavy cream, and Parmesan cheese until the spinach wilts.

Recipe Tips

• Undercook the pasta slightly: Rigatoni continues to soften as it sits in the hot broth, so pull it off the heat when it is al dente.
• Drain excess fat: If your sausage yields a lot of grease, spoon off the excess before adding the onions to prevent a greasy soup.
• Use room temperature cream: Stirring cold cream directly into boiling broth can cause splitting, so let it sit out for a few minutes first.

What To Serve With Italian Sausage Rigatoni Soup

Serve this heavy soup with a slice of crusty garlic bread to soak up the rich tomato broth. A crisp green salad dressed with a simple lemon vinaigrette also cuts through the richness nicely.

How To Store

Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb liquid as it sits, so you may need to add a splash of chicken broth when reheating on the stove. Freezing is not recommended as the rigatoni turns mushy once thawed.

FAQs

Can I use a different type of pasta?

Yes, you can substitute ziti, penne, or bowties. Just adjust the simmering time according to the package directions.

Can I make this dairy-free?

Absolutely. Skip the heavy cream and Parmesan, or use a splash of coconut milk for a different creamy texture.

How do I prevent the pasta from soaking up all the broth?

If you plan to have lots of leftovers, cook the rigatoni in a separate pot and add it to individual bowls before serving.

What if I only have link sausage?

Just slice the casings open with a knife and remove the ground meat before browning it in the pot.

Nutrition

• Calories: 520 kcal
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 1150mg
• Total Carbohydrate: 38g
• Protein: 22g

Italian Sausage Rigatoni Soup

Recipe by Paula

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Italian Sausage Rigatoni Soup features hearty, creamy textures with spicy ground sausage, tender rigatoni, and crushed tomatoes. Ready in just 40 minutes, this comforting one-pot dinner provides an incredibly easy and satisfying weeknight meal for chilly weather.

Ingredients

• 1 lb ground Italian sausage (mild or spicy)

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 4 cups chicken broth

• 1 tbsp Italian seasoning

• 8 oz dried rigatoni pasta

• 2 cups fresh spinach

• 1/2 cup heavy cream

• 1/4 cup grated Parmesan cheese

Directions

• 1. Brown the sausage: Heat olive oil in a large pot over medium heat, add the Italian sausage, and cook for 5-7 minutes until browned.
• 2. Cook the aromatics: Add the diced onion and minced garlic to the pot, sauteing for 3-4 minutes until softened.
• 3. Simmer the broth: Pour in the crushed tomatoes, chicken broth, and Italian seasoning, then bring the mixture to a gentle boil.
• 4. Boil the pasta: Stir in the rigatoni and reduce the heat to medium-low, cooking for 12-14 minutes until the pasta is tender.
• 5. Add the greens and cream: Remove from heat, then gently stir in the fresh spinach, heavy cream, and Parmesan cheese until the spinach wilts.