Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced sausage and cook until lightly browned and slightly crispy, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving any rendered fat in the pot.
- Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 7-9 minutes.
- Add the minced garlic, dried thyme, dried oregano, smoked paprika, and black pepper to the pot. Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring, to cook out the raw flour taste. This creates a roux that will help thicken the soup.
- Gradually whisk in the chicken broth, a cup at a time, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, stirring to ensure the flour is fully incorporated and there are no lumps.
- Stir in the shredded cooked chicken and the browned sausage back into the pot. Add the rigatoni (or penne) and farfalle pasta.
- Return the soup to a simmer. Cook, stirring occasionally, until the pasta is al dente (firm to the bite), according to package directions, about 10-12 minutes. Be careful not to overcook the pasta, as it will continue to soften in the hot soup.
- Once the pasta is nearly cooked, reduce the heat to low. Stir in the whole milk and heavy cream. If using, add the frozen peas. Heat through gently for 2-3 minutes, but do not bring to a rolling boil after adding the dairy, as it can curdle.
- Taste the soup and season with additional salt as needed. Remember that broth and sausage can be salty, so add salt gradually.
- Ladle the hot soup into bowls. Garnish with fresh chopped parsley and a sprinkle of grated Parmesan cheese, if desired. Serve immediately and enjoy your comforting Creamy Chicken Sausage Pasta Soup!
Cooking Tips and Variations
For the best flavor, don’t skip browning the sausage. This step renders fat and creates flavorful fond (browned bits) at the bottom of the pot, which will deglaze into the broth, adding incredible depth. When shredding chicken, if you’re cooking it fresh, boil or poach chicken breasts until cooked through, then shred with two forks or in a stand mixer. You can also use a store-bought rotisserie chicken for an even quicker prep. Don’t be afraid to experiment with different types of pre-cooked sausage; spicy Italian chicken sausage or a mild applewood smoked sausage would also be delicious. For the pasta, choose shapes that are similar in cooking time. Small shells, ditalini, or elbow macaroni would work well if you prefer different varieties. To boost the vegetable content, consider adding a handful of fresh spinach or kale during the last few minutes of cooking; the residual heat will wilt them perfectly. You can also add diced bell peppers along with the carrots and celery. If you prefer a lighter soup, you can reduce the amount of heavy cream and use more milk, or even a dairy-free alternative like unsweetened cashew milk for creaminess, though the texture will be slightly different. For a thinner soup, simply add a splash more chicken broth or milk until your desired consistency is reached. If it’s too thick, the same applies. Always taste and adjust seasonings at the end; a pinch more salt, pepper, or herbs can make all the difference.
Storage and Reheating
This Creamy Chicken Sausage Pasta Soup makes fantastic leftovers, but the pasta will continue to absorb liquid as it sits. To store, allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days. When reheating, you’ll likely find the soup has thickened considerably. To restore its creamy consistency, reheat gently on the stovetop over low to medium heat, stirring frequently. Add a splash of extra chicken broth, milk, or even a little water as it heats, until it reaches your desired consistency. Avoid boiling vigorously. You can also reheat individual portions in the microwave, adding liquid as needed. Freezing this soup is generally not recommended due to the pasta becoming mushy and the dairy base potentially separating upon thawing and reheating. If you anticipate wanting to freeze portions, you could cook the soup without the pasta and dairy, then add those components when reheating, or cook the pasta separately and add it to the thawed and reheated base.
Frequently Asked Questions
Can I make this soup gluten-free?
Yes, absolutely! To make this soup gluten-free, you’ll need to make a few substitutions. First, ensure your chicken broth is certified gluten-free. Then, use a gluten-free all-purpose flour blend (many contain xanthan gum which helps with thickening) for the roux. Finally, choose your favorite gluten-free pasta varieties. Gluten-free pasta can sometimes be a bit more delicate, so keep an eye on it during cooking to prevent it from becoming mushy.
What kind of sausage works best in this recipe?
A pre-cooked, smoked sausage is ideal for this recipe, such as smoked chicken sausage, kielbasa, or even a mild Italian sausage (ensure it’s cooked through). The smoked flavor adds a wonderful depth to the soup. If you prefer a little heat, a spicy smoked sausage would be a great addition. You can also use raw sausage, just be sure to cook it thoroughly and crumble it before adding it to the pot, draining any excess fat.
My soup is too thick/thin. How do I fix it?
If your soup is too thick, simply whisk in additional chicken broth or milk, a quarter cup at a time, until it reaches your desired consistency. If it’s too thin, you can create a cornstarch slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into the simmering soup and cook for 1-2 minutes until it thickens. Repeat if necessary, but remember that the soup will thicken a bit more as it cools.
Can I add more vegetables to this soup?
Absolutely! This soup is very customizable. Feel free to add other quick-cooking vegetables like frozen corn, green beans, or a handful of fresh spinach or kale during the last 5-10 minutes of cooking. Mushrooms, bell peppers, or zucchini would also be delicious additions. Just be mindful not to overcrowd the pot, as this can affect cooking times and the overall consistency of the soup.