Creamy Italian Sausage and Shells Soup

Name: Creamy Italian Sausage and Shells Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 tablespoon extra virgin olive oil; 1 pound mild or hot bulk Italian sausage; 1 cup finely diced yellow onion; 3 garlic cloves, (minced); 1/3 cup drained and chopped sun-dried tomatoes in olive oil; 2 tablespoons tomato paste; 1/2 cup dry white wine; 8 cups chicken broth; 1 (14.5-ounce) can diced tomatoes; 1 teaspoon garlic powder; 2 teaspoons Italian seasoning; 1½ teaspoons kosher salt, (plus more to taste); 1/2 teaspoon freshly ground black pepper, (plus more to taste); 2 cups small pasta shells; 2 cups baby spinach; 1/4 cup heavy cream; 1/2 cup grated Parmesan cheese, (plus more for serving); 1/2 cup roughly chopped basil leaves, (plus more for garnish)

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If you love my Zuppa Toscana recipe, this Creamy Italian Sausage and Shells Soup is for you. I really created this recipe for my sister because she eats the Zuppa Toscana all. the. time. and I wanted her to have a new soup to add to her rotation!

This is another Italian-inspired recipe for #DDSoupWeek 2026 but it really is different from any others that I’ve shared before. And beyond the contents of the bowl, there are just so many reasons to love it. One pot? Check! Under an hour? Check! Pantry staples? Check!

No colander, no second pot boiling on the back burner, no draining anything. The shells cook right in the broth and leave their starch behind, which is part of why the soup tastes richer than the ingredient list suggests. And because the Italian sausage already has fennel, garlic, and often red pepper worked into it, you’re getting a fully seasoned base without measuring out five different spices. Win-win!

Ingredients:

Extra Virgin Olive Oil
Mild or Hot Bulk Italian Sausage
Yellow Onion
Garlic Cloves
Sun-Dried Tomatoes In Olive Oil
Tomato Paste
Dry White Wine
Chicken Broth
Canned Diced Tomatoes
Garlic Powder
Italian Seasoning
Kosher Salt
Freshly Ground Black Pepper
Small Pasta Shells
Baby Spinach
Heavy Cream
Grated Parmesan Cheese
Fresh Basil

Step-by-Step:

step one: sear the sausage

In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Drain off all but about 2 tablespoons of the fat.

step two: sauté the onion

Reduce the heat to medium. Add the onions and cook, stirring occasionally, until softened and translucent, 4 to 5 minutes.

step three: build the flavor

Add the garlic, sun-dried tomatoes, and tomato paste. Cook, stirring constantly, until fragrant and the tomato paste has darkened to a deep brick red, 1 to 2 minutes.

step four: pour in the wine

Pour in the white wine and scrape up any browned bits from the bottom of the pot. Simmer until the wine has reduced by about half, about 2 minutes.

step five: build the broth

Stir in the chicken broth, diced tomatoes with their juices, garlic powder, Italian seasoning, salt, and pepper. Increase the heat to high and bring to a boil, 7 to 9 minutes.

step six: cook the pasta

Reduce the heat so that it is simmering rapidly, but no longer boiling. Add the pasta shells and cook, stirring occasionally so nothing sticks to the bottom, until al dente, about 10 minutes or according to the package directions.

step seven: add the spinach

Reduce the heat to low. Add the spinach and stir until wilted, about 1 minute.

step eight: make it creamy

Remove the pot from the heat. Stir in the heavy cream, then add the Parmesan, a small handful at a time, stirring until melted and smooth. Stir in the basil.

step nine: garnish and serve

Taste and adjust with more salt and pepper. Ladle into bowls and garnish with extra Parmesan and torn basil.

Recipe FAQS:

any substitutes for the white wine?

Yes! Swap in an equal amount of chicken broth plus a small squeeze of lemon juice at the end.

what other types of pasta can I use?

Ditalini, orzo, or small elbows all work if you don’t have shells on hand! You may need to adjust the cook time, depending on the size of your pasta, so watch it carefully so it doesn’t overcook!

What’s the best way to store and reheat leftovers?

Let the soup cool to room temperature, then store leftovers in an airtight container in the refrigerator. The remaining pasta shells will drink up the broth so you’ll probably need to add a generous splash of broth when reheating it.

how spicy is this?

It’s really up to you to decide how spicy you want this soup to be. If your family can handle some heat, go ahead and use hot sausage rather than mild.

#DDSoupWeek has never tasted so good with this Creamy Italian Sausage and Shells Soup in your repertoire. Comment below once you’ve tried it and let me know what you think!