This creamy pork and fennel sausage pasta soup is a cosy dinner that feels nostalgic but still a little elevated. The sausage brings richness, the leek and garlic soften everything, and the parmesan ties it all together into a silky, flavourful broth. Finished with tiny alphabet pasta, it’s comforting, simple and very hard to stop eating.
Looking for other cosy autumn/winter recipes? You'll love my Roasted Sweet Potato & Pumpkin Split Pea Soup with Curry Butter, or my Best Ever Chicken Soup Recipe.
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Why you need to make this Creamy Pork and Fennel Sausage Pasta Soup
It’s proper comfort food but still feels elevated
The fennel sausage and anchovy give the broth a deep, savoury flavour that feels more complex than your average creamy soup. It’s cosy, but not boring.
It’s a true one-pot dinner
Everything cooks in the same pot, including the pasta, which means less washing up and more flavour from the starch thickening the broth naturally.
It’s surprisingly quick
Even though it tastes slow-cooked, you can have this on the table in under 40 minutes, making it perfect for weeknights.
Ingredients
Pork & fennel sausages: Provide rich flavour and fat, with the fennel adding a subtle sweetness and depth that forms the base of the soup.
• Leek: Adds a gentle, savoury sweetness that softens into the broth and builds a mellow flavour base.
• Garlic: Brings warmth and aromatic depth, enhancing the overall savouriness of the soup.
• Anchovy: Melts into the base to add umami and saltiness, making the broth taste deeper and more complex without being fishy.
• Chicken stock: Forms the foundation of the soup, adding body and savoury richness.
• Alphabet pasta: Adds texture and heartiness, while releasing starch that naturally thickens the broth.
• Cream: Gives the soup a silky, luxurious texture and balances the savoury elements.
• Parmesan: Adds saltiness, nuttiness and extra umami, helping to round out the flavours.
• Lemon zest: Brightens the dish and cuts through the richness with a fresh, citrusy lift.
• Olive oil: Helps cook the sausage and aromatics while adding a subtle richness.
• Parsley or thyme (optional): Adds freshness and a light herbal note to finish the dish.
See recipe card for quantities.
Hint: Let the sausage properly brown
Don’t rush this step. Letting the sausage caramelise adds a huge amount of flavour to the base of the soup. Those golden bits are what make the broth taste rich and savoury.
Substitutions for Creamy Pork and Fennel Sausage Pasta Soup
- Swap pork and fennel sausage for plain pork sausage or chicken sausage
- Use risoni or small pasta instead of alphabet pasta
- Replace cream with crème fraîche or a splash of milk for a lighter version
Equipment
I love using my Le Creuset Dutch Oven for this recipe. I use a size 24cm.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The soup will thicken as it sits, so add a splash of water or stock when reheating to bring it back to a looser consistency.
Top Tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ for Creamy Pork and Fennel Sausage Pasta Soup
Does it taste like anchovy?
No, the anchovy melts into the base and just adds depth and savouriness rather than a fishy flavour.
Can I make this ahead of time?
Yes, but the pasta will continue to soften and absorb the broth. For best results, cook the pasta fresh or add extra liquid when reheating.
What other pasta shapes work?
Any small pasta works well, like risoni, stelline or ditalini.
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WATCH HOW TO MAKE THIS RECIPE:
Creamy Pork and Fennel Sausage Pasta Soup
Ingredients
- 300 g pork & fennel sausages casings removed
- 1 tablespoon olive oil if needed
- 2 anchovy fillets or 1 teaspoon anchovy paste
- 1 large leek finely sliced (white and pale green part only)
- 3 cloves garlic finely chopped
- 1 litre chicken stock
- 1 cup baby alphabet pasta
- ½ cup pouring cream
- ½ cup finely grated parmesan plus extra to serve
- Zest of ½ lemon
- Salt and cracked black pepper
- Small handful fresh parsley or thyme optional
Instructions
- Heat a heavy-based pot over medium heat. If your sausages are lean, add a drizzle of olive oil. Remove the sausage meat from the casings into the pot and break it up with a wooden spoon. Let it cook without stirring too much at first so it caramelises and develops golden edges. Once browned and cooked through, remove about a third and set aside for topping.
- Lower the heat slightly. Add the anchovy fillets into the sausage fat and let them melt for 20 - 30 seconds, stirring until they dissolve completely into the base. Add the sliced leek with a pinch of salt and cook gently for 5 - 7 minutes until soft and sweet but not browned. Stir through the garlic and cook for another minute until fragrant.
- Pour in the chicken stock and bring to a gentle simmer. Add the alphabet pasta and cook until just tender, stirring occasionally so it doesn’t stick. The pasta will release starch and lightly thicken the broth.
- Reduce the heat to low and stir in the cream and parmesan. Add the lemon zest, taste and adjust seasoning with salt and cracked pepper. If the soup thickens more than you’d like, loosen with a splash of boiling water or extra stock.
- Ladle into bowls, top with the reserved sausage, extra parmesan and herbs, and serve immediately.
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