Creamy Parmesan Italian Sausage Soup

Imagine a warm bowl of soup filled with tender sausage, silky broth, and a sprinkle of fresh Parmesan cheese. This creamy parmesan italian sausage soup has everything you need in a cozy meal: satisfying flavors, easy steps, and ingredients that fit right into your regular grocery list. It’s perfect on a chilly day, or anytime you want comforting goodness without much fuss.

What makes this recipe special is its flexibility. You can pick mild, spicy, or turkey-based sausage, and you get a smooth, savory broth that makes every spoonful a delight. Plus, the entire process is simple enough to handle on a busy weekday. If you’re looking for a foolproof soup that pleases the whole family, this one deserves a spot on your table.

Why You’ll Love This Recipe

• Quick & Easy: You can have this soup ready in under an hour, making it perfect for weeknights.
  
• One-Pot Wonder: Save yourself from extra cleanup—everything cooks in a single pot.
  
• Family-Friendly: Kids often enjoy the mild sausage flavor and creamy broth.
  
• Adaptable Ingredients: Use chicken, turkey, or beef sausage. Pick spinach or kale for extra greens. Swap different types of short pasta.
  
• Hearty & Comforting: The combination of sausage, Parmesan, and a velvety base offers a rich, soothing taste that warms you from the inside out.
  

Ingredients Needed

Below is a list of items you need to create this Creamy Parmesan Italian Sausage Soup. Feel free to adjust based on personal taste and dietary preferences.

• 1 pound Italian sausage (deboned)
  
  • Use your favorite type: spicy turkey, mild chicken, or lean beef sausage.
    
• 1 tablespoon olive oil
  
  • Helps with sautéing and adds a light fruity note.
    
• 1 small onion, chopped
  
  • Creates the base flavor for the soup.
    
• 2 cloves garlic, minced
  
  • Offers a sharp, savory boost.
    
• 1 can (14.5 oz) diced tomatoes
  
  • Adds a bright, tangy element and extra moisture.
    
• 2 quarts chicken stock
  
  • Builds the soup’s main liquid component. Go for a low-sodium version if possible.
    
• ½ cup heavy cream
  
  • Gives the soup that smooth, velvety touch.
    
• 1 cup ditalini pasta
  
  • Short, tube-shaped pasta that cooks quickly and holds sauce well.
    
• ½ cup Parmesan cheese (freshly grated)
  
  • Adds a salty, nutty twist to the broth.
    
• ½ teaspoon each dried basil and dried oregano
  
  • Complements the Italian flavors.
    
• Salt and pepper to taste
  
  • Adjust these carefully at the end to highlight all the other seasonings.
    
• Fresh parsley for garnish
  
  • Optional, but it brightens up the final look.
    

Ingredient Notes

• Italian Sausage Selection: Traditional Italian sausage sometimes contains pork. If you prefer to avoid pork, turkey or chicken sausage works well. You can also try a lean beef sausage. The key is to use a variety that has herbs and seasonings like fennel or oregano.
  
• Parmesan Cheese: Grate it fresh if you can. Pre-grated cheese may include anti-caking agents that affect texture. Parmigiano Reggiano usually has a stronger, more complex taste.
  
• Heavy Cream vs. Cream Cheese: Heavy cream brings a smooth, lighter feel to the soup. Cream cheese, on the other hand, gives a thicker consistency and tangy flavor. If you want a richer soup, cream cheese might be your pick, but be aware it can change the overall texture.
  
• Pasta Choices: Ditalini is a classic pick for soups. Elbow macaroni or small shells also work. Choose a short pasta shape that cooks quickly and holds sauce nicely.
  

Substitution Ideas

• Non-Dairy Version: Swap heavy cream for a coconut milk or a thick cashew-based cream. The taste will change slightly, but it can still be delicious.
  
• Gluten-Free: Pick a gluten-free pasta made from brown rice or chickpeas. Keep an eye on cooking time since these can overcook fast.
  
• Extra Veggies: Add mushrooms, zucchini, or chopped spinach. These bring more vitamins and color.
  
• Lighter Broth: If you don’t want it very creamy, reduce the heavy cream to ¼ cup or skip it altogether. You’ll still have a flavorful broth, but it won’t be as rich.

How to Make Creamy Parmesan Italian Sausage Soup

Follow these steps to bring your Creamy Italian Sausage Soup to life. Each step is designed to build layers of flavor while keeping the cooking process straightforward.

1. Brown the Sausage:
   
   • Warm the olive oil in a large pot over medium heat.
     
   • Add your chosen Italian sausage. Break it into bite-size pieces with a wooden spoon.
     
   • Cook until browned. This step locks in the sausage’s savory notes.
     
   • Transfer the sausage to a plate and keep the drippings in the pot—these drippings are pure flavor.
     
2. Sauté Onion and Garlic:
   
   • In the same pot, add chopped onion and minced garlic.
     
   • Stir for about 3–4 minutes or until the onion looks translucent.
     
   • Keep an eye on the garlic; you don’t want it to burn, or it’ll taste bitter.
     
3. Incorporate Tomatoes and Stock:
   
   • Add the diced tomatoes (including their juices) to the pot.
     
   • Pour in the chicken stock. Stir gently to combine.
     
   • Return the browned sausage to the pot.
     
4. Season and Simmer:
   
   • Sprinkle in the dried basil and dried oregano.
     
   • Bring the soup to a gentle boil, then lower the heat to maintain a simmer.
     
   • Let it cook for about 10 minutes to allow the flavors to merge.
     
5. Cook the Pasta:
   
   • Stir in the ditalini pasta.
     
   • Keep the soup simmering while the pasta cooks. Follow the package instructions (usually around 8–10 minutes).
     
   • Stir occasionally so the pasta doesn’t stick to the bottom.
     
6. Add Cream and Parmesan:
   
   • Once the pasta is al dente, reduce the heat to low.
     
   • Stir in the heavy cream and the grated Parmesan cheese.
     
   • The soup will take on a creamy look. If it gets too thick, add a splash of water or extra stock.
     
7. Taste and Adjust:
   
   • Sample a spoonful and see if you need salt or pepper.
     
   • If it tastes flat, a pinch of salt can brighten everything. If you want more heat, add a dash of chili flakes.
     
8. Garnish and Serve:
   
   • Ladle the soup into bowls.
     
   • Top with fresh parsley (if you like a pop of green).
     
   • Serve warm with crusty bread or a simple green salad.

Expert Tips for Success

Master this Italian Sausage Soup Recipe with these tried-and-true tips:

Tip 1: Building a Flavorful Base

• Brown the Sausage Thoroughly: Searing the sausage until you see caramelized bits on the bottom of the pot creates deep flavor. Those browned pieces hold great taste.
  
• Sauté Over Medium Heat: Avoid rushing this step on high heat. Medium heat ensures onions become soft and sweet, not burned.
  

Tip 2: Perfect Pasta Texture

• Stagger the Pasta Addition: If you plan to store extra soup for a few days, you might cook the pasta separately and add it to each bowl. This prevents mushy pasta later on.
  
• Try Toasting the Pasta: For a unique spin, lightly toast the dry pasta in a clean pan with a drizzle of olive oil before adding it to the soup. This can bring a subtle nutty flavor and a bit more texture.
  

Tip 3: Cream Without Curdling

• Low Heat for Dairy: Once you add the cream and cheese, reduce the heat. Extreme heat can cause splitting.
  
• Gradual Temperature Change: If you worry about curdling, temper the cream by stirring a small ladle of warm broth into it first. Then pour it back into the main pot.
  

Tip 4: Customize the Spice Level

• For More Heat: Use a spicy Italian turkey sausage or add crushed red pepper flakes.
  
• For a Milder Taste: Choose sweet or mild sausage. You can also cut back on seasonings like chili flakes if using them.
  

Tip 5: Preventing a Too-Thick or Too-Thin Soup

• Too Thick: Stir in extra chicken stock or water to thin it out.
  
• Too Thin: Simmer the soup a bit longer with the lid off. The liquid will reduce and naturally thicken.
  

Tip 6: Meal Prep and Make-Ahead

• Prep Ingredients Early: Chop onions, mince garlic, and measure out spices ahead of time.
  
• Cook in Batches: You can brown sausage and onions in advance. Store them in the fridge for up to a day before you add everything else to the pot.

Serving and Storage Tips

Serving Suggestions:

• This soup shines on its own, but pairing it with crusty bread or breadsticks can make it a complete meal.
  
• A light green salad with vinegar and oil dressing provides a refreshing balance to the rich broth.
  
• You can also serve it with roasted vegetables if you want more variety.
  

Storage:

• Let the soup cool fully before transferring it to an airtight container.
  
• Store it in the fridge for up to 3 days.
  
• If you plan to keep it longer, freeze the soup (minus the pasta if possible) for up to 2–3 months.
  

Reheating:

• Warm the soup on the stove over medium-low heat. Add a splash of stock or water if it’s too thick.
  
• Stir regularly so the cream doesn’t stick to the bottom.
  
• If you used a pasta that softens quickly, consider boiling fresh pasta and stirring it in at the end.
  

Helpful Notes

1. Salt Levels:
   
   • Sausage and Parmesan both bring their own salt. Always taste the soup before adding extra salt.
     
2. Herb Variations:
   
   • If you have fresh herbs like basil or oregano, toss them in near the end. Dried herbs work best at the simmer stage because they need more time to release flavor.
     
3. Acidity Balance:
   
   • Tomatoes and Parmesan can be tangy. If the soup feels too acidic, a tiny pinch of sugar or a splash of cream can help.
     
4. Thickening Options:
   
   • Besides cream, you can whisk a tablespoon of cornstarch with cold water and stir it into the soup during simmering. Make sure to cook it for an extra minute so you don’t taste raw starch.
     
5. Extra Protein:
   
   • Feel free to add chopped chicken breast or small meatballs if you have them on hand. This will turn your soup into an even heartier meal.
     
6. Keto-Friendly Variation:
   
   • Skip the pasta and replace it with zucchini ribbons or spinach. This keeps carbs low while still offering flavor.
     
7. Slow Cooker Option:
   
   • Brown the sausage, onions, and garlic first on the stove. Move them to a slow cooker with the stock, tomatoes, and seasonings. Cook on low for 4–6 hours or high for 2–3 hours. Stir in cream and cheese near the end. Cook your pasta separately to prevent overcooking.

Conclusion

This creamy sausage soup checks all the boxes for a go-to comfort meal—simple steps, adaptable ingredients, and a velvety broth that invites you back for more. The combination of savory sausage, soft onions, sweet tomatoes, and creamy Parmesan leads to a well-rounded dish that many home cooks treasure. It’s easy to see why it can be a regular on your weekly menu, especially when chilly weather calls for something cozy.

We’d love to hear how this recipe worked for you. Did you try a spicy sausage, or did you add extra veggies? Drop a comment below and leave a star rating after you give it a whirl. If you found this dish enjoyable, please share it on your social channels or pin it on Pinterest. When you interact with the recipe—by rating, commenting, and sharing—you help others discover it as well.

So grab a spoon, gather your family or friends, and enjoy a warm bowl. The smell alone might bring everyone into the kitchen. Let us know your favorite tweaks or serving ideas. We’re always happy to read your suggestions and see pictures of your final creation!

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Creamy Parmesan Italian Sausage Soup

Rebecca Blumer

Imagine a warm bowl of soup filled with tender sausage, silky broth, and a sprinkle of fresh Parmesan cheese. This creamy sausage soup has everything: satisfying flavors, easy steps, and a cozy, hearty touch perfect for weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Soup

Cuisine Italian-American

Servings 6 Servings

Calories 420 kcal

Equipment

• Large Pot

Ingredients

  

dried basil

• 1 pound Italian sausage use spicy, mild, or turkey sausage
• 1 tbsp olive oil
• 1 small onion chopped
• 2 cloves garlic minced
• 14.5 oz diced tomatoes with juices
• 2 quarts chicken stock
• 1/2 cup heavy cream
• 1 cup ditalini pasta
• 1/2 cup Parmesan cheese freshly grated
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• salt and pepper to taste
• fresh parsley optional garnish

Instructions

 

• Heat olive oil in a large pot over medium heat. Add sausage, breaking it up, and cook until browned. Remove and set aside.
• In the same pot, sauté chopped onion and garlic for 3–4 minutes until onion is translucent.
• Add diced tomatoes with juices and chicken stock. Return sausage to the pot.
• Stir in dried basil and oregano. Simmer gently for 10 minutes.
• Add ditalini pasta. Simmer until pasta is al dente, about 8–10 minutes.
• Reduce heat to low. Stir in heavy cream and Parmesan cheese. Mix until creamy.
• Taste and season with salt and pepper. Garnish with parsley if desired. Serve warm.

Notes

To make ahead, cook pasta separately and store apart from soup. Reheat gently to avoid curdling the cream. Customize with extra veggies or switch sausage types for flavor variation.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	420 kcal
Total Fat	25 g
Saturated Fat	10 g
Cholesterol	70 mg
Sodium	850 mg
Carbohydrates	28 g
Dietary Fiber	3 g
Sugars	4 g
Protein	22 g

 

⚠️Disclaimer:  The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

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