This Creamy Parmesan Italian Sausage Soup is pure comfort in a bowl! Made with savory Italian sausage, al dente pasta, and a creamy tomato-Parmesan broth, it’s the perfect meal for cozy nights. Quick, easy, and oh-so-flavorful, this one-pot soup will be your new go-to for chilly days.
Ingredients
- 1 pound Italian sausage, casings removed
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon ground fennel (optional)
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 (14.5-ounce) can petite diced tomatoes
- 8 ounces pasta (e.g., ditalini; use gluten-free for gluten-free)
- 1 teaspoon Italian seasoning (or oregano)
- 1/2 cup Parmigiano Reggiano (Parmesan), grated
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
1. Brown the Sausage:
- In a large saucepan over medium heat, cook the Italian sausage and diced onion, breaking the sausage apart as it cooks.
- Drain any excess grease.
2. Add Aromatics:
- Stir in the garlic, fennel, and red pepper flakes. Cook for about 1 minute, until fragrant.
3. Simmer the Base:
- Add chicken broth, diced tomatoes, pasta, and Italian seasoning to the pot.
- Bring the soup to a boil, then reduce the heat to low and simmer for 6-8 minutes, or until the pasta is al dente.
4. Add Cream and Cheese:
- Stir in the Parmesan, cream cheese, and heavy cream. Cook for 3-5 minutes, or until the cheeses are fully melted and the soup is creamy.
5. Season and Serve:
- Season the soup with salt and pepper to taste. Stir in fresh parsley if desired.
- Serve hot, garnished with extra Parmesan cheese if preferred.
Notes
- For a lighter option: Replace heavy cream with milk or yogurt.
- Thicker soup: Add 1-2 tablespoons of cornstarch mixed with 2 tablespoons cool water and simmer until thickened.
- Skip the pasta: For a low-carb version, omit the pasta and reduce the chicken broth by 1 cup.
- Add veggies: Try 1/2 cup roasted red peppers or 4 ounces fresh spinach added at the end.
- Storage tip: Pasta absorbs the broth when stored. If making ahead, cook the pasta separately and add it just before serving.
Nutrition (Per Serving)
- Calories: 562
- Fat: 43g (Saturated Fat: 19g)
- Cholesterol: 118mg
- Sodium: 1111mg
- Carbs: 40g (Fiber: 2g, Sugar: 7g)
- Protein: 26g
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