Creamy Parmesan Italian Sausage Soup is a rich and hearty dish that combines savory Italian sausage, tender pasta, and a creamy, cheesy broth. This comforting soup is perfect for a cozy dinner, offering layers of flavor with every spoonful.
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 ounces) can petite diced tomatoes
- 8 ounces pasta such as ditalini (gluten-free for gluten-free)
- 1 teaspoon Italian seasoning
- 1/2 cup parmigiano reggiano (parmesan), grated
- 4 ounces cream cheese (warmed)
- 1/2 cup heavy/whipping cream
- Salt and pepper to taste
- 1 tablespoon parsley, chopped (optional)
Instructions:
- Cook the Sausage and Onions:
- In a large saucepan, cook the sausage and onion over medium heat until the sausage is fully cooked and the onion is translucent. Break the sausage apart as it cooks.
- Drain any excess grease.
- Add Garlic and Spices:
- Add the chopped garlic, ground fennel, and red pepper flakes to the saucepan. Stir and cook until fragrant, about 1 minute.
- Add Broth and Tomatoes:
- Pour in the chicken broth and add the petite diced tomatoes. Stir to combine.
- Cook the Pasta:
- Add the pasta and Italian seasoning to the pot. Bring to a boil, then reduce the heat and simmer until the pasta is cooked al dente, about 6-8 minutes.
- Add Cheese and Cream:
- Stir in the grated parmesan, cream cheese, and heavy cream. Let the cheeses melt into the soup, stirring occasionally, for about 3-5 minutes.
- Season and Garnish:
- Season with salt and pepper to taste. Mix in the chopped parsley if desired.
- Serve:
- Ladle the soup into bowls and serve hot. Optionally, garnish with additional parmesan cheese and parsley.
Helpful Tips:
- Dairy Alternatives: You can replace the heavy cream with milk or yogurt for a lighter version.
- Thickening the Soup: Add 1-2 tablespoons of cornstarch mixed into 2 tablespoons of cool water near the end of cooking to thicken the soup if desired.
- Additional Flavors: Enhance the soup with 1/2 cup of diced roasted red peppers or 2 tablespoons of sliced basil just before serving.
Serving Suggestions:
- Serve with crusty bread or garlic bread to soak up the delicious broth.
- Pair with a side salad for a complete meal.
- Top with additional parmesan and a sprinkle of fresh herbs for extra flavor and presentation.
FAQs:
- Can I use a different type of sausage?
- Yes, you can use any type of sausage you prefer, such as turkey sausage or spicy sausage, to suit your taste.
- Can I make this soup ahead of time?
- Yes, this soup can be made ahead and reheated. The flavors will continue to meld and improve. Just be sure to store it in an airtight container in the refrigerator.
- Can I freeze this soup?
- Cream-based soups can sometimes change texture when frozen, but you can freeze it if needed. Reheat gently and add a splash of fresh cream if the texture separates.
- What can I use instead of cream cheese?
- You can substitute cream cheese with mascarpone or a bit of sour cream for a different but still creamy texture.
Nutrition Information:
- Serving Size: 1 cup (assuming 6 servings)
- Calories: 450 kcal
- Total Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 1000mg
- Total Carbohydrates: 20g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 20g
Total Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Enjoy this comforting and flavorful Creamy Parmesan Italian Sausage Soup, perfect for warming up on a chilly day!
Recipe Card
Creamy Parmesan Italian Sausage Soup
Creamy Parmesan Italian Sausage Soup is a rich and hearty dish that combines savory Italian sausage, tender pasta, and a creamy, cheesy broth. This comforting soup is perfect for a cozy dinner, offering layers of flavor with every spoonful.
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 ounces can petite diced tomatoes
- – 8 ounces pasta such as ditalini gluten-free for gluten-free
- – 1 teaspoon Italian seasoning
- – 1/2 cup parmigiano reggiano parmesan, grated
- – 4 ounces cream cheese warmed
- – 1/2 cup heavy/whipping cream
- – Salt and pepper to taste
- – 1 tablespoon parsley chopped (optional)
Instructions
Cook the Sausage and Onions:
- – In a large saucepan, cook the sausage and onion over medium heat until the sausage is fully cooked and the onion is translucent. Break the sausage apart as it cooks.
- – Drain any excess grease.
Add Garlic and Spices:
- – Add the chopped garlic, ground fennel, and red pepper flakes to the saucepan. Stir and cook until fragrant, about 1 minute.
Add Broth and Tomatoes:
- – Pour in the chicken broth and add the petite diced tomatoes. Stir to combine.
Cook the Pasta:
- – Add the pasta and Italian seasoning to the pot. Bring to a boil, then reduce the heat and simmer until the pasta is cooked al dente, about 6-8 minutes.
Add Cheese and Cream:
- – Stir in the grated parmesan, cream cheese, and heavy cream. Let the cheeses melt into the soup, stirring occasionally, for about 3-5 minutes.
Season and Garnish:
- – Season with salt and pepper to taste. Mix in the chopped parsley if desired.
Serve:
- – Ladle the soup into bowls and serve hot. Optionally, garnish with additional parmesan cheese and parsley.