Creamy Parmesan Italian Sausage Soup delivers that perfect cozy bowl of flavor right from the get-go. This comforting soup combines hearty Italian sausage, tender pasta, and a creamy, flavorful broth infused with tomatoes, garlic, herbs, and rich cheeses. It’s quick to prepare—only about 30 minutes from start to finish—and serves up to six people, making it ideal for weeknight dinners, casual gatherings, or a comforting meal after a long day. This creamy, hearty blend of savory sausage, broth, and pasta makes every spoonful feel like a warm hug in a bowl.
Why You’ll Love This Creamy Parmesan Italian Sausage Soup
- Quick and satisfying: On the table in just 30 minutes, this easy recipe is perfect for hectic weeknights without sacrificing flavor.
- Deep, satisfying taste: A luscious blend of Parmesan, cream cheese, and cream creates a silky base that enhances the vibrant tomato broth.
- Super adaptable: Gluten‑free, lighter, veggie‑packed—the recipe handles it all.
- Crowd‑pleaser: Hearty, cheesy, savory—this soup hits all the right notes whether for family dinners or friend gatherings.
Ingredients (Rewritten)
- 450 g Italian sausage, casings removed
- 1 onion, finely diced
- 2 garlic cloves, chopped
- ½ tsp ground fennel (optional)
- ½ tsp red pepper flakes (optional)
- 4 cups chicken broth
- 1 can (14.5 oz) petite diced tomatoes
- 8 oz pasta (e.g. ditalini; swap for gluten‑free if needed)
- 1 tsp Italian seasoning (or substitute with oregano)
- ½ cup grated Parmigiano‑Reggiano
- 4 oz cream cheese, warmed for easier melting
- ½ cup heavy cream (whipping cream)
- Salt and freshly ground pepper, to taste
- 1 Tbsp fresh parsley, chopped (optional garnish)
Step‑by‑Step: How to Make Creamy Parmesan Italian Sausage Soup
- Brown the sausage and onion: In a large saucepan, cook Italian sausage and diced onion together until sausage is fully cooked. Break the sausage into bite‑sized pieces. Drain excess fat if necessary.
- Add aromatics and spices: Stir in garlic, fennel (if using), and red pepper flakes (if using). Cook for about 1 minute until fragrant.
- Incorporate the core components: Add chicken broth, canned tomatoes, your pasta of choice, and a dash of Italian seasoning to build flavor. Bring the mixture to a boil, then reduce the heat and let it gently simmer. Cook until the pasta reaches al dente—about 6–8 minutes.
- Fold in the creamy ingredients—grated Parmesan, softened cream cheese, and a splash of heavy cream—until fully melted and blended, about 3–5 minutes.
- Finish and serve: Season with salt and pepper to taste. Stir in chopped parsley if desired, then ladle and enjoy!
Helpful Tips
- Gentle melting: Warm the cream cheese first to prevent clumps and help it blend smoothly.
- Manage spice: Skip red pepper flakes for a milder soup, or add more for extra kick.
- Watch the pasta: Cooking pasta directly in the soup absorbs a lot of liquid—adjust broth a bit if you prefer a brothy consistency.
- Use freshly grated Parmesan for the best flavor and melt.
- Low-airy simmer: Keep the heat moderate when adding cheeses—too hot, and the dairy can separate.
Substitutions And Variations
- Dairy swap‑outs: Use milk or plain yogurt instead of heavy cream for a lighter version.
- Thickener: Stir in 1–2 Tbsp cornstarch mixed with 2 Tbsp cool water near the end; simmer until soup thickens.
- No-pasta option: Leave out the pasta and reduce chicken broth by 1 cup for a lighter, low-carb version.
- Veggie add-ins: Stir in ½ cup diced roasted red peppers, or toss in 4 oz of fresh baby spinach near the end and let it wilt.
- Herbaceous boost: Sprinkle in 2 Tbsp sliced fresh basil just before serving for a bright, fresh touch.
Storage Instructions
- Refrigerate: Cool and store in a sealed container for up to 3‑4 days.
- Reheat gently: Warm on the stove over medium‑low heat, stirring to reincorporate the soup. Add a splash of broth or cream if it has thickened.
- Freeze carefully: It’s best to freeze without the cream. Once thawed, reheat and stir in fresh cream and Parmesan for best texture. Use within 2 months.
Nutritional Information (Estimated, per serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | ~400–450 kcal |
| Fat | ~25 g |
| Carbohydrates | ~25 g |
| Protein | ~20 g |
| Sodium | Moderate to High |
| Fiber | ~1–2 g |
Note: Nutritional content will vary depending on specific brands and substitutions used.
Serving Suggestions
- Side dishes: Serve with crusty garlic bread or a simple green salad for a balanced meal.
- Toppings: Sprinkle extra Parmesan or freshly cracked black pepper on top.
- Wine pairing: A glass of crisp Italian white wine—like Pinot Grigio or Soave—cuts through the creaminess beautifully.
- For kids: Omit spicy red pepper flakes and fennel for a kid‑friendly version—still cheesy and flavorful!
Top Questions About Creamy Parmesan Italian Sausage Soup (150 Words Approx.)
Q: Can I make this vegetarian?
Yes—just use a plant-based sausage or crumbled TVP (textured vegetable protein) and swap in vegetable broth. The creamy richness still shines.
Q: How can I make it lighter?
Replace the cream with milk or yogurt and reduce the Parmesan. You can also skip the cream cheese and increase the broth slightly for a lighter touch.
Q: Can I meal‑prep this soup?
Absolutely! Store it in the fridge for up to 4 days. Reheat gently and add a splash of broth or cream to refresh the texture.
Q: My pasta absorbed all the liquid—what now?
Simply stir in a bit more broth or cream. Pasta tends to soak up liquid over time.
Q: Can this be made in a slow cooker or Instant Pot?
Yes! Brown sausage and onion first, then transfer to your cooker with remaining ingredients (except cheese and cream). Stir in the creamy components at the end.
Conclusion
Thank you so much for spending time with this Creamy Parmesan Italian Sausage Soup recipe! I truly love how quickly it comes together and how rich and comforting every bowl tastes. You’ll enjoy the hearty sausage, the creamy, cheesy broth, and the warmly familiar flavors of Italian seasoning and garlic. Please enjoy making—and eating—this soup as much as I enjoy sharing it with you. I hope it becomes one of your go-to weeknight favorites. Happy cooking, and warmest wishes from one food lover to another!
Print
Creamy Parmesan Italian Sausage Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Creamy Parmesan Italian Sausage Soup is a flavorful, creamy tomato-based soup packed with Italian sausage, pasta, and rich cheeses. Ready in just 30 minutes, it’s perfect for a weeknight dinner the whole family will love.
Ingredients
450g Italian sausage, casings removed
1 onion, finely diced
2 garlic cloves, chopped
½ tsp ground fennel (optional)
½ tsp red pepper flakes (optional)
4 cups chicken broth
1 can (14.5 oz) petite diced tomatoes
8 oz pasta (ditalini or similar; gluten-free if needed)
1 tsp Italian seasoning or oregano
½ cup grated Parmigiano-Reggiano
4 oz cream cheese, warmed
½ cup heavy cream
Salt and black pepper, to taste
1 Tbsp chopped fresh parsley (optional garnish)
Instructions
- Brown the sausage and onion: In a large saucepan, cook Italian sausage and diced onion together until sausage is fully cooked. Break the sausage into bite‑sized pieces. Drain excess fat if necessary.
- Add aromatics and spices: Stir in garlic, fennel (if using), and red pepper flakes (if using). Cook for about 1 minute until fragrant.
- Incorporate the core components: Add chicken broth, canned tomatoes, your pasta of choice, and a dash of Italian seasoning to build flavor. Bring the mixture to a boil, then reduce the heat and let it gently simmer. Cook until the pasta reaches al dente—about 6–8 minutes.
- Fold in the creamy ingredients—grated Parmesan, softened cream cheese, and a splash of heavy cream—until fully melted and blended, about 3–5 minutes.
- Finish and serve: Season with salt and pepper to taste. Stir in chopped parsley if desired, then ladle and enjoy!
Notes
Use milk or yogurt instead of cream for a lighter version.
Add baby spinach or roasted red peppers for extra veggies.
To thicken, stir in cornstarch slurry near the end.
Best frozen without dairy; add cream when reheating.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx. 1/6th of recipe)
- Calories: 430 kcal
- Sugar: 4 g
- Carbohydrates: 26 g
- Protein: 20 g