Creamy Parmesan Italian Sausage Soup Recipe (One-Pot Comfort Food)
This easy creamy parmesan italian soup recipe is loaded with ditalini pasta and seasoned with onions , garlic, Italian herbs and a bit of red pepper flakes (for heat). It cooks in one pot, ready in no time, and is perfect for busy weeknights and cool winter days.
Yield : 4
Ingredients
- 1 lb Italian sausage casings removed
- 1 tbsp olive oil
- 1 large yellow onion diced
- 2 cloves garlic minced
- 4 cups chicken broth low sodium
- 1 14.5 oz can petite diced tomatoes, undrained
- 8 oz ditalini pasta
- 1 tsp Italian seasoning
- 1/2 cup grated Parmesan cheese plus extra for garnish
- 4 oz cream cheese softened
- 1/2 cup heavy cream or coconut cream
- Salt and freshly ground black pepper to taste
- 1/2 tsp red pepper flakes optional
- 1/4 cup fresh parsley chopped, for garnish
Equipment
Instructions
- Brown the Sausage In a large Dutch oven or pot, heat olive oil over medium heat. Add Italian sausage, breaking the sausages apart with a spoon, and cook until browned and cooked through, this should take about 5 - 7 minutes. Remove the cooked sausage from the pot and set aside.
- Sauté Onions & Garlic Add diced onion to the pot and cook until softened for about 3 - 5 minutes. Then add minced garlic and cook for about 1 minute until fragrant.(Image: Step-by-step photo of sautéing onions and garlic.)
- Make the Broth Pour in chicken broth and diced tomatoes. Then, stir in Italian seasoning and red pepper flakes (if using). Bring everything to a boil, reduce the heat and allow to simmer for 5 minutes.
- Cook the Pasta Add ditalini pasta to the pot and cook according to package directions, usually about 8 - 10 minutes, or until al dente.
- Add Sausage and Cream Cheese Return cooked sausage to the pot. Stir in Parmesan cheese and softened cream cheese until melted and smooth.
- Finish with CreamStir in heavy cream (or coconut cream) and heat through. Season with salt and pepper to taste.
- Garnish and ServePut soup into bowls and garnish with fresh parsley and extra grated Parmesan cheese.
Recipe Notes
➤ Use freshly grated Parmesan: Pre-shredded cheese doesn’t melt as smoothly and can leave your soup gritty. Grate it fresh for the best texture and flavor.
➤ Wait to season until the end: Parmesan and sausage both add salt, so always taste and adjust after all ingredients are in to avoid over salting.
➤ Simmer uncovered for a thicker soup: If your soup feels too thin, just let it simmer uncovered for a few more minutes before adding the dairy. The pasta will also release starch that naturally thickens the broth. ➤ Serve right away for best texture: Like most cream-based soups with pasta, this one is best eaten shortly after cooking. The pasta continues to absorb liquid as it sits. ➤ Brown the sausage deeply: Don’t rush this step. Let the sausage get nicely browned as this builds a rich, meaty base flavor for the whole soup. ➤ Sauté onions and garlic in sausage fat: After removing the sausage, sauté onions and garlic in the rendered fat. This infuses the soup with more sausage flavor without needing extra oil.
➤ Simmer uncovered for a thicker soup: If your soup feels too thin, just let it simmer uncovered for a few more minutes before adding the dairy. The pasta will also release starch that naturally thickens the broth. ➤ Serve right away for best texture: Like most cream-based soups with pasta, this one is best eaten shortly after cooking. The pasta continues to absorb liquid as it sits. ➤ Brown the sausage deeply: Don’t rush this step. Let the sausage get nicely browned as this builds a rich, meaty base flavor for the whole soup. ➤ Sauté onions and garlic in sausage fat: After removing the sausage, sauté onions and garlic in the rendered fat. This infuses the soup with more sausage flavor without needing extra oil.
