This cozy and indulgent Creamy Parmesan Italian Sausage Soup is pure comfort in a bowl! Packed with zesty Italian sausage, tender Ditalini pasta, and swimming in a rich, velvety broth that’s kissed with parmesan – this one-pot wonder is ready in just 30 minutes. Perfect for busy weeknights when you’re craving something warm and satisfying, just like my family’s favorite chicken pot pie!
Why You’ll Love This Italian Sausage Soup
- Quick 30-minute one-pot recipe
- Rich, creamy broth loaded with flavor
- Kid-friendly with mild Italian sausage
- Perfect make-ahead meal for busy weeks
- Customizable with your favorite add-ins
- Simple ingredients you can find anywhere
- No fancy techniques required
- Cozy comfort food that feeds a crowd
The magic of this soup lies in its incredible flavor base – sweet onions and garlic sautéed with Italian sausage create an aromatic foundation that makes every spoonful irresistible. The combination of cream cheese, heavy cream, and freshly grated parmesan transforms the tomato-based broth into something absolutely luxurious. And those little Ditalini pasta pieces? They’re like tiny treasure chests that soak up all that amazing flavor!
What I love most about this recipe is how forgiving it is. Want to sneak in some extra veggies? Go for it! Prefer spicy sausage over mild? You do you! It’s one of those recipes that lets you make it your own while still delivering that warm, cozy feeling that only a really good soup can provide.
Ingredients You’ll Need
Let me walk you through each ingredient that makes this cozy soup so special!
- Italian Sausage: The star of our show! I love using mild Italian sausage for its perfect blend of fennel and herbs, though spicy works beautifully if you’re craving heat. Make sure to remove those casings – it helps the sausage crumble perfectly into bite-sized pieces.
- Cream Cheese & Heavy Cream: These two create that luxurious, velvety base we’re after. The cream cheese adds a subtle tanginess while thickening the broth. For best results, let your cream cheese sit at room temperature for about 30 minutes – it’ll melt much more smoothly!
- Ditalini Pasta: These tiny tubes are perfect for soups, similar to what you’ll find in my hearty homestyle beefaroni. They catch the creamy broth in their little hollows, making every bite amazing. You can swap with small shells or orzo if needed.
- Fresh Parmesan: Please, please use freshly grated! Pre-grated won’t melt as smoothly and lacks that sharp, nutty flavor we want. I always keep a wedge in my fridge – it’s like gold in Italian cooking!
- Aromatics & Seasonings: The onion, garlic, and Italian seasoning create our flavor foundation. Just like in my Italian stuffed shells, these ingredients bring that classic Italian warmth we all love.
Success Tips & Tricks
Let me share some game-changing tips that’ll help you make this soup absolutely perfect every time:
- Mind Your Heat: When adding the cream cheese and heavy cream, keep your heat low! Too high heat can cause dairy to separate, giving you a grainy texture instead of that silky smooth finish we want.
- Pasta Perfection: Cook the pasta just until al dente – it’ll continue softening in the hot soup. If you’re planning leftovers, consider cooking your pasta separately and adding it to individual servings. This prevents the noodles from becoming too soft.
- Layer Your Flavors: Let those onions get slightly golden before adding the garlic – it builds a deeper flavor base. Trust me, those extra 2-3 minutes make all the difference!
Step-by-Step Instructions
Let me walk you through making this cozy Italian sausage soup! Like my creamy chicken marsala, this recipe comes together easily in one pot.
Preparing the Base
- In a large Dutch oven or stockpot, brown your Italian sausage with chopped onions. Break the sausage into small, bite-sized pieces as it cooks – this usually takes about 8-10 minutes.
- Once the sausage is no longer pink, drain any excess grease. Leave just enough to cook your garlic (about 1 tablespoon).
- Add minced garlic and cook for 60 seconds until fragrant – be careful not to burn it!
Building the Soup
- Pour in your chicken broth, diced tomatoes, and Italian seasoning. Give everything a good stir.
- Add the ditalini pasta and bring to a gentle boil. Reduce heat and simmer for 6-8 minutes until pasta is al dente.
- Pro tip: Stir occasionally to prevent pasta from sticking to the bottom.
Creating the Creamy Finish
- Reduce heat to low. Add slightly warmed cream cheese in small chunks – this helps it melt more evenly.
- Stir in fresh grated parmesan and heavy cream until completely melted and smooth.
- Season with salt and pepper to taste.
- Garnish with fresh parsley just before serving.
Recipe Variations
Just like my popular melt-in-your-mouth chicken, this soup is wonderfully adaptable! Here are some of my favorite ways to customize it:
Protein Options
- Swap Italian sausage for ground turkey or try my homemade sloppy joe meat for a fun twist
- Use spicy Italian sausage for extra heat
- Add cooked, diced chicken breast
Veggie Add-ins
- Stir in fresh spinach at the end until wilted
- Add diced carrots and celery with the onions
- Mix in sautéed mushrooms before adding the cream
Pasta Alternatives
- Replace ditalini with small shells, orzo, or tortellini
- Use diced potatoes instead of pasta
- Make it low-carb by using cauliflower florets
Baker’s Tip: If you’re making this ahead, cook and store the pasta separately to prevent it from absorbing too much liquid.
FAQs & Final Thoughts
Frequently Asked Questions
You can prepare this soup up to 3 days ahead! Just cook the pasta separately and add it when reheating. This prevents the noodles from becoming too soft and absorbing excess liquid.
Warm the soup gently over medium-low heat, stirring occasionally. If it seems too thick, thin it with a splash of chicken broth or cream. Just like my teriyaki chicken, the flavors actually get better the next day!
While you can freeze the base soup, cream-based soups generally don’t freeze well as they can separate when thawed. If freezing, leave out the pasta and dairy ingredients, then add them fresh when reheating.
Half-and-half works well as a lighter alternative. For a dairy-free version, try full-fat coconut milk, though it will add a slight coconut flavor to your soup.
Final Thoughts
This creamy Italian sausage soup has become a staple in my kitchen, and I just know you’re going to love it too! There’s something magical about the way the cream cheese melts into the broth, creating the most luxurious texture that perfectly coats each spoonful of pasta and sausage.
Don’t be shy about making it your own – toss in extra veggies, swap the proteins, or play with different pasta shapes. The beauty of this recipe is its flexibility! And if you’re cooking for little ones, they’ll absolutely love fishing out those cute ditalini noodles with their spoons.
I’d love to hear how this recipe turns out in your kitchen! Drop me a comment below, and don’t forget to snap a photo to share. Happy cooking, friends! 🍲
Creamy Parmesan Italian Sausage Soup
Ingredients
- 1 pound Italian sausage if needed, casings removed
- 1 medium onion chopped
- 2 teaspoons minced garlic
- 4 cups chicken broth
- 14.5 ounces petite diced tomatoes 1 can
- 8 ounces ditalini pasta or other small pasta uncooked
- 1 teaspoon Italian seasoning
- 4 ounces cream cheese slightly warmed
- 1/2 cup grated parmesan
- 1/2 cup heavy whipping cream
- 1 Tablespoon fresh parsely chopped
- salt and pepper to taste
Instructions
- In a stock pot, cook the Italian sausage and onion until it is no longer pink. Remember to break the sausage apart as it cooks. Drain off any excess grease.
- Then add the garlic and cook for about one minute. Next, add the chicken broth, diced tomatoes, pasta, and Italian seasoning. Bring the soup to a boil and then simmer for about 6-8 minutes until the pasta is cooked al dente.
- Turn the heat low and mix in the slightly warmed cream cheese, grated parmesan cheese, and whipping cream until completely melted and dissolved. Add salt and pepper to taste. Finally, garnish with a Tablespoon of fresh parsley. Enjoy!
Notes
The longer the pasta sits, the more it absorbs the broth, which doesn’t affect the taste.
Options:
• Add Russet potatoes in place of the ditalini noodles. Boil the potatoes until easily pierced with a fork.
• When boiling the pasta, add extra vegetables like diced celery and carrots.
• At the end, add a handful or two of fresh spinach and cook until wilted.
• For extra spice, add 1/2 teaspoon red pepper flakes.
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