Creamy Parmesan Italian Sausage Soup Recipe
Warm up with this delightful Creamy Parmesan Italian Sausage Soup! Packed with savory Italian sausage, tender pasta, and rich flavors, this comforting dish combines hearty ingredients in a creamy broth that’s perfect for chilly evenings.
The addition of fragrant garlic and aromatic herbs elevates each spoonful, making it a satisfying meal the whole family will love. Easy to prepare, this soup is sure to become a go-to favorite!
How to make Creamy Parmesan Italian Sausage Soup Recipe
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 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:
In a large pot, brown the Italian sausage and onion until fully cooked, breaking the sausage apart as it cooks. Drain any excess fat.
Add the chopped garlic, ground fennel, and red pepper flakes, mixing well. Cook until aromatic, about one minute.
Pour in the chicken broth, petite diced tomatoes, pasta, and Italian seasoning. Bring to a boil, then lower the heat and simmer until the pasta is al dente, around 6-8 minutes.
Incorporate the grated parmigiano reggiano, warmed cream cheese, and heavy cream. Stir until the cheeses melt into the soup, approximately 3-5 minutes.
Season with salt and pepper to taste, then mix in the chopped parsley before serving. Enjoy your delicious soup!
Notes:
Flavor Profile:
Rich and Savory: Italian sausage adds a robust, savory base, while Parmesan and cream create a creamy, indulgent texture.
Herb-Infused: Italian seasoning and optional fennel provide a classic Italian flavor profile.
Ingredients Breakdown:
Italian Sausage: Provides a hearty, meaty flavor. Removing the casings allows for easy crumbling and incorporation into the soup.
Parmigiano Reggiano: Offers a sharp, nutty flavor that complements the creamy texture.
Cream Cheese and Heavy Cream: Create a luxurious, creamy base for the soup.
Preparation Tips:
Sausage Cooking: Cook sausage thoroughly and drain excess grease to prevent the soup from becoming too oily.
Pasta: Cook pasta al dente, as it will continue to soften in the soup. Use gluten-free pasta if needed.
Texture Tips:
Cheese Melting: Ensure the cream cheese is warmed to help it melt smoothly into the soup.
Cream Integration: Stir the cream in gradually to avoid curdling.
Serving Suggestions:
Garnish: Top with chopped parsley for added freshness and color.
Accompaniments: Serve with crusty bread or a side salad for a complete meal.
Storage:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: The soup can be frozen, but the cream may separate slightly upon reheating. Stir well after thawing and reheating.
Variations:
Vegetable Add-ins: Consider adding spinach, kale, or other vegetables for extra nutrition.
Spice Level: Adjust the amount of red pepper flakes to control the heat level.
Nutrition Facts:
Calories 562, Fat 43g (Saturated 19g, Trans 0), Cholesterol 118mg, Sodium 1111mg, Carbs 40g (Fiber 2g, Sugars 7g), Protein 26g
Frequently Asked Questions:
Can I use a different type of pasta in this recipe?
Yes, you can substitute ditalini with other small pasta shapes like elbow macaroni or small shells.
Adjust the cooking time according to the pasta you choose.
Is it necessary to include ground fennel and red pepper flakes?
No, the ground fennel and red pepper flakes are optional and can be adjusted based on your personal preference for flavor and spice.
Feel free to omit them or adjust the quantities to suit your taste.
Can I use a different type of sausage in this soup?
Absolutely! While the recipe calls for Italian sausage, you can use other types of sausage like chicken sausage, turkey sausage, or even a vegetarian sausage for different flavor variations.
Can I make this soup in advance and reheat it?
Yes, you can prepare the soup in advance and refrigerate it.
Reheat it on the stove over low heat, stirring occasionally, until warmed through.
You may need to add a bit of extra broth when reheating if the soup thickens.
Can I use half-and-half instead of heavy cream?
Yes, you can use half-and-half as a lighter alternative to heavy cream.
Keep in mind that it may result in a slightly less creamy texture, but it will still be delicious.
Adjust the quantity based on your preference for richness.
Is ground fennel necessary, and what does it add to the soup?
Ground fennel is optional, and it adds a subtle licorice-like flavor to the soup.
You can omit it if you’re not a fan of this taste.
Is it possible to make this soup vegetarian?
Yes, you can make a vegetarian version by using plant-based sausage alternatives and vegetable broth instead of chicken broth.
Can I prepare the soup ahead of time?
Yes, you can make the soup in advance and reheat it.
Keep in mind that pasta tends to absorb liquid, so you may need to adjust the consistency by adding more broth upon reheating.
How do I store leftovers, and how long will they last?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat on the stove or in the microwave.
Can I freeze this soup?
It’s best not to freeze this soup as the texture of the dairy-based components may change upon thawing.
Can I use a different type of cheese instead of Parmigiano Reggiano?
Yes, you can use Pecorino Romano, Asiago, or another hard, flavorful cheese as a substitute for Parmigiano Reggiano.
Can I use low-fat or skim milk instead of heavy cream?
While it will result in a lighter soup, you can use low-fat or skim milk instead of heavy cream for a healthier option.
What can I serve as a side dish with this soup?
A crusty baguette, garlic bread, or a simple green salad makes a delicious accompaniment to this soup.