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:
Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.
Add the garlic, fennel, and red pepper flakes, mix, and cook until fragrant, about a minute.
Add the broth, tomatoes, pasta, and Italian seasoning, bring to a boil, reduce the heat and simmer until the pasta is cooked, al-dente, about 6-8 minutes.
Add the parmesan, cream cheese, and cream, and let the cheeses melt into the soup, about 3-5 minutes.
Season with salt and pepper to taste, mix in the parsley and enjoy!
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.