Creamy Parmesan Italian Sausage Soup
This Creamy Parmesan Italian Sausage Soup is a comforting and hearty dish that combines the rich flavors of Italian sausage, creamy cheeses, and savory herbs.
Perfect for cozy evenings, this soup is a delicious blend of savory sausage, tender pasta, and a creamy, cheesy broth that will warm you up from the inside out.
With the addition of garlic, fennel, and a touch of heat from red pepper flakes, each spoonful is bursting with flavor. It’s an easy, one-pot meal that’s sure to satisfy both your taste buds and your hunger!
Why You’ll Love This Recipe:
People will love this Creamy Parmesan Italian Sausage Soup because it’s the ultimate comfort food in a bowl.
The creamy broth, rich with Parmesan and cream cheese, perfectly complements the savory Italian sausage and tender pasta.
With just the right amount of heat from red pepper flakes and the aromatic kick of garlic and fennel, every spoonful is packed with bold flavors.
It’s a simple yet indulgent meal that’s easy to make and guaranteed to satisfy even the pickiest eaters.
Key Ingredients:
Italian sausage: Adds rich, savory flavor and a hearty texture.
Parmesan cheese: Provides a creamy, nutty depth that makes the soup luxurious.
Cream cheese: Helps create a silky, smooth broth.
Chicken broth: Serves as the base of the soup, adding depth and richness.
Pasta (ditalini): Small pasta that soaks up the creamy broth for a comforting bite.
Diced tomatoes: Adds a bit of tang and freshness to balance the richness.
Heavy cream: Enhances the soup’s creaminess and adds richness.
Italian seasoning: A blend of herbs that enhances the savory flavors of the soup.
How to make Creamy Parmesan Italian Sausage Soup
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!
Notes:
Italian Sausage Selection:
Choose either sweet or spicy Italian sausage based on your flavor preference. Adjust the amount of red pepper flakes accordingly to control the heat level.
Removing Sausage Casings:
Removing the casings allows the sausage to crumble and distribute more evenly throughout the soup. If you prefer larger sausage pieces, you can slice the sausage rounds after cooking.
Using Ground Fennel and Red Pepper Flakes:
Ground fennel adds a subtle, sweet anise flavor to the soup, complementing the Italian sausage. Red pepper flakes provide a mild heat. Both are optional and can be adjusted or omitted based on personal taste preferences.
Pasta Selection:
Substitute the suggested pasta with gluten-free alternatives, such as gluten-free ditalini, for individuals with gluten sensitivity. Ensure proper cooking times for the chosen pasta to achieve desired texture.
Cheese and Cream Options:
For a lighter version of the soup, substitute heavy cream with whole milk or a lower-fat milk alternative. Note that this substitution will affect the richness of the soup.
Herbs and Seasonings:
Use dried Italian seasoning as a substitute for fresh, using about half the amount since dried herbs are more concentrated. Fresh parsley adds a brighter flavor, but dried parsley can be used as well.
Soup Preparation and Storage:
Prepare the soup ahead of time, but add the pasta just before serving to prevent it from becoming too soft. Reheat gently on the stove and adjust consistency with additional broth if needed.
Freezing the Soup:
Freeze the soup without the pasta to preserve the pasta’s texture. Add freshly cooked pasta when reheating the soup for serving.
Adjusting Soup Consistency:
If the soup becomes too thick, adjust the consistency by adding more chicken broth until it reaches the desired thickness. Adjust seasoning as needed when adjusting consistency.
Enhancing Store-Bought Enchilada Sauce:
Enhance store-bought red enchilada sauce with additional spices or seasonings to elevate flavor. Experiment with cumin, smoked paprika, or chili powder for a personalized touch.
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 make this soup ahead of time?
Yes, you can prepare the soup ahead of time, but it’s recommended to add the pasta just before serving to prevent it from becoming too soft.
Reheat gently on the stove, and you may need to add a bit of extra broth if the soup thickens upon standing.
Is there a substitute for heavy cream to make the soup lighter?
Yes, if you prefer a lighter version, you can use whole milk or a lower-fat milk alternative instead of heavy cream.
Keep in mind that this will affect the richness of the soup.
Can I freeze this soup?
While you can freeze the soup, it’s important to note that the texture of the pasta may change upon thawing and reheating.
If you’re planning to freeze it, consider making the soup without the pasta, and then add freshly cooked pasta when you’re ready to serve.
What type of Italian sausage works best for this recipe?
You can use sweet or spicy Italian sausage based on your preference.
If you want a milder flavor, opt for sweet Italian sausage.
Adjust the amount of red pepper flakes according to your spice preference.
I’m gluten-sensitive. Can I use a gluten-free pasta in this recipe?
Absolutely! You can substitute gluten-free pasta, such as gluten-free ditalini, to make the soup suitable for individuals with gluten sensitivity or celiac disease.
Ensure you follow the recommended cooking times for the gluten-free pasta to achieve the desired texture.
Can I use a different type of pasta in this recipe?
Yes, you can substitute the suggested pasta with your preferred type.
Just be mindful of adjusting the cooking time according to the type of pasta you choose to ensure it reaches the desired level of doneness.
Is it necessary to remove the casings from the Italian sausage?
Yes, removing the casings allows the sausage to crumble and integrate into the soup more easily.
If you prefer larger sausage pieces, you can leave the casings on and slice the sausage into rounds after cooking.
What should I do if the soup is too thick?
If the soup becomes too thick, you can adjust the consistency by adding more chicken broth until it reaches your desired thickness.
Keep in mind that the soup may continue to thicken as it sits, so you can adjust it when reheating as well.
Can I use dried herbs instead of fresh for Italian seasoning and parsley?
Yes, you can substitute dried Italian seasoning for fresh, using about half the amount since dried herbs are more concentrated.
For parsley, you can use dried, but fresh parsley will add a brighter flavor.
Adjust the quantities based on your taste preferences.
What is the purpose of adding fennel and red pepper flakes, and can I skip them?
The ground fennel adds a subtle, sweet anise flavor to the soup, enhancing the overall taste.
Red pepper flakes provide a hint of heat.
Both are optional, and you can skip them if you prefer a milder soup.
Adjust the quantities based on your spice tolerance and flavor preferences.