This Creamy Parmesan Italian Sausage Soup is a hearty, comforting dish packed with bold flavors and a creamy base that’s sure to warm you up on any chilly day. Italian sausage, onions, garlic, and a touch of fennel and red pepper flakes make this soup savory and satisfying, while cream cheese and Parmesan cheese give it a rich, velvety finish. Perfect for a family meal or as an easy weeknight dinner, this soup will quickly become a favorite.

Why You’ll Love This Creamy Parmesan Italian Sausage Soup :

This Creamy Parmesan Italian Sausage Soup is packed with flavor and texture. The combination of spicy Italian sausage, tender pasta, and a creamy, cheesy broth makes every bite satisfying and delicious. It’s easy to customize with gluten-free pasta or additional veggies, and it comes together in just about 30 minutes, making it perfect for busy weeknights. The creamy broth is rich, but the Italian seasoning and red pepper flakes add just the right amount of spice to balance everything out.

“This soup is such a hit in our house. The sausage adds great flavor, and the creamy base is rich and comforting. It’s the perfect cozy meal!”

Ingredients You’ll Need for Creamy Parmesan Italian Sausage Soup :

Here’s what you’ll need to make this delicious Creamy Parmesan Italian Sausage Soup:

• 1 pound Italian sausage (casings removed): Adds hearty, savory flavor with a touch of spice.
• 1 onion, diced: Adds sweetness and depth to the soup.
• 2 cloves garlic, chopped: Infuses the soup with a savory, aromatic flavor.
• 1/2 teaspoon ground fennel (optional): Enhances the sausage flavor with a hint of licorice.
• 1/2 teaspoon red pepper flakes (optional): Adds a bit of heat for extra flavor.
• 4 cups chicken broth: Forms the base of the soup.
• 1 (14.5 ounce) can petite diced tomatoes: Adds a sweet, acidic balance to the creamy base.
• 8 ounces pasta (such as ditalini): Provides texture and heartiness (use gluten-free pasta for a gluten-free option).
• 1 teaspoon Italian seasoning: Adds a blend of herbs that elevate the flavor.
• 1/2 cup Parmesan cheese, grated: Adds a salty, nutty richness to the soup.
• 4 ounces cream cheese (warmed): Makes the soup creamy and smooth.
• 1/2 cup heavy cream: Adds a rich, velvety texture to the broth.
• Salt and pepper to taste: For seasoning.
• 1 tablespoon parsley, chopped (optional): For garnish and a touch of freshness.

Step-by-Step Guide to Making Creamy Parmesan Italian Sausage Soup :

Step 1: Cook the Sausage and Onion

In a large saucepan, cook the Italian sausage and diced onion over medium heat. Break the sausage apart with a spoon as it cooks, and sauté until the sausage is fully cooked and the onions are softened, about 8-10 minutes. Drain any excess grease.

Pro Tip: Removing the casings from the sausage makes it easier to crumble and ensures it cooks evenly.

Step 2: Add the Garlic and Spices

Stir in the garlic, ground fennel (if using), and red pepper flakes. Cook for about 1 minute until the garlic becomes fragrant. This will help release the flavors of the garlic and spices, giving the soup a delicious, aromatic base.

Step 3: Add the Broth, Tomatoes, Pasta, and Seasoning

Pour in the chicken broth, petite diced tomatoes, pasta, and Italian seasoning. Stir everything together and bring the soup to a boil over medium-high heat.

Once it reaches a boil, reduce the heat to a simmer and let the soup cook for 6-8 minutes, or until the pasta is tender but still al dente.

Pro Tip: Be careful not to overcook the pasta in this step—al dente pasta will continue to soften as the soup simmers.

Step 4: Add the Cream and Cheese

Once the pasta is cooked, reduce the heat to low. Stir in the Parmesan cheese, cream cheese, and heavy cream. Allow the cheeses to melt into the broth, stirring occasionally. This will take about 3-5 minutes.

“The Parmesan and cream cheese add a rich, creamy texture to the broth that balances the savory flavors of the sausage and tomatoes.”

Step 5: Season and Garnish

Taste the soup and season with salt and pepper as needed. For an extra touch of freshness, stir in some chopped parsley just before serving.

Step 6: Serve and Enjoy

Ladle the hot soup into bowls and enjoy! This soup is perfect with a slice of crusty bread or a simple side salad.

Frequently Asked Questions :

Q: Can I make this soup ahead of time?
A: Yes! This soup stores well in the refrigerator for up to 3 days. When reheating, you may need to add a little extra broth or cream to thin it out, as the pasta will continue to absorb liquid over time.

Q: Can I freeze Creamy Parmesan Italian Sausage Soup?
A: While you can freeze this soup, the cream and cheese may slightly change texture when reheated. To freeze, let the soup cool completely, then transfer to freezer-safe containers. Thaw in the refrigerator overnight and reheat gently on the stovetop.

Q: Can I use a different type of pasta?
A: Absolutely! You can use any small pasta shape, such as elbow macaroni, small shells, or even gluten-free pasta. Just adjust the cooking time according to the pasta you choose.

Serving Suggestions for Creamy Parmesan Italian Sausage Soup :

This Creamy Parmesan Italian Sausage Soup is a hearty, filling meal on its own, but here are a few ideas to round it out:

1. Crusty Bread: Perfect for dipping into the creamy broth.
2. Garlic Bread: Adds a flavorful, buttery crunch.
3. Side Salad: A light green salad with a lemon vinaigrette pairs well with the richness of the soup.

“I love serving this soup with warm, crusty garlic bread—it’s perfect for soaking up every bit of that creamy, cheesy broth!”

Please remember to SHARE on Facebook and PIN IT!

FOLLOW ME ON PINTEREST BY CLICKING HERE <——

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

Yield: 6-8 bowls

Creamy Parmesan Italian Sausage Soup

Print

This Creamy Parmesan Italian Sausage Soup is a rich, flavorful meal that’s easy to prepare and perfect for any occasion. Enjoy!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

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)
• 1 teaspoon Italian seasoning
• 1/2 cup Parmesan cheese, grated
• 4 ounces cream cheese (warmed)
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1 tablespoon parsley, chopped (optional)

Instructions

Cook the sausage and onion in a large saucepan until the sausage is fully cooked and the onion is softened. Drain excess grease.

Add garlic, fennel, and red pepper flakes. Cook for 1 minute until fragrant.

Add chicken broth, diced tomatoes, pasta, and Italian seasoning. Bring to a boil, reduce heat, and simmer for 6-8 minutes until the pasta is al dente.

Stir in Parmesan, cream cheese, and heavy cream. Let the cheeses melt into the soup for 3-5 minutes.

Season with salt and pepper, garnish with parsley, and serve hot.

Notes

Option: Replace the cream with milk or yogurt.Option: Add 1-2 tablespoons cornstarch (mixed into 2 tablespoons cool water) to the soup near the end and simmer to thicken.Option: Omit the pasta; also remove 1 cup chicken broth.Option: Add 1/2 cup roasted red peppers, diced!Option: Add 2 tablespoons of sliced basil just before serving!Option: Garnish with more parmesan!Tip: The pasta will have the best texture when served right after cooking. It will continue to absorb the soups broth so if you have leftovers you will need to add some more water before reheating. If you do not plan to eat the whole batch of soup right away, you can leave the pasta out, cook it separately and add it to the soup when you are ready to eat it!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest