Indulge in the warmth and richness of Creamy Parmesan Italian Sausage Soup, a delightful fusion of robust Italian flavors and velvety creaminess. This soul-soothing soup brings together savory Italian sausage, tangy tomatoes, and the luxurious touch of Parmesan and cream. With a perfect balance of spices and textures, this soup is a comforting hug in a bowl that will leave you craving more.
In our home, the Creamy Parmesan Italian Sausage Soup has become synonymous with comfort on chilly evenings. The enticing aroma of Italian sausage sizzling in the pot, mingling with onions and garlic, creates an anticipation that fills the kitchen. As the soup simmers, the flavors intensify, and the creaminess from the blend of Parmesan, cream cheese, and heavy cream transforms each spoonful into a luxurious experience. It’s a soup that unites our family around the dinner table, creating cherished moments with every spoonful.
Why This Creamy Parmesan Italian Sausage Soup:
Irresistible Creaminess Unleashed!
- Savory Italian Sausage: The star of the show, crumbled Italian sausage, adds depth and richness to the soup, creating a hearty and satisfying flavor.
- Creamy Dreamy Consistency: A decadent mix of Parmesan, cream cheese, and heavy cream results in a velvety texture that blankets each ingredient, making every bite a luxurious experience.
- Versatile Spice Levels: Customize your soup with optional ground fennel and red pepper flakes, allowing you to tailor the spice levels to your preference.
- Quick and Easy: With a simple and straightforward preparation, this soup is perfect for busy weeknights, providing a homemade taste without the hassle.
- Perfect Pasta Al-dente: The addition of ditalini pasta ensures a delightful al-dente texture, creating a satisfying bite in every spoonful.
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 (about 950 ml or 2 lbs.)
- 1 (14.5 ounce) can petite diced tomatoes
- 8 ounces pasta such as ditalini (gluten-free for gluten-free) (about 227 g)
- 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)
Directions:
- 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. 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:
- For a lighter version, use low-fat cream cheese and milk instead of heavy cream.
- Experiment with different pasta shapes for a fun twist.
- Garnish with additional Parmesan and fresh basil for extra flavor.
