There’s something incredibly satisfying about starting with simple ingredients and transforming them into a soul-soothing meal. The combination of savory Italian sausage, tangy tomatoes, and creamy cheese makes for a perfect symphony of flavors that warms you from the inside out. The best part? It’s incredibly easy and quick to make, which is perfect for those busy nights when you just need something filling and delicious on the table, pronto.
You’ll love how the sausage brings a depth of flavor, while the parmesan and cream cheese add a velvety richness that’s hard to resist. The pasta soaks up all those wonderful flavors, becoming tender and comforting. Whether you’re enjoying it as a main course or pairing it with some crusty bread for a cozy meal, this soup is a winner.
So, why not give this Creamy Parmesan Italian Sausage Soup a try? It’s a delightful dish that can easily become a staple in your recipe book. Invite the family or your best friends over, and let the soup work its magic. You’ll be creating new memories, one delicious spoonful at a time.
How to Make Creamy Parmesan Italian Sausage Soup
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Ingredients:
- 1 pound Italian sausage, casings removed
- 4 cups chicken broth
- 1 onion, diced
- 1 (14.5 ounce) can petite diced tomatoes
- 8 ounces pasta like ditalini (gluten-free if needed)
- 1 teaspoon Italian seasoning (or oregano)
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon ground fennel (optional)
- 1/2 cup parmigiano reggiano (parmesan), grated
- 4 ounces cream cheese (warmed)
- 1/2 cup heavy cream (whipping cream)
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
Directions:
- Begin by heating a large saucepan over medium heat. Add the Italian sausage and diced onion. Cook them together, breaking up the sausage into smaller pieces, until it’s browned. Drain any excess fat.
- Add the garlic, fennel, and red pepper flakes to the sausage mixture. Stir them in and cook for about a minute until you can smell the fragrant aroma.
- Pour in the chicken broth and add the canned tomatoes, pasta, and Italian seasoning. Turn up the heat to bring it all to a boil, then lower the heat to let it simmer until the pasta is cooked to al dente, approximately 6-8 minutes.
- Reduce the heat and stir in the grated parmesan, warmed cream cheese, and heavy cream. Allow the mixture to cook for another 3-5 minutes, until the cheeses are fully melted and the soup is creamy.
- Taste and season with salt and pepper as needed. If you’re using parsley, stir it in just before serving. Serve hot and enjoy!
Ingredient Tweaks for Your Pantry
If you’re missing any ingredients, no worries! Try using ground turkey or chicken for a lighter version. Kale or spinach can take the place of parsley for a green touch. No cream cheese? Ricotta or mascarpone works just as well to maintain that creamy texture.
Best Ways to Store Leftover Soup
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, you may need to add a splash of broth or water, as the pasta tends to soak up the liquid. This soup can also be frozen for up to a month; just thaw it overnight in the refrigerator before reheating.
Making the Most of This Soup: Serving Ideas
Serve this soup with a generous sprinkle of parmesan and a slice of garlic bread on the side for dipping. It pairs excellently with a crisp, green salad or a glass of chilled white wine like Pinot Grigio for a touch of elegance.
Avoid These Mistakes When Cooking Soup
For a perfect soup, avoid adding the cream and cheese too early as they might curdle. Make sure to use fresh sausages if possible, as they pack more flavor. Don’t skip browning the sausage; it adds a depth of flavor that’s crucial to the dish.
Adding a Seasonal Spin to Your Soup
For a summer twist, toss in fresh basil and zucchini for a vibrant flavor. In the fall, add butternut squash or carrots for a sweet depth. During winter, a handful of hearty spinach or kale can transform it into a more robust meal.
FAQs:
Can I make this soup ahead of time?
Yes, you can prepare this soup a day in advance. Store it in the fridge, and when you’re ready to serve, gently reheat it on the stove, adding a bit more broth or water to adjust the consistency if needed.
What type of pasta works best?
Small pasta shapes like ditalini, elbows, or shells work well because they capture the thick sauce beautifully. If you’re gluten-free, use a gluten-free pasta version that holds up well in soup.
How can I make this soup spicier?
To add more heat, increase the amount of red pepper flakes or use spicy Italian sausage instead of mild. A dash of hot sauce can also give it an extra kick if desired.
Is there a vegetarian version of this soup?
For a vegetarian take, skip the sausage and use vegetable broth instead of chicken broth. You can add more vegetables like beans or mushrooms to give it a hearty feel without the meat.
Can I freeze this soup?
Absolutely! Freeze it in airtight containers or heavy-duty freezer bags for up to a month. Let it thaw overnight in the fridge before reheating. Remember, the pasta may absorb some of the liquid, so add a little extra broth when reheating.
What if I don’t have cream cheese?
If you’re out of cream cheese, you can substitute with ricotta or mascarpone cheese to keep the creamy texture. Greek yogurt might also work for a tangier flavor and is a healthier option.
Creamy Parmesan Italian Sausage Soup
Equipment
- large saucepan
Ingredients
- 1 pound Italian sausage casings removed
- 4 cups chicken broth
- 1 onion diced
- 1 14.5 ounce can petite diced tomatoes
- 8 ounces ditalini pasta gluten-free if needed
- 1 teaspoon Italian seasoning or oregano
- 2 cloves garlic chopped
- 1/2 teaspoon red pepper flakes optional
- 1/2 teaspoon ground fennel optional
- 1/2 cup parmigiano reggiano grated
- 4 ounces cream cheese warmed
- 1/2 cup heavy cream whipping cream
- salt and pepper to taste
- 1 tablespoon fresh parsley chopped, optional
Instructions
- In a sizable saucepan, brown the sausage with the diced onion until the meat is fully cooked, making sure to crumble the sausage as it cooks. Ensure any excess grease is drained.
- Introduce the chopped garlic, ground fennel, and red pepper flakes to the pan. Sauté for about a minute until fragrant.
- Add the chicken broth, diced tomatoes, pasta, and Italian seasoning to the pot. Bring to a boil, then reduce the heat and let it simmer until the pasta is al dente, around 6 to 8 minutes.
- Incorporate the grated parmesan, warmed cream cheese, and heavy cream. Let the mixture simmer for another 3 to 5 minutes until the cheeses are completely melted into the soup.
- Season with salt and pepper to your liking, add the chopped parsley if desired, and serve the soup hot!
