Description
This creamy Parmesan Italian sausage soup is a hearty and comforting dish combining flavorful Italian sausage, tender vegetables, ditalini pasta, kale, and a rich Parmesan cream sauce. Perfect for cozy dinners, it simmers on the stovetop to meld savory flavors into a thick, satisfying soup.
Ingredients
Meat and Fats
- 1 tablespoon olive oil
- 1 pound (16-ounces) ground Italian sausage (mild or hot)
- 2 tablespoons unsalted butter
Vegetables
- 1 large yellow onion, finely chopped (1-1/2 cups)
- 3 large carrots, finely chopped (1-1/2 cups)
- 1 tablespoon minced garlic
- 2 packed cups finely shredded kale
Liquids and Broth
- 8 cups chicken broth
- 1 cup heavy cream
Seasonings and Others
- Salt and pepper to taste
- 2 tablespoons flour
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
Pasta and Cheese
- 1-3/4 cups (8-ounces) ditalini pasta
- 1 cup finely grated Parmesan cheese (sandy texture)
Serving Suggestion
- Crusty buttered bread (optional)
Instructions
- Brown Sausage: Heat a large pot over high heat and add 1 tablespoon olive oil. Once hot, add the ground Italian sausage and sear each side for about one minute to develop color. Crumble the sausage and continue cooking until fully browned. Remove the sausage with a slotted spoon, leaving about 1 tablespoon of grease in the pot and draining off the excess fat.
- Cook Veggies: Reduce heat to medium and add 2 tablespoons unsalted butter to the pot. Add the finely chopped onion, carrots, and minced garlic. Season with salt and pepper (about 1/2 teaspoon each). Sauté until the vegetables are tender, about 7 to 9 minutes. Sprinkle 2 tablespoons of flour over the vegetables and stir constantly for one minute to cook out the raw flour taste.
- Add Broth: Gradually pour in 1 cup of the chicken broth, whisking constantly to create a smooth slurry with the flour and vegetables. Slowly add the remaining broth while whisking and scraping the bottom of the pot to avoid sticking. Stir in 1 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes if using.
- Cook Pasta: Bring the broth mixture to a boil. Add 1-3/4 cups ditalini pasta and cook according to package instructions minus two minutes to ensure the pasta finishes cooking in the soup. Stir occasionally to prevent the pasta from sticking to the bottom.
- Finish Soup: Reduce heat to low and stir in 1 cup heavy cream, 2 packed cups shredded kale, and return the cooked sausage to the pot, mixing well. Gradually add 1 cup finely grated Parmesan cheese in 1/4 cup increments to avoid clumping, stirring until the cheese melts smoothly into the soup. Adjust seasoning with salt as needed. Add more broth if a thinner consistency is preferred.
- Serve: Ladle the soup hot into bowls and serve alongside crusty buttered bread for an extra comforting meal.
Notes
- For best flavor, use a good quality chicken broth or homemade broth.
- Grate Parmesan finely to achieve a sandy texture which helps it melt more evenly into the soup.
- Red pepper flakes are optional and can be adjusted or omitted based on your spice preference.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Use mild or hot Italian sausage depending on desired spice level.
- Kale can be substituted with spinach if preferred, adding it at the same stage.
