Description
This hearty and flavorful Parmesan Italian Sausage Soup combines savory Italian sausage, tender ditalini pasta, and a creamy cheese blend to create a comforting meal perfect for any day. Infused with classic Italian seasoning, diced tomatoes, and fresh parsley, it's a delicious soup that comes together quickly in just 30 minutes.
Ingredients
Meat and Aromatics
- 1 pound Italian sausage (casings removed if needed)
- 1 medium onion, chopped
- 2 teaspoons minced garlic
Liquids and Broth
- 4 cups chicken broth
- 14.5 ounces petite diced tomatoes (1 can)
Pasta and Seasonings
- 8 ounces ditalini pasta or other small pasta (uncooked)
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Cheese and Cream
- 4 ounces cream cheese, slightly warmed
- ½ cup grated Parmesan cheese
- ½ cup heavy whipping cream
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Cook the sausage and onion: In a stock pot, cook the Italian sausage and chopped onion over medium heat until the sausage is no longer pink, breaking the sausage apart as it cooks. Drain off any excess grease to keep the soup from being too oily.
- Add garlic: Stir in the minced garlic and cook for about one minute until fragrant, being careful not to burn the garlic.
- Add liquids and pasta: Pour in the chicken broth and diced tomatoes with their juice. Add the uncooked ditalini pasta and Italian seasoning. Bring the soup to a boil, then reduce the heat and let it simmer for 6 to 8 minutes or until the pasta is cooked al dente.
- Incorporate cheeses and cream: Turn the heat to low. Add the slightly warmed cream cheese, grated Parmesan, and heavy whipping cream. Stir continuously until the cheeses have melted completely and the soup is creamy and smooth.
- Season and garnish: Taste the soup and add salt and pepper as needed. Finally, sprinkle the chopped fresh parsley on top before serving. Enjoy your delicious Parmesan Italian Sausage Soup!
Notes
- Warming the cream cheese before adding helps it melt smoothly into the soup.
- Drain excess grease after cooking sausage to avoid a greasy soup.
- Use freshly grated Parmesan cheese for the best flavor.
- For a spicier soup, consider using spicy Italian sausage or add crushed red pepper flakes.
- Leftovers can be refrigerated for 3-4 days and reheated gently on the stovetop.
