Italian sausage and pasta come together in a creamy tomato and Parmesan broth for a soup that’s rich with flavor. The sausage brings plenty of savory character, while the pasta cooks directly in the soup, bringing everything together in one pot.
Italian sausage is the star here, adding a deep, savory flavor throughout the broth. Onion, garlic, fennel, Italian herbs, and red pepper flakes build on that base, with the pepper flakes adding an extra touch of heat.
The broth starts with chicken broth and tomatoes before being transformed into something wonderfully creamy. Cream, cream cheese, and plenty of Parmesan give it a rich texture and bring another layer of flavor to the soup.
There’s something especially satisfying about the combination of Italian sausage and tomatoes in a creamy Parmesan broth. The pasta makes the soup hearty enough to eat as a meal, while every spoonful carries the savory flavors of the sausage, herbs, and cheese.
This soup is especially fitting for cool winter days, when a warm bowl of something rich and comforting is exactly what sounds good. It’s a cozy combination of pasta, sausage, tomatoes, and creamy Parmesan flavor in every bite.
Creamy Parmesan Italian Sausage Soup
Italian Sausage and Pasta Soup is a hearty, one-pot dish that’s bursting with flavor and comfort! Featuring the bold taste of Italian sausage, this creamy soup combines tender pasta, a rich tomato-parmesan broth, and a blend of aromatic seasonings like garlic, fennel, and Italian herbs. A hint of red pepper flakes adds just the right amount of warmth.
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 (gluten-free for gluten-free)
- 1 teaspoon Italian seasoning (or oregano)
- 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)
Instructions
- Brown the sausage and onion together in a large saucepan, breaking the sausage into smaller pieces as it cooks. Once fully cooked, drain any excess grease.
- Stir in the garlic, fennel, and red pepper flakes. Cook for about 1 minute, until the garlic becomes fragrant.
- Pour in the broth and add the tomatoes, pasta, and Italian seasoning. Bring the mixture to a boil, then lower the heat and simmer for 6 to 8 minutes, or until the pasta is al dente.
- Add the Parmesan, cream cheese, and cream. Continue cooking for 3 to 5 minutes, stirring occasionally, until the cheeses have melted into the soup.
- Season with salt and pepper to taste, then stir in the parsley and serve.
- Option: Use milk or yogurt instead of the cream.
- Option: For a thicker soup, combine 1 to 2 tablespoons of cornstarch with 2 tablespoons of cool water. Stir the mixture into the soup near the end of cooking and let it simmer until thickened.
- Option: To make the soup without pasta, leave it out and reduce the chicken broth by 1 cup.
- Option: Stir in ½ cup of diced roasted red peppers for additional flavor.
- Option: Add 4 ounces of fresh baby spinach near the end of cooking and let it wilt into the soup.
- Option: Stir in 2 tablespoons of sliced basil just before serving.
- Option: Finish with additional Parmesan as a garnish.
Notes
- Tip: The pasta has the best texture when the soup is served immediately after cooking. It can be stored in the refrigerator, but the pasta will continue absorbing the broth. When reheating leftovers, add a little extra water or broth as needed. If the entire batch will not be eaten right away, cook the pasta separately and add it to individual portions when serving.
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