Creamy Parmesan Italian Sausage Soup
This creamy parmesan italian sausage soup is made with savory sausage, pasta, and a rich, comforting broth. Easy and perfect for weeknights. Ready in just 35 minutes with simple ingredients.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Slotted spoon
- Ladle
- Cheese grater
- Knife and cutting board
Ingredients
- 1 lb Italian sausage (mild or hot)
- 1 tbsp olive oil (if needed)
- 1 medium onion diced (about 1 cup)
- 4 cloves garlic minced
- 4 cups chicken broth
- 1 can diced tomatoes with juices (14.5 oz)
- 1 cup heavy cream
- 1 cup parmesan cheese freshly grated
- 2 cups fresh spinach roughly chopped
- 1 cup uncooked ditalini pasta
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
- Extra parmesan for serving (optional)
Instructions
Brown the Italian Sausage
- Remove the sausage from its casing and add it to a large soup pot or Dutch oven over medium-high heat. Break it up with a wooden spoon as it cooks until crumbly and browned, about 5-7 minutes. Transfer cooked sausage to a plate using a slotted spoon, leaving about 1 tablespoon of fat in the pot.
Sauté the Aromatics
- In the same pot with sausage drippings, add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
Build the Soup Base
- Pour in chicken broth and diced tomatoes with their juices. Stir well, scraping up any browned bits from the bottom of the pot. Add Italian seasoning and red pepper flakes if using. Bring the mixture to a boil.
Cook the Pasta
- Once boiling, add the uncooked pasta and reduce heat to a simmer. Cook according to package directions, usually 8-10 minutes, stirring occasionally to prevent sticking.
Add Cream and Sausage
- Once pasta is tender, return the cooked sausage to the pot. Reduce heat to low and stir in heavy cream. Let warm through for about 2 minutes without boiling.
Incorporate Parmesan Cheese
- Remove pot from heat and slowly stir in freshly grated parmesan cheese. Stir until completely melted and the soup is creamy and smooth.
Add Fresh Spinach
- Add chopped spinach and stir until wilted, about 1-2 minutes. Taste and adjust seasonings with salt and black pepper as needed.
Serve and Garnish
- Ladle soup into bowls and top with extra grated parmesan cheese, fresh basil, and a drizzle of olive oil if desired. Serve immediately with crusty bread.