This Creamy Parmesan Italian Sausage Soup is rich and hearty. It’s filled with pasta, sausage, and plenty of flavor that keeps everyone coming back for more.
Author’s Notes
A Day in My Test Kitchen
I like to batch my recipe testing and do a whole bunch in one day. Those days can feel pretty long, but they’re *usually* really rewarding.
On big testing days, my family jumps in as the official taste testers. Dinner turns into a fun mix of bites from everything I’ve been working on. The extras get packed up and sent to friends, neighbors, or my parents, who even freeze-dry some of my test batches with their freeze-drying machine.
A few weeks ago, I tested through three soups and a dinner recipe all in one day. While they all got approval, this Creamy Parmesan Italian Sausage Soup was the clear winner. My kids and husband raved about it and kept coming back for more. I barely had any leftovers to share. Needless to say, it’s a keeper!
Here’s the Flavor Lineup
| Ingredient | Swaps & Tips |
|---|---|
| Italian Sausage | Use mild or hot; whichever you like best! |
| Parmesan | The secret to this Creamy Parmesan Italian Sausage Soup is the Parm! Always use refrigerated Parmesan; not the shelf-stable kind (that’s not real cheese!). Go for good-quality grated cheese (sand-like texture) for the best flavor. |
| Ditalini Pasta | Any small pasta (elbows, orzo, mini shells) works if you don’t have ditalini. |
| Heavy Cream | For that perfect creamy texture and richness, use cream. If you want to lighten it up, half-and-half is as low as I’d go. |
| Kale | Chopped spinach is a great substitute; stir it in at the very end. |
| Chicken Broth | You can use chicken stock or broth here. I reach for Swanson since it has great flavor (not a sponsor!). |
Shortcuts
Skip hand chopping and use a food processor to chop carrots and onions in seconds.
How To Make Creamy Parmesan Sausage Soup
- Brown the Sausage: Cook until golden, then set aside.
- Sauté Veggies: Cook onions, carrots, and garlic until tender and fragrant.
- Build the Broth: Whisk in flour, then slowly add chicken broth and seasonings.
- Cook Pasta: Boil until just shy of al dente.
- Make it Creamy: Stir in cream, Parmesan, kale, and return the sausage.
- Serve & Enjoy: Ladle into bowls and serve with cheesy or garlic bread.
Storage
- Fridge: Store in an airtight container for 3–4 days. Use a wire skimmer to remove the pasta and store it separately.
- Freezer: Best if frozen before adding pasta. Make the soup base, freeze, then add fresh pasta when reheating.
- Reheat: Warm gently on the stove over medium-low heat, stirring often until heated through.
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Creamy Parmesan Italian Sausage Soup
This Creamy Parmesan Italian Sausage Soup is a hit at my house! It’s creamy, filling, and full of pasta and sausage in every bite.
Video
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound (16-ounces) ground Italian sausage mild or hot
- 2 tablespoons unsalted butter
- 1 large yellow onion finely chopped (1-1/2 cups)
- 3 large carrots finely chopped (1-1/2 cups)
- 1 tablespoon minced garlic
- Salt and pepper
- 2 tablespoons flour
- 8 cups chicken broth see note 1
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes optional
- 1-3/4 cups (8-ounces) ditalini
- 1 cup finely grated Parmesan (sandy texture), see note 2
- 1 cup heavy cream
- 2 packed cups finely shredded kale
- Crusty buttered bread optional, for serving
Instructions
- In a large pot over high heat, add olive oil. Once hot, add sausage. Sear for a minute on each side, then crumble and cook until browned. Remove sausage with a slotted spoon, leaving 1 tablespoon of grease in the pot and draining off the excess.
- Reduce heat to medium. Add butter, onions, carrots, and garlic. Season to taste (I add 1/2 teaspoon each of salt & pepper). Sauté until tender, about 7–9 minutes. Sprinkle flour on top and cook for another minute, stirring constantly.
- Gradually add 1 cup of broth, whisking constantly to create a slurry. Add the remaining broth slowly, whisking and scraping the bottom of the pot. Add Italian seasoning and red pepper flakes, if using.
- Bring broth to a boil, then add pasta. Cook according to package instructions, minus two minutes. Stir occasionally to prevent sticking.
- Reduce heat to low. Add cream, kale, and return sausage, stirring well. Add Parmesan gradually, 1/4 cup at a time, to avoid clumping. Stir until melted. Season with salt as needed. Add more broth for a thinner consistency, if desired.
- Serve hot with hearty buttered bread on the side.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: A good chicken broth makes a huge difference in flavor. I recommend using Swanson®.
Note 2: The secret to this soup is the Parm! Always use refrigerated Parmesan—never the shelf-stable kind (it’s not real cheese!). Go for good-quality grated Parmesan with a sandy texture for the best flavor and perfect saltiness.
Storage: Store leftovers in an airtight container for 3–4 days. The pasta will keep soaking up liquid, so use a wire skimmer to remove it and store it separately from the broth.
Nutrition
Serving: 1serving | Calories: 693kcal | Carbohydrates: 42g | Protein: 27g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 118mg | Sodium: 1720mg | Potassium: 662mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7867IU | Vitamin C: 31mg | Calcium: 305mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Serve Creamy Parmesan Italian Sausage Soup With:
- Crusty French Bread: Thick slices with butter make every bowl even better.
- Green Salad: Keep the Italian theme with this Italian salad.
- Roasted Vegetables: Try roasted Brussels sprouts, broccoli, or carrots for extra flavor.
- Grilled Cheese: Double up on the comfort with cheesy, melty sandwiches on the side.
- Fresh Fruit Salad: Adds a light, refreshing contrast to the creamy, savory soup.
Tools For This Recipe
Check out my favorite kitchen essentials, gadgets, and cookware!
- This is the heavy-duty pot I use most often for soups.
- A garlic press makes mincing easy, and I keep the rest in a garlic keeper.
- I use this ladle so every scoop gets plenty of sausage, pasta, and broth.
My 16yr old made this on a Friday, by Saturday morning we were at the store buying the ingredients again, mid afternoon he was making it again. He’s hated soup all his life. Your recipe has changed his mind. Thank you!! Soo Delicious! Hubby loved it as well.
I am so thrilled to hear this! What a compliment! Thanks so much for sharing!
Chelsea, this is one of your best soup recipes, and I have tried lots of them! I made a big mistake on the chicken broth though. I read “8 cups” and thought “32 ounces,” which is, of course, only HALF of what I should have used!!! It was SUPER thick and the leftovers were more like a casserole! Ha ha! Next time I’ll check my math and use 2 cartons of broth! Thanks for another winning recipe, despite my miscalculation!
Yay! I’m so thrilled this was such a hit! And so sorry about the chicken broth mix up, I’m glad you still enjoyed! Thanks Pam!
This is delicious!!! Probably the best Italian sausage soup I’ve ever made!! Thank you for the recipe!!!
I’m so happy to hear this! Thanks Brittney!