Creamy Parmesan Italian Sausage Soup

5 from 12 votes

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.

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Soup

Cuisine: American

Keyword: Creamy Parmesan Italian Sausage Soup

Servings: servings

Author: Chelsea Lords

Cost: $17.03

Equipment

Large pot

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

US - Metric

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.

Video

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