There’s something incredibly comforting about a warm, hearty bowl of soup especially when it combines the richness of cream, the savory goodness of Italian sausage, and the unmistakable flavor of Parmesan cheese. This Creamy Parmesan Sausage Soup is a crowd-pleaser that perfectly blends those flavors into one mouthwatering dish. Whether you’re looking for a cozy dinner to enjoy with family or a dish to impress guests, this soup fits the bill for any occasion.
I first discovered this recipe on a chilly evening when I craved something filling and full of flavor. The combination of sausage and creamy broth is a classic that always hits the spot, but the addition of Parmesan and Italian seasoning elevates it to something truly special. After making it for the first time, my family couldn’t stop raving about it, and it quickly became one of our favorite comfort meals. Now, I’m excited to share this dish with you, so you can experience the same warm, satisfying sensation that comes with every spoonful.
This soup is not just about the delicious flavors; it’s also about the ease of making it. You can have it ready in about 45 minutes, making it a great option for weeknight dinners or a cozy weekend meal. Plus, it’s easy to make it your own whether you like it extra spicy with red pepper flakes or want to add more vegetables for a heartier meal.
Why You’ll Love This Recipe:
- Comforting & Hearty: The combination of Italian sausage, Parmesan cheese, and creamy broth creates a rich, satisfying soup that will warm you from the inside out.
- Quick & Easy: With a prep and cook time of under an hour, you can have a comforting meal on the table in no time.
- Customizable: Adjust the spice level to your liking by using mild or spicy sausage, and throw in extra vegetables if you like. You can even use gluten-free pasta to make it suitable for those with dietary restrictions.
- Perfect for Leftovers: The flavors of this soup actually improve after a day or two, making it an excellent dish for meal prep or leftovers.
Ingredients You’ll Need:
For the Soup:
- 1 lb Italian sausage (mild or spicy, depending on preference)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes (with juices)
- 1 cup heavy cream
- 1 1/2 cups short pasta (elbow, shell, or ditalini)
- 1/2 cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a bit of heat
Preparation
Step 1: Start by heating 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the Italian sausage, breaking it apart with a spoon as it cooks. Brown the sausage for about 5-7 minutes, or until fully cooked through. This step adds so much flavor to the base of the soup, so be sure to allow the sausage to get nicely browned.
Step 2: After the sausage is browned, add the diced onion and minced garlic to the pot. Stir them into the sausage and cook for about 2-3 minutes, until the onions are soft and translucent and the garlic is fragrant. The combination of the sausage, onion, and garlic will start to fill your kitchen with a mouthwatering aroma.
Step 3: Pour in the 4 cups of chicken broth and the can of diced tomatoes (with juices). Stir everything together to combine, and bring the mixture to a gentle boil. Once it reaches a boil, lower the heat and let it simmer for about 10 minutes. This simmering time allows the flavors to meld together.
Step 4: After simmering, add the short pasta to the soup. Cook according to the package instructions (usually about 8-10 minutes), or until the pasta is tender. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Step 5: Once the pasta is cooked, add in the heavy cream, grated Parmesan cheese, and Italian seasoning. Stir to combine, letting the cheese melt into the creamy broth. Season the soup with salt and black pepper to taste. If you like a bit of heat, now is the time to sprinkle in some red pepper flakes. Continue cooking for another 5 minutes, allowing the soup to thicken slightly.
Once everything is combined and heated through, it’s time to serve up this creamy, comforting soup.
Variation Ideas
This Creamy Parmesan Sausage Soup is incredibly versatile, and there are plenty of ways to customize it to suit your taste or dietary needs. Here are a few variations and substitutions you might want to try:
- Vegetable Additions: Feel free to toss in extra vegetables to make the soup even heartier. Chopped spinach, kale, or zucchini would be great additions. Simply add the veggies when you add the pasta, and they will cook right in with the broth.
- Gluten-Free Option: If you’re following a gluten-free diet, simply swap the regular pasta for gluten-free pasta. Many types of gluten-free pasta work just as well in this recipe, so you can still enjoy all the flavor without the gluten.
- Dairy-Free Version: For a dairy-free version, use coconut cream or a plant-based cream substitute in place of the heavy cream. You can also use dairy-free cheese or nutritional yeast instead of Parmesan to get a similar cheesy flavor.
- Spicy Twist: If you’re a fan of spice, go ahead and use spicy Italian sausage instead of mild. You can also add extra red pepper flakes or a pinch of cayenne pepper for an added kick.
- Pasta-Free: For a lower-carb version, you can skip the pasta altogether and make the soup more like a sausage and vegetable stew. Just increase the amount of vegetables like spinach, zucchini, or cauliflower.
Cooking Notes
- Adjusting the Consistency: If you prefer a thicker soup, let it simmer for a little longer before adding the cream and cheese. If it gets too thick after adding the cream, simply add more chicken broth or a splash of milk to loosen it up to your desired consistency.
- Sausage Tips: When cooking the sausage, make sure to crumble it finely to ensure the meat is evenly distributed throughout the soup. You can also try using turkey sausage or chicken sausage as a leaner alternative to pork sausage.
- Storage Tips: This soup keeps well in the fridge for 3-4 days. It can also be frozen for up to 3 months. If you plan to freeze it, I recommend storing the soup without the pasta, as pasta can become mushy when frozen and reheated. You can always add fresh pasta when reheating.
Serving Suggestions
This Creamy Parmesan Sausage Soup is filling on its own, but you can always serve it alongside a few delicious sides to create a well-rounded meal:
- Garlic Bread: A warm, buttery slice of garlic bread is perfect for soaking up the creamy soup. The crispy edges and soft interior complement the rich flavors in the soup perfectly.
- Simple Salad: Pair the soup with a light salad of mixed greens, dressed with a simple vinaigrette. The freshness of the salad balances the richness of the soup and adds a nice contrast in textures.
- Roasted Vegetables: Try serving the soup with some roasted vegetables on the side, like roasted Brussels sprouts, carrots, or cauliflower. The caramelized flavor of roasted veggies complements the creamy soup beautifully.
- Cheese Crisps: If you’re following a low-carb or keto diet, cheese crisps can be a great alternative to bread. Simply bake some cheese until crispy and use it as a crunchy topping for the soup.
Tips
- How to Reheat: If you have leftovers, simply reheat the soup on the stovetop over low heat, stirring occasionally. If the soup has thickened too much in the fridge, add a little bit of broth or milk to loosen it up.
- Meal Prep: This soup is perfect for meal prep! Make a big batch at the beginning of the week, and you’ll have a warm, comforting meal ready in no time. Store leftovers in airtight containers for up to 4 days in the fridge, or freeze individual portions for later use.
- Making it Spicy: If you like your soup on the spicier side, try adding a small diced jalapeño or more red pepper flakes. Adjust the spice level to suit your preference by controlling the amount of spicy sausage and seasonings.
Nutritional Information (per serving)
- Calories: 420
- Protein: 22g
- Sodium: 750mg
- Carbohydrates: 25g
- Fat: 28g
- Fiber: 2g
Note: Nutritional values are approximate and may vary depending on ingredient choices and portion sizes.
FAQs
1. Can I use turkey sausage instead of pork sausage? Yes! Turkey sausage is a great leaner alternative. It will still add plenty of flavor to the soup, but if you’re looking for a lower-fat option, turkey sausage is the way to go.
2. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. In fact, the flavors tend to deepen and improve after sitting in the fridge for a day or two. Just be sure to store it in an airtight container and reheat it gently when you’re ready to serve.
3. Can I add vegetables to this soup? Absolutely! You can add any vegetables you like to this soup, such as spinach, kale, zucchini, or carrots. Simply cook them along with the sausage, onions, and garlic, and they will soften as the soup simmers.
4. Can I make this soup without pasta? Yes, for a low-carb version, you can omit the pasta and increase the amount of vegetables in the soup. This will still provide a hearty, filling dish without the extra carbs.
Conclusion
This Creamy Parmesan Sausage Soup is a warm, comforting, and flavorful dish that will quickly become a family favorite. With its creamy broth, savory sausage, and cheesy goodness, it’s the perfect meal to enjoy on a chilly evening or whenever you need something hearty and satisfying. Whether you’re preparing it for a weeknight dinner or serving it at a gathering, this soup is sure to impress everyone at the table.
Try making it today, and let us know what you think! Don’t forget to leave a comment and share your version of the recipe. And if you’re looking for more delicious comfort food recipes, be sure to explore our other
Print
Creamy Parmesan Sausage Soup
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need:
For the Soup:
- 1 lb Italian sausage (mild or spicy, depending on preference)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes (with juices)
- 1 cup heavy cream
- 1 1/2 cups short pasta (elbow, shell, or ditalini)
- 1/2 cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a bit of heat
Instructions
Preparation
Step 1: Start by heating 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the Italian sausage, breaking it apart with a spoon as it cooks. Brown the sausage for about 5-7 minutes, or until fully cooked through. This step adds so much flavor to the base of the soup, so be sure to allow the sausage to get nicely browned.
Step 2: After the sausage is browned, add the diced onion and minced garlic to the pot. Stir them into the sausage and cook for about 2-3 minutes, until the onions are soft and translucent and the garlic is fragrant. The combination of the sausage, onion, and garlic will start to fill your kitchen with a mouthwatering aroma.
Step 3: Pour in the 4 cups of chicken broth and the can of diced tomatoes (with juices). Stir everything together to combine, and bring the mixture to a gentle boil. Once it reaches a boil, lower the heat and let it simmer for about 10 minutes. This simmering time allows the flavors to meld together.
Step 4: After simmering, add the short pasta to the soup. Cook according to the package instructions (usually about 8-10 minutes), or until the pasta is tender. Be sure to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Step 5: Once the pasta is cooked, add in the heavy cream, grated Parmesan cheese, and Italian seasoning. Stir to combine, letting the cheese melt into the creamy broth. Season the soup with salt and black pepper to taste. If you like a bit of heat, now is the time to sprinkle in some red pepper flakes. Continue cooking for another 5 minutes, allowing the soup to thicken slightly.
Once everything is combined and heated through, it’s time to serve up this creamy, comforting soup.
Nutrition
- Calories: 420
- Sodium: 750
- Protein: 22