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Creamy Parmesan Italian Sausage Soup

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner, Soup
Cuisine American
Servings 6 servings
Calories 693 kcal

Equipment

  • large pot

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage mild or hot
  • 2 tablespoons unsalted butter
  • 1 large yellow onion finely chopped (1-½ cups)
  • 3 large carrots finely chopped (1-½ cups)
  • 1 tablespoon minced garlic
  • Salt
  • Pepper
  • 2 tablespoons flour
  • 8 cups chicken broth see note 1
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes optional
  • 1-¾ cups ditalini (8-ounces)
  • 1 cup Parmesan finely grated (sandy texture), see note 2
  • 1 cup heavy cream
  • 2 cups kale packed, finely shredded
  • 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 ½ 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, ¼ 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.

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. 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: 1servingCalories: 693kcalCarbohydrates: 42gProtein: 27gFat: 45gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 118mgSodium: 1720mgPotassium: 662mgFiber: 3gSugar: 6gVitamin A: 7867IUVitamin C: 31mgCalcium: 305mgIron: 3mg
Keyword Creamy Parmesan Italian Sausage Soup
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