Can I make this soup ahead of time?

Yes, this soup is perfect for meal prep! Store it in an airtight container in the refrigerator for up to 3 days. Since the pasta absorbs liquid over time, add a bit of extra broth when reheating to maintain the creamy consistency.

What can I use instead of heavy cream?

For a lighter version, substitute heavy cream with half-and-half or whole milk. For a dairy-free alternative, use canned coconut milk, though it will slightly alter the flavor.

Can I freeze this soup?

Yes, but with modifications. Since pasta tends to become mushy when frozen and reheated, consider cooking the soup without pasta and adding freshly cooked pasta when serving. Freeze the broth and sausage mixture in an airtight container for up to 3 months.

How can I make this soup spicier?

Increase the red pepper flakes or use spicy Italian sausage instead of sweet. You can also stir in a bit of cayenne pepper or hot sauce for an extra kick.

Creamy Parmesan Italian Sausage Soup

Name: Creamy Parmesan Italian Sausage Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 lb sweet Italian sausage; 2 tablespoons olive oil; 1 large onion, diced; 3 garlic cloves, minced; 6 cups chicken broth; 1 cup heavy cream; 1 ½ cups ditalini pasta; 1 teaspoon dried oregano; 1 teaspoon dried basil; ½ teaspoon red pepper flakes (optional); Salt and pepper to taste; 4 cups fresh spinach, roughly chopped; 1 cup grated Parmesan cheese, plus more for garnish; Fresh parsley, chopped for garnish

Description

This Creamy Parmesan Italian Sausage Soup is a comforting, one-pot meal packed with hearty sausage, tender ditalini pasta, and a rich, cheesy broth. Bursting with Italian flavors, this quick and easy soup is perfect for busy weeknights or cozy dinners.

Ingredients

Scale

1 lb sweet Italian sausage
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
6 cups chicken broth
1 cup heavy cream
1 ½ cups ditalini pasta
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
Salt and pepper to taste
4 cups fresh spinach, roughly chopped
1 cup grated Parmesan cheese, plus more for garnish
Fresh parsley, chopped for garnish

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Instructions

Brown the sausage: In a large pot over medium heat, cook the Italian sausage, breaking it into crumbles as it browns. Once fully cooked, use a slotted spoon to remove the sausage and set it aside.
Sauté the aromatics: In the same pot, add olive oil and sauté the diced onion until soft and translucent, about five minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the liquids and seasonings: Pour in the chicken broth and bring it to a gentle boil. Reduce the heat to a simmer and stir in the heavy cream, oregano, basil, red pepper flakes, salt, and pepper.
Cook the pasta: Add the ditalini pasta and let it simmer, stirring occasionally, until it becomes al dente, about eight minutes.
Combine the sausage and spinach: Return the cooked sausage to the pot and stir in the chopped spinach, allowing it to wilt for about two minutes.
Finish with Parmesan: Remove the pot from heat and stir in the grated Parmesan cheese until fully melted and blended into the broth.
Serve and garnish: Ladle the soup into bowls and top with extra Parmesan cheese and fresh parsley for garnish.

Notes

If storing leftovers, add extra broth when reheating, as the pasta will absorb liquid.
For a low-carb version, swap out the pasta for cauliflower rice or zucchini noodles.
Want an extra indulgent twist? Stir in a dollop of mascarpone cheese for even more creaminess.
A splash of white wine added with the broth enhances the depth of flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 4g
Sodium: 980mg
Fat: 34g
Saturated Fat: 15g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 24g
Cholesterol: 75mg