Creamy Parmesan Italian Sausage Soup
A comforting and indulgent soup filled with Italian sausage, pasta, and a velvety cream broth, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb Italian Sausage Use your choice of Italian sausage, sweet or spicy.
- 1 tbsp Olive Oil For sautéing the sausage and vegetables.
- 1 small Sweet Onion, diced Adds sweetness to the soup.
- 2 cloves Fresh Garlic, minced Enhances flavor.
- 1 can (14.5 oz) Diced Tomatoes, drained Adds acidity to balance the richness.
- 2 quarts Chicken Stock Provides the base for the soup.
- 1/2 cup Heavy Cream To make the soup creamy.
- 1 cup Ditalini Pasta A small pasta that's perfect for soups.
- 1/2 cup Parmesan Cheese, freshly grated For flavor and richness.
- 1/2 tsp Dried Basil Adds herbal notes.
- 1/2 tsp Dried Oregano Complements the basil.
- Salt, to taste
- Pepper, to taste
- Fresh Parsley, for garnish Adds a fresh touch.
Instructions
Cooking Soup
- Heat olive oil in a large pot over medium heat until shimmering.
- Add the Italian sausage, breaking it into bite-sized pieces. Let it brown for 7-8 minutes.
- Remove the sausage and set aside.
- In the same pot, sauté the diced onion and minced garlic until softened, about 3-4 minutes.
- Stir in the drained diced tomatoes, chicken stock, dried basil, and oregano.
- Return the sausage to the pot and let it simmer for 10 minutes.
- Toss in the ditalini pasta, stirring occasionally for 9-10 minutes until cooked.
- Lower the heat and stir in the heavy cream.
- Gradually add the Parmesan cheese, ensuring it melts into the mixture.
- Season with salt and pepper, then ladle into bowls.
- Garnish with fresh parsley and extra Parmesan cheese.
Notes
This soup is perfect for meal prep and can be frozen for up to three months. Store leftovers in an airtight container.