Creamy Parmesan Italian Sausage Soup (Printable Version)
# What You Need:
→ Meats
01 -
1 lb (450 g) Italian sausage
→ Aromatics & Vegetables
02 -
1/2 cup diced onion
03 -
2 cloves garlic, minced
→ Seasonings
04 -
1 teaspoon Italian seasoning
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon ground black pepper
→ Liquids
07 -
4 cups (950 ml) chicken broth
08 -
1 can (14.5 oz/410 g) petite diced tomatoes, undrained
→ Pasta
09 -
8 oz (225 g) ditalini pasta
→ Dairy
10 -
8 oz (225 g) cream cheese, softened and cubed
11 -
1/2 cup grated Parmesan cheese
→ Fresh Herbs
12 -
1/4 cup fresh basil, chopped (plus more for serving)
# Steps to Follow:
01 -
Place the Italian sausage in a large Dutch oven or soup pot over medium-high heat. Cook, breaking it into crumbles, until browned and cooked through. Drain excess grease if necessary.
02 -
Add the diced onion, Italian seasoning, salt, and black pepper. Sauté for 1–2 minutes until the onions begin to soften.
03 -
Stir in the minced garlic and cook for 1 minute until fragrant.
04 -
Pour in the chicken broth and diced tomatoes (with their juices). Stir to combine. Add the ditalini pasta, ensuring it is submerged in the liquid.
05 -
Bring the mixture to a boil. Reduce heat to a gentle boil and cook for about 8 minutes, or until the pasta is al dente.
06 -
Lower the heat to medium. Add the softened cream cheese and grated Parmesan cheese. Stir until both cheeses are melted and the soup is creamy, about 5 minutes.
07 -
Taste and adjust seasoning if needed.
08 -
Ladle the soup into bowls and garnish with chopped fresh basil. Serve hot.
# Additional Notes:
01 -
For a thinner soup, add a splash of heavy cream or extra broth after adding the cheeses.
02 -
Cut cream cheese into small cubes for faster melting.
03 -
Substitute ditalini with small pasta shapes like elbow macaroni or small shells if desired.
04 -
For a spicier version, use hot Italian sausage or add a pinch of red pepper flakes.
05 -
This soup thickens as it sits; add extra broth when reheating if needed.