Go Back
Creamy Parmesan Italian Sausage Soup Recipe
Ash Tyrrell

Creamy Parmesan Italian Sausage Soup Recipe

I made this Creamy Parmesan Italian Sausage Soup on a cold afternoon, and wow—it instantly became a family favorite. The way the sausage flavor blends with the creamy parmesan broth is just incredible.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Italian sausage – Adds bold flavor and a hearty bite. Mild or spicy works depending on your taste.
  • Onion 1 medium, diced – Gives a sweet and savory depth when sautéed with the sausage.
  • Garlic 3 cloves, minced – Fresh garlic makes a noticeable difference; skip the pre-minced kind.
  • Chicken broth 4 cups – A flavorful base that balances the richness of the cream and sausage.
  • Diced tomatoes 1 can, 14.5 oz – Brings brightness and slight acidity to cut through the creaminess.
  • Ditalini pasta ¾ cup – Small pasta that holds broth well; avoid overcooking as it continues to soften.
  • Italian seasoning 1 tsp – A blend of dried herbs that enhances the tomato and sausage.
  • Cream cheese 4 oz, softened – Adds thickness and tang; warming it first helps it melt smoothly.
  • Parmesan cheese ½ cup, freshly grated – Use fresh parmesan if you can—pre-shredded doesn't melt as well.
  • Heavy whipping cream 1 cup – Makes the broth velvety and indulgent.
  • Fresh parsley 2 tbsp, chopped – For a pop of color and freshness on top.
  • Salt and pepper to taste – Adjust depending on your broth and sausage seasoning.

Method
 

  1. Heat your large stockpot over medium heat. Add the Italian sausage and cook it while breaking it into small crumbles. Once it starts to brown, toss in the diced onion. Stir and cook until the sausage is fully browned and the onion turns soft and translucent. If there’s too much grease, drain the excess for a cleaner soup base.
  2. Now stir in the minced garlic and cook for just about a minute until it becomes fragrant—you don’t want it to burn. Pour in the chicken broth, then add the diced tomatoes, pasta, and Italian seasoning. Stir well to combine all the ingredients and bring the pot to a gentle boil.
  3. Let the soup simmer for 6–8 minutes, just until the pasta becomes al dente. This is when the flavors really start to blend. Stir occasionally so the pasta doesn't stick to the bottom of the pot.
  4. Reduce the heat to low. Stir in the softened cream cheese until it melts into the soup. Add the grated parmesan and heavy cream, stirring constantly to get a smooth, velvety texture. Season with salt and pepper as needed—I usually taste it twice to get it just right.
  5. Once it’s creamy and hot, it’s ready to serve. Ladle the soup into bowls and top with freshly chopped parsley and more parmesan if you like. I love serving this with warm garlic bread or a crisp side salad for a full meal.

Notes

  • Slightly warm your cream cheese in the microwave before adding—it melts faster and smoother.
  • Want a thinner soup? Add an extra half cup of chicken broth at the end.
  • If you’re meal-prepping, cook the pasta separately and add it fresh when reheating. This prevents it from soaking up too much broth.
  • Use freshly grated parmesan for the best melt and flavor.
  • Don’t rush the simmering step—it’s where all the flavors develop beautifully.