Creamy Parmesan Italian Sausage Soup is a warm and inviting dish that brings together juicy Italian sausage, tender vegetables, and a rich, cheesy broth. The creaminess from the Parmesan cheese makes every spoonful comforting, while the sausage adds a nice, hearty flavor that fills you up. It’s the kind of soup that feels like a big, cozy hug in a bowl.
I love making this soup when the weather starts to cool down because it’s so simple to throw together but tastes like you’ve spent hours on it. One thing I always do is add a little extra Parmesan on top before serving—it just takes the flavor up a notch. The sausage and cheese combo here is a classic that my whole family can’t get enough of, and it always feels special without any fuss.
My favorite way to enjoy this soup is with a slice of crusty bread or a warm garlic roll on the side for dipping. It’s perfect for a weeknight dinner or for when you want to warm up after a busy day. Plus, leftovers heat up really well, which is a total win in my book. Whenever I make this, it’s not just a meal—it’s a little moment of comfort and satisfaction that I look forward to.
Key Ingredients & Substitutions
Italian Sausage: This is the star protein here. You can go mild or spicy depending on your heat preference. For a lighter option, try turkey sausage. Removing the casing helps it break up nicely.
Pasta: Ditalini is small and perfect for soups because it holds up well. If you can’t find it, mini shells or elbow macaroni work great too.
Parmesan Cheese: Freshly grated Parmesan is best for a smooth melt and rich flavor. Avoid pre-grated for this. If you want a dairy-free version, nutritional yeast can add a cheesy note, but the texture will differ.
Heavy Cream: Heavy cream gives that velvety texture. For a lighter soup, you can use half-and-half or coconut milk, but it’ll be less rich.
How Do You Get the Perfect Creamy Soup Base Without Clumps?
When adding the cheese and cream, the key is to keep the heat low and stir gently but constantly. This helps the cheese melt smoothly and prevents it from clumping or separating.
- Reduce heat to low before adding cream and Parmesan.
- Add cheese gradually while stirring to blend it slowly into the broth.
- Stir frequently to keep everything combined.
- If the soup feels too thick, add a splash of broth to loosen it up.
This careful approach gives you a creamy, silky soup that’s rich without any grainy bits. I find patience here makes all the difference!
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it holds everything and heats evenly, making cooking easier.
- Wooden spoon or spatula – perfect for stirring ingredients while they cook, preventing sticking.
- Measuring cups and spoons – to keep your seasonings and ingredients just right.
- Grater – for freshly shredding Parmesan cheese, which makes a big difference in flavor and texture.
- Strainer or slotted spoon – handy for removing cooked sausage if needed and serving the soup.
Flavor Variations & Add-Ins
- Use spicy Italian sausage or add extra red pepper flakes for heat. It’s great if you like a little kick.
- Stir in chopped spinach or kale near the end for extra greens and freshness.
- Add cooked bacon bits or pancetta for a smoky twist and more richness.
- Mix in a splash of white wine with the broth for a tangy flavor boost.
Creamy Parmesan Italian Sausage Soup
Ingredients You’ll Need:
- 1 lb Italian sausage, casing removed (mild or spicy as preferred)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup ditalini pasta or small tubular pasta
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese, plus extra for garnish
- 1 tsp dried Italian seasoning
- ½ tsp crushed red pepper flakes (optional for heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 25 minutes to cook, making a total of roughly 35 minutes from start to finish. It’s perfect for a cozy weeknight meal that comes together quickly.
Step-by-Step Instructions:
1. Cook the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until browned and fully cooked, about 5-7 minutes. Use a slotted spoon to remove the sausage onto a plate, leaving some fat in the pot for flavor.
2. Sauté the Vegetables:
Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften, about 5-6 minutes. Add minced garlic and cook for 1 more minute until fragrant.
3. Simmer with Broth and Pasta:
Return the cooked sausage to the pot. Pour in the chicken broth and bring it to a boil. Add the ditalini pasta and cook following the package instructions until al dente (typically 8-10 minutes).
4. Make it Creamy:
Lower the heat to low. Stir in the heavy cream, grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes if using. Stir gently and continuously until the cheese melts and the soup becomes creamy.
5. Final Touches and Serve:
Season the soup with salt and freshly ground black pepper to your taste. Remove from heat. Scoop the soup into bowls and garnish with extra Parmesan and chopped fresh parsley. Serve warm, ideally alongside crusty bread for dipping.
Can I Use Frozen Sausage for This Soup?
Yes, you can! Just make sure to fully thaw the sausage in the fridge overnight before cooking. This helps it brown evenly and prevents excess moisture in the pot.
Can I Substitute the Heavy Cream?
Absolutely! For a lighter option, use half-and-half or whole milk, but note the soup will be less rich and creamy. For a dairy-free version, coconut milk works well but will add a slight coconut flavor.
How Should I Store Leftovers?
Keep any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to keep it smooth.
Is It Okay to Use Different Pasta?
Yes! If you don’t have ditalini, small pasta shapes like mini shells, elbow macaroni, or orzo work great. Just adjust the cooking time per the package instructions.
