1. Can I make this creamy parmesan Italian sausage soup ahead of time?

Yes, this soup is great for meal prep! You can prepare it in advance and store it in the fridge for up to 5 days. To reheat, warm it gently on the stove. If you plan to freeze it, consider freezing the soup without the dairy, then adding the milk, cream cheese, and parmesan when reheating to preserve its creamy texture.

2. Can I use a different type of sausage for this recipe?

Absolutely! You can substitute the ground Italian sausage with turkey, chicken sausage, or even a vegetarian sausage option if you prefer a leaner or meat-free alternative. The flavors of the soup will still be rich and comforting with these substitutions.

3. How can I make the soup spicier?

To add more heat, simply increase the amount of red pepper flakes or use hot Italian sausage instead of mild sausage. You can also add a dash of cayenne pepper or chili powder for an extra kick.

Creamy Parmesan Italian Sausage Soup – 25-Minute Recipe

Description

This creamy parmesan Italian sausage soup is a comforting and flavorful dish made with savory sausage, fire-roasted tomatoes, and a creamy broth. It’s the perfect meal for cold weather or a cozy dinner. Ready in just 25 minutes, it’s an easy, one-pot recipe that’s both delicious and satisfying.

Ingredients

Scale

1 tablespoon olive oil
1 yellow onion, diced
1 pound ground Italian sausage (spicy or mild)
2 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 cups chicken broth
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
2 cups uncooked ditalini pasta
1/2 cup freshly grated parmesan cheese
2 ounces cream cheese, room temperature
1/2 cup milk
1 tablespoon parsley, chopped (optional)

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Instructions

In a large Dutch oven or heavy soup pot, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
Add the ground Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Stir in minced garlic, red pepper flakes, Italian seasoning, salt, and black pepper. Cook for 1 minute to release the flavors.
Pour in chicken broth and fire-roasted tomatoes (with juice). Bring to a boil.
Stir in uncooked ditalini pasta. Reduce heat and simmer for 10 minutes, stirring occasionally to prevent the pasta from sticking.
Reduce heat to low and add parmesan cheese, cream cheese, and milk. Stir until cheese melts and the soup becomes creamy.
Season with additional salt and pepper, if needed. Garnish with parsley and extra parmesan cheese before serving.

Notes

Drain excess grease from the sausage to avoid an oily broth.
Stir the soup frequently while the pasta cooks to prevent sticking.
Always add dairy at low heat to avoid curdling.
If you prefer a spicier soup, increase the amount of red pepper flakes or use hot Italian sausage.
This soup can be refrigerated for up to 5 days.

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 4g
Sodium: 800mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 20g
Cholesterol: 45mg