Why You’ll Love This Recipe
This soup combines the best of two worlds — the richness of a creamy pasta dish and the soul-soothing warmth of homemade soup. The Italian sausage infuses the broth with flavor, while the Parmesan cheese and cream make it luxuriously smooth. Tender pasta adds substance, turning this dish into a complete meal that’s hearty yet perfectly balanced. It’s easy to make, ready in about 30 minutes, and uses simple pantry staples. One taste and you’ll see why this recipe quickly becomes a family favorite.
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Creamy Parmesan Pasta Soup with Italian Sausage – A Bowl of Comfort and Flavor
- Total Time: 35 mins
- Yield: 6 servings
- Diet: Halal
Description
Creamy Parmesan Pasta Soup with Italian Sausage is a rich, cozy, and hearty soup that combines savory sausage, tender pasta, and a velvety Parmesan-infused broth. It’s like a creamy Italian pasta dish turned into a warm, comforting bowl — perfect for chilly nights or easy weeknight dinners.
Ingredients
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 cup heavy cream (or half-and-half for lighter version)
- 8 oz short pasta (ditalini, small shells, or elbow macaroni)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh spinach or kale, roughly chopped
- Fresh parsley or basil, for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add Italian sausage and cook until browned, breaking it into small pieces as it cooks. Remove excess grease if necessary.
- Add chopped onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Pour in chicken broth and water, scraping up any browned bits from the bottom of the pot. Bring to a boil.
- Add pasta, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Reduce heat to medium and simmer until the pasta is al dente (about 8–10 minutes).
- Lower the heat and stir in heavy cream and Parmesan cheese until melted and creamy.
- Add chopped spinach or kale and cook for another 2 minutes until wilted.
- Taste and adjust seasoning as needed. If the soup thickens too much, add a splash of broth or cream to reach your desired consistency.
- Serve warm, garnished with extra Parmesan and fresh parsley or basil.
Notes
- For a lighter version, use turkey sausage and half-and-half instead of heavy cream.
- Use freshly grated Parmesan for the smoothest texture — pre-grated cheese may make the soup grainy.
- This soup thickens as it cools; add more broth when reheating.
- Pairs beautifully with garlic bread or a crisp green salad.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course / Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Italian Sausage: Use hot or mild sausage depending on your spice preference — it adds savory depth to the soup.
Olive Oil: For browning the sausage and sautéing the vegetables.
Onion: Adds sweetness and body to the base of the soup.
Garlic: Provides warmth and a fragrant aroma that enhances the flavor.
Carrots: Add color, natural sweetness, and texture.
Celery: Brings balance and a subtle savory note.
Chicken Broth: The liquid base — rich, flavorful, and comforting.
Heavy Cream: Gives the soup its creamy, velvety texture.
Parmesan Cheese: The star ingredient that adds nutty, salty richness.
Short Pasta (Ditalini, Small Shells, or Elbows): Provides heartiness and makes the soup satisfying enough for a full meal.
Spinach or Kale (optional): Adds freshness and a touch of color.
Salt and Black Pepper: Essential seasonings to bring everything together.
Crushed Red Pepper Flakes (optional): For a bit of heat and depth.
Fresh Parsley: For garnish and a burst of freshness before serving.
Directions
In a large pot or Dutch oven, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon. Remove the sausage with a slotted spoon and set aside, leaving a little fat in the pot for flavor.
Add the onion, carrots, and celery to the pot. Sauté for 4–5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Pour in the chicken broth and bring to a simmer. Add the pasta and cook according to package directions, stirring occasionally to prevent sticking.
Reduce heat to low and stir in the cooked sausage along with the heavy cream and Parmesan cheese. Stir until the cheese melts and the soup becomes smooth and creamy. If it’s too thick, add a little extra broth or cream to loosen it.
Taste and season with salt, black pepper, and red pepper flakes if desired. Stir in the spinach just before serving, letting it wilt gently in the heat of the soup.
Ladle into bowls and top with extra Parmesan and fresh parsley. Serve hot with crusty bread or garlic toast.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 6 people. Prep time is 10 minutes, cooking time is 25 minutes, and total time is 35 minutes — a quick, one-pot dinner that tastes like it’s been simmering all day.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta may absorb some liquid, so add extra broth or cream when reheating. Reheat gently on the stovetop over medium heat — avoid boiling to keep the cream from separating. This soup can also be frozen (without pasta) for up to 2 months.
Variations and Customizations
Chicken Parmesan Soup
Use ground chicken instead of sausage for a lighter but equally flavorful variation.
Spicy Tuscan Style
Add sun-dried tomatoes, a pinch of chili flakes, and a handful of kale for a bold, Tuscan-inspired twist.
Broccoli Cheddar Parmesan Version
Add steamed broccoli florets and shredded cheddar for a heartier, cheesy take.
Low-Carb Option
Replace pasta with zucchini noodles or cauliflower florets for a lighter, lower-carb version.
Mushroom Lover’s Creamy Soup
Add sliced mushrooms when sautéing the vegetables for an earthy, umami-rich flavor.
Tomato-Parmesan Fusion
Stir in a few tablespoons of tomato paste or diced tomatoes for a creamy tomato spin.
FAQs
1. Can I use half-and-half instead of heavy cream?
Yes, it will be slightly lighter but still creamy.
2. What’s the best pasta shape to use?
Short pasta like ditalini, elbows, or small shells work best for hearty soups.
3. Can I make this soup gluten-free?
Yes, use gluten-free pasta or rice instead.
4. Can I use pre-cooked sausage?
Absolutely — just slice and add it after the vegetables are sautéed.
5. How can I make it thicker?
Simmer longer or stir in a tablespoon of cornstarch mixed with cream.
6. Can I use plant-based cream?
Yes, coconut or cashew cream works well for a dairy-free version.
7. Can I add more vegetables?
Of course — zucchini, mushrooms, or bell peppers all work beautifully.
8. What’s the best way to serve it?
With crusty bread, garlic toast, or a sprinkle of extra Parmesan.
9. Can I make it in a slow cooker?
Yes — cook the sausage and veggies first, then combine everything (except cream and cheese) in the slow cooker for 4 hours on low. Add cream and Parmesan before serving.
10. Will it taste too heavy?
Not at all — the creaminess is balanced by the savory broth and fresh spinach, making it rich yet not overwhelming.
Conclusion
Creamy Parmesan Pasta Soup with Italian Sausage is the ultimate comfort meal — hearty, velvety, and packed with flavor. With perfectly seasoned sausage, tender pasta, and a Parmesan-kissed creamy broth, it’s a one-pot wonder that satisfies every craving. This soup is simple enough for a weeknight but elegant enough for entertaining, bringing warmth and coziness to your table in every spoonful. Once you try it, it’ll become a staple in your dinner rotation — comforting, rich, and absolutely irresistible.
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