Last weekend, a freak snowstorm hit and we were snowed in with nothing but pantry staples. I rummaged through the fridge, spotted some Italian sausage, and thought – why not turn it into something warm and indulgent? That’s how this creamy Parmesan Italian sausage soup came to life. One pot later, the house smelled like an Italian nonna’s kitchen, all garlicky and cheesy. It’s the kind of dish that hugs you from the inside, perfect for scraping bowls clean on chilly evenings.
I’ve tweaked family recipes over the years, but this one stands out for its silky texture and that punch of sausage flavor. No fancy ingredients needed – just everyday stuff that builds layers of taste. Whether you’re feeding a crowd or just two for a cozy night, it scales easily. The ditalini pasta soaks up the broth just right, giving every bite that comforting chew.
Ingredients for Creamy Parmesan Italian Sausage Soup
Grab these basics for 6 hearty servings. Prep time is about 10 minutes, cook time 30-35 minutes.
- 1 lb sweet Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 1/2 cups ditalini pasta (uncooked)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- 4 cups fresh spinach, roughly chopped
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- Fresh parsley, chopped for garnish
How to Make This Hearty Soup with Pasta
Start by heating the olive oil in a large pot over medium heat. Crumble in the sausage and cook until browned and cooked through, about 7-8 minutes. Break it up with a wooden spoon as it goes – that way you get nice bite-sized pieces. Scoop out the sausage with a slotted spoon and set it aside, leaving the flavorful fat in the pot.
Toss in the diced onion and sauté until soft and golden, around 5 minutes. Garlic joins the party next – stir for just a minute so it doesn’t burn and turn bitter. Pour in the chicken broth, scraping up those tasty browned bits from the bottom. Bring it to a boil, then lower to a simmer. Stir in the cream, oregano, basil, red pepper flakes, salt, and pepper.
- Add the ditalini pasta and simmer until al dente, about 8 minutes. Keep an eye – overcooked pasta makes mushy soup.
- Stir the browned sausage back in, then add the spinach. It wilts in 2 minutes flat, turning bright green.
- Off the heat, gradually whisk in the Parmesan until it melts into a velvety sauce. Taste and tweak seasoning.
Ladle into bowls, sprinkle with extra cheese and parsley. The aroma alone will have everyone at the table fast. This creamy sausage and cheese soup is pure winter meal magic.
Pro Tips for the Best Crockpot Soup Adaptation
For a hands-off version, brown the sausage, onion, and garlic first, then dump everything into your crockpot except the pasta, cream, spinach, and cheese. Cook on low 4-6 hours. Thirty minutes before serving, add pasta and crank to high. Finish with cream, spinach off heat, and cheese. It’s a game-changer for busy days – think dinner recipes for winter that practically make themselves.
- Freshly grate your Parmesan; pre-shredded has starch that can clump.
- Low heat for dairy – high temps curdle the cream.
- Brown the sausage well for depth; it’s worth the extra few minutes.
- Undercook pasta slightly; it’ll keep absorbing broth.
Recipe Variations & Comfort Dinner Ideas
Swap ditalini for tortellini or orzo in this soup with pasta in it. For veggie lovers, add diced carrots or bell peppers with the onions. Lighter? Use half-and-half instead of heavy cream, or stir in kale for winter meal ideas healthy. Make it spicy with hot sausage or dial back flakes for kids.
- Potato twist: Swap pasta for diced Yukon Golds, simmer longer.
- Extra cheesy: Dollop mascarpone at the end.
- Soups for 2 people: Halve everything, still plenty hearty.
- Cook-off ready: Up the herbs for bold Italian pasta soup vibes.
Troubleshooting Creamy Soup Issues
Soup too thin? Simmer longer or mash some pasta. Clumpy cheese? Whisk off heat, low and slow. Too thick after sitting? Thin with broth on reheat. Pasta mushy? Cook separately and stir in at end next time.
Ingredient Substitutions
- No Italian sausage? Ground pork with fennel seeds works.
- Dairy-free? Coconut cream and nutritional yeast.
- Fresh spinach out? Frozen, thawed and squeezed dry.
- Chicken broth swap: Veggie for vegetarian version.
Storage & Serving Suggestions
Fridge in airtight container up to 4 days. Freezes well for 3 months – portion without pasta first. Reheat gently on stove to 165°F, add broth if needed. Serve with crusty bread for dipping, green salad, or cornbread. Pairs great with winter comfort dinner ideas.
FAQs About Creamy Parmesan Italian Sausage Soup
Can I make this in a Crockpot? Yes! Brown meats first, slow cook base, add pasta late. Perfect for set-it-and-forget-it.
Is it healthy? Balanced with protein, veggies, and pasta. Use low-sodium broth and less cream for lighter winter meal ideas healthy.
How spicy is it? Mild with sweet sausage; add flakes for heat in sausage and cheese soup style.
Freezes well? Absolutely, up to 3 months. Thaw overnight, reheat slowly.
Gluten-free? Use GF pasta and check sausage labels.
Serves how many? 6-8 bowls, or soups for 2 people easily halved.
Creamy Parmesan Italian Sausage Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Brown Italian sausage, breaking it up, about 7-8 minutes. Remove with slotted spoon.
- In same pot, sauté diced onion until soft, 5 minutes. Add minced garlic, cook 1 minute.
- Add chicken broth, scrape bits. Bring to boil, simmer. Stir in heavy cream, oregano, basil, red pepper flakes, salt, pepper.
- Add ditalini pasta, simmer until al dente, 8 minutes.
- Return sausage, add spinach, wilt 2 minutes.
- Off heat, stir in Parmesan until melted. Garnish with parsley.
Notes
- Brown sausage well for flavor.
- Add dairy off heat to prevent curdling.
- Store in fridge 3-4 days or freeze 3 months.
- Reheat to 165°F, thin with broth if needed.
