Creamy Parmesan Italian Sausage Soup Recipe
This Creamy Parmesan Italian Sausage Soup is a rich, comforting dinner favorite that’s packed with tender pasta, savory Italian sausage, and fresh kale all enveloped in a luscious, cheesy broth. Perfect for a hearty meal, it combines the flavors of Parmesan cheese, Italian herbs, and a slight kick from optional red pepper flakes for a satisfying bowl of soup everyone will love.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Meat and Dairy
- 1 pound (16 ounces) ground beef sausage, mild or hot
- 2 tablespoons unsalted butter
- 1 cup finely grated Parmesan cheese (preferably refrigerated with a sandy texture)
- 1 cup heavy cream
Vegetables & Aromatics
- 1 large yellow onion, finely chopped (about 1 1/2 cups)
- 3 large carrots, finely chopped (about 1 1/2 cups)
- 1 tablespoon minced garlic
- 2 packed cups finely shredded kale
Liquids & Broth
- 1 tablespoon olive oil
- 8 cups chicken broth (good quality, e.g. Swanson®)
Dry Ingredients & Seasonings
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1-3/4 cups (8 ounces) ditalini pasta
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the sausage: Heat 1 tablespoon olive oil in a large pot over high heat. Once hot, add the sausage and sear for about one minute on each side. Then crumble the sausage and continue cooking until browned. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of grease in the pot and draining any excess fat.
- Sauté the vegetables: Reduce heat to medium and add 2 tablespoons unsalted butter to the pot. Add the finely chopped onion, carrots, and minced garlic. Season with about 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, about 7 to 9 minutes.
- Create the roux: Sprinkle 2 tablespoons flour over the vegetables and cook for one more minute, stirring constantly to combine and cook off the raw flour taste.
- Add broth to make slurry: Gradually pour 1 cup of chicken broth into the pot while whisking constantly to form a smooth slurry, ensuring no lumps form.
- Add remaining broth and seasonings: Slowly add the remaining 7 cups of chicken broth while whisking and scraping the bottom of the pot to incorporate any browned bits. Stir in 1 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes if using.
- Cook the pasta: Bring the soup to a boil and add 1-3/4 cups ditalini pasta. Cook for the time indicated on the package minus 2 minutes, stirring occasionally to prevent sticking.
- Finish the soup: Reduce heat to low. Stir in 1 cup heavy cream, 2 packed cups shredded kale, and the cooked sausage. Gradually add the finely grated Parmesan cheese, about 1/4 cup at a time, stirring well after each addition to avoid clumping. Taste and adjust seasoning with salt as needed. If the soup is too thick, add more broth to reach desired consistency.
- Serve: Ladle the hot soup into bowls and optionally serve with crusty buttered bread on the side for an extra comforting meal.
Notes
- A good quality chicken broth (such as Swanson®) greatly enhances the flavor of this soup.
- Use refrigerated, high-quality grated Parmesan cheese with a sandy texture for the best flavor and saltiness; avoid shelf-stable powdered Parmesan.
- Storage: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days. To prevent the pasta from soaking up too much broth when stored, remove it with a slotted spoon and store separately from the liquid.
- For a thinner soup, add extra chicken broth when reheating leftovers.