Creamy Parmesan Italian Sausage Soup is a wonderful bowl of warm comfort that brings together flavorful Italian sausage, smooth creaminess, and a touch of parmesan cheese for a rich finish. This soup has a nice texture with tender pieces of sausage and a creamy broth that feels like a cozy hug on a chilly day.
I love making this soup because it comes together quickly and fills the house with such a tasty, inviting smell. The parmesan adds just enough cheesy flavor without overpowering the sausage, and the creamy base makes every spoonful extra satisfying. It’s one of those recipes I turn to when I want something hearty but simple.
My favorite way to serve this soup is with a piece of crusty bread or a warm roll for dipping. It’s also great for meal prep since it tastes just as good the next day. Whenever I make it, people ask for seconds, and I always feel like I’m sharing a little bit of comfort through the bowl.
Key Ingredients & Substitutions
Italian Sausage: This is the star for flavor. Mild is great for gentle heat, but spicy adds a nice kick. If you prefer, ground turkey or chicken sausage works, too. Just season more to boost flavor.
Parmesan Cheese: Freshly grated Parmesan melts into the soup for a rich, salty taste. Avoid pre-shredded ones since they don’t blend as smoothly. If you don’t have Parmesan, Pecorino Romano is a nice substitute.
Heavy Cream: Adds that creamy texture. For a lighter option, try half-and-half or full-fat coconut milk for a subtle twist, but it’ll be less thick and rich.
Pasta: Small shapes like ditalini or elbow macaroni work best here since they hold well in soup. You can swap for orzo or small shells if preferred.
Diced Tomatoes: Using canned diced tomatoes adds a touch of acidity and color without making soup watery. If fresh tomatoes are handy, chop and cook them well to soften.
How Do You Get the Sausage and Onion Flavors Perfectly Balanced?
Cooking sausage and onions properly sets the soup’s flavor base. Here’s what helps:
- Start by browning the sausage in a hot pan to build deep flavor. Break it into small pieces for even cooking.
- Once sausage is browned, drain extra fat if needed to avoid greasiness but keep some for flavor.
- Add onions next and cook until soft and translucent—not browned—to bring sweetness without bitterness.
- Finally, stir in garlic for just a minute to release its aroma without burning it (burnt garlic tastes bitter).
These steps build a solid savory foundation that shines through the creamy soup.
Equipment You’ll Need
- Large pot or Dutch oven – I like it because it’s big enough to cook all the ingredients at once and sturdy for simmering.
- Wooden spoon or spatula – helps stir everything smoothly and prevents scratching the pot.
- Measuring spoons and cups – keeps your ingredients precise so the soup turns out just right.
- Knife and cutting board – for chopping onions, parsley, and garlic easily.
- Can opener – needed to open the diced tomatoes and optional canned ingredients.
Flavor Variations & Add-Ins
- Use ground turkey or chicken sausage instead of Italian sausage for a leaner option that still tastes great.
- Stir in chopped spinach or kale near the end for added greens and nutrients.
- Add a pinch of red pepper flakes when cooking the sausage for a little extra spice.
- Swap out the Parmesan for Pecorino Romano or a sprinkle of Asiago for different cheesy notes.
Creamy Parmesan Italian Sausage Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, drained
- 1 cup small pasta (such as ditalini or small elbow macaroni)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp dried Italian seasoning
- Salt and black pepper, to taste
- Optional: crusty bread or croutons for serving
Time Needed
This soup takes about 10 minutes of active prep and 20-25 minutes to cook. In just around 30-35 minutes total, you’ll have a delicious, creamy soup ready to enjoy—perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until nicely browned and completely cooked through, about 5-7 minutes. If you see too much fat, carefully drain some to avoid greasiness.
2. Sauté Onion and Garlic:
To the pot with sausage, add the finely chopped onion. Stir and cook until the onion is soft and translucent, about 3-4 minutes. Add the minced garlic and cook for 1 more minute until fragrant—be careful not to burn it.
3. Add Liquids and Seasoning:
Pour in the chicken broth and drained diced tomatoes. Sprinkle in the dried Italian seasoning, salt, and black pepper to taste. Bring everything to a boil.
4. Cook the Pasta:
Add your small pasta to the boiling soup. Cook according to the package directions (usually 7-9 minutes), until the pasta is tender but still firm (al dente).
5. Make It Creamy:
Lower the heat so the soup simmers gently. Stir in the heavy cream and grated Parmesan cheese. Let the soup heat through and become creamy, about 3-5 minutes. Taste and adjust seasonings if needed.
6. Finish and Serve:
Remove the pot from the heat and stir in the fresh chopped parsley for a bright, fresh flavor. Ladle the soup into bowls, garnish with extra parsley and freshly ground black pepper if you like. Serve hot with crusty bread or crunchy croutons on the side to dip. Enjoy your cozy, creamy meal!
Can I Use Frozen Italian Sausage for This Soup?
Yes, you can use frozen sausage, but make sure to thaw it completely in the fridge overnight before cooking. This helps it cook evenly and prevents extra liquid from making the soup thin.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day ahead. Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, stirring occasionally.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter option, but the soup will be less rich and creamy. For a dairy-free choice, try coconut milk, though it will add a subtle coconut flavor.
How Should I Store Leftovers?
Keep leftover soup in a sealed container in the refrigerator for up to 3 days. When reheating, warm it slowly on the stove or microwave, stirring to prevent curdling and maintain creaminess.
