Creamy Parmesan Italian Sausage Soup (That’ll Ruin All Other Soups For You)
So last week I made this creamy parmesan italian sausage soup for the third time in 10 days. Third time. My husband literally said “Are we having that soup again?” and I was like “YES and you’re going to eat it and you’re going to LOVE IT.”
And guess what? He did. He had two bowls.
This is one of those recipes that I wish I could take credit for inventing, but honestly I think I saw something similar on Instagram or maybe it was Pinterest? I can’t remember. But I’ve made it so many times now and changed it so much that it’s basically mine at this point.
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Why This Easy Italian Sausage Soup Recipe Is Dangerously Good
Here’s the thing—I’m not usually a soup person. I find most soups boring or too watery or just… meh. But this creamy italian sausage soup with pasta is DIFFERENT. It’s thick, it’s rich, it’s got chunks of sausage in every bite, and that Parmesan cream situation happening is just ridiculous.
My mom came over for dinner last Tuesday and when she tried it she got really quiet. Like suspiciously quiet. Then she asked for the recipe and made it two days later. She never makes my recipes right away. So you know it’s good.
The Story Behind This One Pot Italian Sausage Soup
I think my first attempt at making this hearty italian sausage soup was… not great. I used sweet Italian sausage instead of the spicy kind because that’s what I had, and it was just too bland. Needed that kick, you know?
Also—and I’m embarrassed to admit this—I forgot to drain the sausage grease the first time. Just poured the cream right into a pot full of sausage fat. Greasy. So greasy. My dog loved the leftovers though.
Version 2.0 was better. Used spicy sausage, drained the grease, but I added way too much pasta and it turned into this thick paste situation. Still edible, but not soup anymore. More like… sausage pasta casserole? In a bowl?
Third time was the charm. Finally got the ratios right.
Ingredients for This Best Creamy Sausage Soup
Okay here’s what you need. Don’t skip anything or try to make it “healthier” because I already tried that and it doesn’t work.
The main players:
- 1 lb Italian sausage (I use the spicy kind from the meat counter—not the pre-cooked links)
- 1 medium onion, diced (yellow or white, whatever)
- 3-4 cloves garlic, minced (or like 6 if you’re me and believe garlic makes everything better)
- 4 cups chicken broth (I use the low-sodium kind so I can control the salt)
- 1 can (14.5 oz) petite diced tomatoes (don’t drain them)
- 1 cup ditalini pasta (those little tube ones—if you can’t find them, use any small pasta)
The creamy magic:
- 8 oz cream cheese, softened (IMPORTANT: let it sit out for at least 30 minutes or you’ll have lumps)
- 1 cup heavy cream (I tried using half-and-half once to save calories. It was sad and thin. Use the real stuff)
- 1 cup freshly grated Parmesan cheese (not the stuff in the green can, PLEASE)
Seasonings:
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional but I always add them)
- Salt and pepper to taste
- 2 cups fresh spinach (baby spinach is easier—no chopping)
Shopping tip: The cream cheese being soft is crucial. I cannot stress this enough. Cold cream cheese will NOT melt smoothly and you’ll end up with weird lumpy bits floating around. Trust me on this one.
How to Make This Comfort Food Soup Recipe
Step 1: Brown That Sausage
Heat a large pot or Dutch oven (I use my 6-quart Le Creuset that I got on sale) over medium-high heat. Remove the sausage from its casings if it came in links, and add it to the pot.
Break it up with a wooden spoon as it cooks. Don’t stir it too much at first—let it get some good brown color on it. That’s where the flavor is. Cook for about 8-10 minutes until it’s no longer pink and you’ve got some crispy bits.
Drain off most of the grease but leave about a tablespoon in the pot. That’s flavor, baby.
Step 2: Sauté the Aromatics
Turn the heat down to medium. Add your diced onion to the pot with the sausage and cook for about 5 minutes until it’s soft and translucent. My kitchen smells AMAZING at this point.
Add the garlic and cook for another minute. Set a timer because garlic burns fast and burned garlic tastes terrible. (Ask me how I know. Actually, don’t.)
Step 3: Build the Base for This Italian Sausage Soup with Vegetables
Now add your Italian seasoning and red pepper flakes if you’re using them. Stir that around for like 30 seconds.
Pour in the chicken broth and the can of diced tomatoes (juice and all). Stir everything together and scrape up any brown bits from the bottom of the pot. Those bits = flavor.
Bring it to a boil, then add your pasta. The pasta needs to be submerged in the liquid, so if it’s not quite covered, add a little more broth or even some water. It’s fine.
Cook for about 8-10 minutes, stirring occasionally so the pasta doesn’t stick to the bottom. You want it al dente because it’ll keep cooking a bit even after you’re done.
Step 4: Make It Creamy (The Best Part)
Turn the heat down to low. This is important because if the heat is too high, the cream cheese will get weird and grainy instead of smooth.
Add your softened cream cheese in chunks and stir until it melts into the soup. This takes a few minutes and you have to be patient. Don’t rush it.
Once the cream cheese is mostly melted, pour in the heavy cream and add the Parmesan cheese. Stir constantly for like 5 minutes until everything is combined and smooth and gorgeous.
The soup will thicken as the cheese melts. If it gets too thick (which happens sometimes), just add a little more broth. I usually need to add about 1/2 cup extra.
Step 5: Add the Spinach and Finish This Quick Italian Sausage Soup
Throw in your fresh spinach and stir it in. It’ll wilt down in like 2 minutes. I know it looks like a ton of spinach but it basically disappears.
Taste the soup and add salt and pepper as needed. I usually add about 1/2 teaspoon of each, but it depends on your broth and how salty your sausage was.
And that’s it. You’re done. Seriously.
Tips for the Best Italian Sausage Pasta Soup Recipe
Use good Parmesan. The pre-grated stuff in bags is coated with cellulose (basically wood pulp) to prevent clumping, and it doesn’t melt right. Buy a chunk and grate it yourself. It’s worth it.
Don’t skip draining the sausage fat. I learned this the hard way. Too much grease makes the soup feel heavy and coating-your-mouth-gross.
Leftovers get THICK. When you reheat this italian sausage soup with spinach the next day, the pasta absorbs more liquid. Just add extra broth or cream when reheating. It’s totally normal.
Swap the spinach if you want. Kale works great too. So does Swiss chard. My 7-year-old doesn’t eat green things but somehow she picks around the spinach and eats everything else, so I count it as a win.
Make it spicier. If you really like heat, use hot Italian sausage AND add the red pepper flakes. My sister does this and says it’s amazing. I’m a wimp so I stick with mild sausage.
What to Serve with This Hearty Italian Sausage Soup
Crusty bread. That’s it. That’s all you need.
Okay fine, I’ll elaborate. We usually have this easy weeknight soup recipe with:
- Garlic bread (the frozen kind from Costco is honestly perfect)
- A simple green salad with Italian dressing
- Wine if you’re feeling fancy (I’m not a wine person but my husband likes red wine with this)
Sometimes I’ll throw some extra Parmesan on top when serving. Because cheese.
Can You Make This Parmesan Sausage Soup Recipe Ahead?
Yes, but with caveats. Make the soup up until the point where you add the pasta. Then stop. Cool it completely and refrigerate.
When you’re ready to serve, reheat the soup, add the pasta, and cook until tender. THEN add the cream cheese, cream, and Parmesan.
This way the pasta doesn’t turn to mush and the dairy doesn’t split when you reheat it. I learned this from making it ahead for my book club and having it turn into a weird separated mess the first time.
You can freeze it too, but honestly it’s not quite the same. The dairy gets a little grainy when thawed. Still edible, just not as silky smooth.
Why This Cozy Fall Soup Recipe Works
This creamy parmesan italian sausage soup hits every comfort food note. It’s warm, it’s filling, it’s got protein and carbs and that rich creamy thing going on that makes you want to eat the whole pot.
My neighbor texted me at 10 PM last week asking for the recipe because her sister tried it at my house and wouldn’t stop talking about it. That’s the kind of soup this is.
It’s fancy enough that you could serve it to guests (I’ve done this—people are always impressed), but easy enough for a random Wednesday when you’re tired and don’t want to think too hard about dinner.
And if I can make this without completely destroying my kitchen (okay I made a little mess with the Parmesan), anyone can.
Seriously, make this. You’ll understand why I’ve made it three times in 10 days. It’s that good.
Let me know if you try it! And if you have any tricks for making it even better, drop them in the comments because I’m always looking for ways to improve my recipes. 🙂
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