Creamy Parmesan Italian Sausage Soup: How to Make It Right
Love Italian comfort food? Creamy Parmesan Italian Sausage Soup combines savory sausage, cheese, and herbs in every bite. Learn how to make it!
Ingredients
- Italian Sausage 1 lb: The star protein that provides rich, seasoned flavor
- Ditalini Pasta 1 cup: Short tube pasta perfect for soup consistency
- Heavy Cream 1 cup: Creates the luxurious, creamy base
- Parmesan Cheese 1 cup, freshly grated: Adds sharp, nutty richness
- Chicken Broth 4 cups: Forms the flavorful soup foundation
- Yellow Onion 1 medium, diced: Provides aromatic sweetness
- Garlic 4 cloves, minced: Essential for authentic Italian flavor
- Crushed Tomatoes 1 can, 14.5 oz: Adds depth and acidity balance
Instructions
- Brown the Sausage Like a Pro: Heat your Dutch oven over medium-high heat without oil – the sausage will release its own fat. Add Italian sausage, using a wooden spoon to break it into uniform, bite-sized chunks. Don’t stir too frequently; let each piece develop a rich, golden-brown crust for 5-6 minutes. This caramelization is crucial for deep flavor in your Creamy Parmesan Italian Sausage Soup. Pro Tip: The sausage should sizzle immediately when it hits the pan. If it doesn’t, your pot isn’t hot enough yet.Layer the Aromatics: Without removing the sausage, push it to one side of the pot. Add diced onion directly into the rendered sausage fat – this liquid gold will infuse incredible flavor into every vegetable. Sauté for 2-3 minutes until the onion becomes translucent and fragrant. Create a well in the center and add minced garlic, stirring constantly for just 30 seconds to prevent burning. Key Technique: The garlic should smell intensely aromatic but never turn brown, which creates bitterness.Deglaze with Purpose: Pour chicken broth and crushed tomatoes into the pot all at once. Use your wooden spoon to scrape up every caramelized bit stuck to the bottom – these are pure flavor gold. The liquid should immediately bubble and steam, lifting those precious browned bits that will enhance your creamy italian sausage soup. Visual Cue: The liquid should turn slightly cloudy from the dissolved fond, indicating maximum flavor extraction.Season Thoughtfully: Incorporate Italian seasoning, 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper. Heat until it reaches a rolling boil, then lower the heat to a gentle simmer for 2-3 minutes.. This allows the herbs to bloom and the flavors to marry beautifully. Taste Test: The broth should taste well-seasoned but not salty, as the Parmesan will add significant saltiness later.Master the Pasta Technique: Add ditalini pasta directly to the simmering soup – never cook it separately. This method allows the pasta to absorb the flavorful broth while releasing starches that naturally thicken your Creamy Parmesan Italian Sausage Soup. Cook for exactly 1 minute less than package directions indicate, typically 7-8 minutes for perfect al dente texture. Timing Secret: Set a timer! Overcooked pasta will become mushy and ruin the soup’s texture.Create Velvet Creaminess: Reduce heat to the lowest setting. Remove the pot from direct heat if using an electric stove. Slowly drizzle in heavy cream while stirring continuously in a figure-eight pattern. Next, add freshly grated Parmesan cheese in three additions, whisking vigorously after each addition to ensure smooth integration. Critical Warning: Never add dairy to boiling soup – it will curdle instantly and become grainy.Perfect the Final Touch: Return to low heat for 2-3 minutes, stirring gently until the cheese completely melts and the soup reaches a silky, luxurious consistency. Taste and adjust seasonings – you may need additional salt, pepper, or a pinch of red pepper flakes. Consistency Check: Your Creamy Parmesan Italian Sausage Soup should coat the back of a spoon but still flow freely.
Notes
Per Serving (Based on 6 servings)
- Calories: 485
- Protein: 22g
- Carbohydrates: 28g
- Fat: 32g
- Fiber: 3g
- Sodium: 1,240mg
- Calcium: 285mg (from Parmesan cheese)