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There's nothing like a comforting bowl of creamy parmesan Italian sausage soup to warm you up on a chilly day. Packed with rich flavors, this one-pot meal combines Italian sausage, pasta, and a luscious creamy base for a truly satisfying experience. Whether you're feeding a family or meal-prepping for the week, this soup is bound to become a favorite.
A Bowl of Pure Comfort
I discovered this recipe during a particularly cold winter and it's become my go-to comfort meal. The way the cream cheese melts into the broth creating this velvety base while the Italian sausage adds such amazing flavor is pure magic. Plus it all comes together in one pot making it perfect for those nights when you want something cozy but don't want to spend hours in the kitchen.
What You'll Need
- Italian Sausage: Use your favorite variety. For an added kick, try spicy Italian sausage, or stick with mild for a classic taste.
- Onion: Dice half a large onion for a sweet, aromatic base.
- Garlic: Freshly minced garlic enhances the soup's depth of flavor.
- Chicken Broth: Provides a rich, savory base; vegetable broth works as an alternative.
- Petite Diced Tomatoes: One can adds a tangy balance to the creaminess.
- Ditalini Pasta: The perfect bite-sized pasta that cooks evenly in the broth.
- Cream Cheese: Full-fat cream cheese melts into a smooth, luxurious texture.
- Parmesan Cheese: Freshly grated for a nutty, savory finish.
- Optional: Fresh basil or parsley for garnish.
Let's Make It Together
- Brown the Sausage
- In a large pot, cook Italian sausage over medium heat until browned. Drain excess grease if necessary.
- Sauté the Aromatics
- Add diced onion to the pot and cook for 1-2 minutes. Stir in garlic, Italian seasoning, salt, and pepper.
- Combine the Base
- Pour in chicken broth, diced tomatoes, and pasta. Stir to ensure the pasta is submerged, then bring to a boil. Reduce heat and simmer for 8 minutes, or until pasta is al dente.
- Add Creamy Elements
- Lower heat and stir in cubed cream cheese and grated parmesan. Continue cooking for 5 minutes, until the cheese melts and the soup thickens.
- Garnish and Serve
- Serve hot, topped with fresh basil or parsley, and enjoy with crusty bread or garlic bread.
Making It Perfect
Through many pots of this soup I've learned some helpful tricks. Don't rush the browning of the sausage those crispy bits add so much flavor to the broth. I always cube my cream cheese before adding it helps it melt more smoothly. And while the pasta cooks right in the soup I like to keep an eye on it to make sure it stays al dente.
Keeping It Fresh
This soup keeps beautifully in the fridge for several days just store it in an airtight container. When reheating I add a splash of broth or cream to bring back that silky texture. Sometimes I'll make a double batch and freeze portions without the pasta then add fresh pasta when reheating. Don't forget some crusty bread for soaking up every last drop of that amazing broth!
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Frequently Asked Questions
- → Can I make this soup ahead of time?
Yes, but the pasta will continue to absorb liquid as it sits. When reheating, you may need to add extra broth or cream to reach desired consistency.
- → What can I substitute for ditalini pasta?
Any small pasta shape works well in this soup. Try small shells, orzo, or small elbow macaroni as alternatives.
- → Can I use a different type of sausage?
Yes, you can use mild or hot Italian sausage based on your preference. Turkey Italian sausage also works well for a lighter option.
- → How do I store leftover soup?
Store in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it cools, so add liquid when reheating.
- → Can I freeze this soup?
While possible, cream-based soups can separate when frozen and thawed. If freezing, do so before adding the cream cheese and Parmesan, then add when reheating.