Creamy Parmesan Sausage Soup (Printable Version)
Velvety broth blending Italian sausage, pasta, and diced tomatoes for a quick, satisfying dinner.
# Ingredients:
→ Meat
01 -
225 grams Italian sausage (mild or spicy)
→ Vegetables and Aromatics
02 -
1/2 large onion, diced (approx. 75 grams)
03 -
2 cloves garlic, minced
04 -
1 can (400 grams) petite diced tomatoes
→ Broth and Dairy
05 -
1 liter chicken broth (or vegetable broth)
06 -
110 grams full-fat cream cheese, cubed
07 -
40 grams freshly grated Parmesan cheese
→ Pasta
08 -
85 grams ditalini pasta
→ Herbs and Seasoning
09 -
1 teaspoon Italian seasoning
10 -
Salt and freshly ground black pepper, to taste
11 -
Fresh basil or parsley, chopped (optional garnish)
# Steps:
01 -
In a large pot over medium heat, cook the Italian sausage until browned. Drain excess fat if necessary.
02 -
Add diced onion to the pot and cook for 1 to 2 minutes until softened. Stir in minced garlic, Italian seasoning, salt, and pepper, cooking until fragrant.
03 -
Pour in chicken broth, diced tomatoes, and ditalini pasta. Stir to fully submerge the pasta. Bring to a boil, then reduce heat and simmer for 8 minutes until pasta is al dente.
04 -
Reduce heat to low and gently stir in cubed cream cheese and grated Parmesan. Continue cooking for 5 minutes until the cheese melts and the soup thickens.
05 -
Serve the soup hot, topped with fresh basil or parsley if desired. Pair with crusty or garlic bread for a complete meal.
# Notes:
01 -
Brown the sausage slowly to develop crispy bits that intensify the flavor. Cubing the cream cheese before adding ensures smooth melting. Monitor pasta closely to maintain al dente texture.
02 -
This soup stores well refrigerated for up to 3-4 days. When reheating, add broth or cream to restore creaminess. For freezing, omit pasta and add fresh pasta when reheating to avoid texture loss.