Creamy Parmesan Italian Sausage Soup from the Pot

This Creamy Parmesan Italian Sausage Soup is rich and hearty. It’s filled with pasta, sausage, and plenty of flavor that keeps everyone coming back for more.

Author’s Notes

A Day in My Test Kitchen

You can batch my recipe testing and do a whole bunch in one day. Those days can feel pretty long, but they’re *usually* really rewarding.

On big testing days, my family jumps in as the official taste testers. Dinner turns into a fun mix of bites from everything I’ve been working on. The extras get packed up and sent to friends, neighbors, or my parents, who even freeze-dry some of my test batches with their freeze-drying machine.

A few weeks ago, I tested through three soups and a dinner recipe all in one day. While they all got approval, this Creamy Parmesan Italian Sausage Soup was the clear winner. My kids and husband raved about it and kept coming back for more. I barely had any leftovers to share. Needless to say, it’s a keeper!

Here’s the Flavor Lineup

Ingredient	Swaps & Tips
Italian Sausage	Use mild or hot; whichever you like best!
Parmesan	The secret to this Creamy Parmesan Italian Sausage Soup is the Parm! Always use refrigerated Parmesan; not the shelf-stable kind (that’s not real cheese!). Go for good-quality grated cheese (sand-like texture) for the best flavor.
Ditalini Pasta	Any small pasta (elbows, orzo, mini shells) works if you don’t have ditalini.
Heavy Cream	For that reliable creamy texture and richness, use cream. If you want to lighten it up, half-and-half is as low as I’d go.
Kale	Chopped spinach is a great substitute; stir it in at the very end.
Chicken Broth	You can use chicken stock or broth here. I reach for Swanson since it has great flavor (not a sponsor!).

Shortcuts

Skip hand chopping and use a food processor to chop carrots and onions in seconds.

How To Make Creamy Parmesan Sausage Soup

1. Brown the Sausage: Cook until the edges turn golden, then keep nearby.
2. Sauté Veggies: Cook onions, carrots, and garlic until tender and fragrant.
3. Build the Broth: Whisk in flour, then slowly add chicken broth and seasonings.
4. Cook Pasta: Boil until just shy of al dente.
5. Make it Creamy: mix in cream, Parmesan, kale, and return the sausage.
6. Serve & Enjoy: Ladle into bowls and serve with cheesy or garlic bread.

Storage

• Fridge: Store in an airtight container for 3–4 days. Use a wire skimmer to remove the pasta and store it separately.
• Freezer: Best if frozen before adding pasta. Make the soup base, freeze, then add fresh pasta when reheating.
• Reheat: Warm gently on the stove over medium-a low burner, stirring often until heated through.

Soups And Stews

Chicken Corn Soup Recipe

Soups And Stews

Tomato Basil Soup Recipe

Soups And Stews

Creamy Vegetable Soup

Soups And Stews

Tuscan Soup

Serve Creamy Parmesan Italian Sausage Soup With:

• Crusty French Bread: Thick slices with butter make every bowl even better.
• Green Salad: Keep the Italian theme with this Italian salad.
• Roasted Vegetables: Try roasted Brussels sprouts, broccoli, or carrots for extra flavor.
• Grilled Cheese: Double up on the comfort with cheesy, melty sandwiches on the side.
• Fresh Fruit Salad: Adds a light, refreshing contrast to the creamy, savory soup.

Tools For This Recipe

Check out a reliable kitchen essentials, gadgets, and cookware!

• This is the heavy-duty pot I use most often for soups.
• A garlic press makes mincing straightforward, and I keep the rest in a garlic keeper.
• I use this ladle so every scoop gets plenty of sausage, pasta, and broth.

Ingredients

• 1 tablespoon olive oil
• 1 pound (16-ounces) ground Italian sausage (mild or hot)
• 2 tablespoons unsalted butter
• 1 large yellow onion (finely chopped (1-1/2 cups))
• 3 large carrots (finely chopped (1-1/2 cups))
• 1 tablespoon minced garlic
• Salt and pepper
• 2 tablespoons flour
• 8 cups chicken broth (see note 1)
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes (skippable)
• 1-3/4 cups (8-ounces) ditalini
• 1 cup finely grated Parmesan ((sandy texture), see note 2)
• 1 cup heavy cream
• 2 packed cups finely shredded kale
• Crusty buttered bread (skippable, for serving)

Method

1. In a large pot over a hot burner, add olive oil. Once hot, add sausage. Sear for a minute on each side, then crumble and cook until browned. Remove sausage with a slotted spoon, leaving 1 tablespoon of grease in the pot and draining off the excess.
2. Reduce heat to medium. Add butter, onions, carrots, and garlic. Season to taste (I add 1/2 teaspoon each of salt & pepper). Sauté until tender, about 7–9 minutes. Sprinkle flour on top and cook for another minute, stirring constantly.
3. Gradually add 1 cup of broth, whisking constantly to create a slurry. Add the remaining broth slowly, whisking and scraping the bottom of the pot. Add Italian seasoning and red pepper flakes, if using.
4. Bring broth to a boil, then add pasta. Cook according to package instructions, minus two minutes. Stir occasionally to prevent sticking.
5. Reduce heat to low. Add cream, kale, and return sausage, stirring well. Add Parmesan gradually, 1/4 cup at a time, to avoid clumping. Stir until melted. Season with salt as needed. Add more broth for a thinner consistency, if desired.
6. Serve hot with hearty buttered bread on the side.