Creamy Italian Sausage Soup
This creamy Italian sausage soup is rich, simple, and quick to make, featuring browned sausage, savory broth, tender pasta, and a smooth cream finish.
Ingredients
Main Ingredients
- 1 pound Italian sausage
- 1 cup onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth Use low-sodium for better control over salt.
- 1 can (14.5 oz) diced tomatoes
- 1 cup ditalini pasta Can be swapped with small shells, macaroni, or orzo.
- 1 cup heavy cream Substitutes like half-and-half can be used for a lighter version.
- 1 cup grated Parmesan cheese Can use dairy-free alternatives if needed.
- Salt and pepper to taste Adjust seasoning after adding cream and cheese.
- Fresh parsley, for garnish
Instructions
Preparation
- In a large pot, cook the Italian sausage over medium heat until browned. Remove and set aside.
- In the same pot, add the diced onion and garlic, cooking until softened.
- Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil.
- Stir in the ditalini pasta and cook according to package instructions until al dente.
- Reduce the heat and stir in the heavy cream and Parmesan cheese until melted and smooth.
- Return the sausage to the pot and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
For a creamier chicken-based variation, consider looking into creamy chicken enchilada soup. Cool and store leftovers in airtight containers for up to 3-4 days in the refrigerator, or freeze for up to 2 months. Reheat gently on the stove, adding a splash of broth or cream if needed.