Pin it
Nothing beats digging into a hearty bowl of velvety sausage and parmesan soup when the weather turns cold. This flavorful one-pot wonder mixes Italian sausage, pasta bits, and a smooth creamy mixture that'll satisfy your comfort food cravings. It's perfect whether you're serving your family dinner or planning your meals for the upcoming days - you'll want to make this soup again and again.
A Spoonful of Absolute Delight
I stumbled upon this dish during an unusually frigid winter and it's now my favorite comfort food. The way cream cheese dissolves into the liquid making that smooth texture while Italian sausage brings incredible taste is simply wonderful. And everything cooks in just one pot so it's ideal for evenings when you're craving something warm but don't want to mess up your entire kitchen.
Ingredients List
- Italian Sausage: Pick whatever kind you love. Go for hot Italian sausage if you want some heat, or mild for something more traditional.
- Onion: Chop up half a big onion to create a fragrant, sweet foundation.
- Garlic: Fresh minced garlic adds wonderful depth to your soup.
- Chicken Broth: Makes a tasty, flavorful base; you can swap in vegetable broth too.
- Petite Diced Tomatoes: One tin gives a nice acidic contrast to all that creaminess.
- Ditalini Pasta: These tiny pasta shapes cook perfectly in the broth.
- Cream Cheese: Regular cream cheese creates that smooth, rich texture.
- Parmesan Cheese: Get it freshly grated for the best nutty flavor.
- Optional: Grab some fresh basil or parsley to sprinkle on top.
Cook It Step By Step
- Cook Your Sausage
- Put Italian sausage in a big pot and cook on medium until it's nicely browned. Pour off extra fat if needed.
- Cook the Flavor Base
- Throw in your diced onion and let it cook for 1-2 minutes. Mix in garlic, Italian seasoning, salt, and pepper.
- Mix Everything Together
- Add your chicken broth, tomatoes, and pasta. Give it a good stir so all the pasta gets covered, then bring to a boil. Turn down the heat and let it bubble gently for 8 minutes until pasta is just tender.
- Make It Creamy
- Turn down the heat more and add your chunked cream cheese and grated parmesan. Keep cooking for 5 minutes until all cheese melts and your soup gets thicker.
- Finish and Enjoy
- Serve it steaming hot with some basil or parsley on top, and don't forget some crusty bread or garlic toast on the side.
Getting The Best Results
After making this soup countless times I've picked up some useful tips. Take your time when browning the sausage as those little crispy pieces really pump up the taste. I always cut my cream cheese into small chunks before adding it in so it melts quicker. And while the pasta cooks directly in the soup I always watch it closely to make sure it doesn't get too soft.
Storage Tips
This soup stays good in your fridge for a few days when you put it in a sealed container. When you warm it up again just add a little broth or cream to make it smooth again. Sometimes I cook twice as much and freeze portions without any pasta then toss in fresh pasta during reheating. And always grab some crusty bread to soak up all that amazing broth at the bottom of your bowl!
Pin it
Frequently Asked Questions
- → Can I make this soup in advance?
Sure! Just remember the pasta will soak up liquid while it sits. When warming it up, toss in a little more broth or cream to fix the thickness.
- → What works instead of ditalini pasta?
Any small pasta will do just fine. Try elbow macaroni, orzo, or small shells as tasty backups.
- → Is it okay to switch the sausage type?
Absolutely! Use hot or mild Italian sausage depending on your taste. Want a lighter option? Go with turkey sausage!
- → How do I store leftovers?
Pop the soup in a sealed container in the fridge, where it'll last 3-4 days. It'll get thicker as it cools, so add liquid before reheating.
- → Can this soup be frozen?
You can freeze it, but cream soups can separate after thawing. If freezing, hold off on adding Parmesan and cream cheese until you're ready to reheat it.