This creamy Parmesan Italian sausage soup is pure comfort in a bowl. With hearty sausage, tender pasta, and a creamy, cheesy broth, it’s an easy, one-pot meal that’s perfect for chilly nights or any time you need a cozy, satisfying dinner. Plus, this soup couldn't be easier to make. Just a handful of simple steps are all you have to follow to make it.
Table of Contents
Why I Love This Italian Sausage Soup Recipe
This recipe holds a special place in my heart because it’s inspired by a little Italian restaurant my wife and I ate at on our honeymoon. We were in Virginia Beach and went to a restaurant called Giardino Ristorante. I ordered the Italian sausage soup and thought it was one of the best soups I'd ever had. I knew I needed to try making it as soon as we got home, and that's how I came up with this recipe.
My creamy parmesan Italian sausage soup has a rich and creamy base with savory sausage and tender Ditalini pasta in each bite. You're going to love it, trust me!
Ingredients
Here's everything you'll need to make this sausage soup recipe:
- 1 lb Italian sausage
- ½ cup diced onion
- 2 cloves minced garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups chicken broth
- 1 (14.5 oz) can petite diced tomatoes
- 8 ounces ditalini pasta
- 8 ounces cream cheese, softened
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped
How To Make Creamy Parmesan Italian Sausage Soup
Step 1: Cook the Sausage
In a large Dutch oven or pot over medium heat, cook the Italian sausage, breaking it into crumbles as it browns. Once fully cooked, drain any excess grease.
Step 2: Add Aromatics
Add diced onion, Italian seasoning, salt, and pepper to the pot. Stir and cook for 1-2 minutes until the onion softens slightly. Stir in minced garlic and cook for 1 minute until fragrant.
Step 3: Add Broth and Pasta
Pour in the chicken broth and diced tomatoes. Stir to combine, then add the ditalini pasta, ensuring it’s fully submerged.
Bring the mixture to a boil and cook for 8 minutes, or until the pasta is al dente.
Step 4: Add Creamy Ingredients
Lower the heat to medium and stir in the softened cream cheese and grated Parmesan. Cook for 5 minutes, stirring occasionally, until the cheeses have melted and the soup is creamy.
Step 5: Serve and Garnish
Ladle the soup into bowls and garnish with freshly chopped basil. Serve warm and enjoy this comforting meal!
Expert Tips To Make The Best Creamy Parmesan Italian Sausage Soup
- Choose quality sausage (it carries the whole pot). Use a good Italian sausage since it flavors the broth as it cooks. Mild gives you a classic, family-friendly soup, while hot sausage adds a built-in kick. If you want the best of both worlds, do half mild and half hot so the spice stays balanced. Brown it well and let it get some color, because those browned bits add serious depth to the finished soup.
- Cook the pasta separately if you want great leftovers. Pasta keeps soaking up liquid as the soup sits, which can turn it thick and mushy by day two. For meal prep, cook the pasta on the side, toss it with a tiny bit of oil, and store it separately. Add a handful per bowl when reheating so every serving stays brothy, and the pasta stays al dente.
- Soften the cream cheese for a silky, lump-free broth. Cold cream cheese can clump when it comes into contact with hot liquid. Let it sit at room temperature for 20–30 minutes, then cut it into small cubes so it melts quickly. Stir it in over low heat and keep the soup below a boil so it turns smooth and creamy instead of separating.
- Use freshly grated Parmesan and add it off heat. Pre-shredded cheese does not melt as smoothly and can make the soup grainy. Grate Parmesan fresh, then stir it in with the heat turned down or off. This keeps the texture velvety and prevents the cheese from clumping.
- Boost the flavor with one simple add-on. A pinch of crushed red pepper flakes wakes up the richness without making it spicy, and a small splash of dry white wine adds depth and balances the creaminess. If you use wine, add it right after browning the sausage and let it simmer for a minute to cook off the alcohol.
- Garnish like you mean it. Fresh basil brightens the whole bowl and cuts through the richness. Add it at the end so it stays fragrant. A final dusting of Parmesan and a few cracks of black pepper make the soup taste like it came from a restaurant.
Creamy Parmesan Italian Sausage Soup Recipe FAQS
Can I use another type of pasta?
Yes. Small pasta shapes work best because they fit on a spoon with the sausage and broth. Good options are elbow macaroni, ditalini, small shells, orzo, or mini farfalle. If you swap pasta shapes, cook just until al dente so it does not get mushy in the soup. If you want exact guidance, use about 1 to 1 ½ cups dry pasta per pot of soup depending on how brothy you like it.
Can I make this soup ahead of time?
Absolutely, and it often tastes even better the next day. For the best texture, make the soup and store it in the fridge for up to 3 days, then reheat gently over low heat. If your soup includes pasta, it will keep absorbing broth as it sits, so plan to add a splash of broth, water, or milk while reheating to loosen it back up.
Can I freeze creamy soups like this one?
You can freeze it, but creamy soups can separate a bit after thawing, especially with cream cheese. If you plan to freeze, it helps to freeze the soup before adding the cream cheese or dairy, then stir the dairy in fresh when reheating. If it is already creamy, thaw overnight in the fridge and reheat slowly, stirring often. A quick whisk helps bring it back together.
What other cheeses can I use instead of Parmesan?
Asiago and Romano both work great. Romano is saltier and sharper, so you may want to start with a little less and taste as you go. Asiago is nutty and melts nicely for a slightly richer flavor. You can also do a blend, like half Parmesan and half Romano, for extra punch.
Can I make this soup vegetarian?
Yes. Swap the Italian sausage for plant-based sausage (or sautéed mushrooms for a more natural option) and use vegetable broth instead of chicken broth. You will still get a hearty, savory soup, especially if you season well and finish with plenty of cheese and black pepper.
How do I keep the pasta from getting soggy?
If you are making leftovers or meal prepping, cook the pasta separately and add it to each bowl when serving. That keeps the pasta perfectly al dente and prevents it from soaking up all the broth overnight.
How do I thicken the soup if it feels too thin?
Let it simmer a few extra minutes to reduce, or stir in a little more Parmesan. If you want a quick fix, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in while the soup simmers until it thickens.
Can I make this soup in a slow cooker?
Yes, with one tweak. Cook the sausage first for the best flavor, then add it to the slow cooker with the broth and veggies. Add pasta and dairy at the end so the pasta does not overcook, and the soup stays extra creamy.
My Final Thoughts
This creamy Parmesan Italian sausage soup is the ultimate comfort food. It’s hearty, flavorful, and comes together in one pot for easy cleanup. Whether you’re making it for a family dinner or meal prep, it’s a recipe you’ll return to time and again. Enjoy every creamy, cheesy bite!
More Soup Recipes to Try Next
- Qdoba chicken tortilla soup
- Chicken pastina soup
- Carrabba's spicy Sicilian chicken soup
- Japanese clear soup
- Lasagna soup
- Hamburger soup
- 4 ingredient potato soup
Creamy Parmesan Italian Sausage Soup Recipe
This creamy Parmesan Italian sausage soup is pure comfort in a bowl. With hearty sausage, tender pasta, and a creamy, cheesy broth, it’s an easy, one-pot meal that’s perfect for chilly nights or any time you need a cozy, satisfying dinner. Plus, this soup couldn't be easier to make. Just a handful of simple steps are all you have to follow to make it.
Ingredients
- 1 lb Italian sausage
- ½ cup diced onion
- 2 cloves minced garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups chicken broth
- 1 14.5 ounces can petite diced tomatoes
- 8 ounces ditalini pasta
- 8 ounces cream cheese, softened
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil
Instructions
1. In a large Dutch oven or pot, add the sausage and cook over medium heat, breaking it into crumbles, until fully browned and cooked through. Drain any excess grease.
2. Add the onion, Italian seasoning, salt, and pepper, stirring and cooking for 1-2 minutes until the onion softens slightly.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Pour in the petite diced tomatoes, chicken broth, and pasta, ensuring the pasta is fully submerged in the broth. Bring the mixture to a boil and cook for about 8 minutes, or until the pasta is al dente.
5. Reduce the heat to medium and stir in the cream cheese and parmesan cheese. Cook for an additional 5 minutes, stirring occasionally, until the cream cheese has melted and the sauce is creamy.
6. When ready to serve, garnish with fresh basil. Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 779Total Fat: 55gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 138mgSodium: 2562mgCarbohydrates: 36gFiber: 4gSugar: 10gProtein: 35g
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