If you’re craving a soul-warming, hearty dish that feels like a cozy hug in a bowl, this Creamy Parmesan Pasta Soup with Italian Sausage Recipe is an absolute must-try. Imagine tender pasta swimming in a rich, velvety broth infused with savory Italian sausage, fresh spinach, and the perfect punch of Parmesan cheese. This dish hits all the right notes for comfort food lovers, delivering layers of flavor and texture that will have you coming back for seconds. Whether you’re making it for a weeknight dinner or entertaining friends, this recipe always impresses with its simplicity and bold taste.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating this delicious soup. Each component plays its part, whether it’s building flavor, adding creaminess, or giving the dish its vibrant color and satisfying texture.
- 1 tablespoon olive oil: Provides a flavorful base for browning the sausage and sautéing the vegetables.
- 1 pound Italian sausage, casings removed: Adds savory, spicy richness that defines this soup’s bold character.
- 1 small onion, diced: Brings sweetness and depth that balances the sausage perfectly.
- 3 cloves garlic, minced: Offers aromatic zest essential for that classic Italian flavor.
- 4 cups chicken broth: Creates the soup’s flavorful and rich liquid foundation.
- 1 (14.5-ounce) can diced tomatoes: Adds a subtle acidity and texture contrast to the creaminess.
- 1 cup heavy cream: Makes the soup luxuriously creamy and smooth.
- 2 cups uncooked pasta (small shells or orecchiette): Chosen for their ability to cradle the broth in every bite.
- 1 cup grated Parmesan cheese: Imparts nutty, salty richness that ties the entire dish together.
- Salt and pepper to taste: Essential seasonings to enhance all the natural flavors.
- 2 cups fresh spinach leaves: Adds freshness, color, and a healthy touch to the soup.
- 1/4 cup chopped fresh parsley: Brightens the dish with herbaceous goodness.
- 1/4 teaspoon red pepper flakes (optional): For those who love a little heat and extra depth.
- Grated Parmesan and fresh parsley, for garnish: Elevate the presentation and flavor right before serving.
How to Make Creamy Parmesan Pasta Soup with Italian Sausage Recipe
Step 1: Brown the Italian Sausage
Start by heating up that olive oil in a large pot over medium-high heat. Add the Italian sausage, breaking it apart with a spoon, and cook until beautifully browned and aromatic, about 5 to 7 minutes. This browning process unlocks the savory juices that form the heart of your soup’s flavor.
Step 2: Sauté Onion and Garlic
Next, toss in the diced onion and cook until it turns translucent and soft, about 3 to 4 minutes. The sweetness from the onion helps mellow the sausage’s intensity. Then add the minced garlic and stir for another minute, just until it releases its fragrant punch without burning.
Step 3: Add Liquids and Tomatoes
Pour in the chicken broth and canned diced tomatoes. Stir everything together and bring the mixture to a gentle boil. This is where the flavors begin to marry, creating a savory base loaded with tomato brightness and meaty richness.
Step 4: Cook the Pasta
Once boiling, add your choice of uncooked pasta such as small shells or orecchiette. Reduce the heat to a simmer and let it cook for 10 to 12 minutes until the pasta is tender but still firm to the bite. The pasta will soak up the flavorful broth, making every spoonful comforting and satisfying.
Step 5: Stir in Cream and Parmesan
Now for the magic: stir in the heavy cream and grated Parmesan cheese. The cream brings irresistible silkiness, while the Parmesan adds sharp, nutty depth. Season with salt, pepper, and if you’re feeling adventurous, sprinkle in red pepper flakes for a gentle kick.
Step 6: Add Fresh Spinach
Drop in the fresh spinach leaves and let them wilt for about 2 minutes. This step brightens the soup with a touch of earthiness and keeps it looking fresh and vibrant.
Step 7: Finish with Parsley and Taste Adjustment
Lastly, stir in the chopped fresh parsley to infuse a pop of herbal freshness. Give your soup a final taste and tweak the seasoning with a pinch of salt or pepper if needed. Your Creamy Parmesan Pasta Soup with Italian Sausage Recipe is ready to delight!
Step 8: Serve Warm with Garnish
Serve this soup hot, garnished with extra grated Parmesan and a sprinkle of parsley for that picture-perfect finish. The inviting aroma and luscious creaminess will surely win hearts at the table.
How to Serve Creamy Parmesan Pasta Soup with Italian Sausage Recipe
Garnishes
Enhance each bowl with a generous sprinkle of freshly grated Parmesan and a handful of chopped parsley. These garnishes add a lovely texture contrast and a burst of color that makes the dish feel even more special. You can also drizzle a bit of good quality olive oil or add a pinch of red pepper flakes for extra flair.
Side Dishes
Pair your soup with crusty Italian bread or garlic breadsticks to scoop every last drop of creamy broth. A simple arugula salad with lemon vinaigrette complements the richness by offering a crisp, peppery balance. For a heartier meal, serve alongside roasted vegetables or a light antipasto platter.
Creative Ways to Present
For dinner parties or special occasions, you can serve the Creamy Parmesan Pasta Soup with Italian Sausage Recipe in small, clear glass cups as elegant appetizers. Alternatively, hollow out a sourdough boule and pour the soup inside for a rustic bread bowl presentation that’s both charming and delicious.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain its creamy consistency and fresh flavors. The pasta may soak up some broth overnight, so a little stirring before reheating will bring it back to life.
Freezing
Freezing is possible, but since cream-based soups can separate, it’s best to freeze before adding the cream and cheese. Freeze the soup base in portions and add cream and Parmesan when reheating for the best texture and flavor.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently. If the soup seems too thick, add a splash of chicken broth or water to loosen it up. Be sure to reintroduce any cream or cheese after thawing if you froze the base separately, so you get that rich, creamy finish every time.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage works as a leaner alternative while still delivering plenty of flavor. Just choose a well-seasoned variety to keep that delicious sausage punch in your soup.
What type of pasta works best in this soup?
Small shapes like shells, orecchiette, or even ditalini are best because they hold onto the broth and blend seamlessly in every spoonful. Avoid large or long pasta that can stick together or be difficult to eat in soup form.
Is this soup suitable for freezing with the cream?
It’s better to freeze the soup without the cream and Parmesan, as dairy can separate and become grainy after freezing. You can add fresh cream and cheese when reheating to maintain that luscious texture.
Can I make this recipe vegetarian?
You can swap out the Italian sausage for plant-based sausage crumbles or hearty mushrooms. Use vegetable broth instead of chicken broth, and you’ll have a delectable vegetarian version that’s just as satisfying.
How can I add more vegetables to this soup?
Feel free to toss in diced carrots, celery, or zucchini early in the sautéing step for extra nutrition and texture. Just ensure they cook until tender alongside the pasta for the perfect bite.
Final Thoughts
This Creamy Parmesan Pasta Soup with Italian Sausage Recipe isn’t just another meal—it’s a warm, comforting experience that’s perfect for cozy nights or impressing your loved ones. Easy to prepare and packed with flavor, it’s sure to become one of your go-to comfort foods. So go ahead, gather your ingredients, and dive into this delicious bowl of happiness. You won’t regret it!
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Creamy Parmesan Pasta Soup with Italian Sausage Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This creamy Parmesan pasta soup with Italian sausage is a comforting one-pot meal perfect for any day. Featuring browned Italian sausage, tender pasta, fresh spinach, and a rich, creamy broth enhanced with Parmesan cheese and fragrant herbs, this hearty soup combines Italian-inspired flavors in a warm, satisfying dish.
Ingredients
Meat and Vegetables
- 1 pound Italian sausage, casings removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach leaves
- 1/4 cup chopped fresh parsley
Liquids and Dairy
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Pasta and Seasonings
- 2 cups uncooked pasta (small shells or orecchiette)
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Grated Parmesan and fresh parsley, for garnish
Instructions
- Cook the sausage: In a large pot, heat the olive oil over medium-high heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
- Sauté onions and garlic: Add the diced onion to the pot and sauté until translucent, approximately 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add broth and tomatoes: Pour in the chicken broth and diced tomatoes, stirring to combine. Bring the mixture to a boil.
- Cook the pasta: Once boiling, add the pasta and lower the heat to a simmer. Allow the pasta to cook for about 10-12 minutes, or until tender.
- Add cream and cheese: Stir in the heavy cream and Parmesan cheese, mixing well to combine. Season with salt, pepper, and red pepper flakes if using.
- Wilt the spinach: Add the fresh spinach to the pot, let it wilt for about 2 minutes.
- Finish with parsley: Stir in the chopped parsley, then taste and adjust seasonings as needed.
- Serve: Serve the soup hot, garnished with additional grated Parmesan and fresh parsley if desired.
Notes
- Use small pasta shapes like small shells or orecchiette for best texture in soup.
- Red pepper flakes are optional and add a gentle kick; omit if you prefer a milder flavor.
- For a lower-fat version, substitute heavy cream with half-and-half or milk, but the soup won’t be as rich.
- Make sure to break apart the sausage well while browning to get even distribution.
- Fresh spinach wilts quickly; add it just before serving to maintain its vibrant color and texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
