Name: Creamy Parmesan Italian Sausage Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage (mild or spicy, casings removed); 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 4 cups chicken broth (low sodium); 1 cup heavy cream (or half-and-half for a lighter version); 1 cup small pasta (like ditalini or elbow macaroni); 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup grated Parmesan cheese; Optional garnish: chopped parsley or extra Parmesan

A rich and comforting bowl of Creamy Parmesan Italian Sausage Soup is exactly what I crave on a chilly evening. With juicy Italian sausage, tender vegetables, and pasta simmered in a creamy, cheesy broth, this one-pot wonder delivers on all fronts—flavor, texture, and heartiness. It’s the kind of soup I love to make when I want something satisfying but easy to pull together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb Italian sausage (mild or spicy, casings removed)

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

4 cups chicken broth (low sodium)

1 cup heavy cream (or half-and-half for a lighter version)

1 cup small pasta (like ditalini or elbow macaroni)

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup grated Parmesan cheese

Optional garnish: chopped parsley or extra Parmesan

Directions

I start by heating olive oil in a large pot over medium heat. Once hot, I add the sausage and cook until browned, using a spoon to break it up into small pieces. I then remove it from the pot and set it aside.

In the same pot, I sauté the onion, garlic, carrots, and celery until they soften—this takes about 5 to 6 minutes.

Next, I pour in the chicken broth and add the Italian seasoning, salt, and pepper. I bring everything to a boil.

I stir in the pasta and cook it until just al dente, following the package directions.

Then, I reduce the heat and add the cooked sausage and heavy cream. I let it simmer for about 5 more minutes to warm through.

Finally, I take the pot off the heat and stir in the grated Parmesan cheese until it’s melted and the soup is smooth and creamy.

I serve the soup hot, garnished with parsley or extra Parmesan if I want a little extra flair.

Servings and timing

This recipe makes 6 servings.

Prep time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Calories: ~380 kcal per serving

Variations

Vegetable boost: I sometimes add spinach or kale during the last few minutes of simmering for extra nutrients and color.

Different sausage: Chicken sausage or turkey sausage work great if I want a lighter option.

Low-carb version: I swap the pasta for cauliflower florets or zucchini noodles to make it more keto-friendly.

Spicy twist: I like using hot Italian sausage and adding a pinch of red pepper flakes for some heat.

Cheese swap: Asiago or Pecorino Romano make great alternatives to Parmesan for a deeper flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Since pasta tends to absorb liquid, I often add a splash of chicken broth or water when reheating it on the stove or in the microwave. If I know I’ll be storing some, I sometimes cook the pasta separately and add it only to the portions I’m serving right away.

FAQs

How can I make this soup gluten-free?

I use gluten-free pasta or substitute the pasta with diced potatoes or rice. I also double-check that my sausage and broth are labeled gluten-free.

Can I freeze this soup?

I can, but I prefer to freeze it without the pasta since it can get mushy when thawed. I just add freshly cooked pasta when I reheat the soup.

What can I use instead of heavy cream?

Half-and-half works great if I want a lighter version, or I’ve even used whole milk in a pinch. For a dairy-free option, full-fat coconut milk works, though the flavor will be slightly different.

How do I keep the cheese from clumping?

I always make sure to remove the pot from heat before adding the Parmesan. I stir it in gradually, which helps it melt evenly and prevents clumps.

Can I make this in a slow cooker?

Yes! I brown the sausage and sauté the veggies first, then add everything (except the cream, pasta, and cheese) to the slow cooker. I cook on low for 6–7 hours or high for 3–4 hours, add the pasta in the last 30 minutes, and stir in the cream and cheese at the end.

Conclusion

This Creamy Parmesan Italian Sausage Soup is a total weeknight winner. I love how easy it is to make, how comforting it feels, and how customizable it is. Whether I’m in the mood for something indulgent or just need a reliable one-pot meal, this soup always delivers warmth and flavor in every bite.

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