Creamy Parmesan Sausage Soup (Printable Version)
# What You'll Need:
→ Meat
01 -
454 g Italian sausage (mild or spicy)
→ Pasta
02 -
225 g ditalini pasta
→ Broth
03 -
950 ml low-sodium chicken broth
→ Dairy
04 -
240 ml heavy cream
05 -
60 g freshly grated Parmesan cheese
→ Vegetables
06 -
150 g diced onions
07 -
130 g diced carrots
08 -
120 g diced celery
09 -
3 cloves garlic, minced
→ Seasonings
10 -
1 tsp Italian seasoning
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
0.25 tsp crushed red pepper flakes (optional)
→ Garnishes (optional)
14 -
Chopped parsley
15 -
Extra Parmesan cheese
# Step-by-Step Directions:
01 -
Heat 15 ml olive oil in a large soup pot over medium heat. Add diced onions, carrots, and celery; sauté for 4 to 5 minutes until softened and fragrant.
02 -
Push vegetables aside and crumble Italian sausage into the pot. Cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes.
03 -
Incorporate minced garlic, Italian seasoning, and crushed red pepper flakes if using. Sauté for 1 minute until fragrant.
04 -
Pour in chicken broth and bring to a boil. Add ditalini pasta and cook for 8 to 10 minutes, stirring occasionally, until pasta is al dente.
05 -
Reduce heat to low and gently simmer. Stir in heavy cream and freshly grated Parmesan cheese until fully combined and the broth turns creamy.
06 -
Let soup simmer for 5 minutes to meld flavors. Taste and adjust salt and pepper as needed. Garnish with chopped parsley and extra Parmesan before serving.
# Helpful Notes:
01 -
Use freshly grated Parmesan to avoid grainy texture. Brown sausage thoroughly for deeper flavor. Temper cream by warming slightly before adding to prevent curdling.
02 -
Cook pasta al dente as it will soften further when reheated. To adjust consistency, add broth for thinner or simmer longer for thicker soup.