Creamy Parmesan Italian Sausage Soup

Parmesan Italian sausage soup is warm, rich and full of bold Italian flavors that stand out. The creamy broth, tender pasta and hearty sausage come together so nicely, giving you a comforting mix of tangy tomatoes and melted cheeses. The texture is smooth, hearty and perfect for anyone who loves a satisfying, flavor-packed soup

This Parmesan Italian sausage soup came out so good. It was cloudy and rainy outside, so it hit all the right comfort food notes for me and my family. It has those rich Italian flavors that instantly remind me of the chicken Parmesan soup I made the other day. There really isn’t much difference between the two, except that one uses chicken and this one is made with Italian sausage.

What I love about these kinds of recipes is that they’re true one-pot meals. The pasta in the soup makes it hearty and filling, which is perfect for cold weather. Plus, it comes together so easily. The flavors make you feel like you’re eating somewhere in Italy. The tanginess from the tomatoes mixed with the rich, creamy blend of cream cheese, parmesan and even a bit of cheddar takes this soup to another level. And if you don’t like cheddar, you can skip it completely.

I honestly enjoyed this one so much. If you try it and love it the way I did, I definitely recommend giving the chicken Parmesan soup a try too. It’s such a nice recipe to keep in rotation.

Ingredients

Italian sausage
Onion
Butter
Red, green and yellow bell peppers
Canned tomatoes
Pasta (Ditalini)
Italian herbs spice and salt
Beef broth
Baby spinach
Cream cheese
Fresh cream
Cheddar cheese
Parmesan cheese

How to make Parmesan Italian Sausage Soup like a PRO

1. Start by heating your pot on the stove. Remove the casing from your Italian sausage and add it to the hot pot. Break it up into bite-sized pieces and let it brown nicely. Once it’s fully browned, take it out and set it aside.
2. In the same pot, add your chopped onion and a bit of butter. Let the onion soften a bit, then add your red, green and yellow bell peppers. Give everything a good sauté until it smells amazing.
3. Pour in your canned diced peeled tomatoes follow by beef broth and mix everything together. Add your pasta and give it a good stir. Close the lid and let the pasta cook until it’s al dente.
4. Once the ditalini is al dente, season with Italian herbs spice and a pinch of salt. Add the browned sausage back into the pot and mix it in. Close the lid again and let it cook for a couple of minutes.
5. Add your baby spinach and fold it into the soup. Close the pot and let the spinach soften for a few minutes.
6. Now add your cream cheese, fresh cream, cheddar cheese and parmesan cheese. Switch off the stove and let the heat of the soup melt everything together until it’s creamy and smooth.
7. Your creamy parmesan Italian sausage soup is ready to serve. Enjoy Bestie!

Tips and mistakes to avoid when making this Italian sausage soup recipe

When I test my recipes, I always look for ways to make them better and to help you get the best out of them too. The goal is always flavor, not frustration, right? So here are a few things to keep in mind when making this Ditalini Italian Sausage soup recipe.

1. Don’t make your soup too salty.
Nobody likes salty soup. What usually causes this is adding too much salt early on. If you used store-bought broth or stock where you have no control over the salt, plus Parmesan cheese (which can also be salty), the flavors will stack up quickly. To avoid this, wait until the end to do a taste test. Once the soup is almost done, give it a quick taste and then decide if it needs more salt. It’s always easier to add a pinch than to fix an overly salty soup.

2. Don’t overcook the pasta.
Remember that even after you turn off the stove, the soup will stay hot, which means the pasta keeps cooking in that heat. If you cook it too long before turning off the stove, it’ll end up mushy. Follow the cooking time on the box, or go about two to five minutes less. The residual heat will take care of the rest.

3. Balance out the tomatoes.
Tomatoes can sometimes be a little acidic. To balance that sharpness, you can add a pinch of sugar. In this chicken parmesan soup recipe, though, the cream does the job beautifully. The cream softens that acidity and makes everything come together so nicely. But if you still feel the tomatoes are overpowering your soup, just a tiny bit of sugar will help bring everything back into balance.

More easy soup recipes to add to your rotation

Leftover parm & Italian Sausage Soup storage recommendations

When it comes to storing this Italian sausage pasta soup, I’ll be honest, I didn’t have much left to store for a long period. I kept mine in the fridge. I made it on a Saturday and the last portion was enjoyed on Tuesday. The taste was still perfect. It tasted just as good as it did on Saturday when it was fresh and warm.

Reheating it is also super easy. You can warm it in the microwave or pop it back into a pot. If you’re using the pot method, just add a splash of water or broth to loosen it up and bring back that nice, creamy consistency.

For long-term storage though, I wouldn’t really recommend it because the pasta sits in the soup and can get mushy when reheated after too many days. If you want to freeze it, go ahead and try it out, and let me know in the comments how it went. I think next time I’ll make a bigger batch so I can actually test how well it freezes.