What if you could have a soup that eats like a full meal—impossibly creamy, loaded with savory sausage and pasta, and bursting with rich, cheesy flavor—all made in a single pot? On those days when you crave pure comfort food without a mountain of dishes, this recipe is your answer. This one-pot Creamy Parmesan Italian Sausage Soup is the ultimate cozy meal, combining the heartiness of Italian sausage with tender pasta and greens in a luscious, velvety broth.
- Ingredients
- Timing
- Step 1: Brown the Sausage
- Step 2: Sauté the Vegetables
- Step 3: Build the Broth
- Step 4: Cook the Pasta
- Step 5: Make it Creamy
- Nutritional Information
- Healthier Alternatives
- Serving Suggestions
- Common Mistakes to Avoid
- Storing Tips
- Conclusion
- FAQs
- Q1. Can I use a different type of pasta?
- Q2. Can I use spinach instead of kale?
- Q3. How can I make this soup spicy?
- Creamy Parmesan Italian Sausage Soup (One-Pot Wonder)
I remember the first time I made this soup. The aroma of sausage and garlic filled my kitchen, and as I stirred in the cream and Parmesan, I knew it was going to be special. It was an instant hit, a recipe so satisfying and simple that it immediately earned a permanent spot in our family’s meal rotation. It’s the kind of dish that warms you from the inside out, perfect for a chilly evening or a busy weeknight when you need something delicious, fast.
Ingredients
This soup comes together with a lineup of simple, yet incredibly flavorful ingredients. For the best taste and texture, use freshly grated Parmesan cheese.
Timing
This hearty and satisfying one-pot meal comes together in about an hour, making it perfect for a weeknight family dinner.
Step 1: Brown the Sausage
In a large pot or Dutch oven, heat the olive oil over high heat. Once hot, add the ground Italian sausage. Allow it to sear for a minute on each side to develop a nice crust, then use a spoon to crumble it and cook until it’s completely browned. Use a slotted spoon to remove the sausage from the pot, leaving about one tablespoon of drippings behind for flavor.
Step 2: Sauté the Vegetables
Reduce the heat to medium. Add the butter to the pot and once it’s melted, add the finely chopped onions and carrots. Season with about 1/2 teaspoon each of salt and pepper. Sauté the vegetables for 7-9 minutes, stirring occasionally, until they become tender and fragrant. Add the minced garlic and cook for one more minute, then sprinkle the flour over the vegetables and stir constantly for another minute to cook off the raw flour taste.
Step 3: Build the Broth
Gradually pour in about one cup of the chicken broth, whisking constantly to combine with the flour and create a smooth slurry. This prevents lumps from forming. Slowly add the rest of the chicken broth, continuing to whisk and scraping up any flavorful browned bits from the bottom of the pot. Stir in the Italian seasoning and the optional red pepper flakes.
Step 4: Cook the Pasta
Bring the broth to a rolling boil, then add the ditalini pasta. Cook according to the package directions, but subtract two minutes from the total time to ensure the pasta is al dente and doesn’t get mushy. Stir the soup occasionally to prevent the pasta from sticking.
Step 5: Make it Creamy
Reduce the heat to low. Stir in the heavy cream and the finely shredded kale. Add the cooked sausage back into the pot. Now, begin adding the grated Parmesan cheese, about 1/4 cup at a time, stirring until each addition is fully melted before adding the next. This gradual process is key to a smooth, non-clumpy sauce. Let the soup gently simmer until the kale is wilted and the cheese is melted. Taste and add more salt if needed.
Nutritional Information
This is a rich and hearty soup, perfect for a filling meal. Here is the estimated nutritional information per serving, based on the recipe making 6 servings.
Healthier Alternatives
While this soup is designed for comfort, you can easily make a few adjustments for a lighter version.
- Leaner Protein: Substitute the Italian sausage with ground turkey or ground chicken. Be sure to season it well with Italian herbs to make up for the lost flavor.
- Lighter Cream Base: Use half-and-half instead of heavy cream for a soup that’s still creamy but with less fat.
- Add More Veggies: Boost the nutritional content by adding other vegetables like chopped celery, mushrooms, or zucchini along with the carrots and onions.
- Gluten-Free: Simply swap the ditalini pasta for your favorite gluten-free small pasta shape.
Serving Suggestions
This Creamy Parmesan Italian Sausage Soup is a star on its own, but serving it with the right accompaniments takes it to the next level.
- Crusty Bread: A thick slice of crusty, buttered French bread or garlic bread is essential for soaking up every last drop of the delicious broth.
- A Simple Green Salad: A crisp salad with a zesty Italian vinaigrette provides a refreshing contrast to the richness of the soup.
- Extra Toppings: Serve with extra grated Parmesan cheese on the side for guests to sprinkle on top as they please. A drizzle of quality olive oil is also a nice touch.
Common Mistakes to Avoid
Follow these tips to ensure your soup turns out perfectly creamy and delicious every time.
- Clumpy Cheese Sauce: Dumping all the Parmesan in at once can cause it to clump instead of melting smoothly. Solution: Add the cheese gradually, in small batches, over low heat, stirring continuously until each addition is fully incorporated.
- Mushy Pasta: The pasta will continue to absorb liquid as it sits, especially in leftovers. Solution: Cook the pasta just until al dente (usually 1-2 minutes less than the package directs). If you plan to have leftovers, consider cooking the pasta separately and adding it to individual bowls upon serving.
- A “Floury” Taste: If you don’t cook the flour for a minute before adding the liquid, the soup can have a raw flour taste. Solution: Always toast the flour with the sautéed vegetables for at least 60 seconds, stirring constantly, before you start adding the broth.
Storing Tips
This soup makes for fantastic leftovers, as the flavors continue to meld and deepen overnight.
- Refrigerating: Store leftovers in an airtight container in the fridge for up to 3-4 days. As mentioned, the pasta will soak up the broth, making the soup very thick. When reheating, you’ll need to add a splash of chicken broth or milk to thin it back to its original consistency.
- Freezing: For the best results, freeze the soup base before adding the pasta, cream, and kale. Let the base cool completely, then freeze it for up to 2 months. When you’re ready to serve, thaw the base, bring it to a simmer, and proceed with the recipe by adding fresh pasta, cream, and kale.
Conclusion
This Creamy Parmesan Italian Sausage Soup is the definition of comfort in a bowl. It’s hearty, flavorful, and has that soul-warming quality that makes a meal feel truly special. Best of all, it comes together in one pot, making it as easy to clean up as it is to enjoy. This recipe is a keeper, destined to become a go-to for busy weeknights and cozy weekends alike.
We hope you fall in love with this soup as much as we have. Try it out and let us know what you think in the comments below! Your feedback and ratings help us create more recipes you’ll love. Don’t forget to subscribe for more delicious one-pot wonders!
FAQs
Q1. Can I use a different type of pasta?
Yes, absolutely! While ditalini is a great choice, any small pasta shape will work well. Try using small shells, elbow macaroni, or even orzo. Just be sure to cook it until it’s al dente.
Q2. Can I use spinach instead of kale?
Of course. Finely chopped spinach is a great substitute for kale. Since spinach wilts much faster, you should stir it in at the very end of the cooking process, just before serving.
Q3. How can I make this soup spicy?
If you love a little heat, there are two easy ways to spice up this soup. First, use hot Italian sausage instead of mild. Second, you can increase the amount of red pepper flakes or add a dash of your favorite hot sauce to the finished soup.
Print
Creamy Parmesan Italian Sausage Soup (One-Pot Wonder)
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
You’ll love how cozy and satisfying this one-pot creamy Parmesan Italian sausage soup turns out. Juicy sausage, tender ditalini, sweet carrots, and ribbons of kale simmer in a velvety chicken-broth base enriched with heavy cream and freshly grated Parmesan. It’s weeknight-easy, company-worthy, and ready in about an hour—perfect for when you want comfort in a bowl without a sink full of dishes.
Ingredients
- 1 tablespoon olive oil
- 1 pound (16 oz) ground Italian sausage, mild or hot
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped (about 1 1/2 cups)
- 3 large carrots, finely chopped (about 1 1/2 cups)
- 1 tablespoon minced garlic
- 2 tablespoons all-purpose flour
- 8 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 1 3/4 cups (8 oz) ditalini pasta
- 1 cup finely grated Parmesan cheese (freshly grated)
- 1 cup heavy cream
- 2 cups packed, finely shredded kale
- Kosher salt & freshly ground black pepper, to taste
Instructions
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Brown the Sausage: Heat olive oil in a large pot or Dutch oven over high heat. Add sausage; let it sear 1 minute per side for good browning. Crumble and cook until fully browned. Using a slotted spoon, transfer sausage to a plate, leaving about 1 tablespoon drippings in the pot.
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Sauté Aromatics: Reduce heat to medium. Add butter; once melted, stir in onions and carrots. Season with about ½ teaspoon each salt and pepper. Cook 7–9 minutes, stirring occasionally, until tender. Add garlic; cook 1 minute. Sprinkle in flour and stir constantly for 1 minute to cook off the raw taste.
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Build the Broth: Whisk in about 1 cup of the chicken broth to make a smooth slurry. Gradually add the remaining broth, scraping up any browned bits. Stir in Italian seasoning and optional red pepper flakes.
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Cook the Pasta: Bring to a rolling boil. Add ditalini and cook to al dente, subtracting about 2 minutes from package directions. Stir occasionally to prevent sticking.
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Make It Creamy: Lower heat to low. Stir in heavy cream and kale; return the cooked sausage to the pot. Add Parmesan ¼ cup at a time, stirring until each addition melts before adding more. Simmer gently until kale is wilted and soup is silky. Taste and adjust salt and pepper.
Notes
- Parmesan matters: Freshly grated Parmesan melts smoother than pre-shredded. Add gradually to avoid clumping.
- Pasta doneness: Stop the pasta a touch early; it will continue to soften in the hot soup.
- Greens swap: Spinach or Swiss chard can replace kale; add spinach in the last 1–2 minutes.
- Make-ahead tip: Cook pasta separately if planning leftovers; add to bowls and ladle soup over to prevent sogginess.
- Spice level: Use hot Italian sausage and keep the red pepper flakes for a gentle kick, or omit for mild.
- Thicker/Thinner: For thicker soup, simmer uncovered a bit longer; for thinner, splash in extra warm broth or water.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: One-Pot, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 693 kcal
- Sodium: 1720 mg
- Fat: 45 g
- Saturated Fat: 21 g
- Carbohydrates: 42 g
- Protein: 27 g
