Creamy Parmesan Italian Sausage Soup: A Comforting One-Pot Meal

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Ingredients

US Measurements

  • 1 pound Italian sausage, casings removed
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon ground fennel (optional)
  • 1/2 teaspoon red pepper flakes (optional)
  • 4 cups chicken broth
  • 1 (14.5 oz) can petite diced tomatoes
  • 8 ounces ditalini pasta (or gluten-free alternative)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish

Metric Measurements

  • 450g Italian sausage, casings removed
  • 1 medium onion, diced
  • 2 garlic cloves, chopped
  • 2.5 ml ground fennel (optional)
  • 2.5 ml red pepper flakes (optional)
  • 1 liter chicken broth
  • 1 (400g) can petite diced tomatoes
  • 225g ditalini pasta (or gluten-free alternative)
  • 240 ml heavy cream
  • 50g grated Parmesan cheese
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish

Step-by-Step Instructions

  1. In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it into small pieces.
  2. Once the sausage is mostly cooked, add diced onions and cook until softened, about 3-4 minutes.
  3. Add chopped garlic, ground fennel, and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
  4. Pour in chicken broth and diced tomatoes. Bring the mixture to a simmer.
  5. Add ditalini pasta and cook according to package instructions, typically 8-10 minutes, until pasta is al dente.
  6. Reduce heat to low and stir in heavy cream and grated Parmesan cheese.
  7. Season with salt and black pepper to taste.
  8. Simmer for an additional 2-3 minutes until the soup is creamy and heated through.
  9. Garnish with fresh basil or parsley before serving.

Nutritional Information

Per Serving:

  • Calories: 450
  • Total Fat: 28g
  • Protein: 22g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sodium: 750mg

Preparation Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Servings: 4-6

Cooking Tips and Tricks

  • Use hot Italian sausage for extra spice
  • Remove sausage casings easily by splitting them with a knife
  • Don’t overcook the pasta to maintain a perfect al dente texture
  • Use freshly grated Parmesan for the best flavor
  • For a lighter version, use half-and-half instead of heavy cream

Variations and Substitutions

  • Vegetarian Option: Replace sausage with plant-based sausage or mushrooms
  • Gluten-Free: Use gluten-free pasta and verify broth is gluten-free
  • Dairy-Free: Use coconut cream and nutritional yeast
  • Spice Level: Adjust red pepper flakes to taste
  • Pasta Alternatives: Use orzo, small shells, or mini penne

Frequently Asked Questions

Q1: Can I make this soup ahead of time? A: Yes, but add pasta when reheating to prevent overcooking.

Q2: How long can I store this soup? A: Refrigerate for 3-4 days in an airtight container.

Q3: Can I freeze this soup? A: Freeze without pasta, add fresh pasta when reheating.

Q4: What can I serve with this soup? A: Crusty bread, garlic bread, or simple green salad.

Q5: Can I use a different type of meat? A: Ground beef or turkey can be substituted for sausage.

Storage and Make-Ahead Tips

  • Refrigerate in sealed container for 3-4 days
  • Freeze soup base (without pasta) for up to 3 months
  • Reheat gently to prevent separating
  • Add fresh pasta when reheating
  • Best consumed within 2 days for optimal texture

Enjoy this hearty, creamy Italian sausage soup that’s perfect for a cozy dinner!