Go Back

Creamy Parmesan Italian Sausage Soup

Creamy Parmesan Italian sausage soup with a silky parmesan-cream broth and tender ditalini pasta. Browned sausage, sautéed onion-garlic, and wilted kale come together for a hearty Italian-American main.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 930
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage soup base
  • 1 lb Italian sausage
  • 4 cup kale Stems removed and chopped.
  • 1 onion Diced.
  • 4 clove garlic Minced.
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 1.5 cup freshly grated parmesan Divided: 1/2 cup for thickening and 1 cup for topping/melting in.
  • 3 tbsp butter
  • 2 tbsp flour
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 8 oz ditalini or small pasta
  • 0.25 tsp nutmeg
  • 1 Salt and pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Heat a Dutch oven over medium-high heat and brown the Italian sausage until cooked through. Drain excess fat and set the sausage aside.
Build the creamy roux
  1. Melt the butter in the same pot over medium heat, then sauté the onion for 4 minutes. Stir in the garlic and flour and cook for 1-2 minutes, until fragrant.
Make the parmesan-cream broth
  1. Whisk in the chicken broth and heavy cream gradually, stirring to keep the mixture smooth. Add Italian seasoning and nutmeg and stir until evenly combined.
  2. Bring the soup to a simmer over medium-high heat. Cook until slightly thickened, then add the pasta and cook for 8-9 minutes, stirring occasionally so pasta stays tender.
  3. Reduce the heat to low, then stir in 1 cup parmesan until melted and the soup turns creamy.
Finish with kale and season
  1. Add the kale, sausage, and red pepper flakes, then cook for 4-5 minutes until the kale wilts. Stir so the sausage warms through and the soup thickens slightly.
  2. Season with salt and pepper to taste. Top each bowl with the remaining parmesan and serve hot.

Notes

Pro tip: keep the heat at a gentle simmer after adding pasta so the cream sauce stays smooth and the pasta doesn’t overcook—add a splash of broth if it thickens too much. Refrigerate leftovers in an airtight container up to 3 days; reheat on the stove over low heat, stirring with a splash of broth as needed. Freezing is not recommended because heavy cream soups can separate when thawed. For a lighter option, use half-and-half and reduce parmesan slightly, then season to taste.