Creamy Parmesan Italian Sausage Soup

If you have never made Creamy Parmesan Italian Sausage Soup, you are in for a treat! This  recipe is one of our favorite soups to make for a chilly winter day. Our creamy parmesan Italian sausage ditalini soup recipe is made with Italian turkey sausage, carrots, celery, onion, garlic, spinach, ditalini, parmesan cheese and cream, and it comes together in about 30 minutes.

This creamy sausage ditalini soup is rich and flavorful and it’s a quick and easy soup to make any night of the week.

Why You Will Love This Recipe

• Easy To Make. This is quick and easy to make, coming together in about 30 minutes with little cleanup. Easy soups like this are great weeknight meals, especially during the chilly winter months.
• Flavor. This soup has so much flavor! It’s rich and creamy and your whole family will love! 

Creamy Parmesan Italian Sausage Soup Recipe Ingredients

• Olive Oil AND Butter. We use both olive oil and butter to cook the onion, carrot, celery, garlic and sausage in. 
• Aromatics. We use yellow onion and 2-3 large cloves of garlic. 
• Sausage. We use sweet Italian turkey sausage for this recipe.
• Spinach. We add fresh baby spinach leaves to this soup.
• Seasoning. This soup is perfectly seasoned with Italian seasoning, dried crushed rosemary, fennel seeds and red pepper flakes.
• Parmesan Cheese. We add finely grated parmesan cheese that melts into the broth as it simmers. 
• Ditalini. Use ditalini pasta for this soup. If you can’t find it at the store, small macaroni noodles can be used instead.
• Canned Tomatoes. You’ll need one 14.5 ounce can of chopped tomatoes. 
• Broth. We use low-sodium chicken broth.
• Cream. We add about 1 cup of cream to this soup which makes it deliciously creamy.

Find printable recipe with the measurements below.

How To Make Creamy Parmesan Italian Sausage Soup

1. Cook Ditalini. Bring a separate pot of salted water to a boil and cook the ditalini according to the directions on the package, EXCEPT under cook the ditalini by 3 minutes from what the cook time is stated in the package directions. 
2. Cook Onion, Celery, Carrot And Garlic.  Heat oil and the butter in large Dutch oven over medium-high heat. Add the onions, celery and carrots to the pot and sauté for approximately 2-3 minutes. Add the garlic and sauté for 2-3 minutes more.
3. Brown Sausage. Scoot the vegetables to the side of the pot and add the sausage next to them (be sure to remove the outer casing first). Break the links up using a wooden spoon or a spatula. We like to break the sausage up into bite size pieces, but break the sausage up however you like. Cook over medium-low heat for 5-7 minutes. Stir in the onion, celery and carrots with the cooked sausage. 
4. Add Flour And Seasonings. Sprinkle the flour and seasonings over the cooked vegetables and sausage. Using a wooden spoon stir the flour into the ingredients so it’s well dissolved. 
5. Add Canned Tomatoes And Chicken Broth. Stir in the canned tomatoes (juice and all) and the chicken broth and bay leaves.
6. Simmer Soup. Bring the soup to a boil, then reduce heat to low and place lid on the pot and simmer 10 minutes. Stir the finely grated parmesan cheese and simmer another 5 minutes so the parmesan cheese has dissolved into the broth. Stir in the cream and ditalini and simmer 1-2 minutes. Turn the heat off. Just before you’re ready to serve the soup, stir in the chopped spinach. 
7. Enjoy. Ladle the soup into bowls and garnish with finely chopped parsley and grated parmesan cheese.

Tips For Making The Best Italian Sausage Ditalini Soup

• Cook the ditalini separately. Under cook the ditalini by 2-3 minutes. The ditalini will finish cooking when you add it to the soup. 
• Add the chopped spinach to the soup just before you’re ready to serve it. You want it slightly wilted. If you overcook it, it will look unappealing.
• To make finely grated parmesan cheese, cut the parmesan into small chunks and then add the chunks to a blender or NutriBullet and blend for 5-10 seconds or until the parmesan cheese is almost very finely chopped so it’s almost powder-like.

Serving Suggestions

Serve this soup with a big leafy green salad like our  Lemon Parmesan Lettuce Salad, Garden Salad, Lemon Arugula Salad, Everyday Mediterranean Salad, or our Italian Salad. We also like to serve it with our Italian Garlic Bread or a baguette or French bread to sop up the broth.

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator. If properly stored, the leftover soup should last up to 3-4 days. 

More Italian Soup Recipes

• Easy Lasagna Soup
• Chicken Gnocchi Soup
• Italian Sausage Vegetable Soup
• Chicken Tortellini Soup
• Sausage Kale Tortellini Soup
• Zuppa Toscana Soup
• Sausage Lentil Soup
• Tuscan White Bean Soup
• Italian Lentil Soup

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Yield: 6 servings

Creamy Parmesan Italian Sausage Soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

If you have never made Creamy Parmesan Italian Sausage Soup, you are in for a treat! This  recipe is one of our favorite soups to make for a chilly winter day. It’s made with Italian turkey sausage, carrots, celery, onion, garlic, spinach, ditalini, parmesan cheese and cream, and it comes together in about 30 minutes.

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 cup celery, diced
• 1 cup carrot, diced
• 1 cup yellow onion, diced
• 3 tablespoons all-purpose flour
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed dried rosemary
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon red pepper flakes
• 1 14.5 ounce can chopped tomatoes (with juice)
• 4 cups low sodium chicken broth
• 1 cup finely grated parmesan cheese
• 1 cup heavy cream
• 1-2 cups spinach leaves, chopped
• 1-1/2 cup cooked ditalini
• Salt and black pepper to taste

Instructions

1. Bring a separate pot of salted water to a boil and cook the ditalini according to the directions on the package, EXCEPT under cook the ditalini by 3 minutes from what the cook time states on the package directions. 
2.  Heat oil and the butter in large Dutch oven over medium-high heat. Add the onions, celery and carrots to the pot and sauté for approximately 2-3 minutes. Add the garlic and sauté for 2-3 minutes more.
3. Scoot the vegetables to the side of the pot and add the sausage next to them (be sure to remove the outer casing first). Break the links up using a wooden spoon or a spatula. Cook over medium-low heat for 5-7 minutes. Stir in the onion, garlic, celery and carrots with the cooked sausage.
4. Sprinkle the flour and seasonings over the cooked vegetables and sausage. Using a wooden spoon stir the flour into the ingredients so it's well dissolved.
5. Stir in the canned tomatoes (juice and all) and the chicken broth and the bay leaves.
6. Bring the soup to a boil, then reduce heat to low and place lid on the pot and simmer 15 minutes. Remove the lid and stir in the finely grated parmesan cheese and simmer another 2-3 minutes so the parmesan cheese dissolves into the broth. Stir in the cream and ditalini and simmer on low for 2-3 minutes. Turn the heat off. Just before you're ready to serve the soup, stir in the chopped spinach and simmer until the spinach wilts. 
7. Season with salt and pepper to taste.
8. Ladle the soup into bowls and garnish with finely chopped parsley and grated parmesan cheese.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 345Total Fat: 29gSaturated Fat: 16gUnsaturated Fat: 13gCholesterol: 74mgSodium: 391mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 10g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.