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A tasty Italian sausage and pasta soup with a creamy parmesan and tomato broth!
This is a super simple, one-pot, soup with pasta and Italian sausage that’s packed with flavour and eats like a meal! The star of the show is Italian sausage which brings a ton of flavour all by itself. This soup is filled out with pasta which is cooked in the soup, making for an easy one-pot meal. Seasonings include onions, garlic, fennel, and Italian herbs, along with some red pepper flakes for even more heat. In addition to all of the flavour that’s already packed in, the broth is a base of chicken broth with tomatoes and it’s made nice and creamy, and oh so good, with cream, cream cheese and plenty of parmesan cheese! There is something that’s just magical about the flavour combo of Italian sausage and tomatoes in a creamy parmesan broth! This soup is the perfect comfort food for cool winter days!
Creamy Parmesan Italian Sausage Soup
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 6
A tasty Italian sausage and pasta soup with a creamy parmesan and tomato broth!
ingredients
- 1 pound Italian sausage, casings removed
- 1 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 ounce) can petite diced tomatoes
- 8 ounces pasta such as ditalini (gluten-free for gluten-free)
- 1 teaspoon Italian seasoning
- 1/2 cup parmigiano reggiano (parmesan), grated
- 4 ounces cream cheese (warmed)
- 1/2 cup heavy/whipping cream
- salt and pepper to taste
- 1 tablespoon parsley, chopped (optional)
directions
- Cook the sausage and onion in a large saucepan until cooked, breaking the sausage apart as it cooks, before draining any excess grease.
- Add the garlic, fennel, and red pepper flakes, mix, and cook until fragrant, about a minute.
- Add the broth, tomatoes, pasta, and Italian seasoning, bring to a boil, reduce the heat and simmer until the pasta is cooked, al-dente, about 6-8 minutes.
- Add the parmesan, cream cheese, and cream, and let the cheeses melt into the soup, about 3-5 minutes.
- Season with salt and pepper to taste, mix in the parsley and enjoy!
Option: Replace the cream with milk or yogurt.
Option: Add 1-2 tablespoons cornstarch (mixed into 2 tablespoons cool water) to the soup near the end and simmer to thicken.
Option: Omit the pasta; also remove 1 cup chicken broth.
Option: Add 1/2 cup roasted red peppers, diced!
Option: Add 2 tablespoons of sliced basil just before serving!
Option: Garnish with more parmesan!
Tip: The pasta will have the best texture when served right after cooking. It will continue to absorb the soups broth so if you have leftovers you will need to add some more water before reheating. If you do not plan to eat the whole batch of soup right away, you can leave the pasta out, cook it separately and add it to the soup when you are ready to eat it!
Nutrition Facts: Calories 562, Fat 43g (Saturated 19g, Trans 0), Cholesterol 118mg, Sodium 1111mg, Carbs 40g (Fiber 2g, Sugars 7g), Protein 26g
Nutrition by: 
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Reader Interactions
Comments
kathryn says Kevin! You are the best!! I look forward to your recipes every day and have made most of them. Thank you for posting every day. You add sunshine to my day!
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- Lisa says
Made this tonight and it was delish!! Followed recipe, used no salt tomatoes and no salt broth.
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- Susan says
This soup is outstanding! My husband doesn’t really enjoy soup, but I thought I’d give it a try because he loves Italian sausage and Parmesan cheese. He loved it! It was easy to make and very flavorful! I used 2% milk because I try to save the heavy cream for holidays. I just found your blog and am loving it! I made the Hawaiian Meatballs last week and they were a hit with my husband, too! Thank you very much!,
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- Heath says
Yummy would recommend..Thank you
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- Txgirl says
Excellent recipe! Cut in half since only 2 of us were eating it. Used spicy sausage and rotel for the tomatoes. Delish!
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- Emily says
Another winner! Such delicious soup. I would add the pasta sparingly if you plan on keeping soup for leftovers. The pasta soaks up most of the broth.
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- Chris says
Made this my parmesan rind soup of the month. if you dont do something fun with your rinds you are missing out on easily 30% of the value of using whole parmesan in your day to day! The bonus is when you use the rind in something like this take it to the next level! I also used fresh tomatoes instead of canned and a bulb of fennel cut thin and added to onion sausage for about the last 5 minutes. Prego!
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- JANICE CIRAVOLA says
Can you freeze this soup cause it has whipping cream in it?
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- kevin says
This soup freezes well!
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- Bradybunch says
We sadly didn’t have any left over to freeze…next time I’m doubling the recipe!
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- Lindsay Stallings says
I never leave reviews, but I prepped this for dinner tonight (it’s 3pm) and I literally can’t stop eating it. I’m a huge soup lover and this is my new favorite hands down! I made it just as written. Thanks for the great recipe!
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- Rebecca Maxwell says
Olive Garden doesn’t have anything on whoever makes this lol. I think it needs a little more broth but other than that it is soooo good. The taste is delicious!
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- Kylie says
This was SO GOOD! Even my 1 year old and 3 year old devoured it. It would also be great with extra broth, spinach or kale.
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- Sue o says
this soup is delicious!!!! I didn’t do pasta it’s going to my brother and sister in law (my bff) who I’m visiting tomorrow I added fresh spinach and I used Hot sausage. this is a keeper
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- Tina P says
This soup is fantastic!! I’ve made it twice now, and it’s definitely a keeper! Great flavor! Even my picky eaters enjoyed it! Thanks for the great recipe!!
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- E.B. says
Made this tonight for dinner and my whole family loved it, even my picky eater asked for seconds!
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- Mary Ann Thaman says
My 96 year old mom printed off this recipe and wanted me to make it for her. But she is a heart failure patient and this recipe as written has an obscene amount of sodium. I usually make recipes as written the first time and then adjust, but just couldn’t do it with this one. If you want to make a healthier version of this, find a recipe for Italian Sausage seasoning and reduce the salt by a lot. I reduced the recipe I found from 2 tsp to 1/2 tsp. I did use ground turkey instead of pork, but you could use any ground meat and still reduce the sodium by alt. I also used no salt tomatoes and reduced sodium chicken stock. And since I was reducing sodium anyway, I didn’t include the parmesan cheese but we sprinkled it on top of our bowls of soup. I doubt we sprinkled on 1/6 of 1/2 cup of parmesan. Even with all those changes, it really was delicious!! Sorry Kevin for making so many changes to your recipe.
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- Vicki says
I’m assuming you used ground turkey and added a little bit of the Italian seasoning to it?
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- Michele says
This recipe will be added to my family favorites! The prep time was reasonable and this was absolutely delish! We did use the option to thicken the soup and it was perfection!
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- Marie says
This recipe is so wonderful. I made it exactly as written and we gobbled it up! You know it’s good when you’re pumped for leftovers for lunch 🙂
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- Holly says
This is our new favorite recipe! I made it for the third time last night and doubled the pasta to make a hearty pasta dish instead of a soup and it worked! Served with a side salad and garlic bread for a stellar meal!
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- Maryanne V. says
We loved this soup.. Easy to make and delicious. I forgot to add the fennel but will add next time. Thank you for a great recipe that will be in the rotation.
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- Elisabeth says
Can this be cooked in a crock pot? Like dump all ingredients and just let cook on low for 4 hours?
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- kevin says
You can cook this in a crockpot in a ‘dump and cook’ style. You can cook the sausage before adding to the crockpot OR you could slice the sausage into bite sized pieces and let it cook in the crockpot. Leave the pasta, parmesan, cream cheese, and cream out of the crockpot initially. When the soup is done, add the pasta and cook on high until tender, about 8 minutes, before turning off the heat and mixing in the parmesan, cream cheese, and cream. Enjoy!
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- Nina Zola says
How long in the crock pot?
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- kevin says
If you implement step 1-2 before transferring to the slow cooker, it does not need much time, but you can leave it in all day if you are out for work, etc. So let it cook on LOW heat for as long as you want, 2-10 hours. When you are getting ready to serve, add the pasta and cook n high until the pasta is tender, about 10 minutes, before turning off the heat and mixing in the cheese, cream cheese and cream.
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- Yvonne says
My husband said the person who came up with this recipe is a genius. Absolutely delicious, and so easy.
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- Roberta Lowe says
What can be used as a substitute for fennel?
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- kevin says
You can simply omit the fennel!
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- Nancy Hatalsky says
Delicious! I left out the fennel and red pepper flakes, but followed the rest of the recipe as written. Big hit with the whole family!
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- TJR says
This is a very delicious soup. I did not add salt and used unsalted chicken broth just because I try to minimize salt intake, the parmesan and cream cheese replaces the salt. I added about half a cup of chopped spinach at the end just to add more color, it was a great addition. I love soups and this is right up there with the Zuppa Tuscana I make. Going back for seconds and very possibly for a third helping.
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- Jennifer says
Wow! This soup smelled, looked, and tasted like restaurant quality – but BETTER! I followed the recipe exactly and it turned out absolutely delicious! This recipe is a keeper and I’ll definitely make it again for my family.
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- Anna says
This is the best recipe. It’s fast simple AND DELICIOUS ! I’m not a huge fan of fennel but I just use rosemary. I’ve given this recipe out so many times it’s crazy.
Thank you so much!Reply
- Maryanne Donahoe says See AlsoPepperoni Pizza Grilled Cheese
Wow! Testing recipes for a luncheon, I came upon this and it is the perfect soup for our Italian luncheon! I used chicken Italian sausage as one of the guests doesn’t eat pork or beef and it was delish! Glad I found your website!
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- Erin Corbin says
This recipe looks delicious – I can’t wait to try it! Just a quick question: if we aren’t big lovers of cream cheese, would it change the recipe too much to omit it or substitute with something else? Thanks so much!
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- kevin says
You can omit it or replace it with an additional 1/2 heavy cream. Enjoy!
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- Bonnie says
Are the calories noted, per cup or the entire dinner?
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- kevin says
The Nutrition Facts are per serving which is about 2 cups.
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- Laura B says
I made this tonight for the second time and it was absolutely delicious! I changed nothing and my whole family devoured it!
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- Laura B says
This is the second time I made the soup and my whole family loves it. The only thing I did not have was the fennel seed.! Which honestly, it was delicious anyway!
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- Becca says
Question! I can’t eat any dairy (I have dairy free cream cheese so I can add that) but any idea what I can use instead of whipping cream? Would the soup be okay without it?
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- kevin says
You could replace the cream with more dairy free cream cheese, or you could use a non dairy milk (almond, cashew, etc.), or you could replace the cream with more broth. Enjoy!
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- Cathy says
Silk makes a non dairy heavy cream!! It’s been a great for all my recipes that call for heavy cream!!
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- Alicia says
This soup was delicious!
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- Michelle P says
What type of onion does this recipe use?
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- kevin says
I usually use basic yellow onions but white, red, etc will work. Enjoy!
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- Janeé Griffin says
This was beyond delicious! Made it exactly as written and will be making part of our winter menu often. Perfect with crusty bread. Thank you.
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- Christy says
Love this recipe. So delicious. But the continuous pop up ads make it so difficult to follow. I ended up printing the recipe and deleting it off Pinterest due to the ads. I don’t mind a pop up when I first pull up the recipe, I understand advertising needs. But it keeps popping up every 1-2 minutes. Go so frustrated with it.
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- Erica says
Definitely has great flavor. It really packs some heat between the hot Italian sausage and the crushed red pepper. It was easy to make and came together quickly. I do have a few comments for improvement based on my experience. It needs more than 4 cups of broth. I only had 7 oz of pasta but it was clear that more chicken broth was needed. I added 2 more cups while the pasta was cooking which helped. I left the soup to cool down in the stockpot before putting in the fridge and there was no broth left at all. The consistency became more like a chili mac. Next time I am going to use 8 cups total: 6 to cook and 2 more to thin out after it sits (maybe even wait to add at time of reheating). My only other thought for improvement was, while tasty with great flavor, there is just too much sausage. I saw another reviewer suggest ground turkey and I think something along that line is a great idea. I am going to buy the Jennie-O hot Italian turkey links next time.
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- Susan R Brown says
Oh my goodness this is DELICIOUS! I followed the recipe exactly. The pasta makes it less soupy, so I am thinking I need to add water when I reheat it. Any suggestions? Maybe less pasta next time. Taste is FABULOUS!
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- kevin says
The pasta absorbs the broth when it’s in the fridge so I usually add some extra water when reheating!
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- Pat May says
I just made this for dinner – I doubled the recipe but followed to the t- it is so delicious!! I will start following you to see more of your recipes; thank you for sharing this one!!
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- Linae Bouche says
This will be going on rotation. I decided right away not to use pasta and I only had 1/2lb of sausage but I had 1/2lb of mushrooms, 1 and a partial red and yellow pepper and some whole garlic. I roasted the peppers, and garlic in the oven, and then puréed the peppers and garlic in a little bit of the soup broth, and threw the mushrooms in whole/sliced. At the very end I threw in a handful of fresh chopped spinach, that also needed to get used. Absolutely delicious.
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- Shelley says
This is delicious! I added some chopped broccoli from the fridge because it was about to go bad, and about a cup of tomato juice to make it “soupier” This is definitely in our top 5 soup recipes! Thanks!
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- Yolanda says
Could I make it with wild rice instead of pasta? Thank you!
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- kevin says
Yes you can! You will need to simmer longer, about 20 minutes for the rice to cook. Enjoy!
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- Sharee says
First let me say, normally don’t leave comments on people’s blogs, but I had to say something about this recipe. If this is cooking in the closet; man this recipe should’ve made you come out! Wow! Beyond delicious! I am excited I found your closet and your recipe. Kudos to you! Thank you for your love of food and sharing your love with the rest of us!
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- Leann says
I stumbled on this site and the creamy Parm Italian Sausage Soup. I decided to give it a try. Without reservation, I can honestly say this is the most delicious soup I’ve ever made and I’ve made a lot of soups! I loved everything about this one. It was SO flavorful and extremely easy to make. I needed to serve more than the recipe served so I just doubled the broth and tossed in a little extra pasta. It was perfect and got rave reviews!
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- Lynn says
So delicious, and it was fast and easy too. I can’t wait to share this recipe with family, I think they will love it. Now I’m going to look at your other recipes, but first I’m going in for seconds!
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- Carol D says
I normally don’t eat leftovers, but this soup was so good I ate it for lunch and dinner the next day, still have enough for lunch tomorrow!
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- Cathy says
Just made this! It was delish! My husband had a heart transplant so did make some changes! Used no salt added chicken broth and no salt tomatoes. Also used half the pasta and added 1 small potato and fresh spinach! Also used salt substitute. Loved the fennel flavor!
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- Kathy Gollmitzer says
Thank you for this delicious recipe. My husband and I love it! This is my second time to make it. I did add some spinach I needed to get rid of, half and half instead of cream, and half of the red pepper flakes this time. My husband will add more to his bowl because he loves spicy stuff. I agree with others that this is the easiest and tastiest soup I’ve ever made. You get first place in my book!
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- Sandy says
Made the soup today for the first time. Flavor is wonderful. The only change I made was cooking the pasta in the chicken broth and then adding that broth to my pot. I was concerned to cook the pasta in the soup because it’s only myself and my husband so we wouldn’t finish the soup and the pasta would get mushy.
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- Gator Girl says
Excellent recipe!! I’m a big fan of sun dried tomatoes so next time I might add or replace the canned tomatoes with sun dried. Either way, this is an excellent recipe just how it is!! Thank you so much for sharing!
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- Aimee E says
I won my staff Soup-er Bowl with this soup!!
I add extra broth otherwise it’s the same! Mmmm!
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- Maryanne Donahoe says
This soup is the BEST! I made it for a girls weekend and everyone asked for the recipe. It’s delish!
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- Ruth says
What adjustments would you make if you wanted it thicker, less soupy?
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- kevin says
This soup is pretty low on broth as written. You could cut back on broth for less broth or you can add cornstarch near the end to thicken the broth. (Add 1 tablespoon cornstarch, mixed into 1 tablespoon of cool water, near the end, bring to a boil and simmer until the broth thickens, about 2-3 minutes.) Enjoy!
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- Lacey Kern says
Made this tonight for the first time and my husband stated it was, “one of the best soups he’s ever had.” I can’t stress enough how high praise that is coming from him. He’s very picky so I almost never get feedback from him on dinner. Two of my three kids also liked it, so I consider that an all-around success. I omitted the heavy cream, fennel, and red pepper flakes, as well as using chicken stock instead of broth. We’ll definitely be having this again soon!
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- Deanna says
Do you use sweet or spicy Italian sausage?
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- kevin says
I like to use spicy but sweet works as well!
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