Creamy Parmesan Italian Sausage Soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Ingredients:
1 lb Italian sausage
1/2 cup diced onion
2 cloves minced garlic
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups chicken broth
1 14.5-ounce petite diced tomatoes
8 ounces ditalini pasta
8 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup fresh basil
Directions::
Place the sausage in a large Dutch oven or pot. Brown and crumble the sausage until cooked through. Drain off any excess grease.
Stir in the onion, Italian seasoning, salt, and pepper, and cook 1-2 minutes.
Stir in minced garlic and stir for 1 minute.
Pour in the petite diced tomatoes, chicken broth, and pasta. Make sure the pasta is covered by the broth. Bring the mixture to a boil and cook for 8 minutes or until the pasta is al dente.
Turn the heat down to medium. Stir in the cream cheese and parmesan cheese. Cook another 5 minutes or until the cream cheese melts.
When serving, top with fresh basil.
Notes:
Cook the pasta until al dente. You don’t want it to overcook since it will continue cooking with the cream cheese.
Make sure to soften the cream cheese. I also like to cut it into cubes so that it melts faster.
If you would prefer to thin out the soup, you can add a splash of heavy cream.
Recipe tips:
Cook the pasta until al dente. You don’t want it to overcook since it will continue cooking with the cream cheese.
Make sure to soften the cream cheese. I also like to cut it into cubes so that it melts faster.
If you would prefer to thin out the soup, you can add a splash of heavy cream.
Variations:
Spice it up: If you would like to add a little heat to the soup, you can substitute the petite diced tomatoes with a can of Rotel tomatoes. You could also add a teaspoon of red pepper flakes.
Different pasta: I like using ditalini pasta, but you can substitute it with another small pasta like elbow macaroni, small shells, or rotini.
Add vegetables: You could add diced celery in with the onion or some fresh baby spinach at the end, after the cream cheese has been added.
How to store leftovers
When you are ready to store any leftovers, be sure to let the soup cool. Package in an airtight container and keep in the refrigerator for 3-4 days.
You can reheat the soup in a saucepan on the stove or in the microwave.
This soup can be frozen in a freezer-safe container for up to 3 months. Thaw overnight and then reheat on the stove
Can I use a different sausage?
Yes, you can substitute the Italian sausage with a mild breakfast sausage, spicy Italian sausage, or even ground beef.
Can this soup be made ahead of time?
Yes, you can make it the night before and eat the next day. You might need to add a splash of chicken stock or heavy cream to help thin out the base.
How to thicken the soup?
If you feel like your soup is too thin, you can add a teaspoon of cornstarch with a teaspoon of water and drizzle it into the soup to help thicken. Since this soup is made with a full 8 ounces of cream cheese, it’s usually thick enough.
Nutritional Facts:
Calories: 587kcal | Carbohydrates: 34g | Protein: 22g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 106mg | Sodium: 1596mg | Potassium: 402mg | Fiber: 2g | Sugar: 4g | Vitamin A: 643IU | Vitamin C: 3mg | Calcium: 151mg | Iron: 2mg
Recipe courtesy of Food Lovin Family.com