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I love all kinds of soups — brothy soups, pureed soups… but sometimes only a hearty and creamy soup will hit the spot. And when that happens, Italian Sausage Parm Soup is the perfect place to turn. As far as soups go, it’s pretty indulgent — full of spicy Italian sausage, comforting pasta, and a broth that’s both savory and incredibly creamy — and yet still it doesn’t weigh you down, it just warms you right up!

This starts with Italian sausage and onion that get browned up in a pot. You can use sweet, hot, or mild Italian — it’s totally up to you and the flavor you prefer — but I personally love the way some spiciness balances with the creamy broth and tomatoes here.

Next you’ll add garlic and some red pepper flake before stirring in crushed tomatoes, chicken broth, and a little Italian seasoning. The pasta cooks right in the broth, but if you’re planning to keep a large portion of this for leftovers, I would suggest boiling the pasta separately and adding it to the soup right before serving so it doesn’t absorb too much of the broth as it sits in the fridge.

Don’t have ditalini? Any short pasta will do!

After the pasta is al dente, it’s time to get creamy and that’s done with not only heavy cream, but also the addition of cream cheese and some parmesan. That trio lends both flavor and a wonderful velvety texture to the broth.

It’s a cozy soup, but an especially delicious one. I love spicy Italian sausage any day, but here I love how it’s carried by a velvety, creamy broth and mellowed with just a kiss of sweet tomato. And you also just really can’t argue with a homemade soup that’s on the table in under thirty minutes.

Serves 6

10m prep time

20m cook time

4.8
Rated 4.8 out of 5
Rated by 14 reviewers

Allergens: Milk, Gluten

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Ingredients
  • 1 lb Italian sausage, casings removed
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flake
  • 4 cups chicken broth
  • 1 (15 oz) can crushed tomatoes
  • 8 oz ditalini pasta
  • 1 tablespoon Italian seasoning
  • 1/2 cup Parmesan cheese, freshly grated
  • 4 oz cream cheese, softened and cubed
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. In a large saucepan or Dutch oven, cook sausage and onion over medium-high heat, breaking sausage apart as it cooks, 7-9 minutes.
  2. Add garlic and red pepper flake and cook 1 minute more.
  3. Stir in broth, tomatoes, pasta, and Italian seasoning and bring to a boil. Reduce to a simmer and cook until pasta is al dente, 6-8 minutes.
  4. Stir in parmesan, cream cheese, and heavy cream until melted and combined.
  5. Season to taste with salt and pepper and enjoy!

Recipe adapted from Closet Cooking.