I love how this soup brings together savory Italian sausage, tender pasta, and a rich, cheesy broth — it’s the kind of meal that warms me from the inside out on a chilly evening.
Why You’ll Love This Recipe
I adore this recipe because it’s comforting and satisfying without being heavy. The combination of Italian sausage and Parmesan creates a cozy, deeply savory flavor, while the pasta and broth give it body and warmth. It’s the kind of soup I make when I want something filling and delicious, but still simple and homey.
Ingredients
Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.
1 lb Italian sausage (mild or hot)
1 tbsp olive oil
1 small onion, diced
pasta (type and amount as per recipe card)
garlic (according to recipe card)
broth or stock (as specified in recipe card)
cream (or milk, per recipe card)
grated Parmesan cheese (per recipe card)
herbs/spices — salt, pepper, and any Italian seasoning or fresh herbs as desired
Directions
I start by warming the olive oil in a large pot over medium heat. Then I remove the sausage from its casing (if needed), crumble it into the pot, and cook until browned.
Once the sausage is golden, I push it to one side of the pot and add the diced onion (and garlic if using), sautéing until the onion becomes translucent.
I stir everything together, then pour in the broth, bring it to a simmer, and let it cook for a few minutes.
Next I add the pasta — per the recipe card — and simmer until the pasta is tender, stirring occasionally to prevent sticking.
As the pasta nears doneness, I lower the heat and stir in the cream (or milk) and grated Parmesan cheese, letting the soup gently heat until slightly thickened and creamy.
I taste and adjust seasoning with salt, pepper, and any herbs. Then I ladle the soup into bowls and serve it hot.
Servings And Timing
Serves about 4 to 6 people.
Prep time: around 15 minutes.
Cook time: around 25 to 30 minutes.
Total time: approximately 40 to 45 minutes.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. When I want to reheat, I warm the soup gently on the stove over low heat, stirring occasionally. If the soup has thickened too much, I add a splash of broth or water to loosen it before serving.
FAQs
How can I make this soup milder if the sausage is too spicy?
If you want a milder flavor, choose mild Italian sausage rather than hot — or use half mild and half hot. You can also balance the heat by adding a bit more cream or broth before serving to mellow the spice.
What type of pasta works best in this soup?
I find that small or medium-sized pasta — like penne, rotini, shells, or ditalini — works best. They hold up well in the broth and mix nicely with the sausage and cheese.
Can I substitute milk for cream?
Yes — I often substitute milk (whole or 2%) instead of heavy cream if I want a lighter soup. The result is a little less rich, but still silky and delicious.
How do I prevent the pasta from getting too soggy if I plan to eat leftovers later?
If I know I’ll have leftovers, I undercook the pasta slightly (reduce cooking time by a couple of minutes). That way, when the soup cools and sits in the fridge, the pasta doesn’t become overly soft.
Can I freeze this soup?
I don’t recommend freezing soups with cream and pasta — the texture of dairy and pasta tends to change after freezing and thawing. It’s better to store in the fridge and eat within a few days.
Conclusion
This creamy Parmesan Italian sausage soup is one of my go-to comfort meals — hearty, cheesy, and full of flavor. I love how quickly it comes together, and how it fills the house with irresistible aromas. It’s a simple, satisfying dish that’s perfect any time I want warmth and comfort in a bowl.
A cozy, creamy soup featuring savory Italian sausage, tender pasta, and a rich Parmesan-infused broth — perfect for chilly nights or anytime comfort food is needed.
Total Time:45 minutes
Yield:4–6 servings
Ingredients
1 lb Italian sausage (mild or hot)
1 tbsp olive oil
1 small onion, diced
2–3 cloves garlic, minced
6 cups chicken broth or stock
1½ cups small pasta (like ditalini, shells, or rotini)
1 cup heavy cream (or 1¼ cups whole milk)
¾ cup grated Parmesan cheese
½ tsp Italian seasoning (optional)
Salt and pepper to taste
Optional garnish: fresh parsley, extra Parmesan
Instructions
Heat olive oil in a large pot over medium heat. Remove sausage from casing, crumble, and cook until browned.
Push sausage to one side; add diced onion and garlic. Sauté until softened and fragrant, then stir together.
Pour in the broth and bring to a simmer.
Add pasta and cook until tender, stirring occasionally to prevent sticking (check pasta package for timing).
Reduce heat to low. Stir in cream (or milk) and Parmesan cheese. Let the soup heat gently until slightly thickened and creamy.
Season with salt, pepper, and optional Italian seasoning. Taste and adjust as needed.
Ladle into bowls and serve hot, garnished with fresh parsley or extra Parmesan if desired.
Notes
For a lighter soup, use whole or 2% milk instead of cream.
Undercook pasta slightly if planning to store leftovers — this prevents sogginess.
Use mild sausage for a milder flavor, or mix hot and mild to balance spice.
Don’t freeze — the cream and pasta don’t reheat well from frozen.
