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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 4g
- Sodium: 820mg
- Fat: 31g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 75mg
