Creamy Parmesan Italian Sausage Soup

Creamy Parmesan Italian sausage soup combines browned Italian sausage, elbow macaroni, and diced tomatoes in a rich, cheesy broth. Butter and flour help thicken the soup, while heavy cream and Parmesan give it a smooth, creamy finish. Everything comes together on the stovetop for a hearty, comforting meal.

How to Make Creamy Parmesan Italian Sausage Soup

1. Brown the Italian sausage. In a large pot over medium-high heat, cook the ground Italian sausage until browned and fully cooked. Remove the sausage from the pot, leaving the rendered drippings behind.
2. Cook the vegetables. Add the diced onion, minced garlic, and drained tomatoes to the same pot. Cook until the onions are softened and translucent, scraping up the browned bits left behind by the sausage.
3. Make the roux. Add the butter and allow it to melt, then stir in the flour. Cook for approximately 1 minute, stirring to combine the flour with the butter, sausage drippings, and vegetables.
4. Add the broth and sausage. Return the cooked Italian sausage to the pot. Gradually stir in the chicken broth and 1 cup of water, mixing until everything is combined.
5. Cook the macaroni. Bring the soup to a simmer, then add the dry elbow macaroni. Cook for approximately 11–13 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
6. Finish the creamy soup. Reduce the heat to low and stir in the heavy cream and finely chopped Parmesan cheese. Continue stirring until the cheese melts into the broth. Taste and season with salt and black pepper as needed.
7. Serve. Remove the soup from the heat and allow it to cool slightly before serving.

Tips for the Best Creamy Parmesan Italian Sausage Soup

• Don’t overcook the macaroni. Cook the elbow macaroni until tender, stirring occasionally to prevent it from sticking to the bottom of the pot. The pasta will continue absorbing broth as the soup sits, especially when refrigerated. Expect leftovers to be thicker with less broth.
• Add the Parmesan over low heat. Finely chop the Parmesan from a block so it melts more easily into the soup. Reduce the heat before adding the cheese and heavy cream, stirring until incorporated without boiling the creamy broth.
• Drain the diced tomatoes. Drain and rinse the canned tomatoes before adding them to the pot. This keeps the tomato pieces in the soup without adding the extra liquid from the can.
• Use the sausage drippings for flavor. After browning the Italian sausage, leave the drippings in the pot to cook the onions and garlic. The drippings also combine with the butter and flour to help create the soup’s flavorful, creamy base.

How to Store and Reheat Creamy Parmesan Italian Sausage Soup

Refrigerating: Allow the soup to cool slightly, then transfer leftovers to an airtight container and refrigerate within 2 hours. Store in the refrigerator for up to 3–4 days. The macaroni will continue absorbing broth, so expect the soup to thicken during storage.

Reheating in the microwave: Heat individual portions in a microwave-safe bowl in short intervals, stirring between each, until thoroughly heated to 165°F.

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Creamy Parmesan Italian Sausage Soup

Creamy Parmesan Italian sausage soup combines browned Italian sausage, elbow macaroni, and diced tomatoes in a rich broth finished with heavy cream and Parmesan cheese.

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Course: Soup

Cuisine: American

Keyword: Creamy Parmesan Italian Sausage Soup

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 serving

Calories: 567kcal

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Equipment

• large pot or Dutch oven

Ingredients

• 1 pound Italian sausage ground
• 1/2 medium yellow onion diced
• 3 cloves garlic minced or pressed
• 15 ounce diced tomatoes drained & rinsed
• 3 tablespoon butter
• 1/4 cup all-purpose flour
• 4 cup chicken broth
• 1 cup water
• 3/4 cup macaroni dry
• 5 ounce parmesan finely chopped
• 1/2 cup heavy cream
• salt and pepper to taste

Instructions

• Brown the sausage. In a large pot over medium-high heat, cook the ground Italian sausage until browned and fully cooked. Remove the sausage from the pot, leaving the rendered drippings behind.
• Cook the vegetables. Add the diced onion, minced garlic, and drained tomatoes to the same pot. Cook until the onions are softened and translucent, scraping up the browned bits left behind by the sausage.
• Make the roux. Add the butter and allow it to melt, then stir in the flour. Cook for approximately 1 minute, stirring to combine the flour with the butter, sausage drippings, and vegetables.
• Add the broth and sausage. Return the cooked sausage to the pot. Gradually stir in the chicken broth and 1 cup of water until combined.
• Cook the macaroni. Bring the soup to a simmer and add the dry elbow macaroni. Simmer for approximately 11–13 minutes, stirring occasionally, until the pasta is tender.
• Finish the soup. Reduce the heat to low. Stir in the heavy cream and finely chopped Parmesan cheese until incorporated and the soup is creamy. Taste and season with salt and black pepper as needed.
• Serve. Remove from the heat and allow the soup to cool slightly before serving.

Notes

• Drain and rinse the diced tomatoes to remove the canned liquid before adding them to the soup.
• The macaroni continues absorbing broth as the soup sits. Leftovers will become thicker and contain less liquid.
• Add the heavy cream and Parmesan over low heat, avoiding a vigorous boil.

Nutrition

Calories: 567kcal | Carbohydrates: 20g | Protein: 24g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 1573mg | Potassium: 449mg | Fiber: 1g | Sugar: 4g | Vitamin A: 737IU | Vitamin C: 9mg | Calcium: 346mg | Iron: 2mg

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