Parmesan Italian Sausage Soup: Just the name conjures up images of cozy evenings, doesn’t it? Imagine a rich, savory broth, brimming with tender Italian sausage, hearty vegetables, and the unmistakable, nutty aroma of Parmesan cheese. This isn’t just soup; it’s a warm hug in a bowl, perfect for chasing away the chill on a blustery day.

Italian sausage soup, in its various forms, has been a staple in Italian-American households for generations. Rooted in the “cucina povera” (poor kitchen) tradition, it’s a testament to resourcefulness, transforming simple, affordable ingredients into a deeply satisfying meal. The addition of Parmesan, a cornerstone of Italian cuisine, elevates the soup to something truly special.

What makes this Parmesan Italian Sausage Soup so irresistible? It’s the symphony of flavors, of course! The spicy kick of the sausage, balanced by the sweetness of the vegetables and the salty, umami-rich Parmesan, creates a taste sensation that’s both comforting and exciting. Plus, it’s incredibly easy to make, making it a weeknight winner. The creamy texture, thanks to the melting Parmesan, adds another layer of indulgence. Whether you’re a seasoned cook or a kitchen novice, this recipe is sure to become a family favorite. I know it is in my house!

Ingredients:

1 pound Italian sausage (sweet or hot, casings removed)
1 large yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 (14.5 ounce) can diced tomatoes, undrained
6 cups chicken broth
1 cup water
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for serving
1 (15 ounce) can cannellini beans, rinsed and drained
1 cup chopped kale (or spinach)
Salt and pepper to taste
Olive oil, for drizzling

Browning the Sausage and Vegetables

First, let’s get started by browning our Italian sausage. In a large pot or Dutch oven, drizzle a bit of olive oil over medium-high heat. Add the Italian sausage (make sure you’ve removed the casings!) and break it up with a spoon as it cooks. We want it nice and browned, which should take about 5-7 minutes.
Once the sausage is browned, remove it from the pot with a slotted spoon and set it aside. We’ll add it back in later. Don’t drain the grease! That’s where a lot of flavor is.
Now, add the chopped yellow onion and red bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes. Scraping up any browned bits from the bottom of the pot as you go – those are called fond, and they add tons of flavor!
Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Simmering the Soup

Next, pour in the can of diced tomatoes (undrained – we want all that juice!), chicken broth, and water. Stir to combine.
Add the dried oregano, dried basil, and red pepper flakes (if using). Give it another good stir.
Return the browned Italian sausage to the pot.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes. The longer it simmers, the more the flavors will meld together. This is a great time to prep any side dishes or just relax while the soup does its thing.

Finishing Touches

After simmering, stir in the heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the cream is fully incorporated. The soup should become nice and creamy.
Add the rinsed and drained cannellini beans and chopped kale (or spinach). Cook until the kale is wilted, about 3-5 minutes. If using spinach, it will wilt even faster, so keep an eye on it.
Taste the soup and season with salt and pepper to taste. Remember that the Parmesan cheese is already salty, so you might not need much salt.

Serving

Ladle the Parmesan Italian Sausage Soup into bowls.
Garnish with extra grated Parmesan cheese, if desired. A drizzle of olive oil and a sprinkle of red pepper flakes are also nice additions.
Serve immediately and enjoy! This soup is delicious on its own, but it’s also great with a side of crusty bread for dipping.

Tips and Variations

Here are a few tips and variations to make this soup your own:

Sausage: Feel free to use any type of Italian sausage you like. Sweet, hot, or even a combination of both would work well. You could also use turkey sausage for a lighter option.
Vegetables: Add other vegetables like carrots, celery, or zucchini. Just chop them up and add them along with the onion and bell pepper.
Beans: If you don’t have cannellini beans, you can substitute other types of beans like kidney beans, great northern beans, or even chickpeas.
Greens: Spinach is a great alternative to kale. You could also use Swiss chard or collard greens.
Spice: If you like a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
Broth: You can use vegetable broth instead of chicken broth for a vegetarian option.
Pasta: For a heartier soup, add some cooked pasta like ditalini or small shells. Add the pasta during the last few minutes of cooking so it doesn’t get mushy.
Make it ahead: This soup is even better the next day! The flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup freezes well. Let it cool completely before transferring it to freezer-safe containers or bags. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use.

Calories: Approximately 400-500 per serving
Fat: 25-35g
Saturated Fat: 15-20g
Cholesterol: 80-100mg
Sodium: 800-1000mg
Carbohydrates: 20-30g
Fiber: 5-7g
Sugar: 5-7g
Protein: 20-25g

Why This Recipe Works

This Parmesan Italian Sausage Soup is a winner for several reasons. First, the combination of Italian sausage and Parmesan cheese creates a rich and savory flavor that’s hard to resist. The vegetables add sweetness and texture, while the beans provide a boost of protein and fiber. The heavy cream adds a touch of richness and creaminess, making it a truly comforting and satisfying soup.

The recipe is also very versatile. You can easily customize it to your liking by adding different vegetables, beans, or spices. It’s a great way to use up leftover vegetables in your fridge. Plus, it’s a one-pot meal, which means less cleanup! And as mentioned before, it tastes even better the next day, making it perfect for meal prepping.

The simmering process is key to developing the flavors of the soup. It allows the ingredients to meld together and create a complex and delicious taste. Don’t skip this step! It’s worth the wait.

Finally, the addition of Parmesan cheese at the end adds a salty and umami flavor that really elevates the soup. Don’t be shy with the Parmesan! It’s what makes this soup so special.

Serving Suggestions

Here are some ideas for serving this Parmesan Italian Sausage Soup:

Crusty bread: Serve with a side of crusty bread for dipping. Sourdough, Italian bread, or even garlic bread would be delicious.
Salad: Pair it with a simple green salad for a light and refreshing meal.
Grilled cheese: A grilled cheese sandwich is a classic pairing with tomato-based soups.
Garlic knots: Serve with warm garlic knots for a comforting and satisfying meal.
Polenta: For a heartier meal, serve the soup over creamy polenta.

Troubleshooting

Here are some common problems you might encounter and how to fix them:

Soup is too thick: Add more chicken broth or water to thin it out.
Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
Soup is too salty: Add a squeeze of lemon juice or a pinch of sugar to balance the flavors. You can also add a peeled potato to the soup while it simmers. The potato will absorb some of the salt. Remove the potato before serving.
Soup is bland: Add more salt, pepper, or other spices to taste. You can also add a splash of balsamic vinegar or Worcestershire sauce for extra flavor.
Sausage is too greasy: Drain

Conclusion:

This Parmesan Italian Sausage Soup is truly a culinary hug in a bowl, and I wholeheartedly believe it deserves a spot in your regular recipe rotation. It’s the perfect blend of comforting flavors, hearty ingredients, and surprisingly simple preparation. From the savory richness of the Italian sausage to the creamy, cheesy goodness of the Parmesan, every spoonful is an absolute delight. It’s a dish that’s guaranteed to warm you up on a chilly evening and leave you feeling completely satisfied.

But what truly elevates this soup to “must-try” status is its versatility. It’s not just a one-trick pony! Feel free to experiment and make it your own. For a spicier kick, use hot Italian sausage or add a pinch of red pepper flakes. If you’re looking to lighten things up, try using turkey sausage instead of pork. And for a vegetarian option, simply omit the sausage altogether and add more vegetables like zucchini, bell peppers, or spinach.

Serving Suggestions and Variations:

* Classic Comfort: Serve it with a crusty loaf of Italian bread for dipping. The bread soaks up all the delicious broth and adds a satisfying texture.
* Cheesy Goodness: Top each bowl with an extra sprinkle of grated Parmesan cheese and a dollop of ricotta cheese for an extra creamy and decadent experience.
* Herbaceous Delight: Garnish with fresh basil or parsley for a burst of freshness and vibrant color.
* Pasta Power: Add cooked ditalini or small shell pasta to the soup for a heartier meal. Just be sure to add the pasta towards the end of the cooking time to prevent it from becoming mushy.
* Creamy Dreamy: Stir in a splash of heavy cream or half-and-half at the end for an even richer and creamier texture.
* Make it Ahead: This soup is even better the next day! The flavors meld together beautifully overnight, making it a perfect make-ahead meal for busy weeknights.

I’m confident that you’ll absolutely love this recipe. It’s a crowd-pleaser that’s perfect for family dinners, potlucks, or even a cozy night in. The aroma alone will fill your kitchen with warmth and inviting scents, creating a truly comforting atmosphere.

Don’t be intimidated by the ingredient list – it’s all readily available at your local grocery store. And the steps are straightforward and easy to follow, even for beginner cooks. I promise, the effort is well worth the reward.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a truly unforgettable soup experience. I’m so excited for you to try this Parmesan Italian Sausage Soup!

And most importantly, I want to hear about your experience! Did you make any variations? What did your family think? Share your photos and comments with me – I can’t wait to see your creations and hear your feedback. Happy cooking! Let me know what you think of this recipe. I hope it becomes a family favorite!
Parmesan Italian Sausage Soup: A Delicious & Easy Recipe

Hearty and flavorful Parmesan Italian Sausage Soup with sausage, beans, kale, and a creamy Parmesan broth. A comforting one-pot meal perfect for a chilly day.

Prep Time15 minutes

Cook Time30 minutes

Total Time45 minutes

Category: Dinner

Yield: 6-8 servings

Save This Recipe

Ingredients
- 1 pound Italian sausage (sweet or hot, casings removed)
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 6 cups chicken broth
- 1 cup water
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 cup chopped kale (or spinach)
- Salt and pepper to taste
- Olive oil, for drizzling
Instructions
1. Brown the Sausage: In a large pot or Dutch oven, drizzle olive oil over medium-high heat. Add Italian sausage (casings removed) and break it up with a spoon. Cook until browned, about 5-7 minutes.
2. Sauté Vegetables: Remove sausage with a slotted spoon and set aside. Add chopped onion and red bell pepper to the pot. Cook, stirring occasionally, until softened and onion is translucent, about 5-7 minutes, scraping up any browned bits.
3. Add Garlic: Add minced garlic and cook for another minute, until fragrant.
4. Simmer the Soup: Pour in diced tomatoes (undrained), chicken broth, and water. Stir to combine.
5. Add Spices: Add dried oregano, dried basil, and red pepper flakes (if using). Stir well.
6. Return Sausage: Return the browned Italian sausage to the pot.
7. Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes.
8. Add Cream and Cheese: Stir in heavy cream and grated Parmesan cheese. Stir until cheese is melted and cream is fully incorporated.
9. Add Beans and Greens: Add rinsed and drained cannellini beans and chopped kale (or spinach). Cook until kale is wilted, about 3-5 minutes.
10. Season: Taste and season with salt and pepper to taste.
11. Serve: Ladle into bowls. Garnish with extra Parmesan cheese, a drizzle of olive oil, and a sprinkle of red pepper flakes, if desired. Serve immediately.
Notes
- Sausage: Use any type of Italian sausage (sweet, hot, or a combination). Turkey sausage is a lighter option.
- Vegetables: Add carrots, celery, or zucchini along with the onion and bell pepper.
- Beans: Substitute kidney beans, great northern beans, or chickpeas for cannellini beans.
- Greens: Spinach, Swiss chard, or collard greens can be used instead of kale.
- Spice: Add more red pepper flakes or cayenne pepper for a spicier soup.
- Broth: Use vegetable broth for a vegetarian option.
- Pasta: Add cooked pasta like ditalini or small shells during the last few minutes of cooking.
- Make Ahead: Soup tastes even better the next day. Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in freezer-safe containers or bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Soup is too thick: Add more chicken broth or water to thin it out.
- Soup is too thin: Simmer the soup uncovered for a longer period of time to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
- Soup is too salty: Add a squeeze of lemon juice or a pinch of sugar to balance the flavors. You can also add a peeled potato to the soup while it simmers. The potato will absorb some of the salt. Remove the potato before serving.
- Soup is bland: Add more salt, pepper, or other spices to taste. You can also add a splash of balsamic vinegar or Worcestershire sauce for extra flavor.
- Sausage is too greasy: Drain

Parmesan Italian Sausage Soup: A Delicious & Easy Recipe