Description
Hearty Sausage Parmesan Soup with Italian sausage, vegetables, pasta, and a creamy Parmesan broth. Perfect for a chilly evening!
Ingredients
Scale
- 1 pound Italian sausage, removed from casings
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 cups cooked pasta (such as ditalini or small shells)
- Fresh basil leaves, for garnish
Instructions
- Prepare Sausage: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 7-10 minutes. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pot.
- Sauté Vegetables: Add chopped onion and red bell pepper to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes. Add minced garlic and cook for another minute, until fragrant.
- Build Soup Base: Pour in crushed tomatoes and tomato sauce. Stir well. Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
- Season and Simmer: Add dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 15-20 minutes.
- Add Sausage and Pasta: Stir in cooked sausage and cooked pasta. Heat through for a few minutes, until warmed.
- Finish and Serve: Stir in heavy cream and Parmesan cheese. Mix well until cheese is melted and cream is fully incorporated. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh basil leaves and extra grated Parmesan cheese. Serve immediately.
Notes
- Spice it up: Add more red pepper flakes or cayenne pepper for a spicier soup.
- Add vegetables: Carrots, celery, or zucchini can be added.
- Use different pasta: Elbow macaroni or orzo are good alternatives.
- Vegetarian option: Use vegetable broth and omit sausage. Add white beans or lentils for protein.
- Slow Cooker Option: Brown sausage and vegetables, then transfer to a slow cooker. Add remaining ingredients (except cream, cheese, and pasta). Cook on low for 6-8 hours or on high for 3-4 hours. Stir in cream, cheese, and cooked pasta during the last 30 minutes.
- Freezing Instructions: Cool completely before freezing. Thaw overnight. Add pasta after thawing and reheating.
- Make Ahead: Make a day or two in advance. Add pasta right before serving.
- Ingredient Substitutions: You can use any type of sausage you like, such as sweet Italian sausage, hot Italian sausage, or even turkey sausage. You can use vegetable broth or beef broth instead. You can use half-and-half or milk instead, but the soup will be less creamy. You can use Pecorino Romano cheese or Asiago cheese instead. You can use diced tomatoes or whole peeled tomatoes instead. If using whole peeled tomatoes, crush them with your hands or a spoon before adding them to the soup. You can use tomato paste instead. Use about half the amount of tomato paste as you would tomato sauce, and add a little extra chicken broth to compensate for the thicker consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes