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Creamy Parmesan Italian Sausage Soup

Creamy parmesan Italian sausage soup with a velvety broth, tender ditalini, and wilted kale. Brown the sausage, build a quick butter-flour base, then simmer until thick and silky with melted parmesan.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage soup base
  • 1 lb Italian sausage
  • 1 onion, diced
  • 4 garlic, minced
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 1.5 cup freshly grated parmesan divided
  • 3 tbsp butter
  • 2 tbsp flour
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 8 oz ditalini or small pasta
  • 0.25 tsp nutmeg
  • Salt and pepper to taste
  • 4 cup kale, stems removed and chopped

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown Italian sausage in a large pot, stirring until cooked through. Drain fat and set the sausage aside.
Build the creamy base
  1. Melt butter in the same pot over medium heat until foamy. Sauté onion for 4 minutes.
  2. Add garlic and flour, then cook for 1-2 minutes, stirring constantly. The mixture should smell fragrant and lightly toasted.
  3. Gradually add chicken broth and heavy cream while stirring to prevent lumps. Stir in Italian seasoning and nutmeg.
Cook the pasta and melt parmesan
  1. Bring the soup to a simmer, then add ditalini or small pasta. Simmer for 8-9 minutes until the pasta is tender.
  2. Reduce heat to low, then stir in 1 cup parmesan until fully melted and smooth. Keep the soup from boiling.
Finish with kale and sausage
  1. Add kale, sausage, and red pepper flakes. Cook for 4-5 minutes until kale wilts.
  2. Season with salt and pepper to taste. Top each bowl with the remaining parmesan.

Notes

Pro tip: keep the heat at low once the cream and parmesan go in—boiling can cause the dairy to separate. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently on the stovetop or in short microwave bursts. Freezing isn’t recommended because cream-based soups can break after thawing. For a lighter option, use half-and-half instead of heavy cream and add it after the pasta cooks.