Creamy Parmesan Italian Sausage Soup
This creamy sausage soup blends savory turkey sausage with ditalini pasta and a rich Parmesan broth, perfect for a warm and comforting meal.
Servings: 6
Calories: 450kcal
Ingredients
Main Ingredients
- 1 lb Italian turkey sausage, casings removed
- 8 oz ditalini pasta
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp extra virgin olive oil
- 1 small fennel bulb, finely chopped
- 4 cloves garlic, minced
- 0.5 tsp crushed red pepper flakes
- 0.5 cup grated Parmesan cheese
- to taste salt and pepper
- for garnish fresh parsley, chopped
Instructions
Preparation Steps
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the turkey sausage and cook until it's nicely browned, breaking it apart into small pieces as it cooks.
- Once the sausage is browned, stir in the chopped fennel and cook for about 4 minutes until they begin to soften. Add the minced garlic and crushed red pepper flakes, stirring for an additional minute until fragrant.
- Pour in the chicken broth and increase the heat, bringing it to a gentle boil. Stir in the ditalini pasta and cook following package instructions until al dente, about 8-10 minutes.
- Reduce the heat to low, and gradually mix in the heavy cream and Parmesan cheese until everything is smooth and well-combined. Adjust the seasoning with salt and freshly ground black pepper to your preference.
- Ladle the soup into bowls and top with freshly chopped parsley before serving.
Notes
For added flavor, consider squeezing a bit of fresh lemon juice over the soup just before serving. If you have leftovers, store in an airtight container in the fridge for up to three days and reheat on the stove.
This recipe is an original creation inspired by classic Creamy Parmesan Italian Sausage Soup flavors. All ingredient ratios and instructions are independently developed.