Cheesy Parmesan Italian Sausage Soup
Servings: 8 servings
Cheesy Parmesan Italian Sausage Soup is creamy, hearty, and made with pasta, sausage, and Dei Fratelli Diced Tomatoes. An easy one-pot comfort meal.
Ingredients:
- 1 (28 oz.) can Dei Fratelli Diced Tomatoes
- 1 Tbsp. Extra Virgin Olive Oil
- 1 lb. Ground Italian Sausage
- 1 Onion, diced
- 2 cloves Garlic, minced
- 4 Cups Chicken Broth
- 1 (12 oz.) box Small Pasta Noodles, Stelline used in image
- 1 Cup Heavy Cream
- 1 Cup Parmesan Cheese, shredded
- ½ tsp. Basil
- ½ tsp. Oregano
- ½ tsp. Parsley
- ½ tsp. Paprika
- Sea Salt, to taste
- Black Pepper, to taste
Instructions:
- Heat Extra Virgin Olive Oil in a large pot or Dutch oven over medium-high heat.
- Add onion and garlic and sauté in the pot until the onions are softened.
- Add Italian sausage to the pot, breaking up the meat as it cooks. Cook the sausage until browned, about 10 minutes.
- Without draining, add Dei Fratelli Diced Tomatoes with the tomato juice to the pot. Stir well and add the chicken broth as well.
- Bring the soup to a simmer and add in your pasta.
- Reduce heat to medium and let the pasta cook in the pot until al dente, about 10 minutes. You will want to continue stirring the soup frequently to prevent the sausage from sticking to the bottom of your pot.
- Once the pasta is cooked, reduce stove top heat to medium-low and add in your seasonings, heavy cream, and shredded parmesan cheese.
- Allow the cheese to melt and thicken your soup. Ladle the finished soup into bowls and top with more parmesan cheese.
Chef's Tip:
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and reheated easily. Add in a splash of broth or cream when reheating if the soup thickens too much.
Can I freeze Creamy Parmesan Italian Sausage Soup?
Soups with cream and pasta are best enjoyed fresh as they can get mushy over time, but you can always freeze this recipe if needed. Just reheat it slowly and stir well to restore the texture.