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Creamy Parmesan Italian Sausage Soup

Creamy Parmesan Italian sausage soup with tender ditalini, wilted kale, and a silky parmesan cream broth. A quick roux-style base (butter + flour) makes the soup thick and comforting without needing cheese to clump.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Italian Sausage Soup Base
  • 1 lb Italian sausage
  • 1 onion diced
  • 4 cloves 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
  • 0.25 tsp nutmeg
  • 0.01 Salt and pepper to taste
Soup Add-Ins
  • 4 cup kale stems removed and chopped
  • 8 oz ditalini or small pasta

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage
  1. Brown Italian sausage in a large pot over medium-high heat, then drain the fat and set the sausage aside.
Build the creamy base
  1. Melt butter in the same pot over medium heat, then sauté the onion for 4 minutes until softened.
  2. Add garlic and flour, then cook for 1-2 minutes, stirring, until fragrant and lightly toasted.
  3. Gradually add chicken broth and heavy cream while stirring to prevent lumps.
  4. Stir in Italian seasoning and nutmeg, then bring the mixture to a simmer.
Cook pasta and finish with cheese and greens
  1. Add ditalini or small pasta and simmer for 8-9 minutes, stirring occasionally, until tender.
  2. Reduce heat to low, then stir in 1 cup parmesan until completely melted and smooth.
  3. Add kale, sausage, and red pepper flakes, then cook for 4-5 minutes until the kale wilts.
  4. Season with salt and pepper to taste, then top with the remaining parmesan before serving.

Notes

Pro tip: when adding the broth and cream, pour gradually and keep the pot stirred so the flour stays smooth. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop, adding a splash of broth/cream if it thickens. Freezing is not recommended because the cream and pasta can change texture. For a lighter option, use half-and-half instead of heavy cream for a thinner but still creamy broth.