It’s December, and it’s getting cold outside. Yes, I know that most places north of Oklahoma have already had cold weather for several weeks if not months, but here in Texas it takes a little longer for it to reach us. Our coldest weather actually occurs in February, when the ground has had about three months to cool down and harden to the consistency of concrete.
Anyway, cold weather for me always means soups and stews are fair game on the menu. Most of the time I see soups made with beef, chicken, turkey, or some combination of those three (or simply with no meat at all), but it’s not often I find soups around here using pork or pork sausage. That’s why I chose this one – it’s different. And that’s really the point of this journey I’ve taken… to try new recipes for dishes that I’ve never had before.
So how did it turn out? My reviewers and I agreed it has a good flavor overall, and the sausage and cheeses help it stand out from other soups like classic beef and vegetable or chicken noodle. When teamed up with a classic grilled cheese sandwich it makes for a very hearty meal on a cold day.
Adapted from Closet Cooking
Creamy Parmesan Italian Sausage Soup
Description
A different sort of soup using Italian sausage and cheese. Its rich taste teams up well with your favorite sandwich for a very hearty meal.
Adapted from Closet Cooking
Ingredients
Instructions
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In a large skillet or Dutch oven (at least 6 quarts in size), cook the sausage and onion together until the sausage is no longer pink and the onions are translucent, breaking the sausage into crumbles as it cooks. Drain off excess grease.
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Add the garlic, fennel (if used), and red pepper flakes (if used), and mix together. Cook until fragrant, about 1 to 2 minutes.
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If not using a Dutch oven, transfer the meat mixture to a stock pot at least 6 quarts in size. Add the chicken broth, tomatoes, pasta, and Italian seasoning to the mixture and stir to combine. Bring to a boil, then reduce heat and simmer until the pasta is cooked to al dente, approximately 6-8 minutes.
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Add the Parmesan cheese and cream cheese, and stir until they are melted and blended evenly. Add the heavy cream and stir until blended. Remove from heat. Check taste and season with salt and pepper if needed. Serve immediately, garnishing with parsley if desired.
Nutrition Facts
Servings 12
Serving Size approx 2 cups
- Amount Per Serving
- Calories 625kcal
- % Daily Value *
- Total Fat 39.5g61%
- Saturated Fat 18.6g93%
- Cholesterol 104mg35%
- Sodium 1514mg64%
- Potassium 556mg16%
- Total Carbohydrate 38.8g13%
- Dietary Fiber 3.3g14%
- Sugars 4.9g
- Protein 29.4g59%
- Calcium 241 mg
- Iron 3 mg
- Vitamin D 400 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- Mild, sweet, or hot Italian sausage may be used.
- For a spicier taste, use hot Italian sausage and/or increase the amount of red pepper flakes used.
- For a milder taste, use mild or sweet Italian sausage and omit the red pepper flakes.
- For a lighter taste, replace the heavy cream with half and half or regular milk.
- Any short pasta could be used. Ditalini is the pasta shown in the recipe photo, but elbow macaroni, rotini, fusilli, mini farfalle (bowties), shells, etc. can be used.
- This soup should not need thickening when first served, but if needed stir in a slurry of 2 tablespoons cornstarch dissolved in 2 tablespoons of cold water, stirring for about 5 minutes or until thickened.
- If there are leftovers, note the pasta will continue to absorb liquid as it cools. Before reheating, add water or chicken broth to the soup until the desired consistency is reached.
