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Creamy Parmesan Italian Sausage Soup

Creamy parmesan Italian sausage soup with a silky white broth, tender ditalini, and wilted kale. Made by browning sausage, building a buttery flour base, and simmering until the parmesan melts into the sauce.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage Use casings removed if needed; drain fat after browning.
Vegetables and aromatics
  • 4 kale, stems removed and chopped
  • 1 onion, diced
  • 4 garlic, minced
Soup base
  • 4 chicken broth
  • 2 heavy cream
  • 1.5 freshly grated parmesan Divided: 1/2 cup reserved for topping, rest for melting in.
  • 3 tbsp butter
  • 2 tbsp flour
Seasoning
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.25 tsp nutmeg
  • Salt and pepper to taste Add at the end to taste.
Pasta
  • 8 oz ditalini or small pasta

Equipment

  • 1 Dutch oven

Method
 

Brown and set up the pot
  1. Brown Italian sausage in a large pot, then drain the fat and set the sausage aside.
Build the creamy base
  1. Melt butter in the same pot, then sauté onion for 4 minutes until softened.
  2. Add garlic and flour, then cook for 1-2 minutes, stirring, until fragrant and smooth.
  3. Gradually add chicken broth and heavy cream, stirring constantly to combine.
  4. Stir in Italian seasoning and nutmeg until evenly mixed.
Cook the pasta and melt in parmesan
  1. Bring the soup to a simmer, then add ditalini or small pasta and cook for 8-9 minutes, stirring occasionally.
  2. Reduce heat to keep the soup from boiling, then stir in 1 cup freshly grated parmesan until melted and smooth.
Finish with kale, sausage, and seasoning
  1. Add kale, sausage, and red pepper flakes, then cook for 4-5 minutes until the kale wilts.
  2. Season with salt and pepper to taste, then top each bowl with the remaining freshly grated parmesan.

Notes

Pro tip: Use freshly grated parmesan and reduce the heat before adding it so the cream stays silky and the cheese melts smoothly. Store leftovers in the refrigerator up to 3 days; reheat gently on the stove, adding a splash of broth or cream if it thickens. Freezing is not recommended because the cream can separate after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce parmesan slightly to taste.