Creamy Parmesan Italian Sausage Soup
This comforting one-pot soup brings together savory Italian sausage, ditalini pasta, parmesan cheese, and cream in a rich, flavorful broth.
Equipment
- 1 Pressure cooker or large pot
Ingredients
Main ingredients
- 1 pound Italian sausage casings removed
- 1 onion medium, chopped
- 2 teaspoons minced garlic
- 4 cups chicken broth
- 14.5 ounces petite diced tomatoes 1 can
- 8 ounces ditalini pasta or other small pasta, uncooked
- 1 teaspoon Italian seasoning
- 4 ounces cream cheese slightly warmed
- 0.5 cup grated parmesan
- 0.5 cup heavy whipping cream
- 1 Tablespoon fresh parsley chopped
- salt and pepper to taste
Instructions
Instructions
- Brown Italian sausage in a pressure cooker or large pot using sauté setting until no longer pink. Drain excess grease.
- Add chopped onion and minced garlic. Cook for 3-4 minutes until onion softens.
- Pour in chicken broth and canned diced tomatoes with juices. Stir in Italian seasoning and bring to a boil.
- Add uncooked ditalini pasta. Reduce heat and simmer for 10-12 minutes until pasta is tender.
- Stir in cream cheese until fully melted and incorporated.
- Add grated parmesan and heavy whipping cream. Stir until smooth and heated through.
- Taste and adjust with salt and pepper as needed. Garnish with chopped parsley and serve hot.
Notes
To reheat leftovers, warm gently on the stove to maintain texture. For freezer-friendly storage, leave out the pasta and add fresh-cooked noodles after thawing for best results.