Description
This Creamy Parmesan Italian Chicken Sausage Soup is a comforting and hearty meal featuring savory ground Italian chicken sausage, tender vegetables, tender ditalini pasta, and a luscious creamy broth enriched with Parmesan cheese and kale. Perfect for a cozy family dinner, this soup combines rich flavors with wholesome ingredients for a satisfying and delicious experience.
Ingredients
Meat and Dairy
- 1 pound (16 oz) ground Italian chicken sausage (mild or hot)
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup finely grated Parmesan cheese
Vegetables
- 1 large yellow onion, finely chopped (1½ cups)
- 3 large carrots, finely chopped (1½ cups)
- 1 tablespoon minced garlic
- 2 packed cups finely shredded kale
Pantry Staples & Spices
- 1 tablespoon olive oil
- Salt and pepper (about ½ teaspoon each, plus more to taste)
- 2 tablespoons flour
- 8 cups chicken broth
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 1¾ cups (8 oz) ditalini pasta
Optional
- Crusty buttered bread for serving
Instructions
- Brown the sausage: Heat olive oil in a large pot over high heat. Add the Italian chicken sausage and sear for about a minute on each side. Then crumble the sausage and cook until browned. Remove the sausage with a slotted spoon, leaving about 1 tablespoon of the rendered grease in the pot, and discard any excess grease.
- Sauté vegetables: Reduce heat to medium. Add the butter, finely chopped onion, carrots, and minced garlic to the pot. Season with about ½ teaspoon each of salt and pepper. Cook for 7–9 minutes until the vegetables are softened. Sprinkle the flour over the veggies and cook for 1 more minute, stirring constantly to avoid lumps.
- Build the broth: Slowly whisk in 1 cup of the chicken broth to form a smooth base. Gradually add the remaining chicken broth, whisking continuously and scraping the bottom of the pot to incorporate all ingredients. Stir in the Italian seasoning and red pepper flakes if you prefer some heat.
- Cook the pasta: Bring the soup to a boil, then add the ditalini pasta. Cook according to package directions minus 2 minutes to ensure the pasta remains slightly firm. Stir occasionally to prevent sticking.
- Make it creamy: Lower the heat to a simmer. Add the heavy cream, shredded kale, and return the cooked chicken sausage to the pot. Slowly stir in the Parmesan cheese in increments of about ¼ cup, allowing it to melt completely before adding more to avoid clumping. Taste and adjust salt as needed. Add more broth to thin the soup if desired.
- Serve: Ladle the soup into bowls and serve hot. It pairs wonderfully with crusty buttered bread for dipping.
Notes
- For a spicier soup, increase the red pepper flakes to taste.
- You can substitute kale with spinach if preferred.
- If you want a thicker soup, reduce the amount of chicken broth slightly or cook the soup longer to reduce.
- Use mild or hot Italian chicken sausage according to your heat preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
