Name: Sausage Parmesan Soup: A Delicious and Easy Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6-8 servings
Ingredients: 1 pound Italian sausage, sweet or hot; 1 large onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 4 cups chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese, plus more for garnish; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); Salt and pepper to taste; 2 cups cooked pasta (ditalini, small shells, or elbow macaroni); Fresh basil leaves, for garnish (optional); Olive oil, for sautéing

Sausage Parmesan Soup: Prepare to be transported to a cozy Italian trattoria with every spoonful of this incredibly flavorful and comforting soup! Forget everything you thought you knew about weeknight dinners, because this recipe is about to become your new go-to. Imagine a rich, savory broth, brimming with tender Italian sausage, perfectly cooked vegetables, and the unmistakable, salty tang of Parmesan cheese. It's a symphony of flavors that will warm you from the inside out.

While the exact origins of Sausage Parmesan Soup are difficult to pinpoint, it draws inspiration from classic Italian peasant cuisine, where resourceful cooks transformed simple, readily available ingredients into hearty and satisfying meals. Parmesan cheese, a staple in Italian cooking, adds a depth of umami that elevates the soup to something truly special. It's a dish that speaks of tradition, family, and the joy of sharing a delicious meal.

What makes this soup so irresistible? It's the perfect balance of textures – the slight chew of the sausage, the tenderness of the vegetables, and the creamy, melt-in-your-mouth Parmesan. But beyond that, it's incredibly easy to make! It's a one-pot wonder that's ready in under an hour, making it ideal for busy weeknights. Plus, it's endlessly customizable – feel free to add your favorite vegetables or spices to make it your own. Trust me, once you try this Sausage Parmesan Soup, you'll be hooked!

Ingredients:

1 pound Italian sausage, sweet or hot (I prefer hot for a little kick!)
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
4 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for garnish
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional, for extra heat)
Salt and pepper to taste
2 cups cooked pasta (ditalini, small shells, or elbow macaroni work well)
Fresh basil leaves, for garnish (optional)
Olive oil, for sautéing

Preparing the Sausage and Vegetables

Brown the Sausage: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Remove the sausage from its casing (if applicable) and crumble it into the pot. Cook, stirring occasionally, until the sausage is browned and cooked through. This usually takes about 5-7 minutes. Make sure to break up any large clumps of sausage as it cooks. Once browned, remove the sausage from the pot and set it aside on a plate lined with paper towels to drain excess grease. Leaving a little bit of the rendered fat in the pot will add to the flavor of the soup, but drain off the majority.
Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion and red bell pepper to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Don't rush this step; allowing the onions to soften properly will release their sweetness and create a flavorful base for the soup. If the vegetables start to stick to the bottom of the pot, add a splash of olive oil or chicken broth.
Add the Garlic: Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as this will make it bitter. Stir constantly to prevent burning. The aroma of garlic sizzling in the pot is one of my favorite parts of cooking!

Building the Soup Base

Incorporate the Tomatoes: Pour in the crushed tomatoes and tomato sauce. Stir well to combine with the sautéed vegetables. The tomatoes will add a rich, vibrant flavor to the soup. I like to use good quality crushed tomatoes for the best results.
Add the Broth and Seasonings: Pour in the chicken broth. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Remember that the Parmesan cheese is also salty, so start with a smaller amount of salt and adjust as needed later.
Simmer the Soup: Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. This is a great time to relax and let the soup do its thing! Stir occasionally to prevent sticking.

Finishing Touches and Serving

Add the Sausage and Pasta: Return the cooked sausage to the pot. Add the cooked pasta to the soup. Stir to combine. If you add the pasta too early, it may become mushy, so it's best to add it towards the end of the cooking time.
Stir in the Cream and Parmesan: Stir in the heavy cream and grated Parmesan cheese. The cream will add richness and the Parmesan will add a salty, cheesy flavor. Stir until the cheese is melted and the cream is fully incorporated.
Taste and Adjust: Taste the soup and adjust the seasoning as needed. You may need to add more salt, pepper, or red pepper flakes to your liking.
Serve and Garnish: Ladle the soup into bowls. Garnish with extra grated Parmesan cheese and fresh basil leaves, if desired. I love a generous sprinkle of Parmesan on top!

Tips and Variations:

Spice it Up: If you like a spicier soup, use hot Italian sausage and add more red pepper flakes. You can also add a pinch of cayenne pepper.
Add More Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, zucchini, or spinach. Add them along with the onions and bell peppers.
Use Different Pasta: You can use any small pasta shape you like in this soup. Ditalini, small shells, and elbow macaroni are all good choices.
Make it Vegetarian: To make this soup vegetarian, omit the sausage and use vegetable broth instead of chicken broth. You can also add some vegetarian sausage crumbles for a similar flavor and texture.
Make it Dairy-Free: To make this soup dairy-free, omit the heavy cream and Parmesan cheese. You can use a dairy-free cream alternative, such as coconut cream or cashew cream, for a similar richness.
Slow Cooker Option: This soup can also be made in a slow cooker. Brown the sausage and sauté the vegetables as directed in steps 1-3. Then, transfer everything to a slow cooker. Add the crushed tomatoes, tomato sauce, chicken broth, oregano, basil, red pepper flakes (if using), salt, and pepper. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream and Parmesan cheese during the last 30 minutes of cooking. Add the cooked pasta just before serving.
Freezing Instructions: This soup freezes well. Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. It's best to add the pasta after thawing and reheating, as the pasta can become mushy if frozen in the soup.
Serving Suggestions: Serve this soup with a side of crusty bread for dipping. A grilled cheese sandwich also pairs well with this soup.

Enjoy!

Conclusion:

This Sausage Parmesan Soup isn't just another soup recipe; it's a warm, comforting hug in a bowl, and trust me, you absolutely need this in your life. The rich, savory broth, the perfectly browned sausage, the tender vegetables, and that glorious Parmesan cheese melting into every spoonful – it's a symphony of flavors that will tantalize your taste buds and leave you craving more. It's quick enough for a weeknight meal but impressive enough to serve to guests. I truly believe this will become a staple in your kitchen, a go-to recipe you'll reach for time and time again. But what makes this soup truly special is its versatility. Feel free to experiment with different types of sausage. Sweet Italian sausage will add a touch of sweetness, while spicy Italian sausage will kick up the heat. Chorizo would also be a fantastic addition, lending a smoky depth to the flavor profile. You can also swap out the vegetables based on what you have on hand or what's in season. Spinach, kale, or even chopped zucchini would all work beautifully. For serving suggestions, a crusty loaf of bread is an absolute must for soaking up all that delicious broth. A simple side salad with a light vinaigrette would also complement the soup perfectly. And if you're feeling extra indulgent, a sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil on top will take it to the next level. Looking for variations? Consider adding a can of drained and rinsed cannellini beans for extra protein and fiber. Or, for a creamier soup, stir in a dollop of mascarpone cheese or heavy cream at the end. If you want to make it even heartier, add some cooked pasta, such as ditalini or small shells. The possibilities are endless! I've poured my heart and soul into perfecting this recipe, and I'm so excited for you to try it. I'm confident that you'll love it as much as I do. It's the perfect way to warm up on a chilly evening, and it's guaranteed to put a smile on your face. This Sausage Parmesan Soup is more than just a meal; it's an experience. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I promise you won't regret it. And when you do, please, please, please share your experience with me! I'd love to hear what you think, what variations you tried, and how much your family enjoyed it. You can leave a comment below, tag me on social media, or even send me an email. I'm always eager to hear from my readers and see their culinary creations. Happy cooking! I can't wait to hear about your Sausage Parmesan Soup success!