Creamy Parmesan Sausage Soup Recipe

This creamy parmesan sausage soup is everything you want in a cozy, comfort meal! It’s creamy, cheesy, and has just the right kick of spice to warm you up on a chilly day. Made with ground beef, a rich blend of Italian seasoning, and topped off with cream cheese and heavy cream, this soup strikes the perfect balance between hearty and indulgent. Plus, it’s surprisingly easy to throw together on a weeknight, especially since it all simmers in one pot! Once you try it, I’m pretty sure you’ll add it to your regular rotation.

I remember the first time I made this soup—it was a gray, drizzly Sunday, and I wanted something warm and satisfying that could simmer on the stove while I curled up with a book. This recipe has since become my go-to whenever I’m craving something creamy, savory, and just a little bit spicy. The hint of fennel and red pepper adds a subtle depth of flavor, while the parmesan and cream cheese make it irresistibly rich. And don’t even get me started on the way the aroma fills the house!

this RECIPE

The story behind this creamy, dreamy soup

Creamy sausage soups have their origins in Italian-American cuisine, drawing inspiration from traditional Italian soups that use sausage and pasta in a light broth. But over time, these recipes have evolved to embrace richer, more comforting flavors, incorporating cream and parmesan to make them heartier. In this recipe, we’ve replaced traditional beef sausage with ground beef, creating a delicious twist that still holds all those Italian-inspired flavors. The combination of Italian seasoning, fennel, and creamy cheese takes this soup to another level, making it a uniquely satisfying dish that feels like a warm hug in a bowl.

Let’s talk ingredients: the stars of this cozy bowl

• Ground beef: The foundation of the soup! Choose lean ground beef (93% or leaner) to keep the soup rich without being too greasy. If you’re out of ground beef, ground turkey works well as a substitute.
• Onion & garlic: These aromatics are essential for flavor depth. Fresh garlic makes a big difference here; if you only have garlic powder, use about ½ teaspoon per clove.
• Ground fennel & red pepper flakes (optional): Fennel adds a hint of sweetness and mild licorice-like flavor, balancing the richness of the cream. The red pepper flakes add a little heat—just a pinch to keep it subtle.
• Chicken broth: The backbone of our soup’s savory flavor. Vegetable broth works in a pinch, but chicken broth has a deeper taste that enhances the beef and cheese.
• Diced tomatoes: These bring a pop of acidity to cut through the creaminess. I like petite diced for their texture, but regular diced works too.
• Ditalini pasta: This little pasta is perfect because it holds up well in the soup without overpowering. Feel free to swap in any small pasta shape or go gluten-free if needed.
• Parmesan cheese: The star of the show! Grated parmesan melts into the broth, adding a salty, umami-rich depth. Use freshly grated for the best melt and flavor.
• Cream cheese & heavy cream: These create that signature creamy texture. If you’re watching calories, you could use half-and-half or even a little more broth instead of cream, but it won’t be as indulgent.
• Parsley (optional): A sprinkle of fresh parsley at the end brightens up the flavors and adds a pop of color.

Kitchen gear: what you need (and what you can totally skip)

The beauty of this soup is that it’s a one-pot wonder! Here’s what you’ll need:

• Large saucepan or Dutch oven: A heavy-bottomed pot is ideal for even cooking and helps prevent anything from sticking. A Dutch oven also retains heat well, keeping your soup warm while you finish other prep.
• Wooden spoon or spatula: Great for breaking up the beef as it cooks.
• Ladle: Makes it easier to serve up those perfect, creamy bowls.

You really don’t need much else! If you’re working with limited kitchen gear, don’t worry—just grab a large pot and get cooking.

Step-by-step: my foolproof method for creamy sausage soup

1. Brown the beef and onion: Start by cooking the ground beef and diced onion in a large saucepan over medium heat. As the beef browns, use a spoon to break it up into small pieces. Cook until the beef is no longer pink and the onion is soft. (If there’s any excess grease, go ahead and drain it—lean beef helps keep this step easy.)
2. Add garlic, fennel, and red pepper flakes: Toss in the chopped garlic, ground fennel, and red pepper flakes. Stir it all together and let it cook for about a minute. You should start to smell the fragrant garlic and spices—this is where the flavor really starts to bloom!
3. Add broth, tomatoes, pasta, and seasoning: Pour in the chicken broth and the can of diced tomatoes (don’t drain them; the juice adds flavor). Then, stir in the pasta and Italian seasoning. Increase the heat to bring the soup to a gentle boil, then reduce to a simmer. Let it cook for 6-8 minutes, or until the pasta is al dente. Stir occasionally to keep the pasta from sticking.
4. Add the creamy goodness: Lower the heat and stir in the parmesan cheese, cream cheese, and heavy cream. Stir gently as the cheeses melt into the broth, transforming it into a rich, creamy base. This should only take a few minutes—just keep stirring to help everything blend together smoothly.
5. Season and finish with parsley: Taste and season with salt and pepper as needed. If you’re using parsley, sprinkle it over the top before serving for a fresh, bright finish.

Variations to make it your own

• Gluten-free: Swap the pasta for a gluten-free option like brown rice pasta or gluten-free ditalini.
• Lower calorie: Use half-and-half instead of heavy cream and reduce the amount of cream cheese slightly for a lighter version. You could also use ground turkey instead of beef for a leaner protein.
• Vegetarian twist: Omit the ground beef and add more veggies! Try mushrooms, bell peppers, or zucchini for extra texture and flavor.
• Seasonal flavors: Add a handful of chopped spinach or kale for a touch of green and some added nutrients. You can also swap out the parsley for fresh basil if you have it.
• Italian wedding soup style: Add tiny meatballs made from lean ground chicken or turkey instead of ground beef to create a variation inspired by Italian wedding soup.

Each variation adds its own personality to the dish, so don’t be afraid to experiment!

How to serve this comforting soup

Serve this soup in wide bowls to show off that beautiful creamy texture and sprinkle a little extra parmesan on top for a garnish (because there’s never enough cheese!). A handful of chopped fresh parsley adds a bright pop of green and a fresh taste. Pair it with a slice of crusty bread or warm garlic breadsticks to soak up every last drop of that delicious broth.

Perfect drink pairings

Since this soup is rich and creamy, it pairs wonderfully with refreshing options. Here are a few favorites:

• Sparkling water with lemon or lime: Light and bubbly, this helps cleanse your palate between bites.
• Iced tea (unsweetened or lightly sweetened): The earthy tea flavor pairs nicely with the rich soup.
• Apple cider: For a fall twist, apple cider complements the soup’s creamy and savory notes beautifully.
• Cucumber and mint-infused water: Crisp and refreshing, this balances out the richness of the soup.

Storing and reheating tips

This soup keeps well in the fridge, which makes it perfect for meal prep. Store leftovers in an airtight container for up to 3 days. When you’re ready to reheat, warm it gently on the stovetop over low heat. You may need to add a splash of broth or water as the pasta can absorb some of the liquid while sitting.

If you want to freeze it, just leave out the pasta and add it fresh when you reheat—the texture holds up much better this way!

Scaling the recipe up or down

This recipe serves about 4-6 people, but it’s easy to adjust! For a smaller batch, simply halve all the ingredients. If you’re cooking for a crowd, double the recipe, but keep an eye on the pasta as it cooks to avoid overcooking. You might also need a larger pot to fit everything comfortably.

FAQs

1. Can I use a different type of pasta?
Absolutely! Any small pasta shape works well here. Try macaroni, rotini, or even broken-up spaghetti.

2. How spicy is this soup?
The spice is mild, thanks to just a hint of red pepper flakes. You can omit them entirely if you prefer it without heat.

3. Can I make this soup dairy-free?
Yes, you can! Use a plant-based cream cheese and coconut milk instead of heavy cream, though the flavor will be a bit different.

4. What can I substitute for ground fennel?
If you don’t have ground fennel, you can skip it, or try a pinch of anise seed for a similar flavor profile.

5. Will the pasta absorb all the liquid if I store leftovers?
Yes, the pasta can absorb some broth in the fridge. When reheating, add a little extra broth or water to reach the desired consistency.

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