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Creamy Parmesan Italian Sausage Soup

Creamy Parmesan Italian sausage soup with a silky white broth, ditalini, and tender kale. Brown the sausage, build a butter-flour roux, then simmer until the pasta is just cooked and finish with melted parmesan.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb Italian sausage Use bulk or casings removed.
  • 4 cups kale Remove stems and chop.
  • 1 onion Dice finely.
  • 4 cloves garlic Minced.
  • 4 cups chicken broth Warm is fine.
  • 2 cups heavy cream Full-fat for best texture.
  • 1.5 cups freshly grated parmesan Divide: 1/2 cup + 1 cup (or adjust) for melting and topping.
  • 3 tbsp butter For sautéing and roux.
  • 2 tbsp flour All-purpose.
  • 1 tsp Italian seasoning Dried.
  • 0.5 tsp red pepper flakes Adjust to taste.
  • 8 oz ditalini or small pasta Cook times may vary slightly; aim for just tender.
  • 0.25 tsp nutmeg Freshly grated if possible.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown sausage
  1. Brown the Italian sausage in a large pot over medium-high heat until crumbled and cooked through, then drain excess fat and set the sausage aside.
  2. Keep the pot ready for the next step so you can build flavor without losing browned bits.
Make the creamy roux
  1. Melt the butter in the same pot over medium heat, then sauté the onion for 4 minutes until softened.
  2. Add the garlic and flour, and cook for 1–2 minutes, stirring constantly, until the flour smells cooked and thickens slightly.
  3. Gradually stir in the chicken broth and heavy cream, then add Italian seasoning and nutmeg.
  4. Bring the mixture to a simmer, stirring to keep it smooth.
Cook pasta and melt parmesan
  1. Add the ditalini or small pasta and cook at a steady simmer for 8–9 minutes, until the pasta is tender.
  2. Reduce the heat to low, then stir in 1 cup parmesan until fully melted and glossy.
Finish with kale, sausage, and seasoning
  1. Add the kale, Italian sausage, and red pepper flakes, and cook for 4–5 minutes until the kale wilts and the sausage is heated through.
  2. Season with salt and pepper to taste, then top with the remaining parmesan before serving.

Notes

Pro tip: warm the chicken broth slightly before adding so the cream sauce stays smooth. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove with a splash of broth or cream if needed. Freezing is not ideal because the dairy can separate when thawed. Dietary swap: use half-and-half in place of heavy cream for a lighter version (texture will be slightly thinner).