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Creamy Parmesan Italian Sausage Soup

Creamy Parmesan Italian Sausage Soup with tender ditalini and wilted kale in a rich white parmesan cream broth. Browned Italian sausage and a flour-butter base create a thick, silky texture that stays comforting without being heavy.
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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
  • 1 lb Italian sausage
  • 4 cup kale stems removed and chopped
  • 1 onion diced
  • 4 clove garlic minced
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 1.5 cup freshly grated parmesan divided
  • 3 tbsp butter
  • 2 tbsp flour
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 8 oz ditalini or small pasta
  • 0.25 tsp nutmeg
  • Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown sausage
  1. Heat a large pot over medium-high heat and brown the Italian sausage until cooked through, stirring to break it up. Drain off excess fat and set the sausage aside.
Build the creamy base
  1. In the same pot, melt the butter over medium heat. Sauté the onion for 4 minutes, then add the garlic and flour and cook for 1–2 minutes.
  2. Gradually whisk in the chicken broth and heavy cream until smooth. Stir in the Italian seasoning and nutmeg.
Simmer with pasta
  1. Bring the soup to a simmer over medium heat. Add the pasta and cook for 8–9 minutes, stirring occasionally, until tender.
Finish and serve
  1. Reduce the heat to low and stir in 1 cup of the parmesan until fully melted and smooth. Add the kale, sausage, and red pepper flakes and cook for 4–5 minutes until the kale wilts.
  2. Season with salt and pepper to taste, then top each bowl with the remaining parmesan. Serve hot.

Notes

Pro tip: when browning the sausage, drain well so the cream base stays silky rather than greasy. Store leftovers in the fridge up to 3 days; reheat gently on the stove, adding a splash of broth or cream if it thickens. Freezing is not recommended because cream-based soups can separate after thawing. For a dairy-light option, swap half-and-half for heavy cream and use a smaller amount of parmesan while adding it off-heat to help it melt smoothly.