Creamy Parmesan Italian Sausage Soup
Creamy parmesan Italian sausage soup is loaded with tender, juicy sausage and savory ditalini pasta in a creamy, flavorful broth. It can be made in under 30 minutes.
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Servings: 4 people
Calories: 418kcal
Cost: $5
Equipment
Ingredients
- 2 tbsp Olive Oil
- 1 pound Ground Italian Sausage **Mild or spicy. 454 g.
- 1 cup onion **roughly chopped.
- ½ cup celery **finely chopped.
- 1 tbsp garlic **minced.
- 4 cups water
- ½ tbsp Better Than Bouillon **roasted chicken base.
- 1 tbsp soy sauce
- 1 cup Ditalini Pasta
- 14.5 oz diced tomatoes **petite diced tomatoes along with the juices.
Seasonings
- 1.5 tbsp paprika
- ½ tsp Italian seasoning
- ½ tsp Ground Black Pepper
- ½ tsp red pepper flakes **skip if heat intolerant.
- Salt (to taste) **add according to your taste.
Dairy
- ½ cup Heavy Whipping Cream **warm. Make it warm in the microwave oven.
- ½ cup Parmesan Cheese **grated.
Instructions
Brown Sausage
- Set the instant pot on high heat on sauté mode. Add oil. When the oil becomes hot, gently release the ground Italian sausage. Sauté until the sausage is browned.
- Add the chopped onion and celery and sauté for 1 minute. Add the minced garlic and sauté for 30 seconds.
Deglaze pot
- Add the all the seasonings mentioned above in the "SEASONINGS" section of the ingredients list. Stir for 30 seconds.
- Now, add water and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help release any stuck food particles from the bottom of the pot and prevent the burn error.
- Add better the bouillon chicken base and stir well. Add the soy sauce. Cancel the sauté mode.
Pressure cook
- Add the ditalini pasta. Give everything a quick stir. Now, add the petite diced tomatoes along with the juices. Do not stir.
- Secure the lid of the instant pot. Seal the valve and pressure cook on high pressure for 4 minutes. Once the pressure cooking cycle is over, the instant pot will begin to beep. Immediately perform a quick pressure release by moving the valve manually from the sealing to the venting position. Once the floating metal pin on top of the lid drops open, carefully. Cancel the pressure cook mode.
Add dairy
- Add the warm heavy whipping cream. Stir to mix well. Add the grated parmesan cheese and stir well until the cheese completely incorporates into the soup.
- Serve the soup hot or warm with your favorite sides. Scroll up to find tips & tricks, step-by-step instructions, and more helpful topics to make this recipe a success.
Video
Notes
- Brown sausage: Do this for the best flavor.
- Heat intolerant: Skip adding the red pepper flakes.
- Less calorie alternative: Replace the heavy cream with half and half or milk (full fat, 2%, or 1%). The consistency of the soup will change.
- Veggie boost: You can enhance the nutritional value of this creamy soup by adding greens like baby spinach or kale. Add them at the end and allow the soup to rest for 5 minutes before serving. The residual heat will wilt the greens.
Nutrition Facts
Creamy Parmesan Italian Sausage Soup
Amount Per Serving
Calories 418
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g63%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 42mg14%
Sodium 502mg22%
Potassium 507mg14%
Carbohydrates 44g15%
Fiber 5g21%
Sugar 7g8%
Protein 13g26%
Vitamin A 2086IU42%
Vitamin C 14mg17%
Calcium 246mg25%
Iron 3mg17%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 418kcal | Carbohydrates: 44g | Protein: 13g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 42mg | Sodium: 502mg | Potassium: 507mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2086IU | Vitamin C: 14mg | Calcium: 246mg | Iron: 3mg