Creamy Italian Parmesan Soup

This Creamy Italian Parmesan Soup sounds delicious! Here’s a more detailed breakdown of the recipe, including some tips and variations

Ingredients

• 1 pound Italian sausage (casings removed): Choose mild or spicy based on your preference.
• 1 onion, diced: A yellow onion works well for sweetness.
• 2 cloves garlic, chopped: Fresh garlic adds great flavor.
• 1/2 teaspoon ground fennel (optional): Adds a nice anise flavor.
• 1/2 teaspoon red pepper flakes (optional): For a little heat.
• 4 cups chicken broth: Use low-sodium for more control over salt levels.
• 1 (14.5 ounce) can petite diced tomatoes: This adds a nice texture; you can also use fresh tomatoes if desired.
• 8 ounces pasta (such as ditalini): Gluten-free pasta is a great option for dietary restrictions.
• 1 teaspoon Italian seasoning: A blend of herbs that enhances the soup’s flavor.
• 1/2 cup Parmigiano Reggiano (Parmesan), grated: Freshly grated cheese melts better and has more flavor.
• 4 ounces cream cheese (warmed): Softens easily when warmed, integrating smoothly into the soup.
• 1/2 cup heavy/whipping cream: Adds richness and creaminess.
• Salt and pepper to taste: Adjust according to your preference.
• 1 tablespoon parsley, chopped (optional): Fresh herbs brighten up the dish.

Directions

1. Cook the sausage and onion: In a large saucepan over medium heat, brown the sausage and onion together. Break the sausage apart as it cooks until it’s fully browned. Drain any excess grease for a leaner soup.
2. Add garlic and spices: Stir in the garlic, ground fennel, and red pepper flakes. Cook for about a minute until fragrant, stirring frequently.
3. Add liquids and pasta: Pour in the chicken broth, diced tomatoes, pasta, and Italian seasoning. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the pasta is al dente, about 6-8 minutes.
4. Incorporate cream and cheese: Lower the heat and add the warmed cream cheese and heavy cream. Stir well and allow the cheese to melt completely into the soup, which should take about 3-5 minutes.
5. Serve: Ladle the soup into bowls, topping each serving with grated Parmigiano Reggiano and a sprinkle of chopped fresh parsley or basil for garnish. Adjust seasoning with salt and pepper as needed.

Tips and Variations

• Vegetarian Version: Substitute the sausage with a plant-based sausage or mushrooms for a meatless option.
• Add Veggies: Include spinach or kale for added nutrition. Stir in during the last few minutes of cooking until wilted.
• Spice It Up: Increase the amount of red pepper flakes or add a dash of hot sauce if you prefer a spicier soup.
• Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.

Enjoy your comforting and creamy Italian soup! It’s perfect for chilly evenings.