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Creamy Parmesan Italian Sausage Soup

Creamy Parmesan Italian sausage soup made with a buttery flour roux, then simmered with ditalini until tender. Stir in parmesan for a silky white broth, finish with wilted kale, and top with extra cheese and red pepper flakes.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage
Kale and aromatics
  • 4 cup kale, stems removed and chopped
  • 1 onion, diced
  • 4 garlic, minced
Broth, cream, and cheese
  • 4 cup chicken broth
  • 2 cup heavy cream
  • 1.5 cup freshly grated parmesan, divided
Roux and seasonings
  • 3 tbsp butter
  • 2 tbsp flour
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.25 tsp nutmeg
  • 0.1 tsp Salt and pepper to taste
Pasta
  • 8 oz ditalini or small pasta

Equipment

  • 1 Dutch oven

Method
 

Brown sausage
  1. Brown the Italian sausage in a large pot over medium-high heat until cooked through, then drain excess fat and set the sausage aside.
Build the creamy base
  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, cooking for 1-2 minutes while stirring until the flour smells cooked.
  3. Gradually add the chicken broth and heavy cream, then stir in the Italian seasoning and nutmeg until smooth.
Simmer and finish
  1. Bring the soup to a simmer over medium-high heat, then add the ditalini and cook for 8-9 minutes until tender.
  2. Reduce the heat to low, then stir in 1 cup of the parmesan until fully melted and the broth looks creamy.
  3. Add the kale, sausage, and red pepper flakes, cooking for 4-5 minutes until the kale wilts.
  4. Season with salt and pepper to taste, then top each bowl with the remaining parmesan.

Notes

For the smoothest creamy texture, keep the heat at low when melting in the parmesan and stir until no gritty cheese bits remain. Store leftovers in the refrigerator up to 3 days; reheat gently on the stovetop, adding a splash of broth or cream if it thickens. Freezing isn’t recommended because the cream can separate when thawed. For a lighter version, swap half of the heavy cream for milk and use reduced-fat parmesan.