Description
Creamy Parmesan Pasta Soup with Italian Sausage is a hearty and flavorful dish loaded with sausage, ditalini pasta, cannellini beans, spinach, and Parmesan cheese in a savory tomato-chicken broth. Perfect for cozy weeknights or family gatherings.
Ingredients
1 pound mild Italian sausage, casing removed
1 large Vidalia onion, diced
2 garlic cloves, minced
1 tablespoon Italian seasoning blend
5 cups chicken stock
1 (14.5-ounce) can diced tomatoes
1 (15.5-ounce) can cannellini beans, rinsed and drained
1/2 cup small cut pasta (ditalini recommended)
2 cups baby spinach
Grated Parmesan cheese, for serving
Instructions
1. Heat a large pot or Dutch oven over medium-high heat. Add sausage and cook, breaking it into small pieces, until no longer pink. Transfer to a bowl, leaving 1 tablespoon fat in the pot.
2. Add diced onions to the pot and cook 4–5 minutes until translucent. Stir in garlic and cook 1 minute.
3. Add Italian seasoning and deglaze with 1/4 cup chicken stock, scraping up browned bits.
4. Stir in tomatoes, beans, cooked sausage, and remaining chicken stock. Add pasta and bring to a boil. Cook 6–7 minutes until pasta is al dente.
5. Stir in spinach and cook until wilted. Serve hot, topped with freshly grated Parmesan.
Notes
For richer flavor, use freshly grated Parmigiano Reggiano.
Toast the pasta in olive oil before adding for a nutty depth.
Add vegetables like zucchini or carrots but don’t overcrowd.
Keep pasta al dente to avoid mushiness.
When reheating, add extra stock to restore creaminess.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg