Creamy Parmesan Italian Sausage Soup

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it into small pieces as it cooks.
2. Add the diced onion, minced garlic, and carrots to the pot. Sauté until the vegetables are softened and fragrant.
3. Stir in the chicken broth, Italian seasoning, salt, pepper, and crushed red pepper if using.
4. Bring the mixture to a simmer, then add the pasta. Cook until the pasta is al dente.
5. Reduce the heat and stir in the heavy cream and Parmesan, allowing the cheese to melt fully and the soup to become creamy.
6. Taste and adjust the seasoning as needed.
7. Ladle the soup into bowls and garnish with fresh basil or parsley and additional Parmesan.

Variations

• Use half sweet Italian sausage and half spicy for a balanced flavor.
• Replace the pasta with potatoes for a heartier, rustic version.
• Add spinach or kale during the last few minutes of cooking for extra color and nutrients.
• Substitute Pecorino Romano in place of Parmesan for a sharper finish.
• Add sautéed mushrooms for an earthy depth that complements the sausage.

Tips

• Brown the sausage well to build the best flavor foundation.
• Freshly grated Parmesan melts more smoothly than pre-grated varieties.
• If the soup becomes too thick, add a splash of broth to loosen the consistency.
• Cook the pasta only until al dente so it keeps its shape in the creamy broth.
• A small squeeze of lemon at the end brightens the richness and balances the flavors beautifully.