Description
This creamy and comforting Sausage Parmesan Cream Cheese Soup combines savory Italian sausage with rich cream cheese and Parmesan for a flavorful meal. Enhanced with baby potatoes or small pasta shells, this hearty soup is perfect for a cozy dinner and comes together in just 35 minutes.
Ingredients
Scale
Meat and Dairy
- 1 pound Italian sausage
- 8 ounces cream cheese, cubed
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Produce and Aromatics
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
Other
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 cup baby potatoes or 1 cup small pasta shells (optional)
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Brown the sausage: In a large pot, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it into small pieces. Remove from the pot and set aside.
- Sauté onions and garlic: In the same pot, sauté chopped onions until translucent, then add minced garlic and cook for another 30 seconds until fragrant.
- Add broth and simmer: Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- Add cream cheese and dairy: Stir in the cubed cream cheese until it melts smoothly. Add the heavy cream and Parmesan cheese, stirring constantly until fully blended into the soup.
- Combine sausage and optional starch: Return the browned sausage to the pot. Add baby potatoes or small pasta shells if using, and continue to simmer until they are tender, about 10–12 minutes.
- Season and garnish: Season the soup with paprika, salt, and pepper to taste. Garnish with chopped fresh parsley before serving.
Notes
- You can substitute baby potatoes with small pasta shells or other small pasta shapes for variety.
- For a thicker soup, use less chicken broth or simmer longer to reduce.
- Adjust salt and pepper seasoning according to your taste.
- Fresh parsley adds a bright finish, but you can substitute with dried parsley if needed.
