This One-Pot Italian Sausage and Vegetable Parmesan Pasta Soup is bursting with rich flavors and hearty ingredients. Pair with some toasty bread for a cozy dinner that will warm your soul!
Why You’ll Love This Italian Sausage and Vegetable Soup
Packed with Flavor: The combination of savory Italian sausage and fresh vegetables creates a rich, mouthwatering taste that makes this soup truly special.
Nutrient-Rich: Bursting with hearty ingredients, this dish is a delightful way to get your veggies in with every spoonful!
Comforting & Cozy: Nothing is better than a warm bowl of hearty soup on a cold evening.
Easy to Make: With simple steps, you’re able to whip up a delicious meal in no time and in one pot!
READ NEXT: If you’re looking for more dinner recipes, check out our Easy Ground Beef and Tomato Cream Orzo, Lemon and Herb Chicken with Roasted Vegetable, and our Shrimp Linguine in Garlic Lemon Wine Sauce.
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Ingredients
- Italian Sausage – you can use hot, mild, or sweet in your Italian Sausage and Vegetable Parmesan Soup.
- Olive oil
- Yellow onion
- Celery
- Carrots
- Garlic
- Italian seasoning
- Chicken broth
- Diced tomatoes, drained
- Heavy cream
- Ditalini pasta – or any small pasta shape
- Freshly grated parmesan cheese
- Baguette, optional
How to Make Italian Sausage and Vegetable Parmesan Pasta Soup
First, dice the yellow onion, mince the garlic cloves, and chop the carrots and celery. Set these vegetables aside for now.
Add the Italian sausage to a large soup pot over medium-high heat. Cook until browned, breaking it up as it cooks. After the sausage is browned, remove it to a separate plate.
Then, turn the heat down to medium, and in the same pot, add olive oil. Once the olive oil is hot, add in the carrots, celery, and onions. Sauté for 6-8 minutes, and scraping any brown bits off the bottom of the pan. When the onions are translucent, add the garlic and sauté for another minute until fragrant.
Pour in the chicken broth and turn the heat back up to medium-high, bringing the soup to a simmer.
Add the cooked sausage, canned tomatoes, Italian season, and a pinch of salt. Bring the soup to a bubble before you pour in the uncooked ditalini. Follow the instructions on the box and let it cook accordingly in the soup.
Then, pour in the heavy cream and freshly grated parmesan cheese. Allow the soup to simmer for 4-5 minutes to make your Italian Sausage and Vegetable Parmesan Pasta Soup creamy and delicious.
Taste and season with salt and pepper. Garnish with more freshly grated parmesan cheese and serve with a toasted baguette for a perfect meal!
Tools You’ll Need
- Large Soup Pot – all the cooking is done in just one pot
- Cutting Board – to prep your veggies.
- Sharp Knives – sharp knives are safer than dull. Make sure you’re cutting with the proper knives.
- Fine Parmesan Grater – I love this one. I use it almost every day, whether I’m grating parmesan, mincing garlic, or zesting lemons!
Substitutions and Helpful Tips
I love a soup that is packed with veggies. It just adds so much flavor and helps you get those nutrients in every bite! Add whatever veggies you’d like! Bell pepper, spinach, even broccoli!
If you don’t plan on eating the soup right away, the noodles can soak up a lot of the broth in the fridge. To avoid that happening, cook the noodles out of the soup and stir them in over the stove whenever you’re ready to eat your Italian Sausage and Vegetable Parmesan Soup.
Soups are great because they’re so customizable. If you do not want all the dairy, you can use less or just omit it altogether. It won’t be this creamy, hearty soup, but it will still be wonderful and flavorful.
What to pair it with?
This comforting Italian Sausage and Vegetable Parmesan Soup is delicious all on its own, but adding any kind of bread will make it even better!
I like to slice a baguette, drizzle it with olive oil, salt, and pepper, and toast it in the oven at 425°F for 10-12 minutes.
Dipping the baguette in the Italian Sausage and Vegetable Parmesan Soup is a literal dream. So yummy and cozy!
One-Pot Italian Sausage and Vegetable Parmesan Pasta Soup
Course: Dinner, SoupsDifficulty: Easy6
servings10
minutes40
minutes50
minutesIngredients
1 lb Italian Sausage
1 tablespoon olive oil
1 small yellow onion
2 ribs of celery
2 carrots
3 cloves of garlic
2 teaspoons Italian seasoning
6 cups of chicken broth
1 14oz can of diced tomatoes, drained
1 cup heavy cream
1 1/2 cups ditalini pasta
1/2 cup grated parmesan cheese, plus some for garnishing
Baguette, optional
Directions
- Dice the yellow onion, mince the garlic cloves, and chop the carrots and celery. Set aside for now.
- In a large soup pot over medium-high heat, add the Italian Sausage. Cook in the pot until browned, breaking it up as it cooks. Remove to a separate plate.
- Turn the heat down to medium and in the same pot, add olive oil. Once the olive oil is hot, add in the carrots, celery, and onions. Sauté for 6-8 minutes, scraping any brown bits off the bottom of the pan. Once the onions are translucent, add the garlic and sauté for another minute, until fragrant.
- Pour in the chicken broth, turn heat back to medium high, and bring to a simmer.
- Add the cooked sausage, canned tomatoes, Italian season, and a pinch of salt. Once the soup starts to bubble, pour in the uncooked ditalini. Follow the instructions on the box and let it cook accordingly in the soup.
- Then, pour in the heavy cream and freshly grated parmesan cheese. Turn the heat down and let the soup simmer for 4-5 minutes.
- Taste and season with salt and pepper. Garnish with more freshly grated parmesan cheese and serve with a toasted baguette!
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