Creamy Parmesan Italian Sausage Soup–a delicious soup with Italian sausage, tomatoes, tender pasta, spinach and parmesan cheese. Make it in the Instant Pot or slow cooker.
Creamy Parmesan Italian Sausage Soup
This is one of my favorite soups! The Italian sausage is really the heart of the dish and flavors the entire pot beautifully. Adding evaporated milk at the end gives the soup just the right amount of creaminess without making it feel heavy. I love using small pasta shells because they catch all that tomato-rich broth in every bite. And like most good soups, the leftovers are even better the next day after all the flavors have had time to meld together. I hope you try out this soup soon!
Ingredients/Substitution Ideas
- Ground Italian sausage–I used mild
- Onion–or shallot
- Water
- Better Than Bouillon beef base–or you can use 4 cups of beef broth instead of water and bouillon
- Bay leaf
- Dried basil–or Italian seasoning
- Dried oregano–or Italian seasoning
- Minced garlic–fresh or jarred
- Tomato paste
- Ketchup–or a pinch of sugar for balance
- Crushed tomatoes
- Carrots
- Small pasta shells–or ditalini or elbow macaroni
- Spinach–or kale
- Evaporated milk–or half-and-half, tempered
- Parmesan cheese–freshly grated is best
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease.
Pour in the water and start heating up the water while you prepare the remaining ingredients.
Add in the bouillon, bay leaf, basil, oregano, garlic, tomato paste, ketchup, crushed tomatoes, carrots and pasta.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Discard the bay leaf. Stir in the spinach and evaporated milk.
Ladle into bowls and top with a generous amount of parmesan cheese.
Notes/Tips
- Serve with garlic bread, breadsticks, dinner rolls, cornbread or crusty bread.
- If you expect leftovers, consider cooking the pasta separately and stirring it into each bowl to prevent it from soaking up too much broth.
- A parmesan rind added during cooking (remove before serving) adds lots of flavor.
- Use hot Italian sausage or add a pinch of red pepper flakes if you want some kick.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days. You can freeze it, but for best texture, freeze before adding the pasta and evaporated milk.
- Another recipe you can make with small shells is Square Dance Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Creamy Parmesan Italian Sausage Soup
- Prep Time: 20 minutes
- Cook Time: 2 minutes (plus 5 minute NPR)
- Total Time: 22 minutes
- Yield: 4–6 servings 1x
Description
A delicious soup with Italian sausage, tomatoes, tender pasta, spinach and parmesan cheese. Make it in the Instant Pot or slow cooker.
Ingredients
- 16 oz ground Italian sausage (I used mild)
- 1/2 cup diced onion
- 4 cups water
- 4 tsp Better than Bouillon beef base
- 1 bay leaf
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 Tbsp minced garlic
- 1 Tbsp tomato paste
- 1 Tbsp ketchup
- 1 (28 oz) can crushed tomatoes
- 3 carrots, peeled and sliced
- 4 oz small pasta shells
- 1 cup chopped spinach
- 1/2 cup evaporated milk
- Parmesan cheese, for topping
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease.
- Pour in the water and start heating up the water while you prepare the remaining ingredients.
- Add in the bouillon, bay leaf, basil, oregano, garlic, tomato paste, ketchup, crushed tomatoes, carrots and pasta.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 2 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Discard the bay leaf. Stir in the spinach and evaporated milk.
- Ladle into bowls and top with a generous amount of parmesan cheese.
Slow Cooker Instructions:
- Heat a pan over medium high heat and add in the sausage and break it up. Add in the onions. Brown for 5 minutes. Drain off excess grease. Transfer to the slow cooker.
- Stir in the water, bouillon, bay leaf, basil, oregano, garlic, tomato paste, ketchup, crushed tomatoes and carrots.
- Cover and cook on low for 4 hours. Add in the pasta and cook for 30 more minutes.
- Discard the bay leaf. Stir in the spinach and evaporated milk.
- Ladle into bowls and top with a generous amount of parmesan cheese.
- Category: Soup
- Method: Instant Pot, Slow Cooker
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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