Loaded Parmesan Italian Soup–creamy soup made with Italian sausage, tender vegetables, ditalini pasta, fire-roasted tomatoes and plenty of parmesan. Easy to make in the Instant Pot or slow cooker.
Loaded Parmesan Italian Soup
Skyler and all his friends were over when I made this soup and they took it down in no time. The Italian sausage creates a flavorful base that infuses every spoonful of soup. The cream adds a comforting element. It’s quick and easy to make and will become a family favorite!
Ingredients/Substitution Ideas
- Italian sausage–I used mild
- Dried onion–or ½ cup finely diced fresh onion
- Garlic powder–or 1 Tbsp minced fresh garlic
- Italian seasoning
- Chicken broth–or water and Better Than Bouillon chicken base
- Carrot
- Celery
- Fire-roasted tomatoes–or regular diced tomatoes
- Ditalini pasta–or small shells or elbow macaroni or orzo
- Heavy cream–or half-and-half (less rich)
- Shredded parmesan cheese–or grated pecorino romano
Steps
Turn Instant Pot to sauté setting. When display says HOT add in the sausage and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the garlic powder and Italian seasoning.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Keep the pot on the saute setting so the broth can start heating up.
Peel the carrot and slice into ¼ inch rounds. Slice the celery. Add both to the Instant Pot.
Add in the tomatoes and ditalini.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Pour a cup of the hot soup into the cream and then stir the cream into the pot. Stir in the parmesan cheese.
Ladle into bowls and serve.
Notes/Tips
- Serve with crusty bread, garlic bread or a side salad.
- I used my 4 quart Instant Pot*. You can also make this in a 6 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 3-4 days. You can freeze it, but for best texture freeze it before adding the cream and pasta. Add those fresh when reheating.
- If you expect leftovers, consider cooking the pasta separately and adding it to each bowl so it doesn’t soak up too much broth.
- Don’t skip the step of adding hot soup to the cream before stirring it into the pot, this prevents the cream from curdling when it hits the hot liquid.
- If you can’t find ditalini, any small pasta shape works well.
- Other recipes you can make with ditalini are Sicilian Chicken Soup, Italian Magic Soup and Pilgrim Soup.
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.
Loaded Parmesan Italian Soup
- Prep Time: 20 minutes
- Cook Time: 1 minute (plus 5 minute NPR)
- Total Time: 21 minutes
- Yield: 4–6 servings 1x
Description
Creamy soup made with Italian sausage, tender vegetables, ditalini pasta, fire-roasted tomatoes and plenty of parmesan. Easy to make in the Instant Pot or slow cooker.
Ingredients
- 16 oz Italian sausage
- 2 Tbsp dried onion
- 1 1/2 tsp garlic powder
- 1 1/2 tsp Italian seasoning
- 5 cups chicken broth
- 1 large carrot
- 1 celery rib
- 1 (15 oz) can fire roasted tomatoes
- 1/2 cup ditalini
- 1/2 cup heavy cream
- 1/2 cup shredded parmesan cheese
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 onion. Brown for 5 minutes. Drain off excess grease. Stir in the garlic powder and Italian seasoning.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Keep the pot on the saute setting so the broth can start heating up.
- Peel the carrot and slice into ¼ inch rounds. Slice the celery. Add both to the Instant Pot.
- Add in the tomatoes and ditalini.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 1 minute. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Pour a cup of the hot soup into the cream and then stir the cream into the pot. Stir in the parmesan cheese.
- Ladle into bowls and serve.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the sausage and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the garlic powder and Italian seasoning. Transfer to the slow cooker.
- Pour in the broth. Peel the carrot and slice into ¼ inch rounds. Slice the celery. Add both to the slow cooker. Add in the tomatoes.
- Cover and cook on high for 2 hours. Add in the ditalini and cook for 30 more minutes.
- Pour a cup of the hot soup into the cream and then stir the cream into the slow cooker. Stir in the parmesan cheese.
- Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More soups to try…
Country Sausage Soup
A sausage and potato soup loaded with veggies, creamy broth and corn for sweetness. Make it in your Instant Pot or slow cooker.
Italian Magic Soup
A hearty soup made with savory Italian sausage, fire-roasted tomatoes, tender veggies and ditalini pasta, finished with parmesan. It tastes even better the next day. Make it in the Instant Pot or slow cooker.
Quick Hoppin John Soup
Ring in the new year with this easy recipe! Sausage, black-eyed peas, and tomatoes simmer quickly in broth, then get finished with ready rice for a soup that tastes like it cooked all day (but totally didn’t!).
Kielbasa Potato Soup
A hearty soup loaded with smoky kielbasa, tender potatoes, and veggies, finished with off with cheese. This one comes together fast in the Instant Pot and is just as easy in the slow cooker!
*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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