Creamy Parmesan Italian Sausage Soup
This creamy Parmesan Italian sausage soup is cozy, rich, and satisfying. Packed with hearty vegetables, flavorful sausage, pasta, and a velvety cheese finish, it's the perfect pressure cooker comfort meal.
Equipment
- 1 Pressure cooker
- 1 Wooden spoon
- 1 Measuring cups
Ingredients
Main ingredients
- 1 tablespoon Olive oil
- 1 pound Ground Italian sausage mild or hot
- 2 tablespoons Unsalted butter
- 1 large Yellow onion finely chopped
- 3 large Carrots finely chopped
- 1 tablespoon Minced garlic
- Salt and pepper to taste
- 2 tablespoons Flour
- 8 cups Chicken broth
- 1 teaspoon Italian seasoning
- ¼ teaspoon Red pepper flakes optional
- 1-¾ cups Ditalini pasta
- 1 cup Finely grated Parmesan cheese
- 1 cup Heavy cream
- 2 cups Finely shredded kale packed
- Crusty buttered bread for serving, optional
Instructions
Instructions
- Heat olive oil in pressure cooker pot over medium-high heat. Add sausage and brown, breaking it up as it cooks.
- Add butter, onion, and carrots. Sauté for 5–7 minutes until softened and fragrant.
- Stir in garlic, salt, and pepper. Cook for 1 minute.
- Sprinkle in flour and cook 1–2 minutes, stirring well.
- Gradually pour in chicken broth while stirring. Add Italian seasoning and red pepper flakes.
- Seal the pressure cooker. Cook on high pressure for 5 minutes.
- Do quick release. Stir in heavy cream and Parmesan. Add kale and let wilt for a few minutes.
- Serve hot with crusty buttered bread.
Notes
Store soup in airtight containers in the fridge for up to 4 days. For freezing, allow to cool then store in freezer-safe containers up to 3 months. Reheat gently over medium-low heat.