Creamy Parmesan Italian Sausage Soup
Creamy Parmesan Italian Sausage Soup is a warm, comforting dish perfect for chilly days. This rich and savory soup combines Italian sausage, hearty vegetables, and pasta in a creamy Parmesan broth that’s bursting with flavor. With garlic, spinach, and a blend of Italian herbs, each spoonful is deeply satisfying and reminiscent of classic Italian flavors. This one-pot soup is easy to make, filling, and ideal for family dinners or meal prepping. Serve it with crusty bread for a complete meal that everyone will love!
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Ladle
Ingredients
- 1 lb Italian sausage mild or spicy, based on preference
- 1 tbsp olive oil if needed, for sautéing
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half for a lighter option
- 1 cup grated Parmesan cheese
- 1½ cups baby spinach roughly chopped
- 1 cup small pasta such as ditalini or elbow
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Optional: crushed red pepper flakes for a hint of heat
- Fresh parsley or basil for garnish
Instructions
- Cook the Sausage
- In a large soup pot or Dutch oven over medium heat, cook the Italian sausage until browned, breaking it into crumbles with a spoon. Drain any excess grease if necessary.
- Sauté the Vegetables
- Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes, or until the vegetables are softened. Add the minced garlic and cook for another minute, stirring constantly.
- Add Broth and Seasoning
- Pour in the chicken broth, Italian seasoning, and a pinch of salt and pepper. Bring the mixture to a gentle simmer.
- Cook the Pasta
- Add the pasta to the pot and cook for about 8–10 minutes, or until al dente. Stir occasionally to prevent sticking.
- Add Cream and Cheese
- Lower the heat to medium-low. Stir in the heavy cream and Parmesan cheese, stirring until the cheese is fully melted and the soup is creamy.
- Add Spinach
- Stir in the chopped spinach and cook for an additional 2–3 minutes, until wilted. Adjust seasoning to taste, adding more salt, pepper, or crushed red pepper flakes if desired.
- Serve
- Ladle the soup into bowls and garnish with fresh parsley or basil. Serve hot with crusty bread or garlic bread on the side.
Video
Notes
- For a lighter version, substitute half-and-half instead of heavy cream, or use milk for an even lower calorie option.
- You can use kale in place of spinach for a heartier texture.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth or cream to maintain the creamy consistency.
- Add a squeeze of lemon juice just before serving to brighten the flavors.