There’s something so comforting about a warm, hearty bowl of soup that wraps you in cozy flavors. That’s exactly what you’ll get with this Creamy Parmesan Italian Sausage Soup—a rustic, velvety delight that’s full of bold Italian flavors and rich, creamy goodness. Every spoonful bursts with the savory notes of sausage, the mild sweetness of sautéed onions, and the silky touch of Parmesan cheese. It’s the kind of recipe that warms you from the inside out and feels like a big culinary hug. Trust me, this soup is destined to be a hit at your dinner table.
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Why You’ll Love This Recipe
This Creamy Parmesan Italian Sausage Soup checks all the boxes when it comes to delicious, weeknight comfort food. Here’s why:
- Rich, hearty flavors: The combination of Italian sausage, Parmesan, and heavy cream creates a luscious, savory base that’s both indulgent and satisfying.
- Perfect for cold weather: This soup is warm, filling, and exactly what you crave when the temperatures start to drop.
- Quick and easy: With just 40 minutes from start to finish, this recipe fits perfectly into busy weeknights while delivering bold flavors.
- Customizable: Whether you prefer to add pasta, more veggies, or extra spice, this soup is highly versatile and adapts to whatever you have on hand.
Taste & Texture Description
Imagine a steaming bowl of creamy soup, where every bite is a mix of rich, savory Italian sausage with a gentle kick of red pepper flakes, mellowed out by the creaminess of heavy cream and Parmesan cheese. The spinach adds a pop of freshness and color, while optional pasta gives the soup a more substantial feel. This soup is smooth yet chunky, with each spoonful delivering a delightful medley of textures and flavors that dance on your taste buds.
Ingredients
- 1 lb Italian sausage (casings removed)
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- 2 cups spinach, roughly chopped
- 1 cup cooked pasta (optional)
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Ladle for serving
Ingredient Additions & Substitutions
- Pasta: Feel free to use any type of small pasta you like—ditalini, penne, or even tortellini would be great additions to this soup.
- Veggies: If you want to boost the vegetable content, consider adding chopped carrots, celery, or zucchini.
- Cheese: Not a fan of Parmesan? Try Asiago or Pecorino Romano for a different flavor twist.
- Spices: Adjust the heat by adding more red pepper flakes, or swap them out for a milder flavor if you’re sensitive to spice.
Step-by-Step Instructions
1. Brown the Sausage
In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the Italian sausage, breaking it into small pieces as it cooks. Brown the sausage thoroughly, about 5-7 minutes.
2. Sauté the Aromatics
Add the diced onion and minced garlic to the pot with the browned sausage. Sauté the mixture until the onions become translucent and fragrant, about 3-4 minutes.
3. Simmer the Broth
Pour in 4 cups of chicken broth, stirring to combine everything in the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
4. Add Cream & Parmesan
Stir in 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes. Season with salt and pepper to taste. Let the soup continue to simmer for another 10 minutes, stirring occasionally to melt the cheese.
5. Incorporate Spinach & Pasta
Finally, add the roughly chopped spinach and cooked pasta (if using). Stir everything together and cook until the spinach wilts and the pasta is heated through, about 2-3 minutes.
6. Serve & Enjoy!
Ladle the soup into bowls and garnish with extra Parmesan cheese if desired. Serve hot and enjoy the rich, comforting flavors!
What to Serve with This Soup
This Creamy Parmesan Italian Sausage Soup pairs beautifully with a few simple sides to complete your meal:
- Crusty bread or garlic bread: Perfect for dunking into the creamy broth.
- Simple side salad: A crisp green salad with a tangy vinaigrette provides a refreshing contrast.
- Grilled vegetables: Roasted or grilled veggies like zucchini or bell peppers would complement the soup’s rich flavors.
Tips for Making the Soup
- Browning the sausage well is key to building depth of flavor in this soup. Don’t rush this step!
- Grate your Parmesan fresh—it melts better and has a superior flavor compared to pre-grated options.
- Watch your simmering time once the cream is added; you don’t want the soup to boil as it can cause the cream to curdle.
Storage Instructions
- Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup can be frozen, but keep in mind the texture may change slightly. If freezing, wait to add the spinach and pasta until reheating.
- Reheating: Reheat the soup over medium-low heat on the stovetop, stirring occasionally until warmed through. If the soup is too thick after refrigerating, you can thin it out with a bit of chicken broth or water.
Frequently Asked Questions (FAQ)
Can I use a different type of sausage?
Absolutely! While Italian sausage is recommended for its robust flavor, you can substitute it with chicken sausage, turkey sausage, or even a plant-based sausage for a different take on this recipe.
Is this soup spicy?
The red pepper flakes give the soup a mild kick, but it’s not overly spicy. If you prefer less heat, you can reduce or omit the red pepper flakes entirely.
Can I make this soup ahead of time?
Yes! This soup actually develops even more flavor if made a day in advance. Just store it in the fridge and reheat when you’re ready to serve.
Conclusion
This Creamy Parmesan Italian Sausage Soup is the ultimate comfort food—rich, flavorful, and easy to make. Whether you’re enjoying it on a chilly weeknight or serving it up for a cozy weekend lunch, this hearty soup is sure to satisfy. I hope you give this recipe a try and experience the warmth it brings to your table!
Craving more delicious soups? Try my Roasted Tomato Basil Soup or my Cheesy Broccoli Potato Soup—perfect for all your comfort food needs!
Creamy Parmesan Italian Sausage Soup
Ingredients
Method
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the Italian sausage, breaking it into small pieces as it cooks. Brown the sausage thoroughly, about 5-7 minutes.
- Add the diced onion and minced garlic to the pot with the browned sausage. Sauté until the onions become translucent and fragrant, about 3-4 minutes.
- Pour in 4 cups of chicken broth, stirring to combine. Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
- Stir in 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes. Season with salt and pepper to taste.
- Let the soup continue to simmer for another 10 minutes, stirring occasionally to melt the cheese.
- Add the roughly chopped spinach and cooked pasta if using. Stir and cook until the spinach wilts and the pasta is heated through, about 2-3 minutes.
- Ladle the soup into bowls and garnish with extra Parmesan cheese if desired. Serve hot.
Nutrition
Notes
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Let us know how it was!Creamy Parmesan Italian Sausage Soup
Ingredients
Method
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Once the oil is hot, add the Italian sausage, breaking it into small pieces as it cooks. Brown the sausage thoroughly, about 5-7 minutes.
- Add the diced onion and minced garlic to the pot with the browned sausage. Sauté until the onions become translucent and fragrant, about 3-4 minutes.
- Pour in 4 cups of chicken broth, stirring to combine. Bring the soup to a boil, then reduce the heat and let it simmer for 10 minutes.
- Stir in 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes. Season with salt and pepper to taste.
- Let the soup continue to simmer for another 10 minutes, stirring occasionally to melt the cheese.
- Finally, add the roughly chopped spinach and cooked pasta (if using). Stir everything together and cook until the spinach wilts and the pasta is heated through, about 2-3 minutes.
- Ladle the soup into bowls and garnish with extra Parmesan cheese if desired. Serve hot and enjoy.
