The Best Easy Creamy Italian Sausage Soup
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This creamy Italian sausage soup is the perfect comfort food for any season. With its rich, creamy broth, flavorful Italian sausage, and a touch of Parmesan cheese, this soup is a guaranteed hit at the dinner table. It's easy to make and packed with flavor—ideal for a quick weeknight dinner or a cozy weekend meal.
You'll also love my creamy tortellini soup, roasted tomato soup and this creamy chicken and rice soup.
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⭐️ Why this recipe works
- Bold Italian Flavor: Italian sausage adds rich, savory notes with customizable spice levels (mild or hot).
- Perfect Texture: The combination of creamy broth and al dente pasta creates a balanced, hearty soup.
- One-Pot Wonder: This soup is a complete meal made in just one pot, saving time and cleanup.
- Nutritious Additions: Spinach provides a boost of vitamins, while Parmesan adds depth and creaminess.
- Customizable Components: Easily adjust spices, greens, or pasta for dietary preferences or what's on hand.
🧾 Ingredient notes
- Italian Sausage: Provides the base flavor with savory, spicy, or mild notes.
- Olive Oil: Helps sauté and build the foundation of flavor.
- Onion: Adds sweetness and depth to the broth.Garlic: Enhances the savory aroma and taste.
- Chicken Broth: Forms the flavorful liquid base for the soup.
- Diced Tomatoes: Contributes a tangy, slightly sweet note to balance the richness.
- White beans (optional): Not necessary, but add lots extra texture and heartiness, as well as, nutritional value and help stretch your ingredients further.
- Heavy Cream: Creates a luxurious, creamy texture.
- Baby Spinach: Adds color, nutrients, and freshness.
- Parmesan Cheese: Infuses the soup with nutty, umami flavors.
- Dried Basil and Oregano: Classic Italian herbs that amplify the overall taste.
- Red Pepper Flakes: Optional, for a hint of heat and spice.
- Small Pasta: Provides substance and makes the soup hearty.
- Salt and Pepper: Enhances and balances all the flavors.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Creamy Parmesan Italian Sausage Soup recipe step-by-step
- Brown the Sausage: Heat olive oil in a large pot. Cook the sausage until browned, breaking it into crumbles, then set it aside.
- Sauté Aromatics: Use the same pot to sauté onion until translucent. Add garlic and cook until fragrant.
- Build the Base: Pour in chicken broth and diced tomatoes. Stir in dried basil, oregano, and optional red pepper flakes. Bring to a boil.
- Cook the Pasta: Add pasta and the white beans (if using) to the boiling broth and cook until al dente, as per package instructions.
- Add back the Sausage and Add Cream: Lower the heat, return sausage to the pot, and stir in heavy cream. Simmer for 5 minutes.
- Incorporate Spinach and Parmesan: Add spinach and Parmesan. Cook until the spinach wilts and cheese melts.
- Finish and Serve: Taste and adjust the seasoning with salt and pepper. Serve hot with additional Parmesan and optional red pepper flakes.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Deglazing Tip: After browning the sausage, use a splash of broth or white wine to deglaze the pot and capture all the flavorful bits stuck to the bottom.
- Thickening Trick: Mash some of the cooked pasta or beans to naturally thicken the soup.
- Balance the Acidity: Add a pinch of sugar or a splash of lemon juice to balance the acidity of the tomatoes.
- Richness Addition: Stir in a knob of butter at the end for a silkier broth.
📖 Substitutions and variations
- Greens: Swap spinach with kale, Swiss chard, or arugula.
- Protein: Use turkey sausage, ground chicken, or plant-based sausage.
- Cream Alternatives: Substitute heavy cream with half-and-half, or a dairy-free option.
- Pasta-Free Version: Use riced cauliflower or zucchini noodles for a low-carb option.
- Broth: Try vegetable or beef broth for a different depth of flavor.
🍯 Storing and reheating leftovers
- Fridge: Store cooled soup in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze the soup (without pasta, if possible) in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm on the stove over low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened too much.
❓Recipe FAQ's
How do I prevent the soup from curdling when adding cream?
Ensure the soup is not boiling when you add the cream. Lower the heat to a gentle simmer and stir continuously.
What’s the best way to enhance the umami flavor of this soup?
You can add a splash of soy sauce, a teaspoon of miso paste, or a small amount of anchovy paste for an extra umami boost.
How do I keep the spinach vibrant and not overcooked?
Add the spinach just before serving and let it wilt in the residual heat rather than cooking it directly.
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Creamy Parmesan Italian Sausage Soup
This Creamy Parmesan Italian Sausage Soup is the perfect comfort food for any season. With its rich, creamy broth, flavorful Italian sausage, and a touch of Parmesan cheese, this soup is a guaranteed hit at the dinner table. It's easy to make and packed with flavor—ideal for a quick weeknight dinner or a cozy weekend meal.
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Servings: 6 servings
Ingredients
- 1 lb Italian sausage, mild or hot
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 can, 14.5 oz diced tomatoes
- 1 cup heavy cream
- 2 cups baby spinach, packed
- 1 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- ¼ teaspoon red pepper flakes, optional
- 2 cups small pasta, such as ditalini or elbow macaroni
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up into small pieces as it cooks. This should take about 5-7 minutes. Remove the sausage with a slotted spoon and set it aside.
- Sauté the Aromatics: In the same pot, add the diced onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add the Broth and Tomatoes: Pour in the chicken broth and diced tomatoes (with their juices). Stir in the dried basil, dried oregano, and red pepper flakes if using. Bring the mixture to a boil.
- Cook the Pasta: Add the pasta to the boiling broth mixture and cook according to the package instructions until al dente, usually about 8-10 minutes.
- Add the Sausage and Cream: Once the pasta is cooked, reduce the heat to low. Return the browned sausage to the pot and stir in the heavy cream. Simmer for 5 minutes to allow the flavors to meld together.
- Incorporate the Spinach and Parmesan: Stir in the baby spinach and grated Parmesan cheese. Cook for an additional 2-3 minutes, until the spinach is wilted and the cheese is melted into the soup.
- Season and Serve: Taste the soup and season with salt and pepper to your preference. Serve hot, garnished with additional Parmesan cheese and a sprinkle of red pepper flakes for extra heat if desired.
Notes
- Pasta Absorption: The pasta will continue to absorb the broth as it sits. If you plan on having leftovers, consider cooking the pasta separately and adding it to individual bowls before serving.
- Substitutions: You can substitute kale for spinach if you prefer a heartier green. For a lighter version, swap the heavy cream with half-and-half.
- Storage: This soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if it thickens too much.
Nutrition
Calories: 682kcal | Carbohydrates: 42g | Protein: 24g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 119mg | Sodium: 1304mg | Potassium: 484mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1699IU | Vitamin C: 6mg | Calcium: 228mg | Iron: 2mg
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Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
This is such a great recipe! So easy and comforting.
Thank you so much! So happy you love this recipe. 🙂