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Italian sausage soup with cheese and spinach in a soup pot.

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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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Author: Deborah Rainford

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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