When the temperatures drop and you’re craving something hearty and soul-warming, this Creamy Parmesan Italian Sausage Soup is just what you need. Loaded with bold Italian sausage, rich Parmesan cheese, and a medley of vegetables, this soup is a creamy, flavorful delight. It’s perfect for a cozy night in or to serve as a crowd-pleaser for a casual dinner party. With mild or spicy Italian sausage, you can easily customize the level of heat to your liking, while the Parmesan and cream provide an irresistibly rich and smooth texture.
Whether served with a crusty piece of bread or enjoyed on its own, this soup will quickly become a family favorite. Plus, it’s easy to prepare and comes together in under an hour, making it a great choice for weeknight dinners.
Ingredients:
- 1 lb Italian sausage (mild or spicy, depending on your preference)
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium recommended)
- 1 can diced tomatoes (14.5 oz, with juices)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional, for extra spice)
- 2 cups fresh spinach (or kale, roughly chopped)
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Preparation:
Step 1: Brown the Italian Sausage
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it up with a wooden spoon as it browns. Cook for about 5-7 minutes, or until the sausage is fully cooked and slightly crispy. Use a slotted spoon to transfer the sausage to a plate, leaving the fat in the pot.
Step 2: Sauté the Vegetables
In the same pot with the remaining sausage fat, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another 1 minute, until fragrant but not browned.
Step 3: Build the Soup Base
Pour in the chicken broth and the can of diced tomatoes (including the juices). Stir to combine, scraping up any browned bits from the bottom of the pot for extra flavor. Add the dried oregano and season with salt and pepper to taste. Bring the mixture to a simmer.
Step 4: Simmer and Add Cream
Once the soup is simmering, reduce the heat to low and stir in the heavy cream. Let the soup continue to simmer gently for about 10 minutes, allowing the flavors to meld together and the soup to thicken slightly.
Step 5: Add Spinach and Parmesan
Stir in the fresh spinach (or kale if you prefer) and let it wilt into the soup, which will take about 1-2 minutes. Then, add the grated Parmesan cheese, stirring until fully melted and incorporated into the soup. The Parmesan adds a rich, umami flavor that complements the sausage beautifully.
Step 6: Return the Sausage
Return the cooked sausage to the pot and stir everything together. Allow the soup to cook for another 5 minutes to ensure all the flavors are well combined. Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or crushed red pepper flakes for an extra kick.
Step 7: Garnish and Serve
Once the soup is ready, ladle it into bowls and sprinkle with fresh parsley for a pop of color and added freshness. Serve with crusty bread or garlic bread for dipping, and enjoy!
Cooking Notes:
- Spice Level: If you prefer a little heat, use spicy Italian sausage and add crushed red pepper flakes. For a milder version, stick to mild sausage and omit the pepper flakes.
- Make it Creamier: For an extra rich soup, add more heavy cream or a splash of milk before serving. You can also add a dollop of sour cream for added creaminess and tang.
- Vegetable Variations: Spinach or kale are great additions, but you could also add other vegetables like zucchini, mushrooms, or bell peppers for more texture and flavor.
Serving Suggestions:
This Creamy Parmesan Italian Sausage Soup is hearty enough to stand alone, but pairing it with a few extras can elevate your meal:
- Crusty bread: Serve alongside warm, crusty bread or garlic bread to soak up the creamy broth.
- Salad: A simple mixed greens salad with a light vinaigrette can complement the richness of the soup.
- Wine Pairing: A crisp white wine like Pinot Grigio or a light red like Sangiovese would pair wonderfully with this soup.
Tips:
- Make It Ahead: This soup can be made a day in advance and stored in the refrigerator. The flavors deepen as it sits, making it even more delicious the next day.
- Freezer-Friendly: This soup freezes well. Just leave out the spinach and Parmesan, and add them when reheating. Freeze in individual portions for easy meal prep.
- Lighter Version: If you’re looking to cut calories, you can use half-and-half instead of heavy cream or substitute with a plant-based milk like almond or coconut milk for a dairy-free version.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Nutritional Information (Per Serving):
- Calories: 500 kcal
- Protein: 20 grams
- Sodium: 950 milligrams
Conclusion
This Creamy Parmesan Italian Sausage Soup is the ultimate comfort food, blending the bold flavors of Italian sausage with a rich, creamy broth that’s elevated by the tang of Parmesan cheese. It’s a simple, yet hearty meal that’s perfect for chilly evenings, and it comes together in less than an hour. Whether you choose mild or spicy sausage, the result is a soul-warming bowl of goodness that’s sure to be a hit with your family and friends. Don’t lose this recipe—it’s one you’ll want to make over and over!
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Creamy Parmesan Italian Sausage Soup – A Comforting Bowl of Goodness
- Total Time: 40 minutes
Ingredients
- 1 lb Italian sausage (mild or spicy, depending on your preference)
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium recommended)
- 1 can diced tomatoes (14.5 oz, with juices)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional, for extra spice)
- 2 cups fresh spinach (or kale, roughly chopped)
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Step 1: Brown the Italian Sausage
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage, breaking it up with a wooden spoon as it browns. Cook for about 5-7 minutes, or until the sausage is fully cooked and slightly crispy. Use a slotted spoon to transfer the sausage to a plate, leaving the fat in the pot.
Step 2: Sauté the Vegetables
In the same pot with the remaining sausage fat, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for another 1 minute, until fragrant but not browned.
Step 3: Build the Soup Base
Pour in the chicken broth and the can of diced tomatoes (including the juices). Stir to combine, scraping up any browned bits from the bottom of the pot for extra flavor. Add the dried oregano and season with salt and pepper to taste. Bring the mixture to a simmer.
Step 4: Simmer and Add Cream
Once the soup is simmering, reduce the heat to low and stir in the heavy cream. Let the soup continue to simmer gently for about 10 minutes, allowing the flavors to meld together and the soup to thicken slightly.
Step 5: Add Spinach and Parmesan
Stir in the fresh spinach (or kale if you prefer) and let it wilt into the soup, which will take about 1-2 minutes. Then, add the grated Parmesan cheese, stirring until fully melted and incorporated into the soup. The Parmesan adds a rich, umami flavor that complements the sausage beautifully.
Step 6: Return the Sausage
Return the cooked sausage to the pot and stir everything together. Allow the soup to cook for another 5 minutes to ensure all the flavors are well combined. Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or crushed red pepper flakes for an extra kick.
Step 7: Garnish and Serve
Once the soup is ready, ladle it into bowls and sprinkle with fresh parsley for a pop of color and added freshness. Serve with crusty bread or garlic bread for dipping, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 500 kcal
- Sodium: 950 milligrams
- Protein: 20 grams