Name: Creamy Parmesan Italian Sausage Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb Italian sausage, crumbled; 1 tbsp olive oil; 1 small onion, chopped; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 1/2 cup Parmesan cheese, grated; 2 cups baby spinach; 2 large potatoes, cubed; 1 tsp dried oregano; 1/2 tsp red pepper flakes (optional); Salt and pepper to taste

Creamy Parmesan Italian Sausage Soup is a hearty and flavorful dish that combines the richness of Italian sausage with creamy Parmesan and tender potatoes. This soup is perfect for a cozy dinner, offering a satisfying blend of protein, vegetables, and spices. It’s a one-pot meal that delivers bold flavors, making it a go-to for busy weeknights or a comforting weekend meal. The addition of baby spinach provides a nutritional boost, while the optional red pepper flakes add a hint of spice to elevate the flavor profile.

Ingredients

1 lb Italian sausage, crumbled
1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1/2 cup Parmesan cheese, grated
2 cups baby spinach
2 large potatoes, cubed
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste

Preparation

Step 1:
Begin by heating 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add the crumbled Italian sausage. Cook the sausage until it is browned and cooked through, breaking it apart as it cooks. Once done, remove the sausage from the pot and set it aside, leaving the flavorful oil in the pot.

Step 2:
In the same pot, add the chopped onion and minced garlic. Sauté the onion and garlic over medium heat until the onions are soft and translucent, about 3-4 minutes. Stir frequently to prevent the garlic from burning.

Step 3:
Once the onion and garlic are ready, pour in the 4 cups of chicken broth. Add the cubed potatoes, 1 teaspoon of dried oregano, and the optional 1/2 teaspoon of red pepper flakes for a bit of heat. Stir the mixture well and bring it to a boil. Once it starts boiling, reduce the heat to a simmer and let it cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.

Step 4:
After the potatoes have softened, stir in the heavy cream and the grated Parmesan cheese. The cream will make the soup rich and smooth, while the Parmesan adds a delicious umami flavor. Add the browned sausage back into the pot and continue to simmer the soup for an additional 5 minutes, allowing the flavors to meld together.

Step 5:
Lastly, add the 2 cups of baby spinach to the pot. Stir the spinach into the soup and cook until the leaves have wilted, which should take about 2 minutes. Season the soup with salt and pepper to taste. Adjust the seasoning as needed, depending on the saltiness of your broth and sausage.

Cooking Note

This soup is incredibly versatile. You can substitute the potatoes with sweet potatoes for a slightly different flavor or use kale instead of spinach for a heartier texture. For a lighter version, you can replace the heavy cream with half-and-half or a non-dairy alternative like coconut milk. The red pepper flakes are optional, but they do add a nice kick that balances the creaminess.

Serving Suggestions

Creamy Parmesan Italian Sausage Soup pairs beautifully with crusty bread, which you can use to dip into the rich broth. Garlic bread or a rustic sourdough would complement the flavors of the soup well. For a full meal, serve the soup with a simple green salad on the side, dressed with olive oil and lemon. You can also top the soup with extra grated Parmesan and a drizzle of olive oil for added richness.

Tips

Make it ahead: This soup tastes even better the next day as the flavors have more time to develop. Store it in the fridge for up to 3 days and reheat it on the stove over low heat.
Add more veggies: You can easily incorporate more vegetables into this soup, such as diced carrots or celery, for added nutrition and texture.
Thicker soup: If you prefer a thicker soup, mash some of the potatoes with a fork before adding the cream, or add a tablespoon of flour or cornstarch mixed with water to thicken the broth.
Spice it up: If you love spicy food, add extra red pepper flakes or even a diced jalapeño for a spicy kick.

Prep Time : 10 minutes

Cooking Time : 25 minutes

Total Time : 35 minutes

Nutritional Information (per serving)

Calories: 550 kcal
Protein: 20g
Sodium: 1200mg

FAQs

Can I use a different type of sausage?
Yes, you can use mild or spicy Italian sausage depending on your preference. Turkey sausage or chicken sausage can also be used as a lighter alternative.

Can I make this soup dairy-free?
To make this soup dairy-free, replace the heavy cream with coconut milk and use a dairy-free Parmesan alternative or omit it altogether.

How can I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months, but leave out the spinach and cream if you plan to freeze it. Add those ingredients when reheating.

Can I make this soup in a slow cooker?
Yes! To adapt this recipe for a slow cooker, brown the sausage and sauté the onions and garlic in a skillet, then transfer them to the slow cooker along with the broth, potatoes, oregano, and red pepper flakes. Cook on low for 6-8 hours or high for 3-4 hours. Add the cream, Parmesan, and spinach during the last 30 minutes of cooking.

What can I substitute for potatoes?
If you want to reduce the carb content, you can use cauliflower florets in place of potatoes. They will provide a similar texture without the starch.

Conclusion

Creamy Parmesan Italian Sausage Soup is a delightful combination of creamy textures, savory sausage, and fresh spinach, making it a versatile meal for any occasion. With minimal prep and cook time, it’s an ideal dish for busy weeknights or weekend gatherings. This comforting soup will quickly become a family favorite, thanks to its rich flavors and easy preparation. Serve it with crusty bread for a complete meal, and enjoy the warm, hearty goodness in every spoonful.