Creamy Parmesan Italian Sausage Soup

03/03/202502/27/2025 by Chef Zainab

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Pure comfort in a bowl. Rich, velvety, and packed with bold Italian flavors

Recipe Overview

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Cost per Serving: ~$3
Calories per Serving: ~350

It’s freezing outside, and yesterday, as I was bundled up in my thickest sweater, I suddenly remembered this childhood recipe. My mom used to make a version of this Creamy Parmesan Italian Sausage Soup whenever the temperatures dropped, and just the thought of it made me crave a big, steaming bowl.

This soup is everything I want in a cold-weather meal—rich, velvety, and packed with bold Italian flavors. The sausage gives it a deep, savory taste, the Parmesan makes the broth unbelievably creamy, and the spinach adds just the right amount of freshness. It’s hearty enough to keep my whole family warm and satisfied, but still easy enough to make on a busy weeknight.

If you’re looking for the perfect cozy, comforting dinner to fight off the winter chill, this is it.

Ingredients: you will need for Creamy Parmesan Italian Sausage Soup

“exact ingredient measurements, check out the full recipe card at the bottom of the page.”

A black bowl of creamy Italian sausage soup served with a slice of crusty bread, featuring sausage, spinach, and tomatoes in a rich Parmesan broth. — A warm and comforting bowl of creamy Italian sausage soup, served with a slice of fresh bread for the perfect pairing.

A drizzle of olive oil, about one tablespoon. Go for a high-quality one since it sets the foundation for all the rich, comforting flavors in this soup.

One small onion, finely diced. I love using yellow onions for their natural sweetness, but if you have a sweet onion on hand, even better—it deepens the flavor of the broth beautifully.

A few cloves of fresh garlic, minced. I usually go with three, but if you’re a garlic lover (like me), an extra clove never hurts.

One pound of Italian sausage. You can use mild or spicy, depending on your preference. If you like a little heat, spicy sausage adds a great kick.

A can of diced tomatoes (14.5 ounces), drained. I always opt for plain, unseasoned tomatoes so we can control the flavors ourselves.

Four cups of good-quality chicken broth. It makes all the difference, creating a deeply flavorful base that ties everything together.

A teaspoon of Italian seasoning. This simple blend of oregano, basil, and thyme brings that unmistakable Italian taste to the soup.

A handful of fresh spinach or kale, roughly chopped. It wilts into the broth beautifully, adding a pop of color and a little extra nutrition.

A cup of heavy cream. This is what takes the broth from simple to luxurious, giving it a silky, velvety finish.

A generous scoop of freshly grated Parmesan cheese, about one cup. It melts right into the broth, creating a rich and cheesy depth of flavor.

A tablespoon of cream cheese (optional). If you want an even creamier texture, this little addition makes the soup extra luscious.

A pinch of red pepper flakes. Totally optional, but if you like a little spice, it’s the perfect way to add some heat.

Salt and black pepper to taste, because seasoning is everything.

How to make this Creamy Parmesan Italian Sausage Soup

Start with the Sausage
This is where the magic begins. Heat a drizzle of olive oil in a large pot over medium heat, then add the Italian sausage, breaking it up into bite-sized pieces as it cooks. Let it sizzle until it’s beautifully browned and slightly crispy on the edges—about 5 to 7 minutes. Once done, scoop it out and set it aside, but leave all those flavorful bits in the pot.

Build the Flavor Base
Now, in that same pot (with all those golden sausage bits), toss in the diced onion. Let it cook for about 3 minutes until it turns soft and slightly translucent. Then, add the minced garlic and stir for another 30 seconds, just until fragrant. At this point, the kitchen starts to smell incredible.

Create the Soup
Pour in the drained diced tomatoes, followed by the chicken broth and Italian seasoning. Stir everything together, making sure to scrape up all the browned bits from the bottom of the pot—this is where a ton of flavor lives. Bring it to a gentle simmer and let it cook for about 10-15 minutes so all those flavors can meld together.

Add the Greens
Now it’s time for a little color. Stir in the chopped spinach (or kale) and let it wilt right into the broth. This only takes about 2 minutes, but it adds such a nice fresh contrast to the richness of the soup.

Make It Creamy
Turn the heat to low and slowly pour in the heavy cream, stirring as you go. Then, add the grated Parmesan and a scoop of cream cheese if you’re using it. Keep stirring until everything melts together into a silky, luxurious broth. Give it a quick taste and adjust the seasoning with salt and black pepper.

Serve and Enjoy
Ladle the soup into bowls and top each one with extra Parmesan, fresh basil, and a sprinkle of red pepper flakes if you like a little heat. Serve it hot and enjoy every creamy, comforting spoonful.

Chopped onions sautéing in olive oil inside a red Dutch oven, turning soft and translucent. — Onions slowly cooking in olive oil, releasing their natural sweetness and creating the perfect flavor base.

A red Dutch oven filled with browned Italian sausage and diced onions, cooking in broth. — Italian sausage browning in a Dutch oven, creating a rich and flavorful base for the soup.

Creamy Parmesan Italian Sausage Soup Tips

Choose the right sausage. Mild or spicy Italian sausage both work, but if you love a little kick, go for the spicy version. It adds just the right amount of heat without overpowering the creamy broth.

Let the onions and garlic cook slowly. Don’t rush this step! Giving them a few extra minutes to soften and caramelize builds a deep, rich flavor that makes the soup even better.

Use freshly grated Parmesan. Pre-grated cheese won’t melt as smoothly, and you’ll miss out on that nutty, salty goodness. Take a minute to grate your own—it’s worth it.

Don’t boil after adding the cream. Once the cream and Parmesan go in, keep the heat low. If it boils, the dairy can separate, and nobody wants a grainy soup.

Want it even creamier? A tablespoon of cream cheese takes the broth to another level. It melts right in and adds an extra touch of silkiness.

Make it your own. Swap spinach for kale, add mushrooms for extra heartiness, or stir in a handful of cauliflower rice to keep it low-carb but extra filling.

Perfect Pairings with Creamy Parmesan Italian Sausage Soup

There’s nothing better than dunking something crispy into a creamy, savory soup like this. Homemade Melba Toast is my go-to—it’s light, crunchy, and soaks up the broth beautifully without getting soggy.

If I’m feeling extra indulgent, I’ll whip up a quick garlic Parmesan breadstick—buttery, cheesy, and absolutely perfect for scooping up every last bite.

And because I love a little freshness to balance out the richness, I always serve this soup with a simple Italian side salad—crisp romaine, cherry tomatoes, a drizzle of balsamic vinaigrette, and maybe a few shaved Parmesan curls on top.

Oh, and if you’re a wine person? A glass of Pinot Grigio or Chianti works beautifully with the creamy broth and savory sausage.

FAQs

Can I use ground turkey instead of sausage?
Absolutely! Just keep in mind that turkey is leaner, so you might want to add a little extra seasoning to make up for the richness of Italian sausage. A pinch of fennel seeds and red pepper flakes will help give it that classic sausage flavor.

What’s the best way to reheat leftovers?
Low and slow is the way to go. Warm it over low heat on the stovetop, stirring occasionally. If it thickens up in the fridge, just add a splash of chicken broth or cream to bring it back to the perfect consistency.

Can I freeze this soup?
Yes! But if you’re planning to freeze it, I’d recommend leaving out the cream and Parmesan until you’re ready to reheat. Dairy can separate when frozen, so just stir them in after thawing for the best texture.

How can I make this soup even thicker?
If you love an ultra-creamy, thick soup, try adding an extra tablespoon of cream cheese. It melts right in and gives the broth an almost velvety texture.

Is there a way to make it dairy-free?
You bet! Swap the heavy cream for full-fat coconut milk and use nutritional yeast instead of Parmesan. The flavor will be slightly different, but it’ll still be rich and satisfying.

Recommended Kitchen Tools that will make preparing this Creamy Parmesan Italian Sausage Soup even easier:

Le Creuset 6-Quart Dutch Oven – This high-quality Dutch oven ensures even heat distribution, making it perfect for simmering rich, creamy soups like this one. It’s a long-lasting investment that every home cook needs.
OXO Good Grips Silicone Ladle – A heat-resistant ladle that’s perfect for scooping and serving soup without dripping. Plus, it’s non-stick safe and super comfortable to hold.

This Creamy Parmesan Italian Sausage Soup is a must-try if you love rich, velvety soups with bold Italian flavors. It’s easy, packed with protein, and naturally low in carbs. Try it out and let me know how you customize yours!

1 thought on “Creamy Parmesan Italian Sausage Soup”

Merry
02/27/2025 at 10:34
Perfect 🥰

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