Creamy Parmesan Italian Sausage Soup

Creamy Parmesan Italian Sausage Soup is a rich, comforting dish made with browned Italian sausage, sautéed aromatics, and tender vegetables simmered in a silky broth enriched with cream and Parmesan cheese. The result is a hearty, savory soup with a velvety texture and cozy, Tuscan-inspired flavors.

My husband often claims that soup is not a meal. But he absolutely loves this soup and asks for it often. It’s a great “go to” meal on those cold winter days.

The Italian sausage provides a depth of flavor while the vegetables add just the right amount of heartiness to make it satisfying. But the secret is the cream and freshly grated Parmesan cheese. They transform an ordinary soup into something truly magical. There’s something about this combination of flavors that feels like a warm hug in a bowl making it perfect for those days when you need extra comfort.

Italian Sausage: Use mild, sweet or hot. Whichever you prefer. However, I would recommend using Johnsonville Italian sausage. It has great flavor and not too salty.

Vegetables: Onion, celery, potatoes, and carrots round out this soup. They add texture and flavor. You can substitute uncooked pasta for the potatoes. Just stick to small pasta (ditalini, elbows, orzo, mini shells). Keep in mind the pasta may soak up some of the broth so you might want to add more depending on how soupy you want the dish to be.

Parmesan Cheese: This is the secret to this amazing soup! I know it’s a bit more work but be sure to use freshly grated Parmesan. The stuff in the green container is not real cheese and it’s full of additives.

Heavy Cream: For that perfect creamy texture and richness, use heavy cream. If you are trying to cut calories, you can use half-and-half but you will lose some of the creaminess.

Chicken Broth: Use either chicken broth or chicken stock. Broth is thinner and lighter in flavor. If you want a rich, full bodied taste, go for the stock.

Spinach: Spinach is low in carbs and high in fiber so it is great for digestion. It’s also an excellent source of many vitamins and minerals. You can substitute Kale for spinach. Just stir it in at the very end.

• Loaded Baked Potato Soup
• Hamburger Stew
• Leftover Hambone Soup
• Mediterranean Lentil Soup
• Slow Cooker Smoked Sausage Stew

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Creamy Parmesan Italian Sausage Soup

Recipe by janet @ mykitchenandkin.com

5.0 from 1 vote

Course: Soups, Dinner, Quick and EasyCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Creamy Parmesan Italian Sausage Soup is a hearty, savory soup with a velvety texture and cozy, Tuscan-inspired flavors.

Cook Mode

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Ingredients

US Metric

• 1 cup 1 onion, diced (about 1 small onion)

• 1 cup 1 celery, diced (about 2 stalks)

• 3 cups 3 chopped potatoes

• 2 medium 2 carrots, pealed and chopped

• 6 cloves 6 garlic, minced

• 1 pound 1 Italian sausage, castings removed

• 1 1/2 teaspoon 1 1/2 Italian seasoning

• 1/4 teaspoon 1/4 red pepper flakes

• 6 cups 6 chicken broth or stock

• 3/4 cups 3/4 heavy cream

• 3/4 cups 3/4 freshly grated Parmesan cheese

• 2 cups 2 fresh chopped spinach

Directions

• Heat a large pot or Dutch oven over medium heat. Add the Italian sausage (casing removed) and cook, breaking it into small pieces with a wooden spoon. Stir occasionally until cooked through and lightly browned. About 8 to 10 minutes. Drain excess grease if needed.
• Add diced onion, carrots and celery to the pot with the sausage. Saute for 5 to 7 minutes or until the vegetables are tender.
• Stir in the garlic, Italian seasoning, and red pepper flakes. Cook for another minute until fragrant.
• Add the chicken broth and stir well. Bring the mixture to a simmer. Cook for about 10 minutes to allow the flavors to meld.
• Add the chopped potatoes to the pot and cook until the potatoes are tender. About 8 to 10 minutes.
• Reduce the heat to low. Stir in the heavy cream and freshly grated Parmesan cheese. Mix until the cheese is fully melted and the soup becomes creamy. Add the chopped spinach and stir until just wilted, about 2 minutes. Taste the soup and add salt and pepper as needed.

  • 

• Garnish with extra Parmesan cheese and fresh parsley. Serve with crusty french bread or garlic bread.

Notes

• A good chicken broth makes a huge difference in flavor. I prefer my homemade canned broth, but you can use any store bought brand you prefer. In a pinch, I will use Swanson.
• The secret to this amazing soup is the freshly grated Parmesan cheese! I know it’s a bit more work but be sure to use fresh Parmesan. The stuff in the green container is not real cheese and full of additives.
• Storage: Leftover can be stored in an airtight container for 3 to 4 days in the fridge.

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