Creamy Parmesan Italian Sausage Soup

A hearty and comforting soup featuring savory Italian sausage, tender vegetables, and a creamy Parmesan-infused broth. Perfect for cozy evenings or when you’re craving a warm, satisfying meal.

Ingredients

For the Soup:

1 pound Italian sausage (mild or hot)
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, sliced
2 celery stalks, sliced
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
1/2 cup grated Parmesan cheese
4 cups fresh spinach, roughly chopped

Optional Garnishes:

Additional Parmesan cheese
Crusty bread or croutons
Fresh basil or parsley

Instructions

Cook the Sausage:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until browned and fully cooked, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
Sauté Vegetables:
Add the diced onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
Build the Soup Base:
Pour in the chicken broth and add the diced tomatoes, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Bring to a gentle boil.
Simmer:
Reduce the heat to low, return the cooked sausage to the pot, and simmer for 15–20 minutes until the vegetables are tender.
Add Cream and Cheese:
Stir in the heavy cream and Parmesan cheese, cooking for another 5 minutes until the soup is creamy and well blended.
Finish with Spinach:
Add the spinach and cook for 2–3 minutes until wilted. Taste and adjust seasoning as needed.
Serve:
Ladle the soup into bowls, garnish with additional Parmesan cheese, and serve with crusty bread or croutons.

Notes

Sausage Choice: For a lighter option, use turkey or chicken sausage.
Vegetable Variations: Add zucchini, bell peppers, or mushrooms for more texture and flavor.
Make Ahead: This soup stores well in the refrigerator for up to 3 days. Reheat gently to avoid curdling.
Thickening Option: If you prefer a thicker soup, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during step 4.