There’s nothing quite like a bowl of warm, creamy soup to bring comfort to your soul, especially on those chilly days when you need a little extra warmth. This Creamy Parmesan Italian Sausage Soup is a perfect blend of rich flavors, featuring savory Italian sausage, hearty tomatoes, and a luscious cream base. The addition of baby spinach adds a pop of color and a boost of nutrition, making this soup a complete meal that’s both satisfying and delicious.
Trust me, once you try this, it will quickly become a staple in your household, just like it has in mine!
Why You’ll Love This Soup
Quick and Easy: With simple ingredients and minimal prep time, this soup comes together in under 30 minutes, making it a fantastic weeknight dinner option.
Rich and Creamy: The combination of heavy cream and Parmesan cheese gives this soup a wonderfully creamy texture that’s incredibly comforting.
Flavor-Packed: The Italian sausage and garlic-infused base, combined with Italian seasoning and fresh spinach, create a depth of flavor that is both hearty and delicious.
Versatile: Perfect as a main course or a starter, and easy to customize with additional ingredients or spices to suit your taste.
Ingredients
- 1 pound Italian sausage (casing removed)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Ingredient Tips
Italian Sausage: You can use either sweet or spicy Italian sausage depending on your preference. If you like a bit of heat, opt for spicy sausage, or add a pinch of red pepper flakes while cooking.
Parmesan Cheese: For the best flavor, use freshly grated Parmesan cheese. Pre-grated cheese often contains anti-caking agents that may not melt as smoothly.
Heavy Cream: For a lighter version, you can substitute half-and-half or whole milk, but the soup won’t be quite as creamy.
Baby Spinach: Fresh spinach is ideal, but if you don’t have it on hand, kale or Swiss chard would work well too. If using kale, just allow a few extra minutes of cooking time to soften.
Italian Seasoning: This is a blend of dried herbs like basil, oregano, rosemary, and thyme. If you don’t have a pre-mixed seasoning, feel free to use a combination of any of these.
Instructions
Cook the Sausage:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks. If there’s excess fat, drain it off, leaving just a little bit to flavor the soup.
Add Onion and Garlic:
Stir in the chopped onion and minced garlic. Cook for 3-4 minutes, or until the onion becomes translucent and the garlic is fragrant.
Add Broth and Tomatoes:
Pour in the chicken broth and diced tomatoes (including their juices). Bring the mixture to a simmer, allowing the flavors to meld together.
Make It Creamy:
Stir in the heavy cream, grated Parmesan cheese, and Italian seasoning. Continue to simmer for 10 minutes, stirring occasionally, until the cheese is melted and the soup is slightly thickened.
Add the Spinach:
Add the baby spinach to the pot and cook for about 2 minutes, or until it’s wilted.
Season to Taste:
Finally, season the soup with salt and pepper to your liking. Don’t skip this step – the salt will help enhance all the flavors!
Serving Suggestions
This Creamy Parmesan Italian Sausage Soup is best enjoyed with a side of crusty bread or garlic bread to soak up every drop of that delicious broth. A fresh green salad on the side, perhaps with a tangy vinaigrette, would balance the richness of the soup nicely. For a more substantial meal, consider serving it alongside a simple pasta or risotto.
Storage and Meal Prep Tips
Storing Leftovers:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals, stirring in between until heated through.
Freezing Instructions:
This soup freezes quite well! Let the soup cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm up gently on the stovetop. Note: the soup may separate slightly upon thawing due to the cream, but a good stir should bring it back together.
Make-Ahead Tips:
You can make this soup a day ahead, as the flavors tend to meld and improve with time. Prepare the soup through Step 4, then cool and refrigerate. When ready to serve, reheat gently and add the spinach right before serving.
Variations
Add Veggies:
Throw in some diced carrots, bell peppers, or zucchini to increase the veggie content. Sauté these along with the onions and garlic to soften them up.
Make It Low-Carb:
Omit the tomatoes and add extra spinach or kale for a lower-carb, keto-friendly version. You can also add cauliflower rice for a low-carb filler.
Try Different Proteins:
Substitute chicken sausage or ground turkey for a lighter version. Or, for a vegetarian twist, use crumbled tofu or a plant-based sausage alternative.
Boost the Spice:
If you love heat, add some red pepper flakes or a diced jalapeño along with the garlic and onion.
Cheesy Goodness:
For a twist, try using a different cheese like Gruyère, Asiago, or Pecorino Romano to change the flavor profile slightly.
Final Note
This Creamy Parmesan Italian Sausage Soup is a versatile, comforting dish that’s perfect for any occasion, from a quick weeknight meal to a cozy weekend dinner. With its hearty ingredients and rich flavors, it’s sure to become a family favorite. Don’t forget to serve it with some crusty bread to soak up all that creamy goodness. Enjoy!
Creamy Parmesan Italian Sausage Soup
Ingredients Â
- 1 pound Italian sausage casing removed
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 can 14.5 oz diced tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
InstructionsÂ
- In a large pot, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it up with a spoon. Remove excess fat if necessary.
- Add chopped onion and minced garlic to the pot, and cook until the onion is translucent, about 3-4 minutes.
- Pour in the chicken broth and diced tomatoes, and bring to a simmer.
- Stir in heavy cream, grated Parmesan cheese, and Italian seasoning. Simmer for 10 minutes, stirring occasionally.
- Add baby spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper to taste.