Warm, comforting, and bursting with flavor, Creamy Parmesan Italian Sausage Soup is the epitome of Italian comfort food. This hearty soup combines the richness of sweet Italian sausage, the creaminess of Parmesan cheese, and the freshness of spinach to create a truly satisfying meal. Perfect for chilly evenings or anytime I crave a bowl of soul-soothing goodness, this recipe is sure to become a favorite in my household. Let’s dive into the delightful journey of making this delectable soup!
Why You’ll Love This Recipe
I love this recipe because it brings together the perfect balance of creamy, savory, and fresh flavors in one pot. The sausage adds a robust, meaty depth, while the Parmesan cheese melts into the broth, creating a silky texture. The spinach adds a nice pop of color and nutrients without overpowering the dish. It’s also incredibly easy to make and comes together quickly, making it ideal for a satisfying weeknight dinner or meal prep for the week ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb sweet Italian sausage
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1 teaspoon dried oregano
6 cups chicken broth
1 cup heavy cream
1 1/2 cups ditalini pasta
4 cups fresh spinach, roughly chopped
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1 cup grated Parmesan cheese, plus more for garnish
Fresh parsley, chopped for garnish
Directions
Prepare the Italian Sausage: In a large pot, brown the Italian sausage over medium heat, breaking it up as it cooks. Once fully cooked, remove the sausage with a slotted spoon and set aside.
Sauté Onion and Garlic: In the same pot, add the olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Create the Base: Pour in the chicken broth, bring to a boil, and then reduce to a simmer. Stir in the heavy cream, dried oregano, dried basil, red pepper flakes (if using), and season with salt and pepper.
Add Pasta: Add the ditalini pasta to the pot and simmer until the pasta is al dente, about 8 minutes.
Incorporate Ingredients: Return the cooked sausage to the pot and add the chopped spinach, cooking until the spinach wilts, roughly 2 minutes.
Enhance with Parmesan: Off the heat, stir in the grated Parmesan cheese until melted and well incorporated.
Serve: Ladle the soup into bowls and garnish with additional Parmesan cheese and fresh parsley if desired. Serve hot and enjoy the comforting flavors of this Creamy Parmesan Italian Sausage Soup!
Servings and timing
This recipe serves 6 to 8 people. The prep time is about 15 minutes, and the total cook time is approximately 25 minutes, making it a quick and hearty meal option.
Variations
I like to switch things up sometimes by using spicy Italian sausage instead of sweet for a little extra kick. You can also substitute the ditalini pasta with small shells or elbow macaroni if that’s what you have on hand. For a lighter version, I sometimes swap the heavy cream for half-and-half or use a low-fat milk alternative, though it slightly changes the richness. Adding a handful of sun-dried tomatoes or a splash of white wine to the broth also adds a lovely depth of flavor.
Storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup gently on the stove over low heat to avoid curdling the cream, stirring occasionally. If the soup thickens too much after refrigeration, I add a splash of chicken broth or water to loosen it back up. This soup also freezes well; I recommend freezing before adding the Parmesan cheese and spinach, then adding them fresh when reheating.
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FAQs
Can I use a different type of sausage in this recipe?
Yes, I often use spicy Italian sausage for a bit more heat, or even turkey sausage for a leaner option. Just be mindful of the seasoning differences.
Is there a way to make this soup gluten-free?
Absolutely. I replace the ditalini pasta with gluten-free pasta or even use cauliflower rice as a low-carb alternative.
Can I prepare this soup in advance?
Definitely! This soup tastes even better the next day once the flavors have melded. Just store it properly in the fridge and reheat gently.
What can I substitute for heavy cream?
If I want a lighter option, I use half-and-half or whole milk, but I add a bit of flour to help thicken the soup since heavy cream gives it that rich texture.
How do I prevent the soup from curdling when reheating?
I reheat the soup slowly over low heat and stir constantly. Adding a little broth or water can help keep it smooth as well.
Conclusion
Making Creamy Parmesan Italian Sausage Soup is one of my favorite ways to bring a comforting, hearty meal to the table with minimal fuss. The combination of sausage, cheese, and fresh spinach creates a rich yet balanced dish that satisfies every time. Whether for a busy weeknight or a cozy weekend dinner, this soup delivers warmth and flavor that I always look forward to enjoyin!
📖 Recipe:
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Creamy Parmesan Italian Sausage Soup
- Total Time: 40 minutes
- Yield: 6 to 8 servings
- Diet: Low Fat
Description
Warm, comforting, and bursting with flavor, Creamy Parmesan Italian Sausage Soup combines sweet Italian sausage, creamy Parmesan cheese, and fresh spinach for a hearty, satisfying meal perfect for chilly evenings.
Ingredients
1 lb sweet Italian sausage
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1 teaspoon dried oregano
6 cups chicken broth
1 cup heavy cream
1 1/2 cups ditalini pasta
4 cups fresh spinach, roughly chopped
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1 cup grated Parmesan cheese, plus more for garnish
Fresh parsley, chopped for garnish
Instructions
- In a large pot, brown the Italian sausage over medium heat, breaking it up as it cooks. Once fully cooked, remove the sausage with a slotted spoon and set aside.
- In the same pot, add the olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth, bring to a boil, then reduce to a simmer. Stir in the heavy cream, dried oregano, dried basil, red pepper flakes (if using), and season with salt and pepper.
- Add the ditalini pasta to the pot and simmer until the pasta is al dente, about 8 minutes.
- Return the cooked sausage to the pot and add the chopped spinach, cooking until the spinach wilts, roughly 2 minutes.
- Off the heat, stir in the grated Parmesan cheese until melted and well incorporated.
- Ladle the soup into bowls and garnish with additional Parmesan cheese and fresh parsley if desired. Serve hot.
Notes
Use spicy Italian sausage for a bit of heat instead of sweet sausage.
Substitute ditalini pasta with small shells or elbow macaroni if needed.
For a lighter version, replace heavy cream with half-and-half or low-fat milk (may slightly reduce richness).
Adding sun-dried tomatoes or a splash of white wine enhances flavor.
Store leftovers in the fridge up to 3 days; reheat gently to avoid curdling.
Freeze soup before adding Parmesan and spinach; add fresh when reheating.
To prevent curdling when reheating, warm slowly over low heat and stir frequently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
