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Creamy Parmesan Italian Sausage Soup

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup, Dinner
  • Method: Stovetop
  • Cuisine: Italian-Inspired

Description

This rich and flavorful soup is made with hearty Italian sausage, creamy Parmesan cheese, and tender vegetables in a savory broth. It’s comfort food at its best—perfect for chilly nights!


Ingredients

Units Scale
  • 1 tbsp olive oil
  • 1 lb Italian sausage (mild or spicy)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 stalks celery, sliced
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes (optional, for heat)
  • 4 cups chicken broth
  • 1 (14 oz) can diced tomatoes (with juice)
  • 1 cup heavy cream (or half-and-half)
  • 1/2 cup grated Parmesan cheese
  • 2 cups baby spinach or kale, chopped
  • 1/2 tsp black pepper (or to taste)
  • 1/2 tsp salt (adjust as needed)
  • 1 tbsp fresh basil or parsley, chopped (for garnish)

Instructions

  • Cook the Sausage:
    • Heat olive oil in a large pot over medium heat.
    • Add Italian sausage, breaking it up as it cooks, until browned (about 5-7 minutes).
    • Remove excess grease if needed.
  • Sauté the Vegetables:
    • Add onion, garlic, carrots, and celery to the pot.
    • Sauté for 3-4 minutes until softened.
  • Build the Broth:
    • Stir in Italian seasoning, red pepper flakes, chicken broth, and diced tomatoes.
    • Bring to a simmer and cook for 15 minutes until vegetables are tender.
  • Make it Creamy:
    • Reduce heat to low and stir in heavy cream and Parmesan cheese.
    • Let it warm through (do not boil).
  • Add Greens & Finish:
    • Stir in baby spinach/kale and cook for 2 minutes, until wilted.
    • Taste and adjust seasoning with salt and pepper.
  • Serve Hot:
    • Garnish with fresh basil or parsley.
    • Serve with crusty bread or garlic toast!

Notes

  • Lighter Version: Use half-and-half instead of heavy cream.
  • Extra Flavor: Add ½ cup cooked pasta (like orzo or tortellini).
  • Storage: Keeps in the fridge for 3-4 days or freeze for up to 3 months.

Nutrition

  • Calories: 420
  • Sugar: 6g
  • Sodium: 850mg
  • Fat: 30g
  • Saturated Fat: 14g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 75mg