There are some days that just call for a bowl of something warm and comforting. You know the ones—chilly evenings, long workdays, or just when you need a little pick-me-up.
This Creamy Parmesan Italian Sausage Soup is exactly that. It’s the recipe I turn to when I want a meal that feels a little special but comes together in one pot with minimal fuss.
It’s rich, savory, and packed with flavor from spicy Italian sausage, tender potatoes, and fresh spinach, all swimming in a velvety parmesan cream broth. It tastes like something you’d get at a cozy Italian restaurant.
But you can make it right in your own kitchen. Let’s get to it.
What You’ll Need
Here’s a quick rundown of the ingredients. Nothing too fancy, just simple, wholesome stuff.
- 1 lb Italian sausage (hot or mild, your choice)
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 lb Russet potatoes, peeled and diced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 5 oz fresh spinach
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- Red pepper flakes (optional, for extra heat)
The Tools for the Job
You don’t need any high-tech gadgets for this one. Just your basic kitchen essentials.
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Measuring cups and spoons
Pro Tips for a Perfect Soup
I’ve made this soup more times than I can count. Here are a few little tricks I’ve picked up along the way.
- Brown the Sausage Properly: Don’t rush this step. Getting a good, deep brown on the sausage and onions builds a massive flavor foundation for the entire soup. Scrape up those browned bits from the bottom of the pot—that’s pure gold.
- Temper the Cream: Never pour cold cream directly into a boiling hot soup. It can curdle. Instead, lower the heat. Then, slowly drizzle in the cream while stirring constantly. This ensures a smooth, silky broth every time.
- Use Freshly Grated Parmesan: I know the pre-shredded stuff is convenient, but it often contains anti-caking agents that prevent it from melting smoothly. A block of Parmesan and a grater will give you a much creamier, richer result.
How to Make Creamy Italian Sausage Soup
This recipe is straightforward. Just follow these steps, and you’ll have a delicious meal ready in no time.
Step 1: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the Italian sausage and cook, breaking it apart with a spoon, until it’s browned and cooked through. Remove the sausage with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Step 2: Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and Italian seasoning, and cook for another minute until fragrant.
Step 3: Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Reduce the heat to low. Slowly stir in the heavy cream and the grated Parmesan cheese. Continue stirring gently until the cheese is completely melted and the soup is smooth.
Step 5: Return the cooked sausage to the pot. Add the fresh spinach and stir until it has wilted, which should only take a couple of minutes. Season with salt, pepper, and optional red pepper flakes to your liking.
Step 6: Serve hot, perhaps with an extra sprinkle of Parmesan on top.
Substitutions and Variations
Want to mix things up? This soup is very forgiving. Here are some ideas.
| Ingredient | Substitution Idea |
|---|---|
| Italian Sausage | Ground turkey, chicken sausage, or crumbled bacon. |
| Spinach | Chopped kale or Swiss chard (add with potatoes). |
| Russet Potatoes | Yukon Gold potatoes, cauliflower florets, or gnocchi. |
| Heavy Cream | Half-and-half or full-fat coconut milk for dairy-free. |
Nutrition and Diet Swaps
Here’s a rough idea of the nutritional breakdown per serving. Keep in mind this is an estimate!
Estimated Nutrition (per serving):
- Calories: ~450 kcal
- Protein: ~25g
- Fat: ~35g
- Carbohydrates: ~15g
Need to adjust for a specific diet? No problem.
| Dietary Need | How to Adapt |
|---|---|
| Keto / Low-Carb | Swap potatoes for cauliflower florets. |
| Gluten-Free | Ensure your Italian sausage is certified gluten-free. |
| Dairy-Free | Use full-fat coconut milk instead of cream and a dairy-free parmesan alternative. |
Pairings and Efficiency Tips
This soup is a full meal on its own, but a little something on the side never hurts. A slice of crusty bread for dipping is a must. A simple green salad with a light vinaigrette also pairs wonderfully.
To save time, you can chop your onion and peel/dice your potatoes a day ahead. Just store the potatoes in a bowl of cold water in the fridge to prevent them from browning.
Leftovers and Storage
If you have leftovers, you’re in for a treat tomorrow. Store the soup in an airtight container in the refrigerator for up to 3 days.
The soup will thicken as it cools. When reheating, do it gently on the stovetop over low heat. You may need to add a splash of chicken broth or water to thin it back to its original consistency.
Frequently Asked Questions
Q1. Can I freeze this soup?
Ans: I generally advise against freezing cream-based soups. The dairy can separate and become grainy upon thawing. If you must, you could make the soup base without the cream and parmesan, freeze that, and then add the dairy when you reheat it.
Q2. My soup seems a little thin. How can I thicken it?
Ans: The easiest way is to let it simmer gently for a bit longer to reduce. You can also mash a few of the cooked potatoes against the side of the pot to release their starch, which will naturally thicken the soup.
Q3. Can I use a different kind of cheese?
Ans: Parmesan is classic, but Pecorino Romano would be a fantastic, slightly saltier alternative. An aged Asiago would also work well. Just make sure it’s a hard, aged cheese that melts well.
Wrapping Up
There you have it—a simple, hearty, and incredibly delicious soup that’s perfect for any occasion. It’s a recipe that I hope brings as much comfort to your table as it does to mine.
Give it a try and see for yourself. I’d love to hear how it turns out for you! Drop a comment below with your experience or any questions you might have.
