How to Make the Best Creamy Parmesan Italian Sausage Soup Ever!
A cozy, one-pot creamy parmesan Italian sausage soup that blends rich parmesan, hearty sausage, tender pasta, and fresh spinach. Perfect for cold nights or quick weeknight dinners, this Italian-inspired comfort soup is creamy, flavorful, and ready in under an hour.
Ingredients
- 1 lb 450 g beef Italian sausage (or turkey sausage, casings removed)
- 1 –2 tbsp olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 medium carrots diced (optional)
- 2 stalks celery diced (optional)
- 6 cups 1.4 L chicken broth, low-sodium
- 1 cup 240 ml heavy cream
- 1 to 1½ cups freshly grated parmesan cheese
- 1½ cups ditalini pasta or 9–12 oz tortellini
- 4 cups fresh spinach chopped
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes optional
- Salt and black pepper to taste
- 1 tsp lemon juice optional, for brightness
Instructions
Prep the ingredients.
- Dice onions, mince garlic, and chop any optional vegetables. Grate parmesan cheese and measure your liquids.
Brown the sausage.
- Heat olive oil in a Dutch oven over medium-high heat. Add sausage and cook for 6–8 minutes, breaking it up until browned and caramelized. Transfer sausage to a plate and set aside.
Sauté aromatics.
- In the same pot, add onion and sauté until translucent. Stir in garlic and cook for 30–60 seconds. Add carrots and celery (if using) and cook another 4–5 minutes.
Deglaze the pot.
- Pour in 1 cup of chicken broth and scrape up any browned bits. Add remaining broth and return the sausage to the pot. Stir well.
Simmer and build flavor.
- Bring the soup to a gentle boil, then lower the heat and simmer uncovered for 10–12 minutes.
Add pasta.
- Stir in ditalini and cook until tender (8–10 minutes). If using tortellini, add it in the last 5 minutes of cooking to prevent overcooking.
Make it creamy.
- Reduce heat to low. Add heavy cream and three-quarters of the parmesan. Stir gently until melted and smooth. Do not boil.
Add spinach and season.
- Stir in spinach and let it wilt for 1–2 minutes. Season with salt, pepper, and a touch of lemon juice if desired.
Finish and serve.
- Ladle soup into bowls, sprinkle with remaining parmesan, and serve hot with crusty bread or salad.
Notes
- For a lighter version, use half-and-half or milk instead of heavy cream.
- For low-carb or keto, skip the pasta and add cauliflower or zucchini instead.
- Avoid pre-grated parmesan—it doesn’t melt as smoothly as fresh cheese.
- To make it vegetarian, use plant-based sausage and vegetable broth.
- If the soup thickens too much, add a splash of broth before reheating.
- The soup stores up to 4 days in the refrigerator or 3 months in the freezer (without pasta).