Creamy Parmesan Italian Sausage Soup
This Creamy Parmesan Italian Sausage Soup is the ultimate bowl of comfort—rich, savory, and loaded with flavor. It features spicy or mild Italian sausage, tender vegetables, and a silky Parmesan cream broth that will have everyone going back for seconds. Perfect for chilly nights, family dinners, or meal prepping for the week, this soup is quick to make and tastes like it simmered all day.
🛒 Ingredients
1 lb Italian sausage (mild or spicy)
1 tablespoon olive oil (if needed)
1 small onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
4 cups chicken broth
1 cup heavy cream
¾ cup grated Parmesan cheese
2 cups baby spinach (or kale)
1 teaspoon Italian seasoning
Salt and black pepper to taste
Red pepper flakes (optional, for heat)
Optional add-ins: 1 cup cooked pasta, potatoes, or white beans
🔄 Substitutions
Sausage: Use chicken sausage, turkey sausage, or a plant-based sausage
Cream: Substitute with half-and-half, coconut cream, or a dairy-free alternative
Parmesan: Swap with Pecorino Romano or nutritional yeast for dairy-free
Spinach: Use kale, Swiss chard, or escarole
Broth: Vegetable broth works fine if you want to make it meatless
👨🍳 How to Make
In a large pot or Dutch oven over medium heat, cook Italian sausage until browned. Drain excess grease if needed
Add onion, carrots, and celery. Sauté for 5–6 minutes until softened
Stir in garlic, Italian seasoning, salt, pepper, and optional red pepper flakes
Pour in chicken broth and bring to a simmer. Cook for 10–12 minutes until veggies are tender
Lower heat and stir in heavy cream and Parmesan. Simmer gently (don’t boil) until the soup is creamy and the cheese melts
Add spinach and stir until wilted
Taste and adjust seasoning. Serve hot with crusty bread or garlic toast
🧄 Mix-ins
Cooked gnocchi or tortellini for a heartier meal
Chopped sun-dried tomatoes
White beans or chickpeas for extra protein
Sautéed mushrooms for umami flavor
Crumbled bacon or pancetta for smoky richness
✅ Recipe Tips
Use freshly grated Parmesan for the smoothest melt and richest flavor
Don’t boil after adding cream to avoid curdling
Add greens at the end to keep them vibrant and fresh
Let the soup sit for a few minutes before serving to thicken slightly and deepen the flavor
📦 Storage
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze (without the cream) for up to 2 months; add cream when reheating
Reheat: Gently warm on the stove over low heat, adding a splash of broth or cream as needed
🌀 Recipe Variations
Low-carb: Omit pasta or potatoes and focus on sausage, spinach, and veggies
Zuppa Toscana style: Add potatoes and crumbled bacon
Veggie-loaded: Add zucchini, bell peppers, or cauliflower rice
Spicy kick: Use hot Italian sausage and extra chili flakes
❓ FAQs
Can I make this in a slow cooker?
Yes! Brown the sausage first, then add all ingredients except the cream and Parmesan. Cook on low for 6 hours, stir in cream and cheese before serving
Can I make this soup gluten-free?
Absolutely—just ensure your sausage and broth are gluten-free, and skip any pasta or use a GF version
What’s the best cheese for this soup?
Freshly grated Parmesan is ideal, but Asiago or Romano also work well
Can I make it ahead of time?
Yes! It tastes even better the next day. Store the soup without cream and add it fresh when reheating for best texture
Creamy, cozy, and packed with Italian-inspired goodness, this Creamy Parmesan Italian Sausage Soup is sure to be a repeat recipe all winter long. Serve it with garlic bread, a side salad, or just a big spoon—either way, it’s soul-warming and satisfying! 🧄🧀🥕 Let me know if you want a printable version or Pinterest pin graphic!
