This Creamy Parmesan Italian Sausage Soup is the ultimate comfort food. Packed with hearty Italian sausage, vibrant spinach, and a rich, creamy Parmesan broth, it’s a satisfying and flavor-packed meal that’s perfect for chilly evenings or whenever you’re craving something warm and delicious.
Why You’ll Love This Recipe
- Rich and flavorful: The combination of Italian sausage and Parmesan creates a robust and creamy broth.
- Easy to make: With simple ingredients and straightforward steps, this soup comes together in no time.
- Hearty and filling: Loaded with protein, veggies, and a creamy base, it’s a complete meal in a bowl.
- Versatile: Easily adaptable to suit your dietary needs or preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound Italian sausage, casing removed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Directions
- Cook the Sausage:
- In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles with a spoon. Remove excess fat if necessary.
- Sauté Aromatics:
- Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 3-4 minutes.
- Simmer the Base:
- Pour in the chicken broth and add the diced tomatoes. Bring the mixture to a simmer.
- Add Cream and Cheese:
- Stir in the heavy cream, grated Parmesan cheese, and Italian seasoning. Let the soup simmer for 10 minutes, stirring occasionally, until the flavors meld together.
- Finish with Spinach:
- Add the baby spinach and stir until it wilts. Season with salt and pepper to taste. Serve warm and enjoy!
Servings and Timing
- Servings: 4-6 bowls
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Low-carb/keto: Replace the diced tomatoes with roasted red peppers for a slightly sweeter taste and reduce the heavy cream for an even lower carb count.
- Vegetarian option: Swap Italian sausage for plant-based sausage or sautéed mushrooms. Use vegetable broth instead of chicken broth.
- Extra veggies: Add diced zucchini, bell peppers, or mushrooms for additional nutrients.
- Cheese alternatives: Experiment with Pecorino Romano or Asiago cheese for a different flavor profile.
- Spicy kick: Use hot Italian sausage or add red pepper flakes for extra heat.
Storage/Reheating
- Storage: Let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
- Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally. Add a splash of broth or cream if it thickens too much.
- Freezing: Avoid freezing as the heavy cream may separate upon thawing.
FAQs
1. Can I use ground beef instead of Italian sausage?
Yes, but you may need to add additional Italian seasoning to replicate the sausage flavor.
2. Can I make this soup dairy-free?
Replace the heavy cream with coconut cream and use a dairy-free Parmesan alternative.
3. How can I thicken the soup?
Add a slurry of cornstarch and water or let it simmer longer to reduce the liquid.
4. Can I make this soup in a slow cooker?
Yes! Brown the sausage first, then combine all ingredients except the spinach in a slow cooker. Cook on low for 4-6 hours, adding the spinach in the last 10 minutes.
5. What can I serve with this soup?
Pair it with crusty bread, garlic toast, or a simple side salad.
6. Can I use fresh tomatoes instead of canned?
Absolutely! Use about 1 ½ cups of chopped fresh tomatoes.
7. What type of Parmesan cheese works best?
Freshly grated Parmesan provides the best flavor and melts more smoothly than pre-shredded cheese.
8. Can I use kale instead of spinach?
Yes, but kale may require a few extra minutes to soften.
9. Is this soup gluten-free?
Yes, as long as you verify that your sausage and chicken broth are gluten-free.
10. How can I make this soup lighter?
Use half-and-half instead of heavy cream and reduce the Parmesan cheese slightly.
Conclusion
Creamy Parmesan Italian Sausage Soup is a hearty and satisfying dish that’s packed with bold flavors and a creamy texture. It’s perfect for cozy evenings, family dinners, or entertaining guests. Whether you customize it to fit your dietary preferences or enjoy it as is, this soup is sure to become a favorite in your recipe rotation.
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Creamy Parmesan Italian Sausage Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Description
Indulge in the ultimate comfort with Creamy Parmesan Italian Sausage Soup. This hearty dish features savory Italian sausage, fresh spinach, and a rich Parmesan-infused broth. Perfect for chilly evenings, it’s a quick, versatile, and satisfying meal that will warm you from the inside out.
Ingredients
- For the Soup Base:
- 1 pound Italian sausage, casing removed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- For the Creamy Flavor:
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- For Freshness:
- 2 cups baby spinach
Instructions
- Cook the Sausage:
- Heat olive oil in a large pot over medium heat.
- Add Italian sausage, breaking it into crumbles, and cook until browned. Drain excess fat if needed.
- Sauté the Aromatics:
- Add chopped onion and garlic to the pot.
- Cook until the onion is translucent, about 3-4 minutes.
- Simmer the Base:
- Pour in chicken broth and add diced tomatoes.
- Bring to a simmer.
- Add Cream and Cheese:
- Stir in heavy cream, grated Parmesan, and Italian seasoning.
- Simmer for 10 minutes, stirring occasionally.
- Finish with Spinach:
- Stir in baby spinach and let it wilt.
- Adjust seasoning with salt and pepper to taste.
- Serve:
- Ladle into bowls and enjoy warm with your favorite bread or salad.
Notes
- To make it low-carb, replace tomatoes with roasted red peppers or skip them altogether.
- Add extra veggies like zucchini or mushrooms for a nutrient boost.
- For a lighter version, substitute half-and-half for heavy cream.
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