This Creamy Parmesan Italian Sausage Soup is a comforting bowl full of cozy flavors and a little bit of indulgence. It features spicy Italian sausage, tender vegetables, and a rich, creamy broth with a big hit of Parmesan cheese that makes every spoonful feel like a warm hug.
I love making this soup on chilly days when I just want something filling and easy to enjoy. The sausage gives it a nice kick, but the creamy Parmesan softens the edges, making it great for anyone who likes a little spice without it being overwhelming. I usually brown the sausage first to get that extra flavor and then simmer everything together until it’s perfectly cozy.
My favorite way to serve this soup is with some crusty bread on the side to soak up all the creamy goodness. It’s one of those recipes that friends and family always ask me to make again because it feels like a simple, satisfying meal you can just relax with. Plus, leftovers taste even better the next day, which is always a win in my book!
Key Ingredients & Substitutions
Italian Sausage: This is the star of the soup, giving it bold flavor. Use mild or spicy depending on how much heat you like. For a lighter version, try ground turkey or chicken sausage.
Potatoes: Yukon Gold or russet potatoes add heartiness. Yukon Gold hold their shape better; russet give a creamier texture. Sweet potatoes can be a fun twist too!
Parmesan Cheese: Freshly grated Parmesan melts best and adds a nutty, salty kick. If you can’t find Parmesan, Pecorino Romano works well as a substitute.
Spinach or Kale: These greens add color and nutrients. Spinach is mild and cooks faster, while kale is sturdier and adds more texture. Feel free to use frozen greens if fresh aren’t available.
Heavy Cream: This gives the soup its creamy richness. For a lower-fat option, you can swap in half-and-half or a mix of milk and cream cheese.
How Can You Get the Creamiest Soup Without Curled Cheese or Broken Cream?
Adding cheese and cream to hot soup can sometimes cause clumping or separation. Here’s how to keep it smooth and creamy:
- Lower the heat before adding cream and cheese so the soup isn’t boiling.
- Add the heavy cream gradually, stirring gently to combine.
- Sprinkle in the Parmesan slowly, stirring continuously to help it melt evenly.
- Don’t let the soup boil after adding the cream and cheese; just warm it through.
- If the soup becomes too thick, thin it with a little extra broth or milk.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer it because it holds all the ingredients and heats evenly.
- Wooden spoon or spatula – makes stirring and breaking up the sausage easy.
- Knife and cutting board – for chopping onion, garlic, potatoes, and greens.
- Measuring cups and spoons – to get the perfect balance of broth, cream, and seasonings.
- Grater – for fresh Parmesan cheese, which melts best and adds the best flavor.
Flavor Variations & Add-Ins
- Swap Italian sausage for ground turkey or chicken for a leaner version.
- Add cooked bacon or pancetta for extra smoky flavor.
- Mix in a splash of white wine with the broth for a tangy twist.
Creamy Parmesan Italian Sausage Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups diced potatoes (Yukon Gold or russet), peeled
- 1 cup diced tomatoes (canned or fresh)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach or kale, chopped
- 1 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
- ½ tsp red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil or butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 25 minutes to cook. In total, you’ll have a warm, creamy meal ready in around 35 minutes. Perfect for cozy lunches or easy weeknight dinners!
Step-by-Step Instructions:
1. Brown the Sausage:
Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook it until it’s nicely browned and fully cooked, about 6 to 8 minutes. Use a slotted spoon to remove the sausage and set it aside. If there’s any excess fat, drain it but keep about 1 tablespoon in the pot for flavor.
2. Sauté Onions and Garlic:
In the same pot, add the chopped onion and sauté for 3 to 4 minutes until it softens. Stir in the minced garlic and cook for another minute until you can smell the wonderful aroma.
3. Simmer the Vegetables:
Add the chicken broth, diced potatoes, diced tomatoes, dried Italian seasoning, and red pepper flakes to the pot. Bring this mixture to a boil, then lower the heat and let it simmer gently until the potatoes are tender, about 15 minutes.
4. Make It Creamy:
Return the browned sausage to the pot. Slowly stir in the heavy cream and grated Parmesan cheese little by little, stirring constantly. This helps the cheese melt smoothly and turns your soup deliciously creamy.
5. Add Greens and Season:
Stir in the chopped spinach or kale and cook for 2 to 3 minutes until the greens wilt but still have that lovely fresh color. Finally, add salt and freshly ground black pepper to taste.
6. Serve and Enjoy:
Ladle the warm soup into bowls. Garnish with fresh parsley and extra Parmesan if you like. Serve with crusty bread for dipping and enjoy the comforting flavors!
Can I Use Frozen Sausage for This Soup?
Yes, you can! Just make sure to thaw the sausage completely in the refrigerator overnight before cooking. This will help it brown evenly and cook through without any cold spots.
What Can I Substitute for Heavy Cream?
If you want a lighter option, try using half-and-half or a mix of milk with a tablespoon of cream cheese to maintain that creamy texture. Just add it gently and avoid boiling to prevent curdling.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve the creaminess, and stir occasionally to prevent sticking.
Can I Add Other Vegetables or Greens?
Absolutely! Feel free to add vegetables like zucchini, carrots, or bell peppers. For greens, kale, Swiss chard, or even collard greens work well—just adjust cooking time so they don’t get too mushy.
