Creamy Parmesan Italian Sausage Soup is a hearty, comforting dish packed with bold Italian flavors. With savory sausage, tender pasta, fresh spinach, and a luscious Parmesan-infused broth, this soup is the perfect choice for chilly evenings or casual gatherings. Whether you’re serving it during playoff season or on a cozy weeknight, it’s guaranteed to be a crowd-pleaser.
Why You’ll Love This Recipe
This soup combines the best of rustic Italian flavors in one satisfying bowl. It’s simple to prepare, making it ideal for busy weeknights, yet flavorful enough to impress guests. The richness from the heavy cream and Parmesan, paired with the spice from Italian sausage and optional red pepper flakes, offers a balanced, comforting depth. Plus, it’s incredibly customizable to suit different dietary preferences and ingredient availability.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sweet Italian sausage
Olive oil
Onion
Garlic cloves
Chicken broth
Heavy cream
Ditalini pasta
Dried oregano
Dried basil
Red pepper flakes (optional)
Salt and pepper
Fresh spinach
Grated Parmesan cheese
Fresh parsley
Directions
1. Brown the Sausage:
In a large pot, brown the Italian sausage over medium heat, breaking it into small pieces. Once fully cooked, remove with a slotted spoon and set aside.
2. Sauté the Onion and Garlic:
Using the same pot, heat the olive oil. Sauté the diced onion until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
3. Simmer the Broth and Cream:
Add the chicken broth to the pot and bring to a boil. Lower the heat to a simmer, then stir in the heavy cream, oregano, basil, and optional red pepper flakes. Season with salt and pepper to taste.
4. Cook the Pasta:
Stir in the ditalini pasta and cook for about 8 minutes, or until pasta is just al dente.
5. Add Spinach and Sausage:
Return the sausage to the pot, followed by the chopped spinach. Stir and cook for about 2 minutes, or until spinach wilts.
6. Incorporate Parmesan:
Turn off the heat and stir in grated Parmesan cheese until melted and fully combined.
7. Serve:
Ladle the soup into bowls and garnish with additional Parmesan and chopped fresh parsley.
Servings and timing
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Variations
Lighter version: Use half-and-half or whole milk instead of heavy cream for a reduced-fat option.
Extra indulgence: Add a tablespoon of mascarpone cheese for an even creamier texture.
More vegetables: Include chopped carrots, red bell peppers, or zucchini for added nutrients and color.
Spicy version: Use hot Italian sausage or increase the red pepper flakes to taste.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. For best results, reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth or cream if the soup has thickened too much. You can also reheat individual portions in the microwave in 30-second increments, stirring between each interval.
Freezing is not recommended if the soup contains pasta, as it can become mushy when thawed. If planning to freeze, cook the pasta separately and add it fresh when reheating.
FAQs
What type of sausage works best for this soup?
Sweet Italian sausage is preferred for its balanced flavor, but you can use hot Italian sausage for extra heat or turkey sausage for a leaner option.
Can I make this soup ahead of time?
Yes, you can make it a day in advance. The flavors meld beautifully overnight. Just reheat gently and consider cooking the pasta separately to avoid it becoming too soft.
Is there a substitute for ditalini pasta?
Yes, other small pasta shapes such as elbow macaroni, orzo, or small shells work well in this recipe.
Can I make this soup dairy-free?
You can use dairy-free cream alternatives and skip the Parmesan or use a plant-based substitute, though the flavor and creaminess will differ.
What can I use instead of spinach?
Kale, Swiss chard, or even collard greens can be used in place of spinach. Adjust cooking time as needed to ensure the greens are tender.
Can I freeze this soup?
It’s best not to freeze the soup with pasta. If you intend to freeze it, leave the pasta out and add it fresh when reheating.
How can I thicken the soup more?
You can mash a few of the cooked pasta pieces into the broth or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) for added thickness.
Can I use pre-cooked sausage?
Yes, pre-cooked sausage can be used. Simply slice or crumble it and sauté with the onions briefly to enhance flavor.
What sides go well with this soup?
Crusty bread, garlic knots, or a light green salad pair wonderfully with this rich and creamy soup.
Can I use low-sodium broth?
Absolutely. Just be sure to taste and adjust the seasoning as needed since low-sodium broth may require a bit more salt.
Conclusion
Creamy Parmesan Italian Sausage Soup is a deliciously rich and satisfying meal that’s easy to prepare and sure to impress. Perfect for family dinners, gatherings, or cozy nights in, this recipe is adaptable, flavorful, and guaranteed to become a regular in your meal rotation. With hearty sausage, comforting pasta, and a creamy broth, it’s the kind of dish that brings everyone back for seconds.
Creamy Parmesan Italian Sausage Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Parmesan Italian Sausage Soup is the ultimate comfort food, blending hearty Italian sausage, tender pasta, fresh spinach, and a rich, cheesy broth. Perfect for cozy dinners or game-day gatherings, this creamy sausage soup recipe is a surefire crowd-pleaser.
Ingredients
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1 lb sweet Italian sausage
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2 tablespoons olive oil
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1 large onion, diced
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3 garlic cloves, minced
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6 cups chicken broth
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1 cup heavy cream
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1 1/2 cups ditalini pasta
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon red pepper flakes (optional)
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Salt and pepper to taste
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4 cups fresh spinach, roughly chopped
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1 cup grated Parmesan cheese (plus more for garnish)
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Fresh parsley, chopped for garnish
Instructions
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Brown the Sausage: In a large pot, brown the Italian sausage over medium heat. Once cooked, remove with a slotted spoon and set aside.
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Sauté Aromatics: In the same pot, heat olive oil and sauté onion until translucent. Add garlic and cook until fragrant.
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Simmer: Add chicken broth and bring to a boil. Reduce heat and stir in cream, oregano, basil, and red pepper flakes. Season with salt and pepper.
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Cook Pasta: Add ditalini pasta and simmer until al dente, about 8 minutes.
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Add Greens and Meat: Return sausage to the pot and stir in spinach. Cook until wilted, about 2 minutes.
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Finish with Cheese: Off heat, stir in grated Parmesan until melted.
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Serve: Ladle into bowls and garnish with extra Parmesan and parsley.
Notes
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Lighter Version: Use half-and-half or whole milk instead of heavy cream.
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Extra Creamy: Stir in mascarpone cheese with the Parmesan.
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Add Veggies: Toss in diced carrots or bell peppers with the onion.
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Reheating Tip: Add a splash of broth when reheating to loosen the soup.
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