Name: Creamy Parmesan Italian Sausage Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage (mild or spicy, casings removed); 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, peeled and sliced; 2 celery stalks, chopped; 4 cups chicken broth; 1 cup heavy cream; 1/2 cup grated parmesan cheese; 2 cups baby spinach; 1/2 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes (optional); Salt and black pepper to taste

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A rich and cozy bowl of Creamy Parmesan Italian Sausage Soup always hits the spot when the weather cools down. I love the way savory Italian sausage pairs with tender veggies and a velvety parmesan-infused broth. It’s a simple, one-pot meal that’s hearty, flavorful, and exactly what I want on a chilly night.

Creamy Parmesan Italian Sausage Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb Italian sausage (mild or spicy, casings removed)

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

2 carrots, peeled and sliced

2 celery stalks, chopped

4 cups chicken broth

1 cup heavy cream

½ cup grated parmesan cheese

2 cups baby spinach

½ teaspoon dried oregano

¼ teaspoon crushed red pepper flakes (optional)

Salt and black pepper to taste

Directions

I start by heating olive oil in a large pot over medium heat. I add the sausage and cook until it’s nicely browned, breaking it up as it cooks. If there’s too much grease, I drain the excess.

Then I stir in the diced onion and garlic, letting them sauté for about 2-3 minutes until they’re soft and fragrant.

I toss in the carrots and celery next, cooking them for another 4-5 minutes to begin softening.

Once the veggies are starting to get tender, I pour in the chicken broth and bring the pot to a gentle boil. I reduce the heat and let it all simmer for 10-12 minutes.

Then I stir in the heavy cream, grated parmesan, oregano, and crushed red pepper flakes (if I’m in the mood for a bit of heat). I let that simmer for another 5 minutes so everything blends together.

Finally, I add the baby spinach and stir until it wilts. I season with salt and black pepper to taste, then ladle it into bowls to serve.

Servings and timing

Servings: 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: Approximately 375 kcal per serving

Variations

Low-Carb Version: I skip the carrots and add cauliflower florets instead for fewer carbs.

Extra Veggies: Sometimes I add zucchini or mushrooms for even more texture and flavor.

Cheesier Twist: A bit of shredded mozzarella stirred in at the end gives it a gooey, cheesy boost.

Spicy Kick: If I want more heat, I use hot Italian sausage and add extra red pepper flakes.

Dairy-Free Option: I swap the cream with full-fat coconut milk and use nutritional yeast instead of parmesan (though the flavor will change).

Storage/Reheating

This soup stores beautifully. I keep it in an airtight container in the fridge for up to 4 days. For longer storage, I freeze it (without the spinach) for up to 2 months. When I’m ready to reheat, I thaw it in the fridge overnight and warm it gently on the stove, stirring occasionally. If it thickens too much, I add a splash of broth or cream to bring it back to the right consistency.

FAQs

How do I make this soup gluten-free?

I don't need to make any changes—the base recipe is naturally gluten-free. Just be sure the sausage and broth I use are certified gluten-free.

Can I use pre-cooked sausage?

Yes, I can, but I prefer raw sausage for better flavor development. If I use pre-cooked, I dice or slice it and brown it briefly in the pot for extra depth.

What can I use instead of heavy cream?

Half-and-half works, but the soup won’t be quite as rich. For a lighter version, I sometimes use whole milk thickened with a bit of flour.

Will the soup curdle when I add cream?

Not if I lower the heat before adding the cream. I make sure it’s not boiling—just a gentle simmer helps keep everything smooth.

Can I make this in a slow cooker?

Yes, I brown the sausage and sauté the onions and garlic first, then add everything (except the cream, cheese, and spinach) to the slow cooker. I cook on low for 6 hours, then stir in the cream, parmesan, and spinach just before serving.

Conclusion

Creamy Parmesan Italian Sausage Soup is the kind of meal I crave when I want something warm, hearty, and full of comfort. It’s simple enough to whip up on a weeknight but flavorful enough to serve for guests or family gatherings. Whether I stick to the classic version or mix it up with my favorite add-ins, it never fails to satisfy.

Recipe:

Creamy Parmesan Italian Sausage Soup

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Author: Cheryl
Total Time: 35 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

A rich and comforting one-pot Creamy Parmesan Italian Sausage Soup, loaded with Italian sausage, vegetables, and a creamy parmesan-infused broth. Perfect for chilly nights and naturally gluten-free.

Instructions

Heat olive oil in a large pot over medium heat.
Add Italian sausage and cook until browned, breaking it up as it cooks. Drain excess grease if necessary.
Stir in diced onion and garlic; sauté for 2–3 minutes until soft and fragrant.
Add carrots and celery; cook for another 4–5 minutes to begin softening.
Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer for 10–12 minutes.
Stir in heavy cream, grated parmesan, oregano, and crushed red pepper flakes (if using); simmer for 5 more minutes.
Add baby spinach and stir until wilted.
Season with salt and black pepper to taste. Serve hot.