Creamy Parmesan Italian Sausage Soup is a cozy, comforting bowl filled with flavorful Italian sausage, tender vegetables, and a rich, cheesy broth. The combination of Parmesan cheese and creamy texture makes each spoonful smooth and satisfying, while the sausage adds a little kick of heartiness. It’s the kind of soup that warms you up from the inside out.
I love making this soup on chilly evenings when I want something filling but not too heavy. One of my favorite parts is how the Parmesan melts beautifully into the soup, making it creamy without needing any cream. It’s such a simple trick that really brings the whole dish together. Plus, using Italian sausage adds a lot of flavor without much fuss—perfect for busy days.
My go-to serving tip is to pair this soup with some crusty bread or garlic toast. It’s perfect for soaking up every bit of that cheesy broth. Whenever I make this, everyone in the family asks for seconds, which always makes me happy. It’s just a straightforward, tasty soup that feels like a warm hug in a bowl.
Key Ingredients & Substitutions
Italian sausage: This is the star of the soup, giving it bold flavor and a satisfying bite. You can swap it for ground turkey or chicken sausage if you prefer a lighter option.
Parmesan cheese: Freshly grated Parmesan melts nicely and adds a rich, cheesy taste. If you don’t have Parmesan, Pecorino Romano is a good choice too. Avoid pre-grated cheese as it won’t melt as smoothly.
Pasta: Small shapes like ditalini or elbow macaroni work best here since they fit well on a spoon. You could use orzo or small shells if that’s what you have on hand.
Spinach: Fresh spinach adds color and freshness. If you’re short on time, baby spinach or even kale (chopped finely) can be used. Add greens at the end so they stay tender.
How Do You Make Sure the Soup Is Creamy without Separating?
Adding cream and cheese to soup can sometimes cause curdling or separation. To avoid this:
- Lower the heat to medium-low before stirring in the half-and-half and Parmesan.
- Stir gently but consistently, allowing the cheese to melt slowly into the soup.
- Don’t let it boil after adding dairy, as high heat can cause separation.
- If you want an even creamier texture, stir a small amount of cornstarch mixed with cold water into the soup before adding the dairy.
Taking these small steps helps keep your soup smooth and velvety.
Equipment You’ll Need
- Large pot or Dutch oven – I recommend it because it’s spacious and good for simmering the soup all in one pot.
- Wooden spoon or spatula – perfect for breaking up the sausage and stirring ingredients without scratching the pot.
- Measuring cups and spoons – handy for getting the broth, pasta, and seasonings just right.
- Grater – for freshly grating Parmesan cheese, which adds the best flavor.
- Knife and chopping board – for chopping onion and spinach easily.
Flavor Variations & Add-Ins
- Use turkey or chicken sausage instead of pork for a leaner version.
- Swap spinach for kale or Swiss chard for a different leafy flavor.
- Add a splash of balsamic vinegar or a squeeze of lemon for a bright finish.
- Stir in cooked bacon bits or cooked shredded chicken for extra protein and flavor.
Creamy Parmesan Italian Sausage Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes with juices
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 cup half-and-half or heavy cream
- 1 cup fresh spinach, chopped
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp dried Italian seasoning
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Time Needed
This soup takes about 10 minutes to prep and 20 minutes to cook, so you’re looking at roughly 30 minutes in total. It’s a quick and satisfying meal perfect for cozy weeknights.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and fully cooked, about 5 to 7 minutes. If there is excess fat, drain it before moving on.
2. Sauté Onion and Garlic:
Add the finely chopped onion to the pot and sauté until it becomes translucent, roughly 3 to 4 minutes. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Add Broth and Tomatoes:
Pour in the chicken broth and the canned diced tomatoes with their juices. Stir in the dried Italian seasoning and crushed red pepper flakes if you want a little heat. Bring everything to a boil.
4. Cook the Pasta:
Add your pasta to the boiling soup. Cook according to the package instructions, usually about 7 to 10 minutes, until the pasta is tender but still firm.
5. Make It Creamy:
Turn the heat down to medium-low. Stir in the half-and-half or heavy cream along with the freshly grated Parmesan cheese. Stir gently until the cheese melts and the soup becomes smooth and creamy. Avoid boiling after adding cream to keep it from separating.
6. Add Greens and Finish:
Stir in the chopped spinach and cook just until it wilts, about 1 to 2 minutes. Taste your soup and season with salt and pepper as needed.
7. Serve:
Ladle the soup into bowls and sprinkle extra Parmesan cheese on top if you like. It’s delicious with crusty bread or garlic toast on the side. Enjoy your warm, creamy, comforting bowl of soup!
Can I Use Frozen Sausage for This Soup?
Yes! Just make sure to thaw the sausage completely in the refrigerator overnight before cooking. This helps it brown evenly and ensures the soup cooks properly.
Can I Substitute Cream with Milk?
You can use whole milk for a lighter version, but the soup won’t be quite as rich or creamy. To help thicken it, you might add a small slurry of cornstarch mixed with cold water before stirring in the milk.
How Long Can I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the cream.
Can I Make This Soup Vegetarian?
Sure! Replace the sausage with sautéed mushrooms or a plant-based sausage alternative, and use vegetable broth instead of chicken broth for a delicious vegetarian version.
