Creamy Parmesan Italian Sausage Soup 😋🍜

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Here’s a long, detailed recipe for Creamy Parmesan Italian Sausage Soup — a rich and comforting dish that blends savory Italian sausage, tender vegetables, pasta or potatoes, and a luscious Parmesan cream broth. It’s cozy, hearty, and absolutely perfect for cool evenings or family dinners.

Creamy Parmesan Italian Sausage Soup

Yields

: 6–8 servings

Skill Level

: Easy to Intermediate

Prep Time

: 20 minutes

Cook Time

: 35–45 minutes

Total Time

: ~1 hour

Ingredients

Main Soup Ingredients

  • 1 lb (450 g) Italian sausage (mild or spicy, casings removed if needed)
  • 1 medium yellow onion, diced
  • 2–3 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 1 red bell pepper, diced (optional for color and sweetness)
  • 1–2 cups baby spinach or chopped kale
  • 1 (14 oz) can diced tomatoes (with juice)
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 1 ½ tsp Italian seasoning
  • ½ tsp crushed red pepper flakes (adjust to taste)
  • Salt and black pepper to taste
  • 1 ½ cups short pasta (e.g., ditalini, small shells, or elbow macaroni) OR 2 cups diced potatoes

Creamy Parmesan Base

  • ½ cup freshly grated Parmesan cheese (plus more for topping)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • ¾ cup milk (whole milk preferred)

Optional Garnishes

  • Fresh parsley, chopped
  • Extra Parmesan
  • Crusty bread or garlic toast for serving

Instructions

Step 1: Brown the Sausage

  1. In a large soup pot or Dutch oven, cook the sausage over medium-high heat, breaking it apart with a wooden spoon, until fully browned (6–8 minutes).
  2. Use a slotted spoon to remove sausage and set it aside, leaving some drippings in the pot for added flavor.

Step 2: Sauté the Vegetables

  1. In the same pot, add butter (if needed), then stir in chopped onion, carrots, celery, and red bell pepper.
  2. Sauté over medium heat for 6–8 minutes, or until softened and lightly golden.
  3. Add the minced garlic and cook for another 30–60 seconds, just until fragrant.

Step 3: Build the Soup Base

  1. Return the browned sausage to the pot.
  2. Stir in the diced tomatoes with their juice, chicken broth, Italian seasoning, red pepper flakes, and a pinch of salt and pepper.
  3. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes.

Step 4: Cook the Pasta or Potatoes

Option A – Pasta:

  • Stir in uncooked pasta and simmer for 8–10 minutes, or until al dente. Stir occasionally to prevent sticking.

Option B – Potatoes:

  • Add diced potatoes and simmer for 12–15 minutes until tender.

Tip: If planning to store leftovers, consider cooking the pasta separately and adding it per serving to avoid sogginess.

Step 5: Prepare the Parmesan Cream Sauce

While the soup is simmering:

  1. In a small saucepan, melt 2 tbsp butter over medium heat.
  2. Stir in 2 tbsp flour to form a roux. Cook for 1–2 minutes, whisking constantly, until golden and bubbling.
  3. Gradually whisk in ¾ cup milk, continuing to stir until the mixture thickens (3–4 minutes).
  4. Remove from heat and stir in the Parmesan cheese until melted and smooth. Set aside.

Step 6: Combine and Finish the Soup

  1. Slowly pour the Parmesan cream sauce into the soup while stirring.
  2. Reduce heat to low and stir in the heavy cream. Let the soup simmer gently for 5 more minutes — do not boil.
  3. Taste and adjust seasoning with more salt, pepper, or chili flakes as needed.
  4. Stir in the baby spinach or kale and cook for 1–2 minutes until wilted.

Step 7: Serve

  1. Ladle hot soup into bowls.
  2. Garnish with extra grated Parmesan, fresh parsley, and crusty bread or garlic toast on the side.

Storage & Reheating Tips

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Without pasta, this soup freezes well for up to 3 months.
  • Reheating: Reheat gently on the stovetop, adding extra broth or cream to loosen if needed.

Flavor Variations

  • Sausage swap: Try chicken or turkey Italian sausage for a lighter version.
  • Low-carb option: Skip the pasta and double the spinach or add zucchini noodles.
  • Add-ins: Mushrooms, sun-dried tomatoes, or cannellini beans add more richness.
  • Cheese twist: Try Pecorino Romano or Fontina for a unique finish.

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