Creamy Parmesan Italian Sausage Soup - Easy Comfort Food
This Creamy Parmesan Italian Sausage Soup is a rich, hearty, and comforting dish perfect for cold days. Made with savory Italian sausage, fresh spinach, Parmesan cheese, and a creamy broth, this soup is a satisfying one-pot meal. It’s easy to prepare and packed with bold Italian flavors, making it an ideal recipe for weeknights or family gatherings.
Equipment
- Large pot or Dutch oven
- Mixing spoon
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- Main Ingredients:
- 1 lb Italian sausage mild or spicy
- ½ cup diced onion
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups chicken broth
- 1 can 14.5 oz petite diced tomatoes
- 8 oz ditalini pasta or small pasta of choice
- 8 oz cream cheese softened
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil chopped
- 2 cups fresh spinach or kale
Instructions
- Prepare the Sausage and Base:
- In a large pot or Dutch oven, cook Italian sausage over medium-high heat until browned (5-7 minutes). Break it up as it cooks.
- Add diced onion and garlic, sautéing for 3-5 minutes until fragrant and softened.
- Simmer the Soup:
- Pour in chicken broth, diced tomatoes, Italian seasoning, salt, and black pepper. Stir well and bring to a simmer.
- Add ditalini pasta and let the soup simmer for 10 minutes, or until the pasta is tender.
- Make it Creamy:
- Reduce the heat to low. Stir in cream cheese, allowing it to melt completely.
- Slowly add grated Parmesan cheese, stirring constantly to prevent clumping.
- Final Touches:
- Stir in fresh spinach and basil. Cook for another 2-3 minutes until the spinach wilts.
- Taste and adjust seasonings as needed.
- Serve:
- Ladle into bowls and garnish with extra Parmesan cheese or fresh basil.
Notes
For a low-carb version, substitute pasta with cauliflower rice or zucchini noodles.
For a lighter version, use half-and-half instead of heavy cream and swap sausage for turkey sausage.
Make it gluten-free by using gluten-free pasta or omitting pasta altogether.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze without cream and pasta for up to 3 months; add them fresh when reheating.
For a lighter version, use half-and-half instead of heavy cream and swap sausage for turkey sausage.
Make it gluten-free by using gluten-free pasta or omitting pasta altogether.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze without cream and pasta for up to 3 months; add them fresh when reheating.