Creamy Parmesan Italian Sausage Soup
A rich, hearty one-pot soup loaded with Italian sausage, fresh spinach, pasta, and a velvety Parmesan cream broth. Ready in about 40 minutes and perfect for weeknight dinners or cozy gatherings.
Equipment
- 1 Large Dutch Oven or heavy-bottomed soup pot
- 1 Wooden Spoon or silicone spatula
- 1 Chef's Knife
- 1 Cutting Board
- 1 Ladle for serving
- 1 Cheese Grater for fresh Parmesan
Ingredients
Soup Base
- 1 lb Italian sausage bulk or casings removed, mild or hot
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 tbsp olive oil for browning
Liquids and Dairy
- 4 cups chicken broth low sodium preferred
- 1 cup heavy cream full-fat for best texture
- 1 can diced tomatoes 14.5 oz, undrained
Cheese and Pasta
- 1 cup freshly grated Parmesan cheese do not use pre-shredded
- 1 cup small pasta ditalini or elbow
Greens and Seasoning
- 2 cups fresh spinach or kale, roughly chopped
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional
- salt and black pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- Add the Italian sausage and break it apart with a wooden spoon. Cook until browned and fully cooked through, about 6 to 8 minutes.
- Remove excess grease from the pot, leaving about one tablespoon for flavor.
- Add diced onion to the pot and cook for 3 to 4 minutes until softened and translucent.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and diced tomatoes. Stir to combine everything well.
- Add Italian seasoning, red pepper flakes, salt, and black pepper. Bring the mixture to a gentle boil.
- Stir in the pasta and cook according to package directions, usually 8 to 10 minutes.
- Reduce the heat to low and pour in the heavy cream. Stir gently to combine.
- Add the freshly grated Parmesan cheese gradually, stirring constantly so it melts smoothly into the broth.
- Fold in the fresh spinach or kale and cook for 2 minutes until wilted.
- Taste and adjust seasoning before serving hot with crusty bread or crackers.
Notes
For best results, always grate Parmesan fresh. Cook pasta separately if storing leftovers to prevent mushiness. To freeze, omit cream, cheese, and pasta from the base and add them fresh when reheating.