Go Back
Creamy Parmesan Italian Sausage Soup Recipe
Ben Carraoli

Creamy Parmesan Italian Sausage Soup Recipe

I have to admit, I never thought a soup could feel so comforting and indulgent until I made this creamy Parmesan Italian sausage soup. From the first bite, I was hooked on its rich flavors and velvety texture. It’s one of those recipes that makes me feel like I’m treating myself, yet it’s simple enough for a weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 pound Italian sausage casings removed – I prefer mild for a subtle spice, but spicy works for extra kick.
  • 1 medium onion diced – Fresh onions add sweetness and depth.
  • 2 cloves garlic minced – Fresh garlic always brings a sharper, richer flavor than pre-minced.
  • 3 medium carrots peeled and diced – Adds natural sweetness and color.
  • 2 celery stalks diced – Balances the flavors with a subtle earthy taste.
  • 1 teaspoon dried thyme – Thyme complements sausage perfectly.
  • 1 teaspoon Italian seasoning – A blend of herbs to deepen the flavor profile.
  • 4 cups chicken broth – Homemade or low-sodium store-bought works best for control over salt.
  • 1 cup heavy cream – Use fresh cream for smooth luscious texture.
  • 1/2 cup freshly grated Parmesan cheese – Always grate fresh; pre-grated can affect texture.
  • 2 cups baby spinach – Avoid frozen for a bright color and fresh taste.
  • Salt and pepper to taste – Adjust carefully especially if your broth is salted.
  • Crusty bread for serving (optional) – Perfect for dipping and soaking up the creamy broth.

Method
 

  1. Start by chopping all your vegetables and removing the sausage from its casing. Having everything ready makes the cooking process smooth and stress-free. I always lay out my ingredients to avoid last-minute scrambling.
  2. In your large pot, cook the Italian sausage over medium heat until browned. This locks in flavor and renders fat that adds richness to the soup. I make sure to break it into small pieces as it cooks for even distribution.
  3. Add the onion, garlic, carrots, and celery to the pot with the sausage. Cook for about 5 minutes until they are soft and aromatic. I find this step brings out the natural sweetness of the veggies, enhancing the overall flavor.
  4. Stir in thyme, Italian seasoning, salt, and pepper, then pour in the chicken broth. Bring to a gentle boil, then lower the heat to simmer. I like to let it simmer for 10 minutes so all the flavors meld beautifully.
  5. Slowly stir in the heavy cream and grated Parmesan. This creates a velvety, rich texture that makes every spoonful luxurious. I always sprinkle the Parmesan in gradually to avoid clumping.
  6. Add baby spinach and let it wilt into the soup for 2–3 minutes. The green color pops against the creamy base, and it boosts the nutritional value. I enjoy watching the spinach soften—it’s a sign your soup is ready.
  7. Finally, taste the soup and adjust the seasoning if needed. Sometimes a pinch more salt or pepper makes all the difference. I like to add a little extra Parmesan on top when serving for extra flavor.

Notes

  • I use fresh Parmesan—it makes the soup taste restaurant-quality.
  • Browning the sausage well adds depth and richness to the broth.
  • Letting the soup simmer gently allows flavors to blend perfectly.
  • I avoid overcooking the spinach to keep its bright color and nutrients.
  • Taste as you go; seasoning adjustments at the end really enhance the final flavor.