Creamy Parmesan Italian Sausage Soup
Get ready for the creamiest, most comforting soup ever! Every ingredient in this creamy parmesan Italian sausage soup plays a special role, bringing out rich, bold flavors. Let’s break it down!
Ingredients
- 1 lb Italian chicken or turkey sausage casing removed
- 1 small onion finely chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- ½ cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup baby spinach roughly chopped
- 1 medium carrot shredded
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tsp olive oil
Instructions
- Sauté the sausage – Heat olive oil in a large pot over medium heat. Add the sausage, breaking it into crumbles as it cooks. Let it brown for 5-7 minutes until it develops a deep, rich color.
- Add the aromatics – Toss in the onions and garlic. Stir everything together, letting the onions soften and the garlic become fragrant. This takes about 2 minutes.
- Pour in the broth – Slowly add the chicken broth, scraping up any flavorful bits stuck to the bottom. This adds even more depth to your soup.
- Simmer to perfection – Stir in the shredded carrots, oregano, and basil. Bring everything to a gentle simmer, letting the flavors meld for 15 minutes.
- Make it creamy – Lower the heat and pour in the heavy cream. Stir well to combine, then add the Parmesan cheese a little at a time, stirring constantly until it melts completely.
- Add the spinach – Right before serving, stir in the chopped spinach. Let it wilt for 2 minutes, and your soup is ready!
- Final seasoning – Taste your soup and adjust with salt, black pepper, or red pepper flakes if desired. Serve warm and enjoy every creamy spoonful!
Notes
Want to take your creamy parmesan Italian sausage soup to the next level? Try these simple hacks and pro tips!
- Make it lighter – Swap heavy cream for coconut milk or half-and-half for a slightly lighter version.
- Need a gluten-free option? Skip the bread and serve with a side of roasted veggies or gluten-free crackers.
- Want it thicker? Stir in a slurry of cornstarch and water (1 tablespoon each) before adding the cream.
- Meal-prep friendly – This soup stores well! Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat, stirring gently to keep it creamy.
- Freeze for later – If freezing, leave out the Parmesan and cream and add them fresh when reheating. This prevents the soup from separating.