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Creamy Parmesan Italian Sausage Soup

A rich and cozy soup featuring Italian sausage, creamy broth, and Parmesan cheese, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Italian sausage, casings removed
  • 1 tablespoon olive oil, if needed Optional, depending on fat content of sausage
  • 1 medium onion, diced
  • 3 to 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese Freshly grated preferred for melting
  • 2 medium potatoes, diced small, or 1 cup small pasta shells Choose one or the other
  • 2 cups fresh spinach or chopped kale
  • to taste Salt and black pepper
  • pinch crushed red pepper, dried Italian herbs Optional for extra flavor

Method
 

Cooking
  1. Heat a large pot over medium heat. Add the sausage and break it into crumbles. Cook until browned and cooked through. If there’s a lot of fat, spoon off a bit, but leave enough to coat the pan.
  2. Add onion and cook until soft and translucent. Stir in garlic for 30 seconds, just until fragrant. Mix in tomato paste and let it toast for a minute.
  3. Pour in chicken broth and bring to a gentle boil. If you’re adding potatoes, stir them in now. Lower the heat and simmer until potatoes are fork-tender, about 10 to 12 minutes. If using pasta shells, add them now and cook until al dente.
  4. Reduce heat to low. Stir in heavy cream and let it warm through. Slowly whisk in Parmesan until smooth.
  5. Stir in spinach. Taste and season with salt and pepper. Add crushed red pepper if you like a kick. Serve hot with extra Parmesan on top.

Notes

For serving, pair with warm crusty bread or toasted ciabatta. A squeeze of lemon can brighten the richness.