Creamy Parmesan Italian Sausage Soup

Sharing is caring!

Oh my stars, you guys! happy dance I’ve got the most amazing soup recipe to share with you today! Picture this: I was craving something cozy and comforting last weekend (you know, one of those rainy Sunday afternoons), and this incredible Creamy Parmesan Italian Sausage Soup was born! It’s like a warm hug in a bowl, and let me tell you – it’s been on repeat in my house ever since! 🥘
My Italian grandmother would probably raise an eyebrow at this non-traditional creation, but even she couldn’t resist asking for seconds! This soup is what happens when classic Italian flavors meet pure comfort food – and trust me, it’s a beautiful friendship!

Why This Soup Will Rock Your World ?

• It’s ridiculously creamy (without being heavy!)
• Perfect one-pot meal (hello, easy cleanup!)
• Makes enough for leftovers (it’s even better the next day!)
• Budget-friendly comfort food
• Great for meal prep and freezer-friendly

Can I use turkey Italian sausage instead?

Absolutely, friend! I’ve made this with both pork and turkey sausage, and while the pork version has a bit more richness, the turkey version is equally delicious and a tad lighter. Just make sure it’s Italian-seasoned – those herbs and spices are key to the flavor party we’re throwing here!

My soup turned out a bit grainy. What went wrong?

Oh no! Let me help you avoid the dreaded grainy soup syndrome! The secret is adding the Parmesan slowly and keeping the heat on medium-low when you add the cream. Think of it like introducing shy friends at a party – you need to do it gradually and with gentle encouragement! Also, freshly grated Parmesan is your BFF here – the pre-grated stuff just doesn’t melt the same way.

Can I make this ahead for a dinner party?

You’re speaking my language! This soup is like that friend who gets more interesting as time goes by – the flavors actually get better after a day in the fridge! Just reheat it gently (low and slow is the way to go) and maybe thin it out with a splash of broth if needed. Pro tip: Save some fresh herbs for garnishing right before serving to make it look fancy-schmancy!

Time to Get Cooking!

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes of pure soup magic

Ingredients:

For the Base:

• 1 pound Italian sausage (sweet or spicy – you do you!)
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 ounces mushrooms, sliced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon red pepper flakes (optional, but yummy!)

For the Creamy Goodness:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• 2 cups fresh spinach
• Salt and black pepper to taste

For the Garnish:

• Extra Parmesan cheese (because more cheese = more happiness!)
• Fresh basil or parsley
• A drizzle of good olive oil
• Crushed red pepper flakes

Instructions:

1. Grab your favorite soup pot (mine’s a Dutch oven that’s seen more action than a superhero movie) and brown that Italian sausage until it’s perfectly crumbly. Remove it to a paper towel-lined plate.
2. In the same pot (because those sausage drippings = flavor town!), sauté your onions, carrots, and celery until they’re soft and the onions are translucent (about 5-7 minutes).
3. Toss in those mushrooms and garlic. Let them do their thing until the mushrooms are golden brown and your kitchen smells like heaven (about 5 minutes).
4. Now for some butter magic! Add the butter, let it melt, then sprinkle in the flour. Cook this for about 2-3 minutes, stirring constantly – we’re making a roux here, folks!
5. Slowly pour in your chicken broth while whisking like your life depends on it (no lumps allowed at this party!).
6. Add the Italian seasoning and red pepper flakes. Let everything simmer until it starts to thicken (about 5 minutes).
7. Here comes the good part – pour in that cream and add your sausage back to the pot. Let it simmer gently for about 10 minutes.
8. Add the Parmesan cheese gradually, stirring until it melts into creamy perfection.
9. Toss in the spinach and let it wilt (it’s like watching magic happen!).
10. Season with salt and pepper to taste – but remember, sausage and Parmesan are already salty, so taste as you go!

Cooking tips:

• Remove the sausage from its casing if it came in links – it’s easier to get those perfect crumbles!
• Grate your own Parmesan – the pre-grated stuff just doesn’t melt as beautifully.
• Don’t rush the veggie sautéing process – those caramelized bits add major flavor.
• Keep the heat low when adding cream and cheese – nobody likes a curdled soup!
• Have extra broth on hand for reheating leftovers (the pasta loves to drink up the liquid).
• For extra flavor, add a Parmesan rind while the soup simmers.

Storage and Serving Suggestions:

This soup will keep in your fridge for up to 4 days, stored in an airtight container. Reheat it gently on the stovetop or microwave, stirring occasionally and adding broth if needed.

Serve it with:

• Crusty Italian bread (for dunking!)
• A simple green salad
• Garlic bread (because why not?)
• A glass of Italian red wine (you deserve it!)

Pro tip: Set out little bowls of extra toppings and let everyone customize their soup! It’s like a soup bar, but fancy!

Sharing is caring!