Creamy Parmesan Italian Sausage Soup
Creamy Parmesan Italian Sausage Soup is the perfect blend of hearty Italian flavors and creamy comfort. This rich soup features savory sausage, tender mushrooms, and fresh baby spinach, all simmered together in a Parmesan-infused broth. Whether you’re serving it for a cozy fall night or hosting a casual weekend dinner party, this soup is sure to satisfy.
Soups like this one remind me of easy, laid-back fall dinners. There’s something comforting about a big pot of creamy, cheesy goodness simmering on the stove as the days get shorter. We love experimenting with this recipe–sometimes adding fresh corn or swapping the sausage for rotisserie chicken.
Creamy Parmesan Italian Sausage Soup
Whether you stick to the original recipe or put your own twist on it, this soup always delivers that warm, satisfying feeling. Serve it with these carrot zucchini muffins or cheesy bread bites (homemade!)
Read more: Creamy Parmesan Italian Sausage Soup
Why I love this recipe
- A one-pot meal that’s easy to make.
- Perfect for fall dinners or cozy nights with family and friends.
- Easy to customize with different meats, veggies, or even pasta.
- Add pasta to stretch the recipe to feed a crowd!
Gather these ingredients
- Olive oil
- Italian sausage – casings removed
- Onion – chopped
- Garlic – minced
- Mushrooms – sliced
- Chicken Broth
- Tomatoes – diced
- Italian seasoning
- Salt
- Pepper
- Heavy whipping cream
- Parmesan cheese – grated
- Baby spinach – stems removed
How to make Creamy Parmesan Italian Sausage Soup
- Heat olive oil in a large dutch oven over medium heat, adding in the Italian sausage.
- Crumble the sausage with a wooden spoon, and cook until browned.
- Add the chopped onion and minced garlic and continue to cook until the onion is translucent, about 3-4 minutes. Then, add the sliced mushrooms and cook for another 4 minutes.
- Pour the chicken broth into the mixture, then add the diced tomatoes, and Italian seasoning. Bring to a simmer and cook for 10 minutes. Season with salt and pepper.
- Reduce the heat to low and stir in the heavy whipping cream and grated 1 ¼ cup Parmesan cheese.
- Serve and enjoy!
Tips & substitutions
- You can add pasta like small shells or tortellini to stretch the recipe and feed more people.
- Swap out Parmesan for Pecorino Romano or your favorite cheese for a different flavor.
- Use baby kale or arugula instead of spinach.
- Substitute Italian sausage for rotisserie chicken or ground turkey for a lighter, leaner option.
- Toss in fresh corn or other seasonal vegetables like zucchini or bell peppers.
Serving suggestions
You can serve this Creamy Parmesan Italian Sausage Soup with cheesy bread, a fresh green salad, and our Pear Tart with Puff Pastry (and ice cream).
Storage
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Check out these other cozy fall-time soups while you’re here
Get the Recipe:
Creamy Parmesan Italian Sausage Soup
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 1 cup sliced mushrooms
- 4 cups chicken broth
- 1 ½ cup diced tomatoes
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 2 cups heavy whipping cream
- 1 ½ cup grated Parmesan cheese, divided
- 2 cups baby spinach, stems removed
Instructions
- In a large dutch oven, heat olive oil over medium heat, adding the Italian sausage. Crumble the sausage with a wooden spoon, and cook until browned.
- Add the chopped onion and minced garlic and continue to cook until the onion is translucent, about 3-4 minutes.
- Next, add the sliced mushrooms and cook for another 4 minutes.
- Add the chicken broth, diced tomatoes, and Italian seasoning. Bring to a simmer and cook for 10 minutes. Season to taste with salt and pepper.
- Reduce the heat to low and stir in the heavy whipping cream and grated 1 ¼ cups Parmesan cheese. Cook until the cheese is melted and the soup is creamy.
- Last step: Add the baby spinach and cook until wilted, about 2 minutes.
- Right before serving, sprinkle with remaining ¼ cup Parmesan cheese and serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
