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.

sausage soup with cream

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
bowl of 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!
ingredients to make Creamy Parmesan Italian Sausage Soup

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

How to make Creamy Parmesan Italian Sausage Soup

  1. Heat olive oil in a large dutch oven over medium heat, adding in the Italian sausage.
  2. Crumble the sausage with a wooden spoon, and cook until browned. 
  3. 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.
  4. 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.
  5. Reduce the heat to low and stir in the heavy whipping cream and grated 1 ¼ cup Parmesan cheese. 
  6. Serve and enjoy!
bowl of creamy sausage soup

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. 
Ladle of sausage soups

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).

spoonful of soup

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

sausage soup with cream
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Creamy Parmesan Italian Sausage Soup

This Creamy Parmesan Italian Sausage Soup is a fall favorite. It’s hearty, flavorful, and easy to whip up a weeknight meal or a soup night!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 10
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Ingredients
 

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!
Cuisine: American
Course: Soup
Calories: 406kcal, Carbohydrates: 8g, Protein: 14g, Fat: 36g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 103mg, Sodium: 990mg, Potassium: 362mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1449IU, Vitamin C: 8mg, Calcium: 205mg, Iron: 1mg
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Creamy Parmesan Italian Sausage Soup