Name: Creamy Italian Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 pound Italian sausage, casings removed; 1 tablespoon olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 3 cups russet potatoes, peeled and diced; 4 cups chicken broth; 1 1/2 cups heavy cream; 2 cups chopped spinach; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup grated Parmesan cheese (for garnish)

So, Let Me Tell You Why I’m Obsessed With This Creamy Italian Soup

Pull up a chair, friend, ’cause I have to confess: I started making this creamy Italian Soup back when I was craving something both hearty and a little bit indulgent, and (true talk) I couldn’t face another night of boxed mac n’ cheese. You ever have those evenings where you just want something that feels like a hug in a bowl? Well, that’s this Soup for me. Honestly, the first time I made it, I forgot the garlic and my kid called it “sad Soup“, but now it’s a running joke. Garlic is definitely in, every time. Anyway, this one’s become my go-to when sweater weather rolls around or when I just want something that’ll make my kitchen smell like an Italian grandma’s secret lair. (Not that I actually have an Italian grandma; I just borrow the mood!)

Why I Keep Coming Back To This Recipe

I make this when my brain is fried from the day but I still want us eating something that feels special. The creaminess is the sort that makes you want seconds. Heck, sometimes thirds. My family goes crazy for this because it balances richness with the brightness of tomatoes and fresh herbs; my youngest even dips his toast in and pretends he’s at a fancy restaurant (once tried adding ketchup, but we Don’t Talk About That). Sometimes I grumble about chopping all the veggies, but then I remember—onions are just flavor, not punishment. Oh, and cleanup is reasonable (unless you forget to soak the pot. Ugh.)

What You’ll Need (Plus How I’ve Winged It)

2 tablespoons olive oil (I sometimes use a smidge of butter if I’m feeling rebellious)
1 onion, diced (yellow, white—whatever’s in the basket; I’ve even used shallots in a pinch)
3-4 cloves garlic, minced (never skimp, it’s the soul)
2 carrots, diced (if I’m out, parsnips work but it’s a bit sweeter; not bad though)
2 celery stalks, chopped (grandma always said to go for organic, but let’s be real, any celery is fine)
1 pound Italian sausage, casing removed (chicken, turkey, or even plant-based for the veg heads—I once made it with leftover rotisserie chicken and nobody noticed)
1 can (14 oz) diced tomatoes (I’ve used tomato sauce when I spaced out at the store; it’s slightly less chunky, but it works)
4 cups chicken broth (veggie broth when I’m trying to be good; store-bought or homemade—either flies)
1 teaspoon Italian seasoning (if you can’t find it, a pinch of basil, oregano, and thyme does the trick)
Salt & pepper to taste (I go heavy on black pepper, but that’s a me-thing)
2 cups baby spinach (kale works too, just chop it up well or it’ll fight you)
1/2 cup heavy cream (or half-and-half when I want to pretend it’s healthier. I even tried coconut milk—surprisingly tasty, not very Italian though!)
Optional: crumbled bacon for topping (highly recommend), a handful of parmesan, or some red pepper flakes to wake it up

The Casual Walk-Through (Don’t Stress About Timing!)

Grab your favorite soup pot or Dutch oven. Drizzle in the olive oil, medium-ish heat. Toss in onion, carrot, celery—give them about 5-7 minutes until everything’s dreamy-soft and your kitchen smells like you know what you’re doing.
Now, garlic goes in! Saute just a minute, ’til it gets fragrant. If you burn it, start over (I learned this the hard, smelly way).
Break up the sausage in the pot; let it brown properly. Don’t rush this step—the flavor’s worth it. (Admittedly, I sometimes pour off a little fat if it’s excessive. Or not, if I’m being lazy.)
Toss in your can of diced tomatoes (juice and all), pour in the broth, and sprinkle the Italian seasoning. Scrape up any browned bits stuck at the bottom; that’s gold! Bring the whole lot to a friendly simmer for about 15-20 minutes—sometimes I get distracted and it goes longer. No biggie.
Back in the day, I’d throw in spinach too early and it would vanish. Now’s the time: wilt it in just before you lower the heat. Then, swirl in the cream. Don’t worry if the soup looks a smidge separated—give it a gentle stir, it always comes together. This is where I usually sneak a little taste (for science).
Taste, adjust salt and pepper. If you fancy, toss in parmesan or bacon bits at serving. Or don’t. Up to you. Just—don’t forget the crusty bread!

Stuff I Wish I Knew Sooner (Soup Notes From Past Self)

Sliced kale takes longer to soften than spinach, so plan for a bit more simmer.
I found it’s easier to brown sausage if you make a little well in the veggies. Otherwise, chasing it around the pan is a pain.
Cream can split if dumped in boiling soup. Let the heat drop first. (Learned this after an unfortunate, blotchy mess happened… just saying.)
Actually, leftovers are even better the day after—just me?

Variations I’ve Tried (And a Couple Regrets)

Sausage swapped for shredded rotisserie chicken—totally works.
Kidney beans for bulk—sort of a weird texture, not my fave, but my cousin liked it.
Added gnocchi once; got all puffy and soaked up too much broth. Fun idea, just not worth the soup loss.
Coconut milk instead of cream—gives an unexpected twist, so maybe for a fusion night?

Quick Equipment Talk (And Yes, There’s a Hack)

Honestly, a Dutch oven is dreamy; holds heat like a pro. But any big-ish pot will do. No need for fancy immersion blenders unless you want to smooth it out (I hardly ever bother, though I did try once with a hand blender and made a royal mess. Whoops.)

Keeping Leftovers (Not That We Ever Have Any)

Store in a lidded container in the fridge, up to three days. But truth-be-told, in my house it barely lasts 24 hours. Reheat gently—maybe add a splash of broth or cream if it thickens up too much overnight. Soup reheated in the microwave is totally fine (despite what gourmet folks say). Sometimes I eat it straight from the pot. No shame.

Here’s How We Eat It (Don’t Judge…)

I serve this with a heap of torn-up sourdough or, when I’m feeling nostalgic, some crackers for crunch. My partner always lobs on extra parmesan and a dash of chili flakes. For a proper family Sunday, we pass around a bowl of olives too; no reason, just tradition now. Sometimes we even do soup night picnics in the living room—blanket, soup, and a silly movie. Highly recommend.

Things I’ve Messed Up (Pro-ish Tips)

I once rushed the browning step—regretted it because the sausage tasted bland. Brown means flavor. Trust the process.
Poured the cream in while the soup was at a rolling boil… it turned into what I can only describe as dairy mischief. Now I always lower the heat first.
Forgot the salt once. I don’t recommend it.

FAQ, For Real

Can I use milk or a non-dairy option?: Sure thing—though honestly, milk’s a tad thin. Oat or cashew milk kinda works, but the stuff won’t be quite as dreamy-thick. Still tasty, though!
Is this soup super spicy?: Not by default—unless you grab some feisty sausage or go wild with the red pepper flakes. My youngest is spice-sensitive so I keep it mellow.
What’s the best way to freeze it?: I’ve tried! But cream soups separate when thawed. Honestly, not my favorite texture after a freeze, but if you must, stir it well when reheating. Or, on second thought, just eat it fresh if you can.
Do I have to use sausage?: Nope! Sometimes I go meatless with white beans or use leftover roast chicken. Even tempeh, once. (That one’s not winning awards but it filled us up.)
Can I make this in a slow cooker?: Probably! I haven’t tried, but I imagine browning sausage first, chucking everything else in (minus cream and spinach—add those last 30 mins) would work. If you try it before I do, let me know!

Okay, now I’m just rambling. But maybe that’s what happens when you talk soup with someone who loves comfort food a bit too much. Hope this helps, and seriously, let me know if you have any wild variations (as long as it’s not ketchup).