Hey there! So, I’ve got this soup recipe that’s a total game changer on a chilly night (or any night, really). You know how sometimes you just want something warm and creamy, but also with a punch of flavor? This Creamy Parmesan Italian Sausage Soup is exactly that. The first time I made it, I was just trying to use up some leftover sausage, and now it’s a staple in our house. My kids even ask for seconds, which, if you know them, is saying something!
Why You’ll Love This
I whip up this soup when I’ve got a hodgepodge of ingredients in the fridge – it’s forgiving like that. Plus, my family goes crazy for this because it’s hearty and satisfying without being too heavy. (And honestly, anything with parmesan is a win in my book!) I once burned the garlic because I was watching TV while cooking, but it still turned out amazingly good.
Ingredients
- 1 pound Italian sausage (mild or spicy, your call!)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (sometimes I use veggie broth)
- 1 can diced tomatoes, undrained
- 1 cup heavy cream (or half-and-half if you’re feeling less indulgent)
- 1/2 cup grated Parmesan cheese (my grandmother swore by the good stuff, but any kind works)
- Salt and pepper to taste (I usually eyeball it)
- 1 teaspoon dried basil
Directions
- In a large pot, brown the sausage over medium heat, breaking it up as it cooks. This is where I usually sneak a taste, just to make sure it’s on track.
- Add in the onions and garlic, and sauté until the onions are translucent. Don’t worry if it looks a bit like a mess here; it always does!
- Pour in the chicken broth and tomatoes. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Now, stir in the heavy cream and Parmesan. Let it heat up, but don’t boil – that’s not good for the cream.
- Season with salt, pepper, and basil. Taste it and adjust as needed. Really, this is your moment to shine!
Notes
Here’s something I learned the hard way: if you let it simmer too aggressively, the cream can separate. So keep an eye on it! Also, this soup tends to taste even better the next day – if there’s any left, that is.
Variations
I’ve tried this with spinach added in just before serving – gives it a nice pop of green. Once I attempted throwing in some mushrooms, but they got lost in the soup and nobody noticed. So maybe skip that one.
Equipment
If you don’t have a large pot, you can improvise with a deep skillet; just be ready for some spills!
Storage Info
This soup keeps well in the fridge for a couple of days, although, in my house, it never lasts more than a day!
Serving Suggestions
I like to serve this with a crusty piece of bread for dunking, and maybe a glass of wine if it’s that kind of evening.
Pro Tips
Don’t rush the simmering stage. I once tried speeding it up, and the flavors just didn’t meld as they should. Patience is key here!
FAQ
Q: Can I freeze this soup? A: Yes, you can, but the texture might change a bit once thawed. Still tasty, though!
Q: What’s the best type of sausage to use? A: I like using mild Italian sausage because it’s got all those lovely herbs, but if you’re feeling adventurous, go for the spicy version!
Q: Can I use milk instead of cream? A: You could, but it won’t be as creamy. I guess you’d call it a lighter version!
Ingredients
Instructions
-
1
Heat olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove excess fat if needed.
-
2
Add diced onion, carrots, and garlic to the pot. Sauté for 4-5 minutes until the vegetables are softened and fragrant.
-
3
Pour in chicken broth and stir in dried Italian herbs. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
-
4
Stir in heavy cream and grated Parmesan cheese. Simmer for another 5 minutes, stirring occasionally, until the soup is creamy and cheese is melted.
-
5
Add baby spinach and cook for 2-3 minutes until wilted. Season with salt and black pepper to taste. Serve hot with extra Parmesan if desired.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420 caloriescal
Protein:
22gg
Fat:
32gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
10gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Ingredients
Instructions
-
1
Heat olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove excess fat if needed.
-
2
Add diced onion, carrots, and celery to the pot. Sauté for 4-5 minutes until vegetables are softened. Stir in minced garlic and cook for 1 minute until fragrant.
-
3
Pour in chicken broth and add dried Italian herbs. Bring to a simmer and cook for 10-12 minutes, allowing the flavors to meld and vegetables to become tender.
-
4
Reduce heat to low. Stir in heavy cream and grated Parmesan cheese until the cheese is melted and the soup is creamy.
-
5
Add baby spinach and cook for 2-3 minutes until wilted. Season with salt and black pepper to taste.
-
6
Ladle soup into bowls and serve hot, garnished with extra Parmesan if desired.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420 caloriescal
Protein:
22gg
Fat:
32gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
10gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
