Craving something warm, hearty, and incredibly satisfying? This Velvety Italian Sausage Parmesan Soup is a rich, creamy dish that’s perfect for cool nights or when you just need a comforting meal. Packed with savory Italian sausage, fresh vegetables, and a hint of Parmesan, this soup is like a cozy hug in a bowl. It’s quick to make, endlessly adaptable, and sure to become a favorite at your dinner table.
Ingredients
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Main Ingredients:
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1 lb Italian sausage (mild or spicy)
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1 tbsp olive oil
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1 onion, finely chopped
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3 garlic cloves, minced
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2 medium carrots, diced
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2 celery stalks, diced
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4 cups chicken broth
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1 can (14.5 oz) diced tomatoes
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1 cup heavy cream
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1 cup shredded Parmesan cheese
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2 cups fresh spinach
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1 tsp Italian seasoning
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¼ tsp crushed red pepper flakes (optional)
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Salt and pepper, to taste
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Optional Add-Ins:
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Fresh basil or parsley for garnish
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Crusty bread or garlic knots for serving
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A splash of white wine for extra depth
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Preparation Steps
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Brown the Sausage
Heat the olive oil in a large pot over medium heat. Add the sausage, breaking it into small pieces as it cooks. Brown the sausage for about 5–7 minutes until fully cooked and slightly crispy around the edges. Remove the sausage from the pot and set it aside. -
Sauté the Vegetables
In the same pot, add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes until the vegetables are tender and the onion is translucent. Add the minced garlic and cook for another 30 seconds, just until fragrant. -
Build the Base
Pour in the chicken broth and add the diced tomatoes (with their juices). Return the cooked sausage to the pot. Stir in the Italian seasoning and red pepper flakes if you like a bit of heat. Bring the soup to a gentle simmer, allowing the flavors to meld for about 15 minutes. -
Make It Creamy
Reduce the heat to medium-low. Stir in the heavy cream and shredded Parmesan cheese. Let it simmer for another 3–5 minutes, just until the cheese is melted and the soup is creamy. -
Finish with Spinach
Add the fresh spinach and stir until it wilts. Taste and adjust the seasoning with salt and pepper as needed. -
Serve
Ladle the soup into bowls, garnish with extra Parmesan or fresh herbs, and serve warm with a side of crusty bread or garlic knots.
Tips & Variations
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Gluten-Free Option: Skip pasta or use gluten-free noodles.
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Vegetarian Swap: Use mushrooms instead of sausage and vegetable broth instead of chicken broth.
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Dairy-Free Option: Replace cream with coconut milk and use nutritional yeast instead of Parmesan for a rich, dairy-free version.
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Thickening Tip: For a thicker soup, simmer it uncovered a bit longer or blend a portion and return it to the pot.
Serving Suggestions
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Pair with a simple Caesar salad for a complete meal.
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Serve with toasted garlic bread or cheesy breadsticks for dipping.
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For a heartier version, add cooked pasta or gnocchi.
Storage and Reheating
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Refrigerate: Store in an airtight container for up to 4 days.
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Freeze: This soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
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Reheat: Warm over medium heat on the stove, stirring occasionally to prevent sticking.
Conclusion
This Velvety Italian Sausage Parmesan Soup is the ultimate blend of richness, comfort, and simplicity. It’s perfect for weeknight dinners or as a make-ahead lunch. Customize it to your taste, share it with loved ones, and enjoy every comforting spoonful.
FAQs
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Can I make this soup in a slow cooker?
Yes! Simply brown the sausage and sauté the veggies first, then transfer everything to the slow cooker and cook on low for 4-6 hours. -
How long does it last in the fridge?
Up to 4 days when stored in an airtight container. -
Can I freeze this soup?
Absolutely! It freezes beautifully for up to 3 months. -
What kind of sausage works best?
Mild or spicy Italian sausage, but you can also try chicken or turkey sausage. -
How do I make this soup spicier?
Add more red pepper flakes or a dash of hot sauce.