PrintCreamy Parmesan Italian Sausage Soup
Make this rich and savory creamy Parmesan Italian sausage soup. It is a simple, one-pot comfort food perfect for a weeknight dinner.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound sweet or hot Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus more for topping
- 2 cups fresh spinach (optional)
- Salt to taste
Instructions
- Brown the Italian sausage in a large pot or Dutch oven over medium heat, breaking it up with a spoon. Drain off excess grease.
- Add the olive oil, onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the minced garlic, Italian seasoning, thyme, and pepper. Cook for 1 minute until fragrant.
- Sprinkle the flour over the sausage and vegetables. Stir constantly for 1 minute to cook out the raw flour taste.
- Slowly whisk in the chicken broth until the mixture is smooth and there are no lumps. Bring the soup to a simmer, stirring occasionally, until it thickens slightly, about 10 minutes.
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the soup is creamy. Do not let the soup boil after adding the cream.
- If using, stir in the fresh spinach until it wilts. Taste and add salt as needed.
- Serve hot with extra Parmesan cheese sprinkled on top.
Notes
- For a spicier soup, use hot Italian sausage or add 1/4 teaspoon of red pepper flakes with the other seasonings.
- To make this a heartier meal, add 2 cups of cooked small pasta (like ditalini or elbow macaroni) or 1 cup of diced potatoes along with the chicken broth.
- If you prefer a lighter soup, substitute half-and-half for the heavy cream, but the texture will be slightly less rich.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 5
- Sodium: 850
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 18
- Fiber: 3
- Protein: 25
- Cholesterol: 95