Creamy Parmesan Italian Sausage Soup Recipe

Introduction
This Creamy Parmesan Italian Sausage Soup is a rich and hearty dish bursting with bold flavors. With savory Italian sausage, tender vegetables, and a creamy Parmesan-infused broth, it’s the ultimate comfort food for chilly nights or when you’re in the mood for a bowl of indulgence. Easy to make and packed with flavor, this soup is perfect as a main course or served alongside fresh bread or a crisp salad.

Ingredients

For the Soup:

• 1 pound Italian sausage (mild or spicy)
• 1 tablespoon olive oil (if needed)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon smoked paprika (optional)
• Salt and black pepper, to taste

Optional Add-Ins:

• 2 cups baby spinach or kale, roughly chopped
• 1 cup small pasta (like orzo or ditalini) or cooked rice
• 1 medium potato, diced (for a heartier version)

Garnishes:

• Extra grated Parmesan cheese
• Fresh parsley, chopped
• Crusty bread or garlic toast for serving

Instructions

Step 1: Cook the Italian Sausage

1. Heat a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and fully cooked (about 5–7 minutes).
2. Remove the sausage with a slotted spoon and set aside. Drain excess fat if necessary, leaving about 1 tablespoon in the pot. If the sausage is lean, add 1 tablespoon of olive oil.

Step 2: Sauté the Vegetables

1. Add the onion, carrots, and celery to the pot. Sauté for 5–7 minutes until the vegetables are softened.
2. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Build the Broth

1. Pour in the chicken broth and scrape the bottom of the pot to release any browned bits (this adds flavor).
2. Stir in the oregano, basil, smoked paprika (if using), salt, and black pepper.

Step 4: Simmer the Soup

1. Return the cooked sausage to the pot and bring the soup to a gentle boil.
2. If using pasta or potatoes, add them now and simmer for 10–12 minutes, or until they are tender.

Step 5: Add Cream and Parmesan

1. Reduce the heat to low and stir in the heavy cream. Let it warm through without boiling.
2. Gradually add the Parmesan cheese, stirring constantly until melted and incorporated into the broth.

Step 6: Add Greens (Optional)

1. Stir in the baby spinach or kale during the last 2–3 minutes of cooking, just until wilted.

Step 7: Serve and Garnish

1. Ladle the soup into bowls and garnish with extra Parmesan, fresh parsley, and a side of crusty bread or garlic toast.

Serving and Storage Tips

Serving Suggestions:

• Pair this soup with a side of Caesar salad or roasted vegetables for a balanced meal.
• Serve with warm, buttery garlic bread or homemade breadsticks for dipping.

Storage:

• Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave, stirring occasionally.
• Freezer: Freeze the soup (without the cream and Parmesan) for up to 3 months. Add the dairy after reheating for the best texture.

Helpful Notes

• Choose Your Sausage: Use mild Italian sausage for a balanced flavor or spicy sausage for a kick. Turkey or chicken sausage works well as a leaner alternative.
• Thicker Soup: Add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water to the soup if you prefer a thicker consistency.
• Make It Gluten-Free: Replace pasta with rice or omit it entirely, and ensure your sausage and chicken broth are gluten-free.
• Flavor Boost: Add a splash of dry white wine when sautéing the vegetables for extra depth.

Tips from Well-Known Chefs

• Chef Ina Garten: Always grate your Parmesan cheese fresh for the best flavor and creaminess—it melts beautifully into the soup.
• Chef Lidia Bastianich: Toast small pasta (like orzo) in a dry skillet before adding it to the soup for a nuttier flavor.
• Chef Jamie Oliver: Add a squeeze of lemon juice just before serving to brighten the flavors.

Frequently Asked Questions

1. Can I use pre-cooked sausage?

Yes! If using pre-cooked sausage, slice or crumble it and add it during Step 3 when building the broth.

2. Can I make this soup dairy-free?

Yes, use coconut milk or almond milk instead of heavy cream and omit the Parmesan or replace it with a dairy-free alternative.

3. What vegetables can I add?

Zucchini, mushrooms, or bell peppers work well in this soup. Add them during Step 2 with the carrots and celery.

4. Can I use a slow cooker?

Yes! Sauté the sausage and vegetables first, then transfer everything (except the cream and Parmesan) to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add the cream and cheese in the last 30 minutes.

5. Can I make this soup lighter?

Replace the heavy cream with half-and-half or milk, and use turkey sausage instead of pork sausage.

6. How can I prevent the cheese from clumping?

Gradually stir in freshly grated Parmesan over low heat and avoid boiling the soup after adding the cheese.

7. Can I use pre-shredded Parmesan?

Pre-shredded Parmesan often contains anti-caking agents that can affect how it melts. Freshly grated Parmesan is best for this soup.

8. Can I add beans?

Yes, white beans like cannellini or navy beans are great additions for added protein and texture.

9. How can I reheat leftovers?

Reheat the soup gently on the stovetop over medium heat or in the microwave, stirring frequently to prevent the dairy from separating.

10. What can I serve this soup with?

Crusty bread, breadsticks, or even a side of pasta with marinara sauce pairs wonderfully with this soup.