Can I use a different kind of sausage?

Totally! Turkey or chicken sausage will work. Though Italian sausage does provide the most traditional, punchy flavor, so it's my favorite!

Can I make this soup ahead of time?

ABSOLUTELY! This soup tastes amazing the next day! I would keep the herbs and extra toppings separate, though, until you are serving it.

Can I freeze this soup?

Yes, you can, but if it was me, I'd probably add heavy cream or any dairy only once you have defrosted the soup. Dairy tends to lose it's texture a bit after defrosting.

Can I use less cream, or is there an alternative?

You sure can! You can swap the heavy cream for half and half. Just remember to use less to make the end texture you're aiming for.

How can I thicken this creamy sausage soup if needed?

If your soup isn't creamy or thick enough for your taste, you can do a few things. Make sure to simmer the tomato mixture for the right time length, otherwise your soup will end up on the runny side. You can also create a simple cornstarch slurry. Just mix a little cornstarch with some of the soup liquid before adding to the big pot. Mix to thicken and if needed repeat until the desired consistency.

Creamy Parmesan Italian Sausage Soup

Description

Rich and creamy Parmesan Italian sausage soup with savory sausage, fresh spinach, and a cheesy broth.. Perfect for a cozy warm dinner.

Ingredients

Scale

1 pound Italian sausage (sweet or hot, your choice!)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and black pepper, to taste
1 cup heavy cream
1 cup grated Parmesan cheese, plus more for topping
Fresh parsley for garnish

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Instructions

Cook the Sausage: Remove the Italian sausage from its casing and place it in a large pot over medium heat. Break it into crumbles and cook until browned. Drain excess fat.
Sauté the Aromatics: Add olive oil to the pot with the cooked sausage. Stir in the chopped onion and cook until softened. Add minced garlic and sauté for 1 minute until fragrant.
Simmer the Soup: Pour in chicken broth, diced tomatoes, dried basil, oregano, salt, and black pepper. Stir well and bring to a simmer. Let it simmer for 15 minutes to allow the flavors to meld together.
Make It Creamy: Lower the heat to a gentle simmer. Stir in the heavy cream and mix until fully combined. Add the grated Parmesan cheese and stir until melted and creamy.
Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley and additional Parmesan cheese. Serve hot and enjoy the delicious creamy flavors!

Notes

Choose Your Sausage: Use sweet or hot Italian sausage depending on your spice preference.
Deglaze the Pot: After browning the sausage, add a splash of chicken broth to scrape up browned bits for extra flavor.
Use Fresh Herbs: For a flavor boost, substitute fresh basil and oregano if available.
Adjust Thickness: If the soup is too thick, add a little more chicken broth until you reach your desired consistency.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop to avoid separating.

Nutrition

Calories: 400 kcal
Sugar: 3g
Sodium: 950mg
Fat: 33g
Saturated Fat: 15g
Carbohydrates: 8g
Fiber: 2g
Protein: 20g