This Creamy Parmesan Italian Sausage Soup is a bowl full of comfort and flavor, thanks to the rich parmesan cheese, hearty Italian sausage, and a creamy broth that feels like a warm hug on a chilly day. The sausage adds a nice spice and depth, while the parmesan brings a cheesy, tangy twist that makes every spoonful so satisfying.
I love making this soup when I want something cozy but not too complicated. One of my favorite things about this recipe is how easy it is to throw together but still tastes like you spent hours in the kitchen. Plus, I usually add a little extra parmesan on top because, honestly, you can never have too much cheese in my book!
When I serve this soup, I like to pair it with a crunchy slice of garlic bread or a simple green salad to keep things fresh. It’s the kind of meal that brings people together around the table, perfect for sharing stories and laughter while everyone enjoys something warm and filling. This soup always feels like a little celebration of flavors that’s just right for any day.
Key Ingredients & Substitutions
Italian Sausage: This adds spicy, meaty flavor. You can use mild sausage if you prefer less heat or turkey sausage for a lighter option. Removing the casing helps it break up nicely in the soup.
Parmesan Cheese: It gives the soup a rich, cheesy taste. Freshly grated Parmesan melts best. If you can’t find Parmesan, Pecorino Romano or Grana Padano work well as substitutes.
Heavy Cream: This makes the soup creamy and smooth. For a lighter version, try half-and-half or coconut milk; just note the flavor will be a bit different.
Small Pasta: Ditalini or elbow macaroni are perfect for bite-sized pieces. You can swap for small shells or orzo if those are easier to find.
Vegetables: Carrots, celery, onion, garlic, and spinach add flavor and freshness. Feel free to add kale instead of spinach or frozen mixed vegetables if pressed for time.
How Do I Keep the Soup Creamy Without the Cheese Curdling?
Adding cream and cheese to hot soup needs careful heat control to avoid curdling. Here’s how:
- Turn the heat to low before stirring in the cream.
- Add the parmesan cheese slowly, stirring gently so it melts evenly.
- Keep the soup hot but do not boil after adding cream and cheese.
- Stir frequently to prevent the cream from separating.
These steps help you get that smooth, velvety texture while keeping the soup flavorful and rich.
Equipment You’ll Need
- Large pot – I prefer a heavy-bottomed pot that heats evenly and can hold all the ingredients comfortably.
- Wooden spoon or spatula – perfect for breaking up the sausage and stirring vegetables without scratching your pot.
- Measuring cups and spoons – keep the ingredients precise for the best flavor.
- Knife and cutting board – handy for chopping vegetables and parsley.
- Grater – for freshly grating Parmesan cheese, which really enhances the flavor.
Flavor Variations & Add-Ins
- Use ground turkey or chicken sausage instead of pork for a leaner soup.
- Add diced tomatoes or a splash of white wine for extra depth.
- Stir in cooked beans or chopped potatoes to make it heartier.
- Top with crushed red pepper or a drizzle of hot sauce if you like some heat.
Creamy Parmesan Italian Sausage Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (spicy or mild), casing removed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 1 cup water
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1 cup corn kernels (fresh or frozen)
- 4 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese, plus extra for garnish
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25 minutes to cook, so you can have a delicious, creamy meal ready in around 35 minutes. It’s quick to make and perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Sausage:
Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon. Cook until browned and fully cooked, about 5–7 minutes. Once cooked, remove the sausage and set it aside on a plate.
2. Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables soften, about 5 minutes. Then add the minced garlic and cook for 1 more minute until you can smell its lovely aroma.
3. Add Broth and Seasonings:
Put the cooked sausage back into the pot. Pour in the chicken broth and water. Stir in the dried Italian seasoning and red pepper flakes if you want a little spicy kick. Bring everything to a boil.
4. Cook the Pasta:
Add the small pasta to the boiling soup. Cook according to the package directions until the pasta is tender but still firm (usually about 7–8 minutes).
5. Add Corn and Spinach:
Stir in the corn kernels and chopped spinach. Let the soup cook for 2–3 more minutes until the spinach wilts.
6. Finish With Cream and Parmesan:
Turn the heat down low. Slowly stir in the heavy cream and grated Parmesan cheese. Stir gently and often, just until the cheese melts and the soup becomes creamy. Be careful not to let it boil after adding the cream to keep it smooth.
7. Season and Serve:
Taste the soup and add salt and black pepper as you like. Serve it hot with extra Parmesan sprinkled on top and some fresh parsley for a burst of color. A side of crusty bread or garlic toast makes it even better!
Can I Use Frozen Italian Sausage for This Soup?
Yes, you can! Just be sure to fully thaw the sausage in the fridge overnight before cooking. This helps it brown evenly and cook through properly.
Can I Substitute the Heavy Cream?
Absolutely! You can use half-and-half or whole milk for a lighter version, but the soup may be less rich and creamy. Coconut milk also works well for a dairy-free option, adding a slightly different flavor.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stove over low heat, stirring occasionally to prevent the cream from separating.
Can I Make This Soup Ahead of Time?
Yes! Prepare the soup up to the point before adding the cream and cheese, then cool and refrigerate. When ready to serve, reheat slowly and stir in the cream and Parmesan at the end for the best texture.
