Creamy Parmesan Italian Sausage Soup is a wonderfully hearty and flavorful dish that’s perfect for warming up on chilly days. This soup combines the robust flavors of sweet Italian sausage with the rich and creamy texture of Parmesan cheese, complemented by the freshness of spinach and a blend of Italian seasonings. It’s a filling and satisfying meal that’s easy to prepare, making it ideal for a comforting dinner at home or even as a crowd-pleaser at gatherings.
Follow this simple recipe to create a delicious soup that’s sure to be requested time and again.
This Creamy Parmesan Italian Sausage Soup is not only delicious but also quite versatile. You can adjust the level of spiciness with the red pepper flakes, or even add other vegetables like carrots or potatoes to make it even heartier.
It’s a wonderful dish that brings comfort and a touch of gourmet to your dining table, capturing the essence of Italian flavors in every spoonful. Enjoy this delightful soup with some crusty bread for a complete meal that your family and friends will love.
Creamy Parmesan Italian Sausage Soup Recipe
Ingredients:
- 1 lb sweet Italian sausage
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 1/2 cups ditalini pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for a spicy kick)
- Salt and pepper to taste
- 4 cups fresh spinach, roughly chopped
- 1 cup grated Parmesan cheese, plus more for garnish
- Fresh parsley, chopped for garnish
Directions:
- Cook the Sausage: In a large pot, brown the Italian sausage over medium heat, breaking it into small pieces as it cooks. Once fully cooked, remove the sausage with a slotted spoon and set it aside on a plate.
- Sauté the Vegetables: In the same pot used for the sausage, add the olive oil and heat over medium. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Prepare the Soup Base: Pour in the chicken broth and bring the mixture to a boil, then reduce the heat to a simmer. Stir in the heavy cream, dried oregano, dried basil, and red pepper flakes if using. Season with salt and pepper to taste.
- Cook the Pasta: Add the ditalini pasta to the simmering broth and cook until al dente, approximately 8 minutes.
- Combine Ingredients: Return the cooked sausage to the pot. Add the chopped spinach and continue cooking until the spinach has wilted, about 2 minutes.
- Add Parmesan: Remove the pot from the heat. Stir in the grated Parmesan cheese until it is completely melted and incorporated into the soup.
- Serve: Ladle the soup into bowls and garnish with additional Parmesan cheese and fresh parsley. Serve hot.
