This hearty creamy Italian sausage soup is a quick soup to make that is a perfect comfort soup during the cooler days in Fall and Winter here. Create a robust tasting soup in less than an hour.
There’s something so comforting about a warm, creamy bowl of soup, especially when it’s packed with hearty flavors like Italian sausage and Parmesan. This Creamy Italian Sausage Soup is one of my go-to recipes when I’m craving something rich, savory, and satisfying.
To be honest, the creamy broth is so good, I could eat that without the other ingredients; however, it is the other ingredients that are in this soup that make it so delicious. Even picky eaters are sure to love this.
Family Dinner
This is a fast comfort food recipe. With just 30 minutes of cook time. Pair this creamy parmesan Italian sausage soup with a salad, and a simple load of crusty bread for dipping into the scrumptious broth and you have a full meal. Enjoy a cup of this soup before your main meal. However, with a large pot full of this soup and the aromas wafting through the house, it will be hard to just have one cup.
It’s loaded with tender sausage, spinach, and finished with a generous sprinkle of Parmesan that melts right into the broth. Perfect for chilly nights or when you need a bowl of comfort, this soup is easy to make and full of flavors the whole family will love. Plus, it pairs beautifully with a side of crusty bread to soak up every last drop.
Creamy Italian Sausage Soup
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Kitchen Essentials
Ingredients
- 2 pounds Italian Sausage I used sweet today. Cut into 3/4-inch pieces
- 1 large Onion diced
- 10 Cups Chicken Broth
- 8 Ounces Rigatoni Pasta dried – not cooked
- 20 Ounces Spinach I used 2 bags of baby spinach so I did not have to chop it and remove the stems.
- 1 Pint Heavy Cream Can use half and half if you prefer
- 1 Cup Parmesan Cheese Shredded
text ingredients
Instructions
- In a large soup kettle, add the Italian sausage and onion. Cook unit the onions are translucent and the sausage is cooked through and starting to brown.2 pounds Italian Sausage, 1 large Onion
- Drain off the excess fat.
- Add the chicken broth and pasta. Bring to a boil and cook until the noodles are al dente. Stirring occasionally.10 Cups Chicken Broth, 8 Ounces Rigatoni Pasta
- Add the spinach and cover the kettle.20 Ounces Spinach
- Allow to cook a few minutes until the spinach is wilted and cooked through.
- Stir to incorporate. Turn off heat and add the cream.1 Pint Heavy Cream
- Add half the shredded cheese and stir to incorporate.1 Cup Parmesan Cheese
- Serve. sprinkle on more shredded cheese when serving.
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Hearty Sausage Soup Ingredients
This recipe is quite simple and comes together quickly. There are only seven ingredients to this soup! Your family will think you spent all day preparing this soup.
- Italian Sausage. We like to use the mild Italian Sausage, but medium and hot Italian sausage, pork sausage, or turkey sausage works too.
- Onion. I used yellow onion, but white onion, red onion, or even sweet Vidalia onion works.
- Chicken Stock. I used homemade chicken broth from my freezer; however, store-bought works, or you can use chicken bouillon dissolved in water.
- Rigatoni pasta. Any hearty pasta type is perfect for this recipe. Elbow macaroni, gemeli, fusilli, or penne. Another option is using russet potatoes, or Yukon gold potatoes.
- Spinach. Today, I used fresh spinach. If you don’t have that, add a box of the frozen.
- Heavy Cream. You could use coconut milk, oat milk, almond milk or regular milk. It will not be as creamy and make sure the heat is off so it doesn’t curdle.
- Parmesan cheese. There are other options for you to try.
Cheese Varieties to Try
If you’re looking for a substitute for Parmesan in your Creamy Italian Sausage Soup, there are several options that can provide a similar salty, nutty flavor and creamy texture:
- Pecorino Romano: This cheese has a sharp, salty flavor similar to Parmesan but slightly more intense. It melts well and adds a nice depth to the soup.
- Grana Padano: A milder, less salty alternative to Parmesan, Grana Padano has a similar texture and flavor, making it a great substitute in this soup.
- Asiago: Depending on its age, Asiago can range from mild to sharp, but aged Asiago is the best match for Parmesan. It brings a rich flavor and smooth texture to the soup.
- Manchego: While slightly creamier and less salty than Parmesan, Manchego can provide a unique depth to the soup, with its nutty undertones.
- Romano Cheese: Similar to Pecorino Romano, Romano has a robust, tangy flavor that pairs well with the savory sausage and creamy base of the soup.
All of these cheeses melt well and complement the flavors of Italian sausage, adding a rich and savory note to your creamy soup.
Recipe Tips to Making this Nourishing and Robust Soup
Start off with an Italian sausage that you enjoy eating. Cut into ¾-inch pieces or remove the casing and cook like you would a hamburger mincing as it cooks.
When frying the sausage and onion, there is no need to add oil as the sausage will produce its own oil. Once the sausage and onion are cooked, skim or drain off the excess fat.
If you use baby spinach, there is no need to chop or remove the stems as they will shrink and wilt during the cooking process.
Turn off the heat before adding the cream.
Add half of the cheese at the end and use the rest to top the soup as it is served.
Storing this Italian Sausage Soup
Store in an airtight container and place the soup in the refrigerator where it will stay fresh for up to 3-4 days.
For longer storage, you can freeze the soup by using freezer-safe containers or resealable bags, leaving a little space for expansion. It will keep in the freezer for up to 3 months.
When you’re ready to enjoy it again, simply thaw it overnight in the fridge if frozen, and reheat it on the stovetop over medium heat, stirring occasionally until it’s heated through. This way, the soup will retain its creamy texture and rich flavors every time you serve it.
This creamy soup will be thick the next day due to the pasta swelling even more and soaking up the juices. It is still scrumptious. My husband liked it better on day two, I liked it better on day one.
Just Simple and Scrumptious. The broth is so full of flavor. This is a recipe card you’ll want to keep in the recipe box. It’s a family favorite.
I hope that you liked this recipe. If you are looking for more ideas on what to make during soup season, here are a few other recipes that you may enjoy.
You can find Victoria crocheting, quilting, and creating recipes. She has cooked in restaurants for over 20 years, including many larger parties. She learned to crochet when she was just 11 years old and has been crocheting ever since; over 50 years now. Over 40 years ago, she loved her first class in sewing and continues to hone her skills in quilting. Many have enjoyed the handmade gifts over the years. In her professional career, she has worked in management in a wide variety of businesses including higher education as a dean of a division. All the while attending college part-time to achieve her doctorate in higher education with an emphasis in e-learning.