Name: Creamy Parmesan Italian Sausage Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb Italian sausage (mild or hot, casings removed if using links); 1 medium onion, chopped; 2 cloves garlic, minced; 3 cups chicken broth; 1 cup heavy cream (Can use half-and-half for a lighter finish.); 1 cup grated Parmesan cheese (Grate from a wedge for best melt.); 2 cups spinach, chopped (Leave out for freezing.); to taste Salt and pepper; Optional Crusty bread for serving (Great for dunking.)

I first made this Creamy Parmesan Italian Sausage Soup on a chilly weeknight when I wanted something fast, comforting, and decidedly cheesy. It’s a one-pot, stick-to-your-ribs kind of soup: browned Italian sausage, silky cream, salty Parmesan, and a handful of spinach to keep it balanced. If you like rich, simple soups that come together in under 30 minutes, this is one to keep in rotation — and if you enjoy similar creamy dinners, try this creamy crockpot chicken gnocchi soup for another comforting option: https://usa.mixmirth.com/creamy-crockpot-chicken-gnocchi-soup/.

Why you’ll love this dish

This soup hits a sweet spot: fast enough for weeknights, rich enough for guests, and flexible for picky eaters. The Italian sausage brings instant depth and savory spice without extra seasoning work. Heavy cream and grated Parmesan create a luscious mouthfeel that feels indulgent but uses everyday pantry ingredients. Tossing in spinach brightens the bowl and adds color and nutrients without changing the character of the soup.

“Perfect weeknight soup — creamy, cheesy, and done in about 25 minutes. The sausage keeps it hearty and the Parmesan gives it a restaurant-style finish.”

When to make it: cold evenings, casual dinner parties, or anytime you want something warm and satisfying without a lot of fuss.

The cooking process explained

Quick overview so you know what to expect: brown the sausage to render flavor, use the same pot to sweat onion and garlic for a savory base, add broth to deglaze and simmer briefly, stir in cream and Parmesan until silky, return the sausage, wilt spinach, then finish with salt and pepper.

This is mostly stovetop work in one pot, with short steps and minimal hands-on time. If you prefer an even quicker route, you can brown sausage ahead of time and refrigerate it until you’re ready to finish the soup.

What you’ll need

1 lb Italian sausage (mild or hot, casings removed if using links)
1 medium onion, chopped
2 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 cups spinach, chopped
Salt and pepper to taste
Optional: Crusty bread for serving

Notes/substitutions:

Swap half-and-half for heavy cream if you want a lighter finish (sauce will be a touch less rich).
Use turkey or chicken sausage to reduce fat and calories.
For a cheesier flavor, stir in a handful of shredded mozzarella at the end.

Step-by-step instructions

Heat a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. Transfer the browned sausage to a bowl and set aside.
In the same pot, add the chopped onion. Cook, stirring occasionally, until the onion is translucent, about 4–5 minutes. Add minced garlic and cook for another 30–60 seconds until fragrant.
Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits. Bring the liquid to a gentle simmer.
Reduce the heat to low and stir in the heavy cream. Add the grated Parmesan gradually, stirring until it melts into a smooth, creamy broth. Return the browned sausage to the pot.
Add the chopped spinach and stir until wilted, about 1–2 minutes. Taste and season with salt and pepper.
Ladle the soup into bowls and serve hot with crusty bread if desired.

A couple of quick technique notes: add the Parmesan off the heat or on very low heat to prevent graininess. If the cheese clumps, a splash of extra broth and whisking will smooth it out.

Best ways to enjoy it

This soup is hearty on its own but pairs beautifully with simple sides. Try:

Thick slices of crusty bread or garlic bread for dunking.
A crisp green salad with lemon vinaigrette to cut through the richness.
A light pasta side like garlic butter noodles for an even heartier meal — or pair it with another creamy favorite such as this easy creamy lasagna soup for a themed dinner: https://usa.mixmirth.com/easy-creamy-lasagna-soup/.

For presentation, ladle into shallow bowls, sprinkle extra grated Parmesan and a crack of black pepper, and add a drizzle of olive oil or a few red pepper flakes for color.

Storage and reheating tips

Cool leftovers quickly: transfer soup to shallow containers and refrigerate within two hours. Store in the fridge for up to 3–4 days. To reheat, warm gently on the stove over low heat, stirring so the cream doesn’t separate. You can add a splash of broth or cream while reheating to restore silkiness.

To freeze: remove the spinach first (it can get watery after freezing). Freeze the base (sausage + broth + cream + cheese) in airtight containers for up to 2 months. Thaw overnight in the refrigerator, reheat gently, then stir in fresh spinach right before serving.

Food safety tip: since this soup contains dairy, avoid leaving it at room temperature for extended periods. Reheat to at least 165°F (74°C) when serving leftovers.

Pro chef tips

Brown the sausage well: those browned bits are flavor gold. Don’t rush this step.
Grate Parmesan fresh from a wedge for the best melt and flavor; pre-grated cheeses can contain anti-caking agents that affect texture.
Temper the cheese: add it slowly off heat or over very low heat to prevent grainy sauce.
If you prefer a slightly thinner broth, cut the heavy cream to 3/4 cup and use 1.25 cups broth more.
For extra depth, add a splash of white wine when you deglaze the pan before adding broth.

Creative twists

Tomato boost: add a 14-oz can of diced tomatoes for a tangy variation.
Vegetables: toss in mushrooms, diced carrots, or zucchini with the onions.
Pasta addition: stir in cooked small pasta (like ditalini) or tortellini for a heartier meal.
Dairy-free option: replace cream with full-fat coconut milk and use nutritional yeast instead of Parmesan for a dairy-free spin (note: flavor will change).
Heat it up: choose spicy Italian sausage or add red pepper flakes to give the soup a kick.

Your questions answered

Q: How long does this recipe take from start to finish?
A: Plan for about 25–30 minutes total: 8–10 minutes to brown sausage, 5–7 minutes to cook aromatics and simmer, then a few minutes to finish with cream, cheese, and spinach.

Q: Can I make this vegetarian?
A: Yes—swap the sausage for seasoned plant-based crumbles or hearty mushrooms and use vegetable broth. Replace Parmesan with a vegetarian hard cheese or nutritional yeast if you need it fully plant-based.

Q: Will the cream curdle if I reheat this soup?
A: If reheated too quickly or at high heat, dairy can separate. Reheat slowly over low heat and stir frequently. Adding a splash of broth while reheating helps maintain a silky texture.

Q: Can I substitute milk for heavy cream?
A: You can use whole milk for a lighter finish, but the soup will be less rich and slightly thinner. To better mimic creaminess, mix milk with a tablespoon of butter or a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) before adding.

Q: Is it safe to freeze this soup with cream and cheese?
A: It’s safe, but texture can change: cream-based soups may separate after freezing. Freeze the base without spinach and consider using a little extra broth when reheating; stir vigorously or blend briefly to reunify textures.

Conclusion

This Creamy Parmesan Italian Sausage Soup is a reliable weeknight winner — fast to make, comforting to eat, and flexible enough for swaps or upgrades. If you want another chef-tested version with a similar finish, check out this One-Pot take on the same idea at Creamy Parmesan Italian Sausage Soup (One-Pot) – Chelsea’s Messy Apron. For a slightly different flavor balance and technique, see Creamy Parmesan Italian Sausage Soup – The Recipe Life.