Go Back

Creamy Parmesan Italian Sausage Soup

Creamy Parmesan Italian sausage soup simmers browned mild sausage and fork-tender potatoes in a rich broth finished with Parmesan and wilted spinach. It comes together in a Dutch oven for a hearty, creamy dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb mild Italian sausage casings removed
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 1.5 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream
  • 0.75 cup Parmesan cheese finely grated
  • 4 oz baby spinach

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5- to 6-quart Dutch oven or soup pot over medium heat.
  2. Add the sausage and cook for 6 to 8 minutes, breaking it into bite-size pieces, until browned and cooked to 160°F. Transfer it to a plate with a slotted spoon.
  3. Add the onion to the pot and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds.
  4. Stir in the chicken broth, potatoes, Italian seasoning, salt, and pepper; bring to a boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, until the potatoes are fork-tender.
  5. Return the sausage to the pot and stir in the heavy cream and Parmesan; cook over medium-low heat for 2 to 3 minutes, until hot and the cheese has melted, without letting the soup boil.
  6. Stir in the spinach and cook for 1 to 2 minutes, until wilted.

Notes

For the best texture, keep the soup below a boil after adding the cream and Parmesan. Refrigerate leftovers for up to 3 to 4 days; freezing is not recommended because the cream may separate. For a lighter option, substitute half-and-half for the heavy cream.