One-Pot Creamy Parmesan Italian Sausage Soup
A hearty and comforting one-pot soup combining savory Italian sausage, tender vegetables, and creamy Parmesan cheese. Perfect for busy weeknights or cozy dinners, this rich and flavorful soup requires minimal cleanup but delivers maximum taste.
Equipment
- Dutch oven or heavy-bottomed saucepan
- Wooden spoon
- Chef’s knife
- Cutting board
- Ladle
Ingredients
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or whole milk
- 1 cup freshly grated Parmesan cheese
- 2 cups fresh spinach or kale, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- Pinch of crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Optional: ½ cup small pasta (orzo, shells) or 1 cup cooked beans (cannellini, kidney)
Instructions
- In a Dutch oven over medium heat, brown the Italian sausage, breaking into small pieces until cooked and golden. Remove sausage, leaving fat in pot.
- Add onions, garlic, carrots, and celery to the pot. Sauté until softened and fragrant, about 5-7 minutes.
- Pour in broth, scraping the bottom to loosen browned bits. Bring to a simmer.
- If using pasta or beans, add now and cook until tender.
- Lower heat and stir in cream and Parmesan cheese slowly until melted and the soup is creamy.
- Season with oregano, basil, thyme, crushed red pepper, salt, and pepper. Simmer 10-15 minutes for flavors to meld.
- Stir in chopped spinach or kale, cooking until wilted. Adjust seasoning as needed.
- Serve hot with an optional drizzle of extra Parmesan.
Notes
- For a lighter soup, substitute heavy cream with whole milk or a dairy-free alternative.
- To make gluten-free, omit pasta or use gluten-free pasta.
- Adding beans or pasta increases heartiness and fiber.
- Properly browning the sausage and sautéing vegetables are key for deep flavor.
- Avoid boiling after adding cream to prevent curdling.
- This soup reheats well; store leftovers in airtight containers and reheat gently.