Parmesan Italian sausage soup is the ultimate comfort food that combines the robust flavors of seasoned Italian sausage with the rich, nutty taste of aged Parmesan cheese in a warming, satisfying bowl. This hearty soup transforms simple ingredients into a restaurant-quality meal that fills your kitchen with incredible aromas while it simmers. Unlike lighter soups that leave you hungry, this recipe creates a substantial, protein-packed dish that can easily serve as a complete dinner. Perfect for cold winter nights, busy weeknight dinners, or when you want to impress guests with minimal effort, this Parmesan Italian sausage soup delivers authentic Italian flavors in every spoonful while providing the kind of soul-warming satisfaction that only a truly great soup can offer.
Serves: 6-8 people
Prep Time: 15 minutes
Cooking Time: 45 minutes
Simmering Time: 20 minutes
Total Time: 1 hour 20 minutes
Ingredients
- 1½ pounds Italian sausage (sweet or mild), casings removed
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 2 cups small pasta (ditalini or small shells)
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 cups fresh spinach, roughly chopped
- Fresh basil leaves for garnish
Browning the Italian Sausage
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Remove the sausage from its casings and add it to the hot pot, breaking it apart with a wooden spoon as it cooks. Brown the sausage thoroughly for 8-10 minutes, stirring frequently to ensure even cooking and to develop deep, rich flavors. The sausage should be completely cooked through with no pink remaining and have nice caramelized bits throughout. Using a slotted spoon, transfer the cooked sausage to a plate and set aside, leaving the rendered fat in the pot.
Building the Aromatic Base
Add olive oil to the same pot with the sausage drippings and heat over medium heat. Add the diced onion, carrots, and celery to create a classic mirepoix base. Cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. The vegetables should retain some texture but be well on their way to tenderness. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Creating the Soup Foundation
Pour in the chicken broth, scraping the bottom of the pot with your wooden spoon to release any browned bits that add incredible flavor to the soup. Add the diced tomatoes with their juice, Italian seasoning, dried basil, salt, black pepper, and red pepper flakes. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes, allowing all the flavors to meld together and the vegetables to become tender.
Adding Pasta and Sausage
Return the browned sausage to the pot along with any accumulated juices. Add the small pasta and stir well to combine. Continue simmering for 12-15 minutes or until the pasta is tender and cooked through. The pasta will absorb some of the broth and help thicken the soup naturally while adding heartiness to every bowl.
Incorporating Cream and Cheese
Reduce the heat to low and slowly stir in the heavy cream, being careful not to let the soup boil once the cream is added to prevent curdling. Remove the pot from heat and gradually add the grated Parmesan cheese in small handfuls, stirring after each addition until the cheese melts completely and creates a smooth, creamy texture throughout the soup.
Final Touches and Serving
Add the chopped fresh spinach to the soup and stir gently until it wilts completely, which should take just 1-2 minutes. The spinach adds color, nutrition, and a fresh element that balances the rich flavors. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as needed.
Presenting Your Soup
Ladle the hot soup into individual bowls and garnish each serving with additional grated Parmesan cheese and fresh basil leaves. Serve immediately with crusty Italian bread or garlic breadsticks for dipping. The soup should be creamy and rich with visible pieces of sausage, tender vegetables, and perfectly cooked pasta in every spoonful.
Nutritional Information
Each serving of this Parmesan Italian sausage soup contains approximately 420-450 calories, making it a satisfying and complete meal option. The dish provides about 22-25 grams of protein from the sausage and cheese, 18-22 grams of carbohydrates primarily from the pasta and vegetables, and 28-32 grams of fat. The combination of protein, carbohydrates, and healthy fats creates a well-balanced meal that provides sustained energy and satisfaction.
Health Benefits
This nourishing soup offers several health advantages beyond its delicious taste. The Italian sausage provides high-quality complete protein essential for muscle maintenance and repair, while also supplying important B-vitamins for energy metabolism. Fresh vegetables like carrots, celery, and onions contribute fiber for digestive health, vitamin A for eye function, and various antioxidants that support overall wellness. Parmesan cheese adds calcium for strong bones and teeth, along with phosphorus for cellular function. The spinach provides iron, folate, and vitamin K, while the tomatoes offer lycopene, a powerful antioxidant. The soup’s high liquid content aids hydration, and the warming spices may help boost circulation and provide anti-inflammatory benefits.
Tips for the Best Results
Choose high-quality Italian sausage from a reputable butcher or grocery store for the best flavor and texture. Sweet Italian sausage creates a milder soup, while hot sausage adds more heat for those who enjoy spicier foods. Use freshly grated Parmesan cheese rather than pre-grated for the smoothest melting and richest flavor. The soup can be made up to 3 days ahead, but add the cream and cheese when reheating to prevent separation. If the soup becomes too thick upon standing, thin it with additional chicken broth when reheating. For a lighter version, substitute half-and-half for heavy cream and use turkey Italian sausage instead of pork.
