Save
My Italian grandmother would be proud of this cozy bowl of comfort. I stumbled upon this creamy Parmesan sausage soup recipe during a chilly winter evening when I craved something rich and warming. The combination of spicy sausage velvety cream and fresh spinach creates pure magic in every spoonful. It's become my go to recipe when I want to wrap myself in a warm food hug.
What Makes This So Special
The magic happens when the spicy sausage meets that silky cream broth. I love how the Parmesan adds this gorgeous salty nuttiness while the spinach brings freshness and a pop of color. This soup comes together so quickly but tastes like it's been simmering all day. It's my secret weapon for busy weeknights when I need something cozy and satisfying.
Your Shopping List
- Italian Sausage: 1 lb, spicy or sweet, crumbled and browned for a hearty, bold base.
- Parmesan Cheese: 1 cup, grated, for a nutty and creamy flavor boost.
- Heavy Cream: 1 cup, added for a luxurious, velvety texture.
- Chicken Broth: 4 cups, used to create a flavorful, balanced soup base.
- Spinach: 2 cups, roughly chopped, added at the end for freshness and nutrients.
- Garlic and Onion: 2 cloves garlic, minced, and 1 medium onion, diced, for aromatic depth.
- Diced Tomatoes: 1 can (14 oz), providing acidity to balance the richness.
- Italian Seasoning: 1 tsp, for a classic herbal flavor profile.
Let's Make Some Soup
- Brown the Sausage
- Heat 1 tbsp olive oil in a large pot over medium heat. Add crumbled sausage and cook for 5-7 minutes until browned. Remove and set aside.
- Sauté Aromatics
- In the same pot, add diced onion and minced garlic. Cook for 2-3 minutes until soft and translucent.
- Simmer the Broth
- Add chicken broth, diced tomatoes, Italian seasoning, and optional red pepper flakes. Simmer for 10 minutes to meld flavors.
- Add Cream and Cheese
- Lower heat and stir in heavy cream and grated Parmesan. Temper the cream to avoid curdling by gradually incorporating hot broth.
- Incorporate Spinach
- Add spinach and cook for 1-2 minutes until wilted. Adjust seasoning with salt and pepper as needed.
- Serve
- Ladle into bowls, garnish with extra Parmesan, and serve with garlic bread or salad for a complete meal.
Save
Storing Your Soup
This soup keeps beautifully in the fridge for about 4 days. When you're ready for more just warm it gently on the stove stirring now and then. If it seems a bit thick add a splash of broth to thin it out. The flavors actually get even better the next day.
Make It Your Own
Sometimes I switch things up using turkey sausage when I want something lighter. You can toss in some pasta or potatoes if you're extra hungry. For my vegetarian friends I use plant based sausage and coconut milk it's just as creamy and delicious.
Good For You Too
This soup isn't just comforting it's packed with good stuff too. The spinach gives you iron and vitamins while the garlic and onion boost your immune system. Even the Parmesan adds some calcium. I love knowing I'm getting my nutrients while enjoying something so delicious.
Common Questions About Cooking
- → How do I prevent the cream from curdling?
Temper the cream by slowly mixing it with some hot broth before adding it to the soup. Also, keep the heat low when adding dairy ingredients.
- → Can I make this soup ahead of time?
Yes, but add the cream and spinach when reheating. Store base soup for up to 3 days in the fridge. Reheat gently, add fresh ingredients, and adjust seasoning.
- → Is there a lighter version?
Use turkey or chicken sausage instead of pork, and half-and-half instead of heavy cream. The soup will be lighter but still creamy.
- → Can I add other vegetables?
Yes, try adding carrots, celery, or kale. Just adjust cooking times to ensure vegetables are tender.
- → Can this soup be frozen?
Freeze the base soup without cream or spinach for up to 3 months. When reheating, add fresh cream and spinach for best results.