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Creamy Parmesan Sausage Soup

A bowl of creamy Parmesan sausage soup with Italian sausage, potatoes, and wilted spinach topped with shredded Parmesan cheese
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A rich and hearty one-pot comfort food made with Italian sausage, Yukon Gold potatoes, fresh spinach, and a creamy Parmesan-infused broth. Ready in about 45 minutes.

Ingredients

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  • 1 lb Italian sausage, mild or hot, casings removed
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 lb Yukon Gold potatoes, diced (about 2 medium)
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 3 cups fresh spinach
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain off excess grease.
  2. Add chopped onion, carrots, and celery to the pot. Cook for 5-6 minutes, stirring occasionally, until softened and onion is translucent.
  3. Stir in minced garlic, dried oregano, and red pepper flakes if using. Cook for 1 minute until fragrant. Watch carefully as garlic burns quickly.
  4. Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
  5. Reduce heat to low. Stir in heavy cream and freshly grated Parmesan cheese until fully melted and smooth. Do not boil after adding cream.
  6. Add fresh spinach and stir until wilted, about 1-2 minutes.
  7. Season with salt and pepper to taste. Ladle into bowls and top with extra Parmesan cheese. Serve immediately.

Notes

  • Always use freshly grated Parmesan cheese for the best melting quality. Pre-shredded cheese can turn grainy in soups.
  • For a lighter version, substitute half-and-half or whole milk for the heavy cream.
  • The soup thickens as it sits. Add a splash of broth or cream when reheating to loosen it back up.
  • Kale can be substituted for spinach and holds up better for leftovers. Add it a few minutes earlier than spinach.
  • To freeze, hold back the cream and spinach and add them fresh when reheating for best texture.

Nutrition

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