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Creamy Parmesan Italian Sausage Soup

Creamy Parmesan Italian sausage soup simmers browned sausage and fork-tender Yukon Gold potatoes in chicken broth, then finishes with wilted spinach, cream, and melted Parmesan. It makes a hearty, savory one-pot meal with a rich, creamy texture.
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Prep Time 15 minutes
Cook Time 29 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp olive oil
  • 1 lb Italian sausage bulk, mild or hot
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.25 tsp crushed red pepper flakes
  • 6 cups low-sodium chicken broth
  • 1 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup heavy cream
  • 5 oz baby spinach
  • 1 cup Parmesan cheese finely grated

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the sausage and cook for 6–8 minutes, breaking it into small pieces, until browned and cooked to 160°F.
  3. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
  4. Stir in the garlic, Italian seasoning, and red pepper flakes and cook for 30 seconds.
  5. Add the chicken broth, potatoes, salt, and black pepper.
  6. Bring the soup to a boil.
  7. Reduce the heat and simmer uncovered for 12–15 minutes, until the potatoes are fork-tender.
  8. Stir in the heavy cream and spinach and cook gently for 2–3 minutes, until the spinach wilts; do not let the soup boil.
  9. Remove the pot from the heat.
  10. Stir in the Parmesan until melted.

Notes

For the smoothest finish, stir in the Parmesan after removing the pot from the heat. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream may separate. For a dairy-free variation, use unsweetened plain dairy-free cream and dairy-free Parmesan.