This Creamy Italian Sausage Soup with Parmesan has quickly become a family favorite in our household. When the weather cools down, there’s nothing like a warm, hearty soup to bring the whole family together. The combination of flavorful Italian sausage, fresh spinach, and a creamy Parmesan broth makes it irresistible, even for picky eaters.
Plus, it’s so easy to make!
I love how this one-pot meal comes together in just a few steps, and it’s packed with enough sausage, pasta, and veggies to keep everyone satisfied.
Whether you’re using mild Italian sausage or prefer the spicier kick of hot Italian sausage, this creamy soup is a delicious way to warm up on a cold night.
Versatile and Hearty Soup
One of the best things about this recipe is how versatile it is. While we love using rigatoni pasta, you can easily swap it for tortellini or even short pasta if that’s what you have on hand.
For a lighter version, you can substitute the heavy cream with half-and-half or coconut milk for a dairy-free option. The creamy broth, enriched with chicken broth and Parmesan cheese, has such depth of flavor that even picky eaters will be asking for seconds.
Serve it up with a side of crusty bread, and you’ve got a cozy, comforting meal that’s perfect for soup season. And don’t worry about leftovers—this soup tastes even better the next day! Just store it in an airtight container, and you’ll have an easy lunch ready to go.
Serve in your favorite soup bowl. We use bowls that are family heirlooms. These blue bowls were from my husband’s grandfather’s home. There are only four of them and we love to use them and feel special. Add some crusty bread, and you’re set for a satisfying dinner the whole family will love.
One-Pot Creamy Italian Sausage and Parmesan Soup
This Creamy Italian Sausage Soup with Parmesan has quickly become a family favorite in our household. When the weather cools down, there’s nothing like a warm, hearty soup to bring the whole family together. The combination of flavorful Italian sausage, fresh spinach, and a creamy Parmesan broth makes it irresistible, even for picky eaters.
- Large pot
- Soup Kettle
- Shallow Bowl
- 2 Pounds Italian Sausage (mild or hot, your preference)
- 1 Large Onion (diced)
- 10 Cups Chicken Broth
- 8 Ounces Rigatoni Pasta
- 20 Ounces Fresh Spinach
- 1 Pint Heavy Cream (or half-and-half for a lighter version)
- 1 Cup Parmesan Cheese (shredded)
- Salt and black pepper (to taste)
- Red pepper flakes (optional for added spice)
- Italian seasoning (optional for more flavor)
- In a large soup pot or Dutch oven, cook the Italian sausage over medium-high heat until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving enough drippings in the pot to sauté the onion.
- In the same pot, add the diced onion and cook over medium heat until softened and translucent, about 5 minutes.
- Pour in the chicken broth and bring it to a boil. Once boiling, add the rigatoni pasta and cook until al dente, according to the package instructions, usually around 10-12 minutes.
- Reduce the heat to medium-low and stir in the fresh spinach until it wilts.
- Turn off the heat and pour in the heavy cream, stirring gently to combine and create a creamy broth.
- Add the cooked sausage back into the pot, along with the Parmesan cheese. Stir everything together and let it simmer for another couple of minutes to allow the flavors to meld.
- If desired, sprinkle in red pepper flakes for a spicier kick or some Italian seasoning for extra depth of flavor.
- Season and Serve. Taste the soup and season with salt and black pepper to your personal taste. Ladle the creamy Italian sausage soup into bowls and serve with crusty bread on the side for dipping.
Tips for Storing and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it sits, but you can easily add a little chicken broth or water to thin it out when reheating.
This soup freezes well, but note that the pasta might become softer upon reheating. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months.
Reheat the soup in a large pot over medium heat, stirring occasionally until warmed through. Add more broth or cream if needed to reach your desired consistency.
One-Pot Creamy Italian Sausage and Parmesan Soup Variations and Substitutions
For a lighter version. Use turkey sausage or ground turkey instead of pork sausage. You can also replace the heavy cream with half-and-half or coconut milk for a dairy-free option.
Pasta alternatives. While rigatoni is a great choice, you can easily swap it with tortellini, penne, or even small pasta like ditalini for a fun twist.
Add veggies. For a more hearty meal, try adding russet potatoes or other vegetables like carrots and zucchini to the soup.
Spicy or mild. Adjust the heat to your liking by using spicy Italian sausage for a bolder flavor. You can also stick to mild Italian sausage for a more family-friendly option.
Pairing Suggestions
This creamy soup pairs wonderfully with a side of crusty bread or a simple green salad. You can also serve it as a main course for dinner, and leftovers make for a cozy lunch the next day.
Whether you’re trying this creamy Italian sausage soup recipe for the first time or adding it to your collection of homemade soups, I’m confident it will become a go-to dish for those cold nights.
It’s simple enough for busy weeknights, and the combination of fresh spinach, creamy Parmesan, and flavorful sausage makes it feel like a special meal every time. It’s the perfect dish for soup season.
One reply on “One-Pot Creamy Italian Sausage and Parmesan Soup”
My family loved this!