Creamy Parmesan Italian Sausage Soup

Creamy Parmesan Italian Sausage Soup is the perfect blend of hearty Italian flavors and creamy comfort. This rich soup features savory sausage, tender mushrooms, and fresh baby spinach, all simmered together in a Parmesan-infused broth. Whether you’re serving it for a cozy fall night or hosting a casual weekend dinner party, this soup is sure to satisfy.

Soups like this one remind me of easy, laid-back fall dinners. There’s something comforting about a big pot of creamy, cheesy goodness simmering on the stove as the days get shorter. We love experimenting with this recipe–sometimes adding fresh corn or swapping the sausage for rotisserie chicken.

What is creamy parmesan Italian sausage soup?

This hearty soup is a rich and creamy comfort food classic featuring savory Italian sausage, tender mushrooms, and aromatic onions and garlic in a luscious Parmesan-infused broth. The soup is finished with fresh baby spinach and an extra sprinkle of grated Parmesan cheese.

It’s the perfect balance of flavors – savory, creamy, cheesy, and fresh all in one bowl.

Ingredients

• 1/2 lb (8 oz) lean Italian chicken or turkey sausage, casings removed
• 1 teaspoon olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 cups chopped spinach
• 1 cup fat-free half-and-half
• 1/2 cup fat-free milk
• 2 tablespoons light cream cheese
• 1/3 cup finely grated Parmesan cheese
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• Salt, to taste
• Optional: red pepper flakes

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until browned and cooked through.
2. Add the onion and cook for 3–4 minutes, then add the garlic and cook for 30 seconds.
3. Pour in the chicken broth. Add the Italian seasoning, basil, black pepper, and red pepper flakes if using.
4. Bring to a gentle simmer and cook for 8–10 minutes.
5. Stir in the fat-free half-and-half, milk, and light cream cheese. Simmer gently for 3–4 minutes. Do not boil.
6. Mix the cornstarch with 2 tablespoons of water. Stir it into the soup and cook for 1–2 minutes until slightly thickened.
7. Add the Parmesan and spinach. Stir until the Parmesan melts and the spinach wilts.
8. Taste and adjust the seasoning.
9. Serve hot with a small sprinkle of Parmesan on top.

Servings

6 servings

Estimated WW Points

About 4 Points per serving, depending on the specific sausage, Parmesan, and cream cheese brands used.