Creamy Italian Sausage Soup

Alright, let me tell you, this Creamy Italian Sausage Soup is like a warm hug on a chilly evening. Imagine the smell of Italian sausage sizzling in the pan, mingling with garlic and herbs, then simmering in a rich, creamy broth that’s just begging for a cozy bowl and a chunk of crusty bread. It’s one of those recipes that feels fancy enough for guests but is so easy you’ll want it on your regular dinner rotation. Plus, it’s got just the right balance of spice, creaminess, and veggie goodness to keep everyone happy and full. I can’t wait for you to dive into this bowl of comfort!

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Ingredients

For the Main Dish:

• 1 pound Italian sausage (mild or spicy, casings removed)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 cups chicken broth
• 2 cups diced potatoes (Yukon Gold or Russet work great)
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 teaspoon dried Italian seasoning
• Salt and black pepper, to taste
• 1 cup heavy cream
• 2 cups fresh baby spinach (optional but so good!)
• Grated Parmesan cheese, for garnish

How I Make It

Step 1:

Start by heating the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6–8 minutes. This smell alone will make your kitchen feel like an Italian trattoria.

Step 2:

Remove the sausage to a bowl and set aside. In the same pot, add the diced onion, carrots, and celery. Cook until softened and fragrant, about 5 minutes, stirring occasionally to get those veggies nicely caramelized.

Step 3:

Stir in the garlic and Italian seasoning and cook for another minute until you can really smell that garlic working its magic.

Step 4:

Pour in the chicken broth and add the potatoes. Bring everything to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the potatoes are tender when poked with a fork.

Step 5:

Return the sausage to the pot. Stir in the heavy cream and fresh spinach. Cook just a few more minutes until the spinach is wilted and the soup is heated through. Taste and season with salt and pepper.

Step 6:

Ladle the soup into bowls and top with a generous sprinkle of grated Parmesan cheese. Serve with a slice of crusty bread or garlic toast to soak up all that creamy goodness.

Variations & Tips

• Swap heavy cream with half-and-half for a lighter version, but keep an eye on thickness.
• Add diced bell peppers or zucchini for extra veggies and color.
• Use spicy Italian sausage if you like a kick—balance with extra cream to tame the heat.
• For a thicker soup, mash a few potatoes in the pot during simmering.
• If you want to make it dairy-free, swap cream for coconut milk and skip the Parmesan.
• Leftovers taste even better the next day as flavors continue to mingle!

How I Like to Serve It

For a cozy weeknight dinner, I serve this soup with warm garlic bread and a crisp green salad. It’s also perfect for a casual Sunday lunch when friends drop by—just add a glass of red wine and some good company. In colder months, I love to pair it with roasted Brussels sprouts or a simple Caesar salad to round out the meal.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently over medium heat, adding a splash of broth or cream if it thickens too much.

Closing: This Creamy Italian Sausage Soup is one of those reliably delicious dishes that warms your soul and never fails to impress!