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Creamy Parmesan Italian Sausage Soup is the ultimate blend of comfort and flavor. With savory sausage, tender mushrooms, and fresh baby spinach simmered in a rich Parmesan-infused broth, this hearty one-pot meal is perfect for cozy fall evenings or casual gatherings with family and friends.
Why You'll Love This Soup
This soup is a one-pot wonder, combining bold Italian flavors with creamy comfort. It's easy to prepare, customizable, and ideal for feeding a crowd. Whether you stick to the recipe or add your favorite vegetables, it's sure to become a go-to for effortless, satisfying meals.
Essential Ingredients For Success
- Base Components:
- Extra virgin olive oil: 2 tablespoons (30ml), smoke point above 375°F (190°C)
- Italian sausage: 1 lb (454g) at 38-40°F (3-4°C), 80/20 meat-to-fat ratio
- Yellow onion: 1 medium (150g) diced to ¼-inch pieces
- Fresh garlic: 3 cloves (15g) minced to 1/16-inch pieces
- Cremini mushrooms: 1 cup (80g) sliced to ⅛-inch thickness
- Liquid Elements:
- Chicken broth: 4 cups (960ml) low-sodium at 70°F (21°C)
- Diced tomatoes: 14 oz (397g) can, including juice
- Heavy cream: 1 cup (240ml) at 65°F (18°C), minimum 36% milk fat
- Seasoning Components:
- Italian seasoning: 1 teaspoon (2g) dried herb blend
- Sea salt: 1 teaspoon (6g) or to taste
- Black pepper: ½ teaspoon (1g) freshly ground
- Parmesan cheese: 1¼ cups (125g) freshly grated
- Fresh Elements:
- Baby spinach: 2 cups (60g) fresh leaves, stems removed
Step By Step Instructions
- Environment Preparation
- Heat 5-6 quart Dutch oven over medium heat (350°F/177°C). Gather mise en place with all ingredients measured and prepared.
- Protein Development
- Heat oil until shimmering (350°F/177°C). Add sausage, breaking into ½-inch crumbles. Cook 6-8 minutes until internal temperature reaches 165°F (74°C) and brown crust forms (Pantone 7518 C).
- Aromatics Integration
- Add onion and garlic to sausage. Cook 3-4 minutes until onions are translucent and aromatic. Add mushrooms, cook additional 4 minutes until moisture releases and reabsorbs.
- Liquid Integration
- Add broth and tomatoes. Bring to gentle simmer (200°F/93°C). Maintain temperature for 10 minutes. Season with herbs, salt, and pepper.
- Dairy Addition
- Reduce heat to low (180°F/82°C). Slowly stir in cream and Parmesan until fully incorporated. Sauce should coat back of spoon and leave clear line when drawn through.
- Final Assembly
- Add spinach in batches, stirring until just wilted but still bright green. Final soup temperature should be 165-170°F (74-77°C) for serving.
Customization and Substitutions
Feel free to customize this soup by adding pasta like tortellini or small shells to stretch the recipe. Swap out spinach for baby kale or arugula for a slightly different taste. You can also use ground turkey or rotisserie chicken for a leaner option, or toss in seasonal vegetables like fresh corn, zucchini, or bell peppers.
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Storage and Leftover Tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently over low heat (165°F/74°C), stirring occasionally to maintain its creamy consistency. Avoid boiling to prevent the cream from separating.
Frequently Asked Questions
- → Can I use turkey sausage?
Yes, Italian turkey sausage works well as a lighter alternative. The soup will be less rich but still flavorful.
- → Can I substitute the heavy cream?
Half-and-half can work but will make a thinner soup. For best results and proper consistency, use heavy cream.
- → How long does this soup keep?
Store in an airtight container in the fridge for up to 3 days. Reheat gently to prevent cream from separating.
- → Can I freeze this soup?
Not recommended as cream-based soups can separate when frozen and thawed. Best enjoyed fresh or within a few days.
- → What can I serve with this soup?
Crusty bread or garlic bread makes perfect accompaniments. A light green salad balances the rich soup.