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Creamy Parmesan Italian beef sausage soup in a white bowl topped with freshly grated Parmesan and chopped parsley showing the rich silky broth

Creamy Parmesan Italian Beef Sausage Soup

A rich, hearty one-pot soup with bold Italian sausage, tender potatoes, wilted spinach, and a silky Parmesan cream broth. Ready in under an hour with 28g of protein per serving.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Italian sausage casings removed, mild or hot
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 2 medium potatoes diced into 1/2-inch cubes, about 1.5 cups
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese freshly grated from a block, plus more for serving
  • 3 cups fresh spinach
  • 1 tsp dried Italian seasoning
  • salt and freshly ground black pepper to taste
  • fresh parsley chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage and cook for 7 to 9 minutes, breaking into crumbles, until fully browned with some caramelized bits on the bottom. Drain most excess grease but leave about 1 tablespoon in the pot.
  2. Add onion, carrots, and celery. Cook over medium heat for 5 to 7 minutes until onion is translucent. Add minced garlic and cook for 60 seconds until fragrant.
  3. Pour in beef broth. Add diced potatoes and Italian seasoning. Bring to a boil then reduce to a steady simmer. Cook uncovered for 15 to 20 minutes until potatoes are fork-tender.
  4. Reduce heat to low. Stir in heavy cream and grated Parmesan until fully melted and smooth. Do not let the soup return to a boil after this point.
  5. Add fresh spinach and stir for 2 to 3 minutes until wilted. Season with salt and pepper.
  6. Ladle into bowls and top with extra Parmesan and chopped parsley. Serve immediately.

Notes

Use freshly grated Parmesan only. Never boil after adding cream and cheese. Leave 1 tablespoon of sausage fat in the pot for vegetable saute. For best freeze results, freeze the base without cream, Parmesan, or spinach and add dairy fresh when reheating.