Easiest Creamy Parmesan Italian Sausage Soup
If you’re looking for a delicious, homemade, one-pot meal that’s family-friendly and ready in 30 minutes, this tuscan-style Creamy Parmesan Italian Sausage Soup is it! Packed with rich flavors, creamy texture, and tender tortellini, this is the kind of meal that everyone will love—and it couldn’t be easier to make.
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Ingredients
- Italian sausage, casing removed – Adds rich, savory flavor and protein
- Onion – Provides sweetness and depth
- Olive oil – Enhances flavor and helps sauté ingredients
- Garlic – Boosts aroma and adds a bold taste
- Italian seasoning – Infuses classic Italian herbs and warmth
- Chicken broth – Creates a flavorful, savory base
- Cannellini beans – Adds creaminess, fiber, and protein
- Can of tomatoes – Contributes acidity and richness
- Tortellini – A fun pasta that makes the soup hearty and satisfying
- Heavy cream – Brings creaminess and a velvety texture
- Spinach – Adds color, nutrients, and freshness
- Parsley and parmesan, for garnish – Finishes with brightness and umami
How to Make Creamy Parmesan Italian Sausage Soup
1. Sauté the sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it into crumbles as it cooks. Remove excess grease if needed.
2. Sauté aromatics: Add the onion and cook until soft, about 3 minutes. Stir in the garlic and Italian seasoning, cooking for another 30 seconds until fragrant.
3. Simmer the base: Pour in the beans, diced tomatoes, and chicken broth. Bring to a gentle boil.
4. Cook the tortellini: Add the tortellini and cook according to package instructions (typically 5-7 minutes).
5. Make it creamy: Lower the heat and stir in the heavy cream and Parmesan cheese. Simmer for 2 minutes.
6. Add the greens: Stir in the spinach and let it wilt. Season with salt and pepper to taste.
7. Serve: Ladle into bowls and garnish with fresh parsley and extra Parmesan.
Variations
- Make it spicy: Use spicy Italian sausage or add red pepper flakes.
- Lighten it up: Swap ground turkey for sausage and Greek yogurt or blended cottage cheese instead of heavy cream.
- Add more veggies: Potatoes, sweet potatoes, carrots, kale, or celery all complement the flavors.
- Extra creamy: Stir in cream cheese for a thicker, richer soup.
- Low-carb: Omit the pasta and add diced potatoes instead.
- Vegetarian: Omit the sausage and add some additional beans for a balanced vegetarian meal.
Storage and Tips for Success
- Brown your sausage well for extra flavor.
- Don’t overcook the tortellini—add it in at the last step for about 5 minutes, then turn off the heat.
- For leftovers, add a little extra broth before reheating since the pasta will absorb some liquid over time.
- Want to use a slow cooker? Follow the same steps but wait to add the tortellini until 5-10 minutes before serving.
Equipment :
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FAQs
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Easiest Creamy Parmesan Italian Sausage Soup
Equipment
- Dutch Oven
- Mixing spoons
- Measuring cups and spoons
Ingredients
- 1 lb Italian sausage mild or spicy, casings removed
- 2 tbsp Olive oil
- 1 medium Onion diced
- 3 cloves Garlic minced
- 1 tbsp Italian seasoning
- 1 can Diced tomatoes
- 4 cups Chicken broth
- 1 package Refrigerated cheese tortellini
- 2 cups Fresh spinach or kale
- 1/2 cup Heavy cream
- 1/4 cup Grated parmesan cheese plus more for garnish
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté the sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage and cook until browned, breaking it into crumbles as it cooks. Remove excess grease if needed.
- Sauté aromatics: Add the onion and cook until soft, about 3 minutes. Stir in the garlic and Italian seasoning, cooking for another 30 seconds until fragrant.
- Simmer the base: Pour in the beans, diced tomatoes, and chicken broth. Bring to a gentle boil.
- Cook the tortellini: Add the tortellini and cook according to package instructions (typically 5-7 minutes).
- Make it creamy: Lower the heat and stir in the heavy cream and Parmesan cheese. Simmer for 2 minutes.
- Add the greens: Stir in the spinach and let it wilt. Season with salt and pepper to taste.
- Serve: Ladle into bowls and garnish with fresh parsley and extra Parmesan.
