Creamy Italian Sausage Soup

Creamy Italian Sausage Soup

This Creamy Italian Sausage Soup is a one-pot dish that can be made in 30 minutes. It features ingredients like Italian sausage, cream cheese, canned tomatoes, and heavy whipping cream to give this soup its delicious creamy texture.

Garnished creamy Italian sausage soup in a white pot with a wooden spoon.

Italian sausage is one of my favorite proteins to include in meals like this Sausage Breakfast Casserole, this Keto Zuppa Toscana, and these Pepper Jack Sausage Balls. It’s perfectly spiced and is a delicious addition to whatever it’s incorporated with.

This particular recipe is reminiscent of a creamy tomato soup with added flavor from the Italian sausage and shredded Parmesan.

It’s a warming and hearty meal that requires only minimal effort in the kitchen.

Garnished creamy Italian sausage soup in a white pot with a ladle scooping out a portion.

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💛 Why you’ll love this soup recipe

  • Easy to clean up.
  • Low-carb, keto-friendly, and gluten-free.
  • Ready to eat in just 30 minutes.
  • Customizable based on your tastes (spicier, less spicy, different protein, etc.).
  • Packed with protein – 13.9 grams per serving.

➡ Ingredients

Labeled ingredients in bowls on a marble countertop.

⏲ How to make this Italian sausage soup recipe

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

  • Cook Onion: To a hot, oiled pan, add chopped onion and cook until it’s slightly softened and the edges are golden.
  • Cook Sausage Then Stir In Ingredients: Add sausage and, using a wooden spoon, break it apart into pieces. Cook until browned, stirring often. Add in chicken broth, cream cheese, diced tomatoes, pureed tomatoes, and spices and stir to combine.
  • Simmer Soup: Reduce the stovetop heat, cover the pot with a lid, and then simmer the soup for 12 minutes, stirring occasionally.
The initial steps for how to make sausage soup.
  • Stir In Cream And Parmesan: Stir in heavy cream and shredded Parmesan cheese and cook, uncovered, for an additional 3 minutes.
  • Serve: Ladle the soup into bowls and garnish with a sprinkle of shredded Parmesan cheese and some fresh parsley.
The final steps for how to make Italian sausage soup.

👉 Ingredient substitution suggestions

  • Avocado Oil: You can substitute olive oil at a 1:1 ratio for avocado oil.
  • Mild Italian Sausage: Hot Italian pork sausage, sweet Italian pork sausage, ground turkey sausage, ground beef, ground turkey, or ground chicken can be used in place of mild Italian sausage.
  • Chicken Broth: Vegetable broth or beef broth will work here. Sub in at a 1:1 ratio.
  • Heavy Whipping Cream: Use half-and-half, whole milk, or 2% milk at a 1:1 substitution ratio.
  • Shredded Parmesan Cheese: Grated Parmesan would be your best bet here. Otherwise, use shredded Pecorino Romano cheese at a 1:1 substitution ratio.

✨ Variations

  • Add some heat by including chopped and de-seeded jalapeño to the soup. You can also add red pepper flakes and/or ground cayenne pepper.
  • Chop up some peeled and chopped carrots, roughly chopped celery, and/or roughly chopped cauliflower florets. Add these in when you add the chopped onion to the pot.
  • Boost the protein and add in fresh shrimp that has been de-veined. Add the shrimp in with about 3-5 minutes left of simmering the soup. After 3 minutes, carefully take out one shrimp, cut it open, and determine if it’s cooked through. If undercooked, continue cooking for an additional 1-2 minute(s).
  • Stir in 6-8 ounces of pasta, like ditalini noodles. Add the pasta in with about 6 minutes left of simmering time. (If you plan to make enough soup to yield leftovers, I would suggest keeping the pasta separate and stirring it in when you are reheating the soup. Otherwise, the pasta will likely get soggy.)
  • Stir in cheese tortellini or cheese ravioli. Check the packaging of the tortellini for the cooking time and add the tortellini in with the lesser amount of time left of simmering the soup. For example, if the cooking time says “4-6 minutes,” add the pasta in with 4 minutes left of simmering the soup. This is to ensure the pasta doesn’t overcook as it will continue to cook even after it’s removed from the stovetop heat.
  • Include a handful of fresh spinach and/or roughly chopped fresh kale for some added nutrients, texture, and flavor. Add in right before you finish simmering the soup and allow the greens to simmer until just wilted.

〰 How to serve

➜ Cooking and recipe tips

  • Use a big enough pot that you can break up the sausage and allow it to cook into a single layer. This will allow the sausage to brown and lightly crisp up, rather than steam. Use a wooden spoon and break up the ground sausage and only stir it occasionally.

💬 FAQs

How do I store Italian sausage soup?

Allow the soup to cool, then store any leftovers in an airtight container in the refrigerator for up to 3 days.

Can I freeze creamy Italian sausage soup?

Yes, allow the soup to cool, then store it in an airtight container in the freezer for up to 2 months. Thaw the frozen soup overnight in the refrigerator before reheating.

How should leftovers of Italian sausage soup be reheated?

Reheat the soup on the stovetop over medium heat until warmed throughout or in the microwave for 1-2 minute(s), depending on the wattage of your microwave.

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Garnished creamy Italian sausage soup in a white pot with a wooden spoon.

Creamy Italian Sausage Soup


  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

This Creamy Italian Sausage Soup is a one-pot dish that can be made in 30 minutes. It features ingredients like Italian sausage, cream cheese, canned tomatoes, and heavy whipping cream to give this soup its delicious creamy texture.


Ingredients

  • 2 Tablespoons (30 milliliters) avocado oil
  • 1/2 medium-sized white onion, chopped
  • 1 pound ground mild Italian sausage
  • 1 cup (240 milliliters) chicken broth
  • 6 ounces cream cheese, softened
  • 14.5-ounce can petite diced tomatoes
  • 10.75-ounce can pureed tomatoes
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/4 cup (300 milliliters) heavy whipping cream
  • 1/4 cup (28 grams) shredded Parmesan cheese

Garnishes:

  • Shredded Parmesan cheese
  • Finely chopped fresh parsley

Instructions

  1. Cook Onion: In a pot over medium-high heat, heat avocado oil. Add onion and cook until slightly softened and edges are golden, about 2-3 minutes, stirring occasionally.
  2. Cook Sausage Then Stir In Ingredients: Add sausage and, using a wooden spoon, break apart into pieces. Cook until browned, stirring often. Add in chicken broth, cream cheese, diced tomatoes, pureed tomatoes, and spices and stir to combine.
  3. Simmer Soup: Reduce stovetop heat to medium, cover pot with a lid, and simmer soup for 12 minutes, stirring occasionally.
  4. Stir In Cream And Parmesan: Stir in heavy cream and shredded Parmesan and cook, uncovered, for additional 3 minutes.
  5. Serve: Ladle soup into bowls and garnish with sprinkle of shredded Parmesan and fresh parsley.

Recipe Notes:

Refrigerator Storage: Allow the soup to cool, then store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer Storage: Allow the soup to cool, then store it in an airtight container in the freezer for up to 2 months. Thaw the frozen soup overnight in the refrigerator before reheating.

Reheating Instructions: Reheat the soup on the stovetop over medium heat until warmed throughout or in the microwave for 1-2 minute(s), depending on the wattage of your microwave.

Keywords: italian sausage soup, creamy sausage soup, sausage italian soup

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