Creamy Italian Sausage and Vegetable Soup Recipe

There’s something about a warm bowl of soup that feels like a big hug on a chilly day. This Creamy Italian Sausage and Vegetable Soup is one of my absolute go-to meals for when I want something hearty but not too heavy. It’s packed with veggies, Italian spices, and that creamy goodness that makes you want to go back for seconds—or thirds. Plus, it’s easy to whip up, and you only need one pot. What’s not to love?

Why You’ll Love This Recipe

I first made this soup on one of those nights where I opened the fridge and thought, “Okay, what’s left in here?” You know those nights. I had some Italian sausage, a few lonely carrots, and some spinach that was begging to be used. With a little creativity, this soup was born, and let me tell you, it’s been a regular in my kitchen ever since.

Here’s why I think you’ll love it too:

• Hearty and satisfying: The Italian sausage adds the perfect amount of protein and flavor.
• Loaded with veggies: It’s a sneaky way to eat more vegetables without even noticing.
• Creamy without being heavy: Thanks to a touch of cream and chicken broth.
• Quick and simple: Perfect for busy weeknights.

Ingredients You’ll Need

This recipe uses simple, pantry-friendly ingredients that you probably already have at home:

For the Soup:

• 1 pound of Italian sausage (mild or spicy, your choice!)
• 1 tablespoon olive oil (optional, if your sausage isn’t very fatty)
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for a little kick)
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup heavy cream
• 2 cups baby spinach or kale
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

For Serving:

• Crusty bread or crackers
• Extra Parmesan for sprinkling

Step-by-Step Instructions

1. Cook the Sausage

Start by heating a large pot over medium heat. If your sausage is lean, add a drizzle of olive oil. Cook the sausage, breaking it up with a wooden spoon, until it’s browned and cooked through. Scoop it out with a slotted spoon and set it aside on a plate.

2. Sauté the Veggies

In the same pot, toss in your diced onion, carrots, and celery. Sauté them for about 5 minutes, or until they start to soften. Add the minced garlic, oregano, basil, and red pepper flakes, and cook for another minute. Trust me, your kitchen will smell amazing right about now.

3. Build the Soup Base

Pour in the chicken broth and add the can of diced tomatoes. Stir everything together and bring it to a gentle simmer. Let it cook for about 10 minutes to let the flavors mingle.

4. Add the Cream and Spinach

Reduce the heat to low and stir in the heavy cream. Toss in the spinach (or kale if you’re feeling adventurous) and let it wilt. This only takes a minute or two.

5. Finish with Parmesan

Stir in the Parmesan cheese and the cooked sausage. Give it a taste and season with salt and pepper as needed. Simmer for a couple more minutes to make sure everything is warmed through.

6. Serve and Enjoy

Ladle the soup into bowls and top with extra Parmesan if you’d like. Serve with some crusty bread for dunking, and you’ve got yourself a comforting, hearty meal.

Tips and Tricks

• Use what you have: Don’t have spinach? Swap it for kale or even Swiss chard. No heavy cream? Half-and-half works too.
• Make it gluten-free: This soup is naturally gluten-free as long as you’re careful with your sausage and broth labels.
• Storage: Leftovers taste even better the next day! Store them in an airtight container in the fridge for up to 3 days.
• Freezing: This soup freezes well, but leave out the cream until you’re reheating it. Just thaw and stir in the cream when warming it up.

Why This Soup Is a Family Favorite

I can’t tell you how many times this soup has saved dinner at my house. It’s one of those meals that’s easy to tweak based on what’s in the fridge. My kids love it, and my husband always asks for seconds. Plus, it’s just as good reheated, making it a lifesaver for meal prep.

One time, I even brought a big pot of this soup to a neighborhood potluck, and it was gone within minutes. A neighbor asked me for the recipe, and now she makes it for her family too. It’s just one of those recipes that’s too good not to share.

Variations to Try

• Turkey Sausage: Swap out the Italian sausage for turkey sausage to lighten things up a bit.
• Vegetarian Version: Skip the sausage and add extra veggies like zucchini or mushrooms. Use vegetable broth instead of chicken broth.
• Add Pasta or Rice: If you’re in the mood for something extra hearty, stir in some cooked pasta or rice before serving.

Final Thoughts

There you have it, my Creamy Italian Sausage and Vegetable Soup! It’s cozy, hearty, and full of flavor—perfect for those nights when you want something comforting but don’t have hours to spend in the kitchen. If you give this recipe a try, I’d love to hear how it turns out for you. Leave a comment below or share your photos—seeing your creations always makes my day!