OK friends, I just have to tell you that creamy Italian sausage soup is out of this world amazing!
It is meant to be a soup on the thinner side, and served with garlic bread to soak up all of the yumminess.
You could certainly add some pasta or rice if you wanted it to be a thicker soup but it was perfectly perfect for us.
How to make creamy Italian sausage soup
Everything you need is shown below.
The spinach cancels out the cheese and heavy whipping cream in my book, making it somewhat healthy… right?!
This is also a low carb and keto friendly soup if you’re into that sort of thing.
First set a large soup pot over medium heat and add some olive oil.
Once hot add a large diced onion, kosher salt, pepper, and crushed red pepper flakes.
Let the onions cook for four to five minutes stirring a few times.
Then add a pound of ground Italian sausage and a bunch of minced garlic.
Cook for about 6 to 7 minutes breaking apart the sausage with a spatula.
Then add chicken broth, crushed tomatoes, Italian seasoning, chicken base, and more kosher salt, pepper, and crushed red pepper flakes.
Let this simmer and the flavors will all come together within about 10 minutes.
The next step is adding a cup and a half of heavy whipping cream and letting that simmer for 10 more minutes.
This will reduce down and make the soup a little thicker.
Finally we will add a 10 oz bag of baby spinach and a little cheesy goodness.
The spinach will seem like a lot at first but it will reduce down to basically nothing and the cheese will melt beautifully into the soup.
Highly recommended to serve creamy Italian sausage soup with some garlic bread for dipping.
I am on the keto diet so I had mine with some toasted keto bread but the family loved the garlic bread dunking.
If you like like creamy Italian sausage soup, you might also like…
Creamy Italian Sausage Soup
Creamy Italian Sausage Soup is a flavorful and easy to make soup recipe, perfect when served with garlic bread for dipping!
- 1 tablespoon olive oil
- 1 large onion diced
- kosher salt, pepper, crushed red pepper flakes
- 6 to 8 cloves garlic minced
- 1 pound ground Italian sausage
- 1 28 oz can crushed tomatoes
- 2 14 oz cans chicken broth
- 2 tablespoons Italian seasoning
- 1 tablespoon chicken base (I used Better than Bouillon) optional
- 1 1/2 cups heavy cream
- 1 10 oz bag baby spinach chopped
- 1 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- Opional: garlic bread
Set a large soup pot over medium heat and add the olive oil. Once hot add the diced onion, kosher salt, pepper, and crushed red pepper flakes. Cook four to five minutes stirring a few times.
Add the minced garlic and Italian sausage. Cook 6 to 7 minutes breaking apart the sausage as it cooks.
Add the crushed tomatoes , chicken broth, Italian seasoning, chicken base if using, kosher salt, pepper, crushed red pepper flakes. Bring this to a boil and then reduce the heat to simmer for 10 minutes.
Add the heavy cream and once it starts bubbling cook for 10 more minutes stirring a few times.
Add the chopped spinach, parmesan cheese, and mozzarella cheese and let it simmer for 10 more minutes. Taste for seasoning and add more kosher salt, pepper, crushed red pepper flakes, and or Italian seasoning if needed.
Serve with garlic bread for dipping if desired.