Description

Craving a warm, hearty soup bursting with Italian flavors? This Creamy Italian Sausage Soup is your perfect answer! Packed with zesty Italian sausage, tender zucchini, vibrant spinach, and a creamy, cheesy base, this soup delivers bold, comforting flavors in every spoonful.

Ingredients

Here’s what you need to make this Creamy Italian Sausage Soup. Each ingredient adds to the creamy, savory, and Italian-inspired magic.

Butter (2 tablespoons): Adds richness for sautéing.
Onion (1 cup, chopped): Provides a sweet, savory base.
Garlic (2 teaspoons, minced): Infuses aromatic depth.
Ground Italian Sausage (1 pound): Delivers bold, zesty flavor.
Chicken Bone Broth (6 cups): Creates a rich, nutrient-packed base.
Fire-Roasted Tomatoes (14 ounces, one can): Adds smoky, tangy depth.
Cream Cheese (8 ounces): Provides a creamy, velvety texture.
Zucchini (1 small, chopped): Adds mild, tender texture.
Dried Basil (1 teaspoon): Brings warm, Italian herbaceous flavor.
Dried Oregano (1 teaspoon): Enhances the Italian profile.
Black Pepper (½ teaspoon): Adds subtle heat.
Baby Spinach (4 cups): Contributes vibrant color and nutrition.
Shredded Parmesan Cheese (for topping): Adds a nutty, savory finish.

Substitutions and Variations

Butter: Swap with olive oil or ghee for a different fat profile.
Italian Sausage: Use ground turkey or chicken sausage for a leaner option, or plant-based sausage for a vegetarian version.
Chicken Bone Broth: Substitute with regular chicken broth, vegetable broth (for vegetarian), or beef broth for a deeper flavor.
Fire-Roasted Tomatoes: Use regular diced tomatoes or fresh chopped tomatoes with a pinch of smoked paprika.
Cream Cheese: Replace with mascarpone, Greek yogurt, or vegan cream cheese for a dairy-free option.
Zucchini: Swap with yellow squash, mushrooms, or green beans.
Spinach: Use kale, Swiss chard, or arugula, adjusting wilting time as needed.
Add-Ins: Stir in ½ teaspoon red pepper flakes for heat, ¼ cup heavy cream for extra richness, or ½ cup diced bell peppers for more veggies.

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Instructions

Step 1: Sauté the Aromatics and Sausage

Melt 2 tablespoons butter in a large soup pot over medium-high heat.
Add 1 cup chopped onion, 2 teaspoons minced garlic, and 1 pound ground Italian sausage. Cook, crumbling the sausage with a spoon, for 5–7 minutes until the onion is soft and translucent and the sausage is just browned.

Tip: Break up the sausage thoroughly for even cooking; drain excess fat if using a fattier sausage.

Step 2: Build the Soup Base

Add 6 cups chicken bone broth and one 14-ounce can fire-roasted tomatoes to the pot.
Stir in 8 ounces cream cheese until fully melted and incorporated.

Tip: Cut cream cheese into smaller pieces for faster melting; stir frequently to avoid clumping.

Step 3: Add Zucchini and Simmer

Add 1 small chopped zucchini, 1 teaspoon dried basil, 1 teaspoon dried oregano, and ½ teaspoon black pepper.
Bring to a boil, then reduce heat to low and simmer for 15–20 minutes, until the zucchini is tender.

Tip: Chop zucchini into small, uniform pieces for even cooking; check tenderness with a fork.

Step 4: Add Spinach

Stir in 4 cups baby spinach and cook for about 3 minutes until wilted.

Tip: Add spinach in batches if needed to fit in the pot; it will reduce significantly as it wilts.

Step 5: Serve

Taste and adjust seasoning with additional salt or pepper if needed.
Ladle into bowls and top with shredded parmesan cheese.

Tip: For a creamier texture, blend a portion of the soup with an immersion blender before adding spinach, then stir in the greens.