Name: Creamy Italian Chicken Sausage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Italian chicken sausage, sliced; 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2 carrots, sliced; 2 celery stalks, sliced; 4 cups chicken broth; 1 cup heavy cream; 2 cups baby spinach; 1 teaspoon dried Italian herbs; Salt and black pepper to taste

Let Me Tell You About My Soup Obsession (aka Creamy Italian Chicken Sausage Soup)

Okay, so confession time: I never thought I’d be that person who gets way too excited about soup—but here we are! This Creamy Italian Chicken Sausage Soup is basically my cold-weather spirit animal. I first threw this together on a day when the fridge was looking a bit sad, and now my family asks for it whenever the wind howls or someone so much as sneezes. (True story: once made it in July, because cravings ignore the calendar.) Anyway, if you like cozy, creamy, just-the-right-amount-of-spicy soup, you’re in the right place. Oh, and don’t worry if you make a bit of a mess; I always do.

Why I Keep Coming Back to This Soup

I make this when I want something super comforting but not too heavy. It’s basically my culinary hug. My kids go nuts for the cheesy creaminess (though they pick out the spinach, little monsters). I love how you can throw it together in one pot, and, if you’re as impatient as me, you can eat it straight away—though honestly, I think it tastes even better after a night in the fridge. Oh, and if you mess up and scorch the bottom a little? Just call it ‘rustic’—no one will know. Except maybe your smoke alarm.

Gather Your Ingredients (and a Few Swaps I’ve Tried)

1 pound (about 450g) Italian chicken sausage, casings removed (I use spicy when I want to wake up my taste buds, but sweet sausage is great too. Pork sausage works if that’s what you have—my grandma insisted on Premio, but honestly, any brand you like is fine.)
1 tablespoon olive oil (or just use butter—sometimes I do, if I’m feeling indulgent)
1 yellow onion, diced (red onion works in a pinch, but it’ll be a bit sweeter)
2-3 garlic cloves, minced (I won’t judge if you use the jarred stuff)
2 carrots, sliced thin (or a couple handfuls of baby carrots hacked up—whatever’s closest)
2 celery stalks, diced
5 cups chicken broth (I’ve used bouillon cubes and water too, no shame)
1 can (14 oz/400g) diced tomatoes (fire-roasted ones add a nice touch, but regular’s fine)
1 cup small pasta (like ditalini, orzo, or even elbow macaroni—sometimes I just break up spaghetti when I run out)
1 cup heavy cream (or half-and-half for a lighter touch—though it’s not as dreamy)
2 cups baby spinach (or kale, if you’re into that sort of thing)
1/2 cup Parmesan cheese, grated (the real stuff is magic, but the green can works when you’re in a hurry)
Salt & pepper, to taste (I always taste at the end because sausage can be salty)
Optional: a pinch of red pepper flakes or a dash of Italian seasoning

How I Actually Make It (with a Few Sidetracks)

Heat the olive oil in a big ol’ soup pot over medium heat. Toss in the sausage and break it up with your spoon. This is where I like to sneak a taste. Cook until it’s browned and smells amazing—about 5-ish minutes.
Add the onion, garlic, carrots, and celery. Give it all a good stir; let things soften up for about 5 minutes. If your onions start sticking, just splash in a bit of broth—problem solved.
Pour in the chicken broth and diced tomatoes (juice and all!). Crank the heat a bit to bring it to a gentle boil.
Once it’s bubbling, add the pasta. Lower the heat to a simmer. Stir often—otherwise, the pasta will clump or stick to the bottom (ask me how I know…)
Let the soup cook for 10-12 minutes, or until the pasta is just tender. Don’t wander off too far. I once got distracted by an episode of Bon Appétit and ended up with pasta mush. Not my best work.
Turn the heat down to low. Pour in the cream, then dump in the spinach and Parmesan. Stir until the spinach wilts and everything gets all creamy and dreamy. Taste, then add salt, pepper, or a shake of red pepper flakes if you’re feeling wild.
Let it sit for a few minutes off the heat. The flavor deepens and it thickens up just a tad. And if it looks a little weird—don’t panic—it always comes together at the end.

Notes I’ve Picked Up Along the Way

If the soup gets too thick, just splash in more broth or water. I usually end up doing this—especially for leftovers.
Pasta loves to keep soaking up liquid, so if you plan to freeze it, maybe cook the noodles separately and add when reheating. (Took me too many soggy pastas to learn this…)
Keep a wedge of Parmesan in the fridge, if you can—it makes everything better, plus you can look all fancy grating it over top.

Some Variations I’ve Tried (and One That Was a Bit of a Flop)

Vegetarian: Skip the sausage and add a can of cannellini beans. Actually, it’s pretty good. Maybe a bit less hearty, but still tasty.
Dairy-free: I once tried it with coconut milk. Not gonna lie, it tasted a bit odd, but if you’re dairy-free, go for it. Almond milk doesn’t really work though—it just gets weird.
Extra Veggies: Sometimes I toss in zucchini or a bit of corn if I’m clearing out the fridge.
Spicy: For those who like to live dangerously, add a diced jalapeño with your onions.

What You’ll Need (or How I Make Do When I Can’t Find Stuff)

A big pot or Dutch oven (don’t have one? Any deep, sturdy pot will do. I’ve even used my stockpot from the camping set—worked like a charm)
Sharp knife and cutting board
Wooden spoon or spatula for stirring (or whatever spoon is clean, honestly)
Grater for Parmesan (or just use pre-grated—no judgement!)

How Long It Keeps (Not That It Lasts That Long Here)

Scoop leftovers into containers and pop them in the fridge. It’ll keep for about 3 days, though in my house, it never lasts more than a day! For freezing, just skip the pasta and add it fresh when you reheat—trust me, frozen pasta is not the move. Oh, and here’s a great tip on freezing soups from The Kitchn if you want more details than I can give.

What to Serve With It—Besides a Big Spoon

I’m partial to crusty bread for dunking—my kids love garlic bread, which is probably overkill, but YOLO, right? Sometimes I make a quick salad if I’m pretending to be healthy. And if you’re feeling extra, a sprinkle of extra Parmesan on top just makes it sing.

If I Could Go Back in Time: Pro Tips

Don’t rush browning the sausage. I once tried to speed things along and ended up with weirdly gray meat. Slow and steady, folks.
Add the spinach at the end—if you put it in too early, it turns into green mush (unless that’s your thing, then ignore me)
Always taste before adding more salt. Sausage and Parmesan are sneaky salty devils.

FAQ (Because Apparently I Talk About This Soup a Lot)

Can I make this ahead? Totally. Actually, I think it tastes better the next day. Just add a splash of broth when reheating because it thickens up.
What pasta works best? I like ditalini or orzo, but honestly, any small pasta’s good. I’ve even snapped up lasagna noodles in a pinch (bit of a faff, but hey, it works).
Is it spicy? Not really, unless you use hot sausage or add extra pepper flakes. You can always tweak it for picky eaters.
Can I skip the cream? You can, but then it’s not really ‘creamy’ Italian chicken sausage soup, is it? But, on second thought, a splash of milk is better than nothing.
Do I need a Dutch oven? Nah. Any biggish pot will do; I’ve used my old soup kettle form uni days and it’s been fine.
How do I make it gluten-free? Use GF pasta and double-check your sausage. Easy peasy.

And that’s it! If you’re looking for more cozy dinner ideas, check out my favorite winter recipes over at Smitten Kitchen—Deb’s got some real winners. Now go make some soup and let me know if you also eat half the pot straight from the ladle. No judgment. Promise.