Creamy Italian Sausage Soup Recipe (Dairy & Gluten Free)
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Cozy up with a bowl of Italian sausage soup – the perfect soup for fall evenings or any busy weeknight. This one-pot recipe is hearty, full of rich Italian flavors, and can be made dairy-free without sacrificing any flavor. No matter what you’re whipping it up for, this easy soup has the best flavor and is sure to satisfy the whole family! Both dairy and gluten-free with full dairy option.
Why You’ll Love This Homemade Soup
It’s all about layering bold flavors and creamy textures that add so much flavor to every bite of this hearty soup. With flavorful Italian sausage, fragrant garlic, fresh herbs, tender spinach, and a creamy broth (similar to my cheese tortellini soup), each spoonful feels like a warm hug. Plus, it’s adaptable – so if you’re avoiding dairy, and gluten, or just want a little bit of a lighter twist, I’ve got options for you. Ready in about 30 minutes, it’s perfect for any night of the week.
The fall and winter seasons wouldn’t be complete without healthy soup recipes, wouldn’t you agree? Make this recipe part of your regular rotation, and don’t forget to share it with family and friends. They’ll be begging for seconds, and you might just have a new fan favorite on your hands!
Ingredient Notes
- Italian sausage: You can use sweet Italian sausage or hot Italian sausage. You can also use turkey sausage, chicken sausage, or any ground meat you prefer.
- Olive oil: Avocado oil or coconut oil also work if you prefer.
- Yellow onions: Shallots or leeks work as milder alternatives.
- Chopped sundried tomatoes: Adds a tangy, concentrated tomato flavor. Swap with fresh tomatoes for a milder taste or omit for a lighter soup.
- Fresh garlic cloves
- Diced tomatoes: Provides a juicy, acidic base and balances the creaminess. Crushed tomatoes work for a smoother texture.
- Chicken broth: Can use vegetable broth for a vegetarian option or beef broth for added richness. You can also use chicken stock if preferred.
- Coconut milk or heavy cream, if not dairy-free: Gives soup a creamy consistency. Almond or oat milk are lighter, dairy-free substitutes.
- Red pepper flakes (optional, for heat)
- Fresh spinach: Adds a pop of color and nutrition, wilting perfectly into the broth. Kale or Swiss chard are great heartier substitutes.
- Dairy-free cream cheese or regular if not dairy-free
- Tomato paste: Intensifies the tomato flavor with a rich, concentrated sweetness. Can omit for a lighter broth.
- Spices: Italian seasoning, onion powder, garlic powder, salt, and black pepper. Fresh basil or parsley for garnish
A full ingredient list with exact amounts for this simple recipe can be found in the recipe card below.
Mac’s Pro Tip
Recipe Variations & Modifications
- One of my favorite things about this creamy Italian Sausage Soup is how flexible it is. With just a little tweak here or there, you can make it just right for your family’s tastes!
- Love a spicy kick? Add more red pepper flakes or even a pinch of cayenne to warm things up.
- Stir in some cooked pasta at the end for a heartier, cozy Italian pasta soup. Or, try gnocchi for an extra treat!
- Swap the sausage for plant-based sausage or add white beans for a protein-packed vegetarian option.
- While spinach gives that classic flavor and texture, kale or Swiss chard add a bit more bite and are wonderful in this soup too!
How to Make Creamy Italian Sausage Soup
Stovetop Instructions
Step 1: In a large soup pot or Dutch oven, cook onions and garlic over medium heat until the onions are translucent, about 3 minutes.
Step 2: Add the Italian sausage and cook until browned, 5-7 minutes. Drain excess grease if needed, but leave a little for flavor.
Step 3: Stir in the tomato paste, cream cheese, Italian seasoning, red pepper flakes (if using), garlic powder, onion powder, salt, and pepper.
Step 4: Once this mixture is combined and the cream cheese is melted, add the diced tomatoes and chicken broth. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.
Step 5: Ten minutes before serving, add the coconut milk.
Step 6: In the last few minutes of cooking, stir in the spinach and mix it until it wilts. Garnish with fresh basil or parsley and enjoy!
Crockpot Instructions
- Step 1 (Optional Prep): In a skillet, cook the Italian sausage, onion, and garlic over medium heat until the sausage is browned and the onion is translucent, about 5-7 minutes. Drain excess grease if needed, but leave a little for flavor. (You can skip this step and add the sausage directly to the Crockpot, though browning it first adds flavor.)
- Step 2: Add the cooked sausage, onion, and garlic to the Crockpot. Stir in the diced tomatoes, chicken broth, Italian seasoning, red pepper flakes (if using), salt, and pepper.
- Step 3: Cover and cook on low for 5-6 hours or on high for 2-3 hours.
- Step 4: In the last 15 minutes of cooking, add the spinach and stir until it wilts. For a creamy twist, stir in the coconut or almond milk.
- Step 5: Garnish with fresh basil or parsley before serving. Enjoy warm!
Mac’s Pro TipS
Expert Tips
- Swap heavy cream for coconut milk and use dairy-free cream cheese for a totally creamy, dairy-free version. Or use heavy cream and regular cream cheese if you are not dairy-free.
- The flavor of the sausage makes a big impact! Try to choose a quality sausage, whether it’s pork, chicken, or turkey.
- Simmering brings out the best in this soup, so don’t rush the process if you have the time. It allows the flavors to deepen and meld.
- Red pepper flakes add a gentle warmth, but feel free to add more or leave it out depending on your family’s preference.
SERVING & STORAGE
What to Serve with This Creamy Soup
Top each bowl of soup with some dairy-free parmesan cheese or regular parmesan if not dairy-free! Cheese makes every bowl of soup more delicious.
This soup is a complete meal on its own, but if you want to add a little something extra – try some cheesy garlic bread, a simple green salad, or an easy Caprese salad.
Storage Tips
Bring leftover soup to room temperature before storing it in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally, until warmed through.
This soup freezes well for up to 3 months. For best results, let the soup thaw in the fridge overnight before reheating on the stovetop or in the microwave.
Recipe FAQs
Absolutely! This recipe is naturally gluten-free as long as your sausage and broth are certified gluten-free.
If you’re not dairy-free, you can swap coconut milk with heavy cream or half-and-half. For a lighter dairy-free option, unsweetened almond or oat milk can also work, though the broth may be less creamy.
Yes! This soup is perfect for making ahead. The flavors actually deepen after sitting, so it’s even better the next day. Simply store it in the fridge for up to 4 days, and reheat on the stovetop or microwave before serving.
Reheat slowly over low heat on the stovetop, stirring occasionally. If you notice any separation, whisk the soup briskly to bring it back together. Adding a splash of fresh coconut milk or cream can help restore its creamy texture.
Absolutely. Regular cream cheese works perfectly!
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Creamy Italian Sausage Soup Recipe
Ingredients
- 1 lb Italian sausage mild or spicy, as preferred
- 1 tbsp olive oil if needed
- 1 medium onion diced
- 2-3 tbsp chopped sundried tomatoes
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes with juices
- 4-5 cups chicken broth gluten-free
- 1 cup coconut milk or heavy cream if not dairy-free
- 2 tsp Italian seasoning
- 1/2 tsp red pepper flakes optional, for heat
- 2-3 cups fresh spinach
- Salt and pepper to taste
- 4 oz dairy-free cream cheese or regular if not dairy-free
- 3 tbsp tomato paste
- ½ tsp onion powder
- ½ tsp garlic powder
- Fresh basil or parsley for garnish
Instructions
Stovetop
- In a large pot or Dutch oven, cook the onions, and garlic over medium heat until the onion becomes translucent, about 3 minutes. Add the Italian sausage and cook until browned, 5-7 minutes. Drain excess grease if needed, but leave a little for flavor.
- Stir in the tomato paste, cream cheese, Italian seasoning, red pepper flakes (if using), garlic powder, onion powder salt, and pepper.
- Once this mixture is combined and the cream cheese is melted, add the diced tomatoes, and chicken broth. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes. 10 minutes before serving, add the coconut milk.
- In the last few minutes of cooking, stir in the spinach and mix it until it wilts.
- Garnish with fresh basil or parsley and enjoy!
Crockpot
- Cook Sausage, Onion, and Garlic (Optional Prep Step): In a skillet, cook the Italian sausage, onion, and garlic over medium heat until the sausage is browned and the onion is translucent, about 5-7 minutes. Drain excess grease if needed, but leave a little for flavor. (If you prefer, you can skip this step and add the sausage directly to the Crockpot, though browning it first adds flavor.)
- Combine Ingredients in the Crockpot: Add the cooked sausage, onion, and garlic to the Crockpot. Stir in the diced tomatoes, chicken broth, Italian seasoning, red pepper flakes (if using), salt, and pepper.
- Cook: Cover and cook on low for 5-6 hours or on high for 2-3 hours.
- Add Spinach and Milk (If Desired): In the last 15 minutes of cooking, add the spinach and stir until it wilts. For a creamy twist, stir in the coconut or almond milk.
- Garnish and Serve: Garnish with fresh basil or parsley before serving. Enjoy warm!
Notes
- Bring leftover soup to room temperature before storing it in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally, until warmed through.
- This soup freezes well for up to 3 months. For best results, let the soup thaw in the fridge overnight before reheating on the stovetop or in the microwave.
- For dairy-free, I use canned coconut milk and Kite Hill’s cream cheese. If you are not dairy-free, use heavy cream and regular cream cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
