Creamy Italian Sausage Soup Recipe

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.

Prep Time10

Cook Time25

Total Time35

Course: dinner, Main Dish/Soup

Cuisine: Italian

Diet: Diabetic, Gluten Free

Method: Stovetop

Servings: servings

Equipment

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

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.

Dairy-Free and Regular Dairy:

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