Creamy Parmesan Chicken Sausage Soup
Hearty one-pot soup loaded with Italian chicken sausage, tender vegetables, and finished with a velvety parmesan cream. Roasted red peppers and fresh basil add brightness to this comfort dish, while tarragon and thyme provide subtle herbaceous depth. Perfect for weeknight dinners or casual entertaining, this version delivers restaurant-quality richness without fussy techniques. The combination of sausage, potatoes, and creamy finish makes it substantial enough for a full meal.
Ingredients
- 2 tablespoon olive oil
- 24 ounce chicken sausagemild italian pork sausage1:1protein
similar flavor profile
- 1 tablespoon butter
- 5 clove garlic, minced
- 4 red potatoes, diced
- 3 carrots, sliced
- 1 jar roasted red peppers
- 1 onion, diced
- ½ teaspoon salt
- 1 teaspoon dried parsley
- 1 teaspoon dried tarragon
- ½ teaspoon dried thyme
- 2 pinch ground black pepper
- 1 tablespoon tomato paste
- ¼ cup all-purpose flourcornstarch0.5:1thickenergluten-free
gluten-free option
- 4 cup chicken stock
- 1 can diced tomatoes
- 1 cup fresh baby spinach
- ¼ cup fresh basil, chopped
- 1 ¾ cup heavy cream
- 1 cup parmesan cheese, grated
Instructions
- 1
Heat olive oil in a large dutch oven over medium-high heat. Brown the sausage until colored on the outside, about 5-6 minutes. Transfer to a plate.
- 2
Add butter, then garlic, potatoes, carrots, roasted red peppers, and onion. Cook until very soft and fragrant, 6-8 minutes.
- 3
Season with salt, dried parsley, tarragon, thyme, and black pepper.
- 4
Stir in tomato paste and flour, cooking for 1 minute.
- 5
Pour in chicken stock, diced tomatoes, spinach, and fresh basil. Stir well.
- 6
Cover and simmer gently on medium heat for about 20 minutes.
- 7
Stir in heavy cream and parmesan cheese. Cook for another couple of minutes.
- 8
Remove from heat. Ladle into bowls and top with grated parmesan and chopped basil. Serve with crusty bread.
Tips
Don't skip browning the sausage; those caramelized bits add deep flavor to the broth and give the soup complexity.
Stir the cream in gently after removing from heat to avoid breaking the emulsion and keep the soup silky.
Reserve some fresh basil to stir in at the very end for brightness that cuts through the richness.
Good to Know
Refrigerate in an airtight container for up to 4 days. The soup thickens as it cools; thin with additional stock or cream when reheating.
Prepare vegetables and brown sausage up to 1 day ahead. Store separately. Complete the soup just before serving for best cream texture.
Ladle into bowls and garnish with fresh basil and grated parmesan. Serve immediately with crusty bread or focaccia for dipping.
Common Mistakes
Skip browning the sausage to avoid missing caramelized depth and flavor foundation.
Boil rapidly after adding cream to avoid curdling and breaking the sauce.
Add fresh basil early to avoid losing its bright, fresh flavor to prolonged heat.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
similar flavor profile
FAQ
Can I make this soup ahead?
Yes. Prepare through step 6, cool completely, and refrigerate up to 4 days. Reheat gently, then add cream and cheese just before serving to preserve texture and prevent curdling.
What if I don't have roasted red peppers in a jar?
Roast fresh red peppers over a flame or under a broiler, then peel and chop. Or use sun-dried tomatoes in oil for similar sweetness and depth, though the flavor will shift slightly.
Can I freeze this soup?
Freeze the soup without cream and cheese for up to 2 months. Thaw in the refrigerator, reheat gently, then stir in cream and parmesan just before serving for best results.