Creamy Tuscan Sausage Soup (Sun-Dried Tomatoes, Spinach & Parmesan)
Author: Jason Griffith
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Cuisine: Italian-Inspired
Category: Soup / One-Pot Dinner
Introduction
There’s something about a creamy, brothy soup with pasta that feels like instant comfort—especially when it starts with Italian sausage sizzling in oil from a jar of sun-dried tomatoes. This soup is the weeknight hero I lean on when I want something that tastes slow-simmered but comes together in about half an hour. It’s got that rich Tuscan-inspired vibe: savory sausage, sweet peppers and onions, garlicky broth, ribbons of spinach, and plenty of Parmesan melted in at the end for a silky finish.
It’s also flexible. Use spicy or mild sausage, swap the cream for coconut milk if you want a dairy-free option, and choose whatever small pasta you already have in the pantry. However you make it, the result is the same: cozy bowls that disappear fast.
Why I Love This Recipe
- That sun-dried tomato oil trick: It adds depth like you’ve been building flavor for hours.
- One pot, minimal fuss: Brown, simmer, stir, serve—done.
- Creamy but still light enough: The broth stays soupy, not heavy or stodgy.
- Family-friendly and customizable: Adjust spice, pasta shape, or greens with what you’ve got.
- Leftovers are even better: The flavors deepen overnight (just add a splash of broth when reheating).
Ingredients (Serves 6)
- ½ cup sun-dried tomatoes (in oil), sliced
- 1 lb mild or spicy Italian sausage
- ½ white onion, finely diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 tsp Italian seasoning
- 1 tsp crushed red pepper flakes
- 1 tsp kosher salt
- ¾ cup dried pasta of choice
- ¾ cup heavy cream (or coconut milk)
- 3 cups fresh spinach
- ⅓ cup fresh basil, chopped
- ¾ cup freshly grated Parmesan cheese
- Optional: extra Parmesan + basil for serving
Swaps and Notes
- Sausage: Turkey or chicken Italian sausage works great. If using lean sausage, add an extra tablespoon of tomato oil or olive oil for richness.
- Pasta: Small shapes like ditalini, small shells, or elbows are ideal. If using larger pasta, expect a few extra minutes of cook time.
- Cream: Heavy cream gives the silkiest texture. Coconut milk makes it dairy-free and surprisingly delicious—choose full-fat for the best body.
- Greens: Baby kale or chopped Swiss chard can replace spinach (just simmer a minute or two longer).
- Salt: Broth varies a lot—taste at the end and adjust if needed before serving.
- Want it extra tomato-y? Add a tablespoon of tomato paste with the garlic for a deeper, redder broth.
Step-by-Step Instructions
- Sauté the base: Heat 2 tablespoons of oil from the sun-dried tomato jar in a large pot over medium heat. Add the sausage and cook, breaking it into small pieces, until browned and cooked through.
- Add aromatics: Stir in the diced onion, red bell pepper, and garlic. Cook for 4–5 minutes, stirring often, until softened and fragrant.
- Build the broth: Pour in the chicken broth. Add the sliced sun-dried tomatoes, Italian seasoning, red pepper flakes, and kosher salt. Bring to a gentle simmer.
- Cook the pasta: Stir in the pasta and simmer for 4–5 minutes, stirring occasionally so it doesn’t stick to the bottom.
- Make it creamy: Lower the heat and stir in the heavy cream (or coconut milk), spinach, and fresh basil. Cook just until the spinach wilts and the pasta is al dente.
- Finish with cheese: Remove the pot from heat and stir in the grated Parmesan until melted, glossy, and silky.
- Serve: Ladle into bowls and top with extra Parmesan (and basil if you’re feeling fancy).
Tips for Success
- Use the tomato oil. It’s the secret weapon—don’t skip it.
- Freshly grate Parmesan. Pre-shredded cheese doesn’t melt as smoothly and can turn grainy.
- Don’t overcook the pasta. It keeps softening in the hot soup, especially in leftovers.
- For thicker soup: Simmer uncovered for 2–3 minutes at the end, or add an extra handful of Parmesan.
- Extra indulgent finish: Stir in a small pat of butter right before serving for a restaurant-style sheen.
Serving Suggestions and Pairings
This soup is a meal on its own, but it’s even better with something to scoop and dip:
- Warm crusty bread, garlic bread, or toasted baguette slices
- A simple side salad with lemony vinaigrette
- Roasted vegetables like broccoli or asparagus
If you’re building a cozy dinner spread, pair it with something equally comforting like These Chicken Enchiladas Are My Go-To for Cozy Crowd-Pleasing Dinners for a fun “choose your comfort” night, or make a game-day appetizer like This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes.
Nutritional Information (Per Serving, Estimated)
- Calories: ~520
- Protein: ~22g
- Carbohydrates: ~28g
- Fat: ~36g
- Saturated Fat: ~16g
- Fiber: ~3g
- Sodium: varies by broth and sausage
(Values will vary based on sausage type, broth brand, and pasta choice.)
Storage and Leftover Tips
- Refrigerate: Store in an airtight container up to 4 days.
- Reheat: Warm gently on the stove over medium-low heat. Add a splash of broth or water—pasta absorbs liquid as it sits.
- Freeze: You can freeze it, but creamy soups with pasta can change texture. If freezing, consider cooking pasta separately next time and adding it when reheating.
More Recipes You Will Love
If this creamy, cozy bowl is your vibe, here are a few more favorites to keep the comfort-food streak going:
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast
- This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas
Final Thoughts
This creamy Tuscan sausage soup is one of those recipes that feels like a hug—rich, savory, and packed with flavor, yet easy enough for a random Tuesday. The sun-dried tomato oil makes everything taste deeper, the spinach keeps it fresh, and the Parmesan ties the whole pot together into a silky, spoonable dream.
If you make it, tell me how you customized it—mild or spicy sausage, cream or coconut milk, extra garlic or extra basil? And if you’re into these cozy, big-flavor meals, follow along for more weeknight winners.
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