Creamy Italian Sausage Parmesan Soup
This creamy Italian sausage parmesan soup is a comforting dish perfect for chilly evenings. It features savory Italian sausage, hearty vegetables, and a rich, cheesy broth that will warm you from the inside out.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 cutting board
- measuring cups and spoons measuring cups and spoons
- 1 ladle
Ingredients
- 1 pound Italian sausage sweet or spicy, casing removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- 2 cups fresh spinach
- optional fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up into smaller pieces with a wooden spoon, about 5-7 minutes.
- Add the diced onion, garlic, carrots, and celery to the pot. Sauté for another 5 minutes until the vegetables are tender and fragrant.
- Pour in the chicken broth and bring the mixture to a simmer. Cook for about 10 minutes to allow the flavors to meld.
- Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Mix until the cheese is fully melted and incorporated.
- Add the Italian seasoning, salt, and pepper to taste. Then, gently fold in the fresh spinach and cook for an additional 2-3 minutes until wilted.
- Serve hot in bowls, garnished with fresh parsley if desired.
- For a spicier kick, use spicy Italian sausage or add red pepper flakes if you prefer.
- This soup can be paired well with crusty bread or a simple green salad for a complete meal.
- Store leftovers in the refrigerator for up to 3 days and reheat gently on the stove before serving.
Notes
For a spicier kick, use spicy Italian sausage or add red pepper flakes.
This soup pairs well with crusty bread or a simple green salad.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.