Creamy Parmesan Italian Sausage Soup
This rich and creamy soup combines Italian sausage, fresh spinach, and a savory Parmesan broth to create the perfect comfort food. A delicious and hearty meal that will warm you up on chilly days!
Equipment
- 1 Large pot or Dutch oven For cooking the soup
- 1 Cutting board For prepping vegetables
- 1 Grater For grating Parmesan cheese
- 1 Knife For chopping garlic, onions, and spinach
Ingredients
- 1 lb oz Italian sausage Ground or sliced if using sausage links
- 4 cups cup Chicken broth Low-sodium preferred
- 2 cups cup Heavy cream For creaminess
- 1 cup cup Parmesan cheese Freshly grated for best texture
- 2 cups cup Fresh spinach Chopped or whole leaves
- 1 medium onion Yellow onion Diced
- 3 cloves clove Garlic Minced
- 1 tsp tsp Italian seasoning Or more to taste
- 1 tbsp tbsp Olive oil For cooking the sausage and vegetables
- Salt to taste Salt For seasoning
- Pepper to taste Black pepper For seasoning
Instructions
- Prepare the Ingredients:
- Chop the onion and garlic. Grate the Parmesan cheese and chop the spinach.
- Cook the Sausage:
- Heat olive oil in a large pot. Add sausage and cook until browned, breaking it up as it cooks. Drain any excess fat.
- Sauté Garlic and Onion:
- Add garlic and onion to the pot and sauté for 3-5 minutes until softened and fragrant.
- Add Broth and Simmer:
- Pour in chicken broth and bring to a simmer. Add Italian seasoning, salt, and pepper to taste. Let simmer for 10 minutes.
- Add Cream and Parmesan:
- Slowly stir in the heavy cream and grated Parmesan cheese. Let the soup simmer for another 5-10 minutes, stirring occasionally.
- Add Spinach:
- Add the spinach and cook for 2-3 minutes until wilted. Taste and adjust seasonings if needed.
- Serve and Enjoy:
- Ladle the soup into bowls and serve hot. Optionally, garnish with more Parmesan cheese and crushed red pepper flakes.
Notes
- Freezing: This soup can be frozen before adding cream and spinach. Once frozen, thaw and reheat, then add the cream and spinach just before serving.
- Make-Ahead: You can make this soup in advance and store it in the refrigerator for up to 3-4 days. Just reheat gently before serving.
- Gluten-Free Option: Ensure the sausage and broth are gluten-free, and you can substitute gluten-free pasta or leave it out entirely for a low-carb version.