Description
This creamy Parmesan Italian sausage soup is a hearty and comforting dish perfect for cozy dinners. Featuring flavorful Italian sausage, tender vegetables, and a rich blend of heavy cream and Parmesan cheese, this soup offers a deliciously creamy texture with a touch of Italian seasoning and optional crushed red pepper flakes for mild heat. Simple to prepare on the stovetop and customizable with additions like pasta or potatoes, it’s a satisfying meal that pairs beautifully with crusty bread or a fresh green salad.
Ingredients
Scale
Meat and Dairy
- 1 pound Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Vegetables
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 cup baby spinach
Liquids and Seasonings
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Continue until the sausage is fully browned. Drain any excess fat if needed to reduce grease.
- Sauté the Vegetables: Add the diced onion, minced garlic, sliced carrots, and sliced celery to the pot with the sausage. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add Broth and Seasonings: Pour in the chicken broth. Stir in the Italian seasoning and crushed red pepper flakes if you choose to use them. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer for 15 to 20 minutes. This allows the vegetables to become tender and the flavors to meld together.
- Add Cream and Cheese: Lower the heat and slowly stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese has melted completely, creating a creamy consistency.
- Finish with Spinach and Season: Add the baby spinach leaves to the soup and cook for an additional 2 to 3 minutes until they wilt. Taste the soup and season with salt and black pepper according to your preference.
- Serve: Ladle the hot soup into bowls and serve immediately. Enjoy with crusty bread or a simple salad for a complete meal.
Notes
- For a lighter version, substitute half-and-half for heavy cream to reduce fat content.
- Pair this soup with crusty bread or a crisp green salad to complement the richness.
- Add cooked pasta or diced cooked potatoes to make the soup heartier and more filling.
- Check labels to ensure your Italian sausage and chicken broth are gluten-free if necessary.
