Description
This Creamy Parmesan Italian Sausage Soup is a hearty and comforting dish featuring savory Italian sausage, tender vegetables, and a rich creamy broth blended with Parmesan cheese and fresh greens. Perfect for a cozy meal, this soup combines bold flavors with a creamy texture, offering a delicious way to enjoy classic Italian-inspired ingredients in one warm bowl.
Ingredients
Scale
Sausage and Oil
- 1 lb (450g) Italian sausage (mild or spicy)
- 1 tbsp olive oil (if needed)
Vegetables and Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Liquids and Seasonings
- 4 cups (1 liter) chicken broth
- 1 cup (240ml) heavy cream
- 1 tsp dried Italian seasoning
- ½ tsp red pepper flakes (optional)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
Cheese and Greens
- 1 cup (100g) grated Parmesan cheese
- 2 cups (60g) fresh spinach or kale, chopped
Garnishes
- Extra grated Parmesan
- Fresh parsley or basil
- Crushed red pepper flakes
Instructions
- Cook the Sausage: In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon. Once browned, remove the sausage and set aside. Drain excess grease from the pot if necessary to reduce fat content.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for 3 to 4 minutes until the vegetables are softened. Add the minced garlic and sauté for an additional 30 seconds, releasing its aroma.
- Add Broth & Seasonings: Pour in the chicken broth, then add dried Italian seasoning, red pepper flakes if using, salt, and black pepper. Stir well to combine and bring the mixture to a simmer over medium heat.
- Simmer & Add Cream: Return the cooked sausage to the pot. Allow the soup to simmer gently for 10 minutes to meld the flavors. Reduce the heat to low, then stir in the heavy cream to create a smooth, creamy texture.
- Incorporate Parmesan & Greens: Gradually add the grated Parmesan cheese while stirring continuously to prevent clumping. Then add the chopped spinach or kale and cook for 2 to 3 minutes until the greens have wilted and blended into the soup.
- Serve: Ladle the soup into bowls and garnish with extra grated Parmesan, fresh parsley or basil, and a sprinkle of crushed red pepper flakes if desired. Serve warm and enjoy the comforting flavors.
Notes
- You can substitute kale with spinach or other leafy greens based on your preference.
- Adjust salt and red pepper flakes to taste for desired seasoning and heat level.
- If the soup is too thick, add additional chicken broth to reach preferred consistency.
- For a lighter version, consider using half-and-half instead of heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.