Creamy Parmesan Italian Sausage Soup
Ingredients:
For the Soup:
1 lb Italian sausage (bulk, not in casings)
1 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, peeled and sliced
3 celery stalks, sliced
6 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp red pepper flakes (optional, for a bit of heat)
Salt and black pepper to taste
2 cups baby spinach (optional, for added greens)
1 cup cooked pasta or rice (optional, for added texture)
For Garnish:
Fresh parsley, chopped
Additional grated Parmesan cheese
Directions:
Cook the Sausage:
Heat a large pot or Dutch oven over medium heat. Add the olive oil.
Crumble the Italian sausage into the pot and cook until browned and cooked through, breaking it up with a spoon as it cooks. Remove the sausage from the pot and set aside. Drain excess fat if needed.
Sauté Vegetables:
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are tender and the onion is translucent.
Add Broth and Seasonings:
Return the cooked sausage to the pot.
Add the chicken broth, basil, oregano, thyme, and red pepper flakes if using. Stir to combine and bring the mixture to a boil.
Simmer the Soup:
Reduce the heat and let the soup simmer for about 15-20 minutes, or until the vegetables are tender.
Make it Creamy:
Stir in the heavy cream and Parmesan cheese. Continue to cook for an additional 5 minutes, stirring occasionally, until the cheese is melted and the soup is creamy. If using pasta or rice, add it at this stage and heat through.
Add Greens (Optional):
If adding spinach, stir it in now and cook for 2-3 minutes until wilted.
Season and Serve:
Taste the soup and adjust the seasoning with salt and black pepper as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley and additional grated Parmesan cheese.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: Approx. 350 per serving | Servings: 6