Creamy Parmesan Italian Sausage Soup
A rich and creamy soup filled with Italian sausage, garlic, onions, and greens, perfect for cozy nights and gatherings.
Ingredients
Main ingredients
- 1 lb Italian sausage (mild or spicy, casings removed) Succulent pieces that infuse the soup with rich, savory flavors.
- 1 tablespoon olive oil Aromatic and golden, enhancing the dish with a hint of fruitiness.
- 1 large onion, chopped Adding sweetness and depth with every soft morsel.
- 3 cloves garlic, minced Releasing irresistible aromas that dance in the air.
- 4 cups chicken broth The warm base that ties all the flavors together.
- 2 cups heavy cream Lending a luscious, velvety texture to the soup.
- 1 cup grated Parmesan cheese Imparting a nutty richness that elevates the overall taste.
- 1 teaspoon Italian seasoning A fragrant blend of herbs that connects all the elements beautifully.
- 1/2 teaspoon red pepper flakes Optional, for a dash of heat that tickles the taste buds.
- 2 cups kale or spinach, chopped Vibrant greens that soften and infuse the soup with nutrients.
- to taste salt and pepper Essential seasonings that round out the flavors.
- Crusty bread for serving (optional) The perfect companion to soak up every drop of the creamy goodness.
Instructions
Cooking
- In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering.
- Add the Italian sausage to the pot, breaking it apart with a spoon. Cook for 5-7 minutes or until browned and cooked through.
- Throw in the chopped onion and allow it to soften and become sweet and translucent, about 3-4 minutes.
- Stir in the minced garlic and let it cook for an additional minute until fragrant.
- Pour in the chicken broth and bring the mixture to a simmer, cooking for 10 minutes to allow the flavors to meld.
- Turn the heat down low and gently stir in the heavy cream and grated Parmesan cheese, allowing the cheese to melt into a creamy consistency.
- Sprinkle in the Italian seasoning and red pepper flakes (if using), then add the chopped kale or spinach, allowing the greens to wilt for about 5 minutes.
- Season with salt and pepper to taste, and adjust the seasoning as necessary.
- Serve hot, ladling the soup into bowls with a crusty piece of bread on the side.
Notes
Avoid overcooking the broth after adding cream and cheese to prevent curdling. Start with a small amount of salt, and adjust as necessary. Pre-cooked sausage alters the texture, so use raw sausage for best results.