Description
Enjoy a warm and hearty bowl of Creamy Parmesan Sausage Soup, packed with savory Italian sausage, fresh vegetables, and a rich, creamy broth. Perfect for chilly nights, this comforting dish is sure to satisfy your cravings!
Ingredients
Scale
- 1 pound Italian sausage (mild or spicy, based on preference)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach, roughly chopped
- 1 tablespoon olive oil
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Gather all your ingredients to streamline the cooking process. Dice the onion, carrots, and celery into small, even pieces. Mince the garlic cloves and chop the spinach. Grate the Parmesan cheese if not using pre-grated.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for 5-7 minutes until softened and the onion is translucent. Add the minced garlic and sauté for an additional minute.
- Add the Italian sausage, breaking it up with a wooden spoon. Cook for 8-10 minutes until browned and cooked through. Drain excess fat if desired.
- Pour in the chicken broth, stirring to combine and scraping the bottom of the pot. Add dried thyme, oregano, salt, and pepper to taste. Bring to a gentle boil, then reduce heat and let simmer for 15-20 minutes.
- Slowly add the heavy cream while stirring. Gradually mix in the grated Parmesan cheese until melted and combined. For a thicker soup, mix cornstarch with cold water and add to the pot, simmering for an additional 5 minutes.
- Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Taste and adjust seasoning if necessary.
- Remove from heat and let sit for a few minutes. Ladle the soup into bowls, garnishing with fresh parsley. Serve hot, ideally with crusty bread.
Notes
- For a spicier kick, consider using spicy Italian sausage or adding red pepper flakes.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove.
- If you prefer a vegetarian version, substitute the sausage with plant-based sausage and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes