Creamy Tuscan Soup Easy
This Creamy Tuscan Soup is a flavorful and comforting dish, perfect for a weeknight meal. It features Italian sausage, sun-dried tomatoes, spinach, and Parmesan cheese in a creamy broth, offering a delightful taste of Tuscany in every spoonful.
Equipment
- Large pot or Dutch oven
- Spoon
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Ladle
- Bowls
Ingredients
- 1 pound Italian sausage, removed from casing
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes optional
- 6 cups chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
- 5 ounces fresh spinach, roughly chopped
- Salt to taste
- Pepper to taste
- Fresh basil, chopped optional garnish
- Crusty bread, for serving optional
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon as it cooks. Cook until the sausage is no longer pink.
- Remove the sausage from the pot and set aside. Drain off any excess grease, leaving about a tablespoon in the pot.
- Add the chopped onion to the pot and cook over medium heat until softened, about 5 minutes.
- Add the minced garlic and red pepper flakes (if using) and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Pour in the chicken broth and add the diced tomatoes and sun-dried tomatoes. Bring to a simmer.
- Return the cooked sausage to the pot.
- Season with salt and pepper to taste. Remember, the Parmesan cheese is salty, so go easy on the salt at first.
- Let the soup simmer for at least 15 minutes to allow the flavors to meld together. The longer it simmers, the more flavorful it will be!
- Stir in the heavy cream and Parmesan cheese. Cook until the cheese is melted and the soup is heated through, about 2-3 minutes.
- Add the fresh spinach and cook until it wilts, about 1-2 minutes.
- Ladle the Creamy Tuscan Soup into bowls and garnish with fresh basil and extra Parmesan cheese, if desired.
- Serve with crusty bread for dipping and soaking up all that delicious broth.
Notes
For a richer, creamier soup, add an extra splash of heavy cream or a dollop of mascarpone cheese. To prevent the spinach from becoming slimy, don't overcook it; add it at the very end. Leftover soup can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. You can easily adapt this recipe to suit your preferences – swap the sausage for ground turkey or chicken, add different vegetables, or adjust the spice level to your liking. For a vegetarian version, omit the sausage and add more vegetables, such as mushrooms, zucchini, or bell peppers. You can also add a can of cannellini beans for extra protein.