Ultimate Creamy Sausage Parmesan Soup
This hearty and comforting soup is a symphony of flavors, featuring savory Italian sausage, creamy Parmesan broth, and tender vegetables. It's an easy-to-make meal perfect for chilly evenings, guaranteed to warm you from the inside out.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring spoons
- Measuring cups
- Wooden spoon or spatula
- Ladle
- Grater
- Can opener
Ingredients
- 1 pound Italian sausage, sweet or hot, casings removed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 6 cups chicken broth
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes optional
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for garnish
- 5 ounces fresh spinach, roughly chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the sausage from the pot and set aside.
- Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes, stirring occasionally.
- Add the minced garlic, Italian seasoning, and red pepper flakes (if using) to the pot. Cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic!
- Pour in a splash of chicken broth and scrape up any browned bits from the bottom of the pot.
- Pour in the remaining chicken broth and add the diced tomatoes (undrained). Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 15-20 minutes.
- Stir the cooked Italian sausage back into the pot. Add the chopped spinach and cook until wilted, about 2-3 minutes.
- Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the cheese is melted and the soup is creamy. Do not boil the soup after adding the cream, or it may curdle.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with extra Parmesan cheese. Serve hot.
Notes
For best results, use freshly grated Parmesan cheese. To thicken the soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) while simmering. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. If freezing, add the cream after thawing and reheating to prevent separation.