Description
This rich and flavorful soup is made with hearty Italian sausage, creamy Parmesan cheese, and tender vegetables in a savory broth. It’s comfort food at its best—perfect for chilly nights!
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 lb Italian sausage (mild or spicy)
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, for heat)
- 4 cups chicken broth
- 1 (14 oz) can diced tomatoes (with juice)
- 1 cup heavy cream (or half-and-half)
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach or kale, chopped
- 1/2 tsp black pepper (or to taste)
- 1/2 tsp salt (adjust as needed)
- 1 tbsp fresh basil or parsley, chopped (for garnish)
Instructions
- Cook the Sausage:
- Heat olive oil in a large pot over medium heat.
- Add Italian sausage, breaking it up as it cooks, until browned (about 5-7 minutes).
- Remove excess grease if needed.
- Sauté the Vegetables:
- Add onion, garlic, carrots, and celery to the pot.
- Sauté for 3-4 minutes until softened.
- Build the Broth:
- Stir in Italian seasoning, red pepper flakes, chicken broth, and diced tomatoes.
- Bring to a simmer and cook for 15 minutes until vegetables are tender.
- Make it Creamy:
- Reduce heat to low and stir in heavy cream and Parmesan cheese.
- Let it warm through (do not boil).
- Add Greens & Finish:
- Stir in baby spinach/kale and cook for 2 minutes, until wilted.
- Taste and adjust seasoning with salt and pepper.
- Serve Hot:
- Garnish with fresh basil or parsley.
- Serve with crusty bread or garlic toast!
Notes
- Lighter Version: Use half-and-half instead of heavy cream.
- Extra Flavor: Add ½ cup cooked pasta (like orzo or tortellini).
- Storage: Keeps in the fridge for 3-4 days or freeze for up to 3 months.
Nutrition
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 75mg