Creamy Parmesan Italian Sausage Soup

A hearty and comforting soup featuring savory Italian sausage, tender vegetables, and a creamy Parmesan-infused broth. Perfect for cozy evenings or when you’re craving a warm, satisfying meal.

---

Ingredients

For the Soup:

• 1 pound Italian sausage (mild or hot)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 cups fresh spinach, roughly chopped

Optional Garnishes:

• Additional Parmesan cheese
• Crusty bread or croutons
• Fresh basil or parsley

---

Instructions

1. Cook the Sausage:
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it into small pieces, until browned and fully cooked, about 5 minutes. Remove the sausage with a slotted spoon and set aside.
2. Sauté Vegetables:
   Add the diced onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
3. Build the Soup Base:
   Pour in the chicken broth and add the diced tomatoes, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Bring to a gentle boil.
4. Simmer:
   Reduce the heat to low, return the cooked sausage to the pot, and simmer for 15–20 minutes until the vegetables are tender.
5. Add Cream and Cheese:
   Stir in the heavy cream and Parmesan cheese, cooking for another 5 minutes until the soup is creamy and well blended.
6. Finish with Spinach:
   Add the spinach and cook for 2–3 minutes until wilted. Taste and adjust seasoning as needed.
7. Serve:
   Ladle the soup into bowls, garnish with additional Parmesan cheese, and serve with crusty bread or croutons.

---

Notes

• Sausage Choice: For a lighter option, use turkey or chicken sausage.
• Vegetable Variations: Add zucchini, bell peppers, or mushrooms for more texture and flavor.
• Make Ahead: This soup stores well in the refrigerator for up to 3 days. Reheat gently to avoid curdling.
• Thickening Option: If you prefer a thicker soup, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during step 4.

---

Nutrition (Per Serving)

• Calories: 375
• Carbohydrates: 12g
• Protein: 18g
• Fat: 29g
• Saturated Fat: 13g
• Cholesterol: 80mg
• Sodium: 950mg
• Fiber: 3g
• Sugar: 4g