Description
This creamy Parmesan Italian sausage soup is a comforting and hearty dish, perfect for any season. With a rich, velvety broth, flavorful Italian sausage, and a generous sprinkle of Parmesan cheese, it’s a guaranteed crowd-pleaser. Whether you’re looking for a quick weeknight dinner or a cozy weekend meal, this soup is the ultimate comfort food.
Ingredients
1 lb Italian sausage (mild or hot)
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
3 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 cup heavy cream
2 cups baby spinach, packed
1 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
¼ teaspoon red pepper flakes (optional)
2 cups small pasta (such as ditalini or elbow macaroni)
Instructions
- Brown the Sausage: Heat olive oil over medium heat in a large pot or Dutch oven. Add the Italian sausage and cook, breaking it up into small pieces, until browned (about 5–7 minutes). Remove the sausage with a slotted spoon and set it aside.
- Sauté the Aromatics: In the same pot, add the diced onion and cook for about 3–4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Add the Broth and Tomatoes: Pour in the chicken broth and diced tomatoes (with their juices). Stir in the dried basil, dried oregano, and red pepper flakes if desired. Bring the mixture to a boil.
- Cook the Pasta: Add the pasta to the boiling broth mixture and cook according to package instructions (usually 8–10 minutes) until al dente.
- Add the Sausage and Cream: Once the pasta is cooked, reduce the heat to low. Return the browned sausage to the pot and stir in the heavy cream. Simmer for 5 minutes to allow the flavors to meld.
- Incorporate the Spinach and Parmesan: Stir in the baby spinach and grated Parmesan cheese. Cook for another 2–3 minutes, until the spinach wilts and the cheese melts into the soup.
- Season and Serve: Taste the soup and season with salt and pepper to your preference. Serve hot, garnished with extra Parmesan and a sprinkle of red pepper flakes for additional heat, if desired.
Notes
- Greens swap: For a heartier soup, use kale instead of spinach.
- Lighter version: Replace the heavy cream with half-and-half or milk for a lighter broth.
- Dairy-free: Use a non-dairy cream (such as coconut cream) and skip the Parmesan cheese.
- Pasta alternatives: Use gluten-free pasta or rice if you prefer a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Italian
