Creamy Parmesan Italian Sausage Soup

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Description:
This Creamy Parmesan Italian Sausage Soup is a comforting and hearty dish perfect for cool weather. Packed with savory Italian sausage, tender vegetables, and a rich Parmesan-infused broth, this soup delivers big flavors with every spoonful. Creamy and satisfying, it’s an easy one-pot meal that the whole family will love.

Ingredients:

  • Italian sausage (mild or spicy, casings removed): 1 lb (450 g)
  • Olive oil: 1 tbsp (optional, if needed for browning the sausage)
  • Onion (chopped): 1 medium
  • Garlic (minced): 3 cloves
  • Carrots (peeled and diced): 2 medium
  • Celery (diced): 2 stalks
  • Chicken broth: 5 cups (1.2 liters)
  • Heavy cream: 1 cup (240 ml)
  • Parmesan cheese (grated): ¾ cup (75 g)
  • Kale (chopped): 2 cups (or spinach as a substitute)
  • Dried Italian seasoning: 1 tsp
  • Crushed red pepper flakes: ¼ tsp (optional, for a bit of heat)
  • Salt: ½ tsp (adjust to taste)
  • Black pepper: ½ tsp
  • Cornstarch: 1 tbsp (optional, for thickening)
  • Water: 1 tbsp (optional, for mixing with cornstarch)

Optional Ingredients (for extra flavor):

  • White wine: ½ cup for deglazing the pot (adds depth to the flavor)
  • Mushrooms (sliced): 1 cup for added texture
  • Red bell pepper (diced): 1 small for extra sweetness
  • Fresh basil or parsley (chopped): 2 tbsp for garnish

Instructions:

  1. Brown the sausage:
    In a large pot or Dutch oven, heat a little olive oil over medium heat (only if needed). Add the Italian sausage and cook until browned and crumbled, about 6-8 minutes. Remove the sausage from the pot and set it aside.
  2. Cook the vegetables:
    In the same pot, add the chopped onions, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften. Add the garlic and cook for another minute until fragrant.
  3. Deglaze (optional):
    If using, pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes until reduced by half.
  4. Add the broth and seasonings:
    Pour in the chicken broth and add the dried Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Bring the mixture to a simmer.
  5. Simmer the soup:
    Add the browned sausage back to the pot and let the soup simmer gently for about 15-20 minutes, allowing the flavors to meld.
  6. Add the cream and Parmesan:
    Stir in the heavy cream and grated Parmesan cheese. If you want a thicker soup, mix the cornstarch with water to create a slurry and stir it into the soup. Let the soup simmer for another 5 minutes.
  7. Add the greens:
    Stir in the chopped kale (or spinach) and cook for another 2-3 minutes until the greens are wilted and tender.
  8. Taste and serve:
    Adjust the seasoning as needed. Serve the soup hot, garnished with extra Parmesan cheese and fresh parsley or basil if desired.

Tips for Success:

  • Use high-quality sausage: Good Italian sausage will make a huge difference in flavor. Choose mild or spicy, depending on your preference.
  • Don’t overcook the cream: Add the cream toward the end and keep the soup on low heat to prevent it from curdling.
  • Customize the greens: Kale works great for this soup, but you can swap it for spinach or even Swiss chard for a different texture.

Recommendations:

  • Serve with bread: A side of crusty bread or garlic bread is perfect for dipping into this creamy soup.
  • Make it ahead: This soup reheats beautifully, making it great for meal prep or leftovers the next day.
  • Pair with a salad: Serve the soup alongside a light green salad for a well-rounded meal.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 470
  • Protein: 20 g
  • Fat: 38 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Sugar: 4 g
  • Sodium: 1100 mg

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