Creamy Parmesan Sausage Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb Italian sausage (mild or spicy)
02 -
1 tablespoon olive oil
03 -
1 small onion, diced
04 -
3 garlic cloves, minced
05 -
2 medium carrots, sliced
06 -
2 celery stalks, chopped
07 -
4 cups chicken broth
08 -
1 cup ditalini pasta
09 -
1/2 teaspoon dried oregano
10 -
1/2 teaspoon dried basil
11 -
1/2 cup heavy cream
12 -
1/2 cup grated Parmesan cheese
13 -
2 cups fresh spinach, chopped
14 -
Salt and black pepper, to taste
→ Optional Garnish
15 -
Fresh parsley for garnish
# Instructions:
01 -
In a large pot or Dutch oven, heat olive oil over medium heat. Add the sausage, breaking it into small pieces, and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
02 -
In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until the onions are translucent and the vegetables are softened, about 5 minutes.
03 -
Pour in the chicken broth, then add dried oregano and basil. Stir to combine and bring the mixture to a gentle boil.
04 -
Once the broth is boiling, add the ditalini pasta. Cook according to package instructions or until the pasta is al dente, about 8-10 minutes, stirring occasionally.
05 -
Reduce the heat to medium-low. Stir in the heavy cream and grated Parmesan, allowing them to melt into the broth for a creamy texture.
06 -
Return the cooked sausage to the pot and stir in the chopped spinach. Cook for another 1-2 minutes, or until the spinach is wilted. Season with salt and pepper to taste.
07 -
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread for dipping.
# Notes:
01 -
For best results, refrigerate leftovers for up to 3 days and reheat gently on the stovetop.
02 -
Freeze the soup base without cream or Parmesan; add them after reheating for a smoother texture.
03 -
Substitute spinach with kale or add red pepper flakes for extra spice.