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Creamy Italian Sausage Soup with Parmesan
why make this recipe
Creamy Parmesan Italian Sausage Soup is a delightful dish that brings warmth and comfort in every bowl. With its rich flavors and creamy texture, it warms you up on cold days and satisfies your cravings for something hearty. This recipe combines the savory goodness of Italian sausage with fresh spinach and pasta, creating a delicious meal that’s perfect for families or gatherings. It’s simple to make and uses ingredients you may already have in your kitchen, making it a go-to choice for weeknight dinners.
how to make Creamy Parmesan Italian Sausage Soup
Ingredients:
- 1 lb sweet Italian sausage
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1½ cups ditalini pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- 4 cups fresh spinach, roughly chopped
- 1 cup grated Parmesan cheese, plus more for garnish
- Fresh parsley, chopped for garnish
Directions:
Brown the sausage: In a large pot over medium heat, add the Italian sausage. Use a spatula to break it up as it cooks. Stir until it’s browned and fully cooked. Then, remove the sausage with a slotted spoon and place it on a plate lined with paper towels to drain excess grease.
Sauté the aromatics: In the same pot, add the olive oil and diced onion. Cook for about 5 minutes or until the onion looks translucent. Add the minced garlic and cook for an additional minute until it smells fragrant.
Add broth and seasonings: Pour in the chicken broth and bring it to a gentle boil. Reduce the heat to a simmer. Now, add the heavy cream, dried oregano, dried basil, and red pepper flakes (if you’re using them). Season with salt and pepper to taste.
Cook the pasta: Add the ditalini pasta to the pot and let it simmer for about 8 minutes, or until the pasta is al dente. Stir occasionally to stop it from sticking to the bottom.
Combine sausage and spinach: Put the browned sausage back into the pot. Add the chopped spinach and cook for 2 minutes or until the spinach has wilted.
Add Parmesan for creaminess: Remove the pot from the heat and stir in the grated Parmesan cheese until it melts and mixes in well, making the soup nice and creamy.
Serve: Ladle the soup into bowls and garnish with extra Parmesan and chopped parsley for added flavor and color. Enjoy it hot!
how to serve Creamy Parmesan Italian Sausage Soup
Serve the soup in warm bowls. You can also add a slice of crusty bread on the side for dipping. This soup pairs nicely with a simple green salad, making it a complete meal.
how to store Creamy Parmesan Italian Sausage Soup
To store the soup, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just be sure to let it thaw in the fridge before reheating.
tips to make Creamy Parmesan Italian Sausage Soup
- You can use spicy Italian sausage if you prefer a little heat.
- Adding other vegetables like carrots or bell peppers can enhance the flavor and nutrition.
- If you want a vegetarian version, substitute the sausage with plant-based sausage or skip it altogether and add more veggies.
variation
You can customize the recipe by using other pasta shapes instead of ditalini. Additionally, try adding different herbs like thyme or rosemary for a unique twist.
FAQs
1. Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time and store it in the refrigerator. Just reheat it on the stove before serving.
2. Can I use another type of cheese?
Yes, you can substitute Parmesan with other cheeses like mozzarella or cheddar, but it will change the flavor profile.
3. Is this soup gluten-free?
To make this soup gluten-free, simply use gluten-free pasta and ensure your chicken broth is also gluten-free.
Creamy Parmesan Italian Sausage Soup
A delightful creamy soup made with Italian sausage, fresh spinach, and ditalini pasta, perfect for warming up on cold days.
Ingredients
For the Soup
- 1 lb sweet Italian sausage
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1.5 cups ditalini pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes optional
- to taste Salt
- to taste Pepper
- 4 cups fresh spinach, roughly chopped
- 1 cup grated Parmesan cheese plus more for garnish
- Fresh parsley, chopped for garnish
Instructions
Cooking
- In a large pot over medium heat, add the Italian sausage. Use a spatula to break it up as it cooks. Stir until it’s browned and fully cooked. Then, remove the sausage with a slotted spoon and place it on a plate lined with paper towels to drain excess grease.
- In the same pot, add the olive oil and diced onion. Cook for about 5 minutes or until the onion looks translucent. Add the minced garlic and cook for an additional minute until it smells fragrant.
- Pour in the chicken broth and bring it to a gentle boil. Reduce the heat to a simmer. Now, add the heavy cream, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste.
- Add the ditalini pasta to the pot and let it simmer for about 8 minutes, or until the pasta is al dente. Stir occasionally to stop it from sticking to the bottom.
- Put the browned sausage back into the pot. Add the chopped spinach and cook for 2 minutes or until the spinach has wilted.
- Remove the pot from the heat and stir in the grated Parmesan cheese until it melts and mixes in well, making the soup nice and creamy.
- Ladle the soup into bowls and garnish with extra Parmesan and chopped parsley for added flavor and color. Enjoy it hot!
Notes
Serve with crusty bread for dipping. Pairs nicely with a simple green salad. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months.
