creamy parmesan italian sausage soup
Enjoy a bowl of Creamy Parmesan Italian Sausage Soup a hearty, comforting dish with sausage, Parmesan, and cream, perfect for cozy dinners and winter meals.
Ingredients
Ingredients
- Italian Sausage: The backbone of this soup is the savory Italian sausage. It imparts a deep rich flavor that forms the foundation of the dish. You can use either spicy or mild sausage, depending on your preference.
- Parmesan Cheese: This is the star ingredient that adds the creamy richness to the soup. Freshly grated Parmesan cheese works best as it melts beautifully and infuses the soup with a velvety smooth texture.
- Heavy Cream: For that luxurious creamy consistency heavy cream is essential. It enriches the soup, creating a silky mouthfeel that balances out the spice from the sausage.
- Chicken Broth: A flavorful base is important and chicken broth provides the perfect savory backdrop for the other ingredients.
- Spinach: Adding a touch of spinach not only introduces a vibrant color but also boosts the nutritional value of the soup. It provides a fresh contrast to the richness of the cream and sausage.
- Garlic: Garlic adds depth to the flavor profile giving the soup a fragrant and slightly sweet undertone that enhances the savory notes from the sausage and Parmesan.
Instructions
Preparation Steps
- Before we dive into cooking, let me walk you through the essential preparation steps that will set you up for success. Having everything ready will ensure that the cooking process goes smoothly.
- Prepare the Sausage: Start by removing the Italian sausage from its casing. Using a sharp knife, slice the sausage into smaller chunks or crumble it with your hands. Set it aside.
- Chop Vegetables: Dice a medium-sized onion and chop several cloves of garlic. If you're adding spinach, wash and chop it into smaller pieces.
- Grate the Parmesan: Freshly grate the Parmesan cheese. Using pre-grated Parmesan is convenient, but it doesn't melt as smoothly, so I highly recommend grating it yourself.
Cooking Instructions
- Now that you have everything prepped, let’s move on to the actual cooking process. These instructions will guide you to creating a delicious, creamy masterpiece in no time.
- Brown the Sausage: In a large pot, heat a little olive oil over medium-high heat. Add the crumbled sausage and cook it until browned, breaking it apart with a spoon. This step enhances the sausage’s flavor, which will be the base of your soup.
- Sauté the Vegetables: Once the sausage is cooked, remove it from the pot and set it aside. In the same pot, sauté the diced onion and garlic until softened and fragrant about 5 minutes.
- Add the Broth and Cream: Return the sausage to the pot and pour in the chicken broth. Bring it to a simmer, allowing the flavors to meld. Next, add the heavy cream and bring the mixture to a gentle boil.
- Add Spinach: Once the soup has simmered for a few minutes, stir in the fresh spinach. Let it cook down until wilted and incorporated into the soup.
- Finish with Parmesan: Reduce the heat to low and stir in the grated Parmesan cheese, allowing it to melt into the soup, creating a velvety texture. If you’ve chosen to add pasta, now is the time to do so.
- Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Serve the soup hot, garnished with a little more Parmesan and fresh herbs, if desired.
- Tips for Perfecting the Recipe
- Use Fresh Ingredients: Fresh ingredients, especially the Parmesan cheese, make a big difference in the final flavor of the soup. Avoid pre-grated cheese for the best texture.
- Don’t Overcook the Spinach: Spinach wilts quickly, so be sure to add it at the end and allow it to cook just enough to soften but not lose its vibrant color.
- Add Pasta: If you're adding pasta, ensure it's al dente before adding it to the soup to avoid it becoming too soft or mushy.
Notes
Nutrition Information (per serving)
- Calories: 350-400
- Fat: 25 grams
- Protein: 20-25 grams
- Carbohydrates: 8-12 grams
- Fiber: 2-3 grams
- Sodium: 500-700 milligrams
- Cholesterol: 80-90 milligrams
- Calcium: 15-20% of the daily value
- Iron: 10-15% of the daily value