Description
This rich and hearty Italian sausage soup is bursting with flavor from browned sausage, fresh garlic, herbs, and creamy Parmesan. Perfect for a comforting dinner, it’s easy to make and always a crowd-pleaser. Serve it with crusty bread for a complete meal!
Ingredients
For the soup:
-
1 lb Italian sausage (mild or spicy)
-
1 tbsp olive oil (if needed)
-
1 medium onion, chopped
-
3 garlic cloves, minced
-
1/4 tsp red pepper flakes (optional)
-
4 cups chicken broth
-
1 cup heavy cream
-
1 ½ cups grated Parmesan cheese
-
3 cups chopped spinach or kale
-
2 medium potatoes, diced
-
1 tsp Italian seasoning
-
Salt and black pepper to taste
For garnish (optional):
-
Extra Parmesan
-
Fresh parsley
-
Crushed red pepper flakes
Instructions
1️⃣ Brown the sausage: In a large pot over medium heat, cook the Italian sausage until browned and fully cooked. If excess grease remains, drain some off.
2️⃣ Sauté aromatics: Add chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
3️⃣ Add broth and potatoes: Pour in the chicken broth and add the diced potatoes and Italian seasoning. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
4️⃣ Add cream and cheese: Stir in the heavy cream and Parmesan cheese, mixing until fully melted and the soup becomes creamy and rich.
5️⃣ Stir in greens: Add chopped spinach or kale and let it wilt for 2-3 minutes. Season with salt and black pepper to taste.
6️⃣ Garnish and serve: Ladle the soup into bowls and top with extra Parmesan, parsley, or a pinch of red pepper flakes for a kick. Serve hot!
Notes
For extra richness, use freshly grated Parmesan rather than pre-shredded, which may not melt as smoothly and can affect the soup’s texture.
You can substitute potatoes with cauliflower for a low-carb version without compromising on creaminess.
Make it ahead! The soup tastes even better the next day after the flavors meld. Reheat gently and stir well, as it may thicken in the fridge.
- Prep Time: 10 min
- Cook Time: 30 min