Description
This Creamy Parmesan Italian Beef Sausage Soup is a hearty and comforting dish, perfect for a cozy meal. It features savory Italian beef sausage, tender vegetables, and a rich, creamy broth infused with Parmesan cheese and Italian seasonings.
Ingredients
Scale
- 1 pound Italian beef sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups carrots, sliced
- 1 cup celery, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 2 cups fresh spinach, chopped
- ½ cup fresh parsley, chopped (for garnish)
- Olive oil for sautéing
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat.
- Add the Italian beef sausage to the pot, breaking it apart with a spatula. Cook until browned and fully cooked through, about 5-7 minutes. Remove from the pot and set aside.
- In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5-6 minutes until the vegetables are soft.
- Pour in the chicken broth. Stir well, scraping any browned bits from the bottom of the pot.
- Bring the soup to a boil, then reduce heat to low. Let it simmer for about 10 minutes.
- Gradually pour in the heavy cream and stir in the grated Parmesan cheese until melted and the soup is creamy.
- Add Italian seasoning, salt, and pepper to taste. Adjust seasoning as needed.
- Stir in the chopped spinach, allowing it to wilt for a couple of minutes.
- Add the cooked sausage back into the pot. Mix well and heat through for 2-3 minutes.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- For a richer flavor, you can add a splash of white wine when sautéing the sausage and vegetables.
- Using fresh herbs like basil or thyme at the end can add brightness.
- To thicken the soup, mix a tablespoon of cornstarch with water and stir it in before adding the cream.
- Add crushed red pepper flakes with the Italian seasoning for a bit of heat.
- For a vegetable-loaded version, add zucchini, bell peppers, or mushrooms.
- Add cooked pasta or rice to make it a heartier meal.
- Experiment with different herbs like rosemary or oregano.
- Substitute heavy cream with coconut cream or a dairy-free alternative for a dairy-free option.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze cooled soup in freezer-safe bags for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 450 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 32g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 24g
- Cholesterol: N/A