Creamy Parmesan Italian Sausage Soup
A rich, comforting soup made with savory Italian sausage, Parmesan cheese, and fresh vegetables, perfect for chilly days.
Equipment
- Large pot (notes: for cooking the soup)
- Cutting board (notes: for chopping vegetables)
- Knife (notes: for slicing and dicing ingredients)
- Ladle (notes: for serving the soup)
Ingredients
- 1 pound Italian sausage notes: sweet or spicy, as preferred
- 1 tablespoon Olive oil
- 1 Onion notes: chopped
- 3 cloves Garlic notes: minced
- 4 cups Chicken broth
- 2 cups Heavy cream
- 1 cup Parmesan cheese notes: grated
- 1 cup Ditalini pasta notes: small tube-shaped pasta
- 2 cups Fresh spinach notes: roughly chopped
- Salt and pepper notes: to taste
Instructions
- In a large pot, heat olive oil over medium heat. Brown the Italian sausage, breaking it into pieces, and then set aside.
- In the same pot, sauté the onions and garlic until fragrant and translucent.
- Pour in the chicken broth and bring to a simmer.
- Add the ditalini pasta and cook until al dente, about 10 minutes.
- Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese until smooth.
- Return the cooked sausage to the pot and add the fresh spinach. Stir until the spinach wilts.
- Season with salt and pepper to taste. Serve hot, garnished with extra Parmesan if desired.
Notes
Serve with warm crusty bread or a side salad for a complete meal. Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain the creamy texture.