Ingredients
- 1 lb Italian sausage (hot or mild, casings removed if necessary)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional, for spice)
- 6 cups chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach (or kale, roughly chopped)
- Salt and black pepper, to taste
- Optional garnish: Additional Parmesan cheese, fresh parsley, or crusty bread
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it up into small pieces with a wooden spoon. Cook for 5-7 minutes, or until browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-6 minutes, or until softened and fragrant. Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for an additional 1-2 minutes.
Pour in the chicken broth, scraping the bottom of the pot to release any browned bits (this adds flavor to the soup). Return the browned sausage to the pot and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes to allow the flavors to meld together.
Reduce the heat to low and slowly stir in the heavy cream and grated Parmesan cheese. Stir until the cheese is fully melted and the soup has a creamy consistency.
Stir in the spinach (or kale) and let it wilt for 2-3 minutes. Taste the soup and adjust the seasoning with salt and black pepper as needed.
Ladle the soup into bowls and garnish with additional Parmesan cheese, fresh parsley, or a drizzle of olive oil. Serve hot with crusty bread or crackers for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Fat: 34g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g