Creamy Parmesan Italian Sausage Soup

Welcome to my food blog, where I share delicious and easy-to-make recipes for every home cook. Today, I am thrilled to introduce you to a soul-warming dish that’s perfect for any occasion: Creamy Parmesan Italian Sausage Soup. This hearty soup combines the rich flavors of Italian sausage, the creamy goodness of Parmesan cheese, and a medley of vegetables to create a comforting bowl of joy.

Why You’ll Love This Recipe

This Creamy Parmesan Italian Sausage Soup is ideal for anyone who loves hearty, flavorful meals that come together effortlessly. It’s perfect for busy weeknights, cozy weekends, and entertaining guests. The blend of savory sausage, creamy broth, and tender vegetables makes it a crowd-pleaser. Plus, it’s incredibly versatile, allowing you to make swaps and adjustments based on your preferences or dietary needs.

Ingredients

• 1 pound Italian sausage
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 3 cups baby spinach
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned. Remove the sausage and set aside.
2. In the same pot, add diced onion and minced garlic. Sauté until the onion becomes translucent.
3. Add the diced bell peppers and cook for another 3-4 minutes until they begin to soften.
4. Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
5. Stir in the heavy cream, grated Parmesan cheese, dried basil, and oregano. Cook for another 5 minutes until the soup thickens slightly.
6. Add the baby spinach and cooked sausage back into the pot. Let it simmer for another 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

Kitchen Equipment Needed

• Large pot
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons
• Ladle

Tips and Shortcuts

• Time-Saver: Use pre-cooked sausage to reduce cooking time.
• Vegetable Variations: Swap out the bell peppers for zucchini or mushrooms for a different flavor profile.
• Cheese Options: Substitute Parmesan with Pecorino Romano for a sharper taste.
• Make It Spicy: Add red pepper flakes for a kick of heat.

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up on the stovetop over medium heat, stirring occasionally. You can also freeze the soup for up to 2 months. Thaw overnight in the refrigerator before reheating.

Pairing Suggestions

This Creamy Parmesan Italian Sausage Soup pairs wonderfully with a fresh green salad and crusty bread. For a perfect drink pairing, try serving it with a crisp white wine like Pinot Grigio or a light red wine such as Chianti.

FAQ

Q: Can I use a different type of sausage? A: Absolutely! Feel free to use spicy Italian sausage, chicken sausage, or even a vegetarian sausage substitute.

Q: Is there a dairy-free option? A: Yes, you can use coconut milk or a dairy-free cream alternative in place of the heavy cream and nutritional yeast instead of Parmesan cheese.

Q: Can I make this soup in a slow cooker? A: Definitely. Brown the sausage and sauté the onions and garlic first, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.

Call to Action

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Creamy Parmesan Italian Sausage Soup

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• Author: Mia Martinez
• Total Time: 35 minutes

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Description

Indulge in our Creamy Parmesan Italian Sausage Soup, a savory blend of Italian sausage, creamy broth, and rich Parmesan cheese. Perfect for a cozy meal.

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Ingredients

1 pound Italian sausage, casings removed

1 diced onion

2 cloves chopped garlic

Spices: 1/2 tsp ground fennel & red pepper flakes (optional)

4 cups chicken broth

1 can petite diced tomatoes

8 ounces ditalini pasta (or gluten-free alternative)

1 tsp Italian seasoning

1/2 cup grated Parmigiano Reggiano

4 ounces cream cheese, warmed

1/2 cup heavy cream

Salt and pepper to taste

1 tbsp chopped parsley (optional)

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Instructions

Cook Sausage and Onion: In a large saucepan, cook the sausage and diced onion over medium heat until the sausage is browned. Drain any excess grease.

Add Garlic and Spices: Stir in the chopped garlic, ground fennel, and red pepper flakes. Cook until fragrant, about 1 minute.

Add Broth and Tomatoes: Pour in the chicken broth and add the can of petite diced tomatoes. Bring to a boil.

Cook Pasta: Add the ditalini pasta and Italian seasoning to the saucepan. Reduce the heat and let simmer until the pasta is al dente, about 8-10 minutes.

Add Cheeses and Cream: Mix in the grated Parmigiano Reggiano, warmed cream cheese, and heavy cream. Stir until the cheeses are fully melted and the soup is creamy.

Season and Serve: Season with salt and pepper to taste. Stir in chopped parsley if using. Serve hot.

• Prep Time: 10 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 6 servings
• Calories: 400 kcal