Creamy Parmesan Italian Sausage Soup
This Creamy Parmesan Italian Sausage Soup is a fall favorite. It's hearty, flavorful, and easy to whip up a weeknight meal or a soup night!
Ingredients
- 2 tablespoons olive oil
- 1 pound Italian sausage, casings removed
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 1 cup sliced mushrooms
- 4 cups chicken broth
- 1 ½ cup diced tomatoes
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 2 cups heavy whipping cream
- 1 ½ cup grated Parmesan cheese, divided
- 2 cups baby spinach, stems removed
Instructions
- In a large dutch oven, heat olive oil over medium heat, adding the Italian sausage. Crumble the sausage with a wooden spoon, and cook until browned.
- Add the chopped onion and minced garlic and continue to cook until the onion is translucent, about 3-4 minutes.
- Next, add the sliced mushrooms and cook for another 4 minutes.
- Add the chicken broth, diced tomatoes, and Italian seasoning. Bring to a simmer and cook for 10 minutes. Season to taste with salt and pepper.
- Reduce the heat to low and stir in the heavy whipping cream and grated 1 ¼ cups Parmesan cheese. Cook until the cheese is melted and the soup is creamy.
- Last step: Add the baby spinach and cook until wilted, about 2 minutes.
- Right before serving, sprinkle with remaining ¼ cup Parmesan cheese and serve!
Notes
Sandy’s tips:
- Choose the right sausage: Look for high-quality Italian sausage with good marbling for the best flavor. Hot or sweet Italian sausage work well.
- Use freshly grated Parmesan: Pre-grated cheese doesn't melt as smoothly. Buy a block of Parmesan and grate it yourself for the creamiest texture.
- Make ahead: This soup tastes even better the next day as flavors meld. Store in the refrigerator for up to 3 days.
- Reheating: Reheat gently over low heat, adding a splash of broth or cream if needed to thin the soup.
- Storage: Store in an airtight container in the fridge for up to 3 days. This soup also freezes well for up to 3 months (without the spinach added).
- Lighten it up: Substitute half-and-half for heavy cream or use turkey sausage for a lighter version.
Nutrition Facts
Calories: 406kcal, Carbohydrates: 8g, Protein: 14g, Fat: 36g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 103mg, Sodium: 990mg, Potassium: 362mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1449IU, Vitamin C: 8mg, Calcium: 205mg, Iron: 1mg