Description
This creamy Parmesan Italian sausage soup is a hearty and comforting Italian-American dish that blends savory Italian sausage, fresh vegetables, and rich Parmesan cheese in a luscious creamy broth. Perfect for cozy dinners, this soup combines the bold flavors of browned sausage, tender kale or spinach, and mushrooms with a hint of spice from red pepper flakes for a satisfying low-carb, gluten-free meal.
Ingredients
Scale
Sausage and Aromatics
- 1 pound Italian sausage (mild or spicy)
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Soup Base
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Vegetables and Seasoning
- 1 cup chopped kale or spinach
- 1 cup sliced mushrooms
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Brown the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it into crumbles as it cooks. Remove excess grease if needed to keep the soup from being too oily.
- Sauté Onion and Garlic: Add the diced onion to the pot and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Vegetables: Pour in the chicken broth and bring the mixture to a simmer. Add the sliced mushrooms, Italian seasoning, and crushed red pepper flakes if using. Let simmer for 5–7 minutes to soften the mushrooms and meld flavors.
- Incorporate Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese melts completely and the soup becomes smooth and creamy.
- Add Greens and Finish Cooking: Add the chopped kale or spinach to the soup. Simmer for another 3–5 minutes, or until the greens are wilted and tender.
- Season and Serve: Season the soup with salt and black pepper according to taste. Serve hot, optionally topped with extra Parmesan cheese for an added cheesy finish.
Notes
- For a leaner option, substitute turkey sausage for Italian sausage.
- To thicken the soup, stir in 1 tablespoon of cream cheese or reduce the amount of chicken broth slightly.
- This soup is also suitable for slow cooking: brown the sausage first, then transfer all ingredients except cream and cheese to a slow cooker. Add cream and cheese at the end of cooking.
