Description
A hearty and creamy Italian sausage soup loaded with flavorful vegetables, tender pasta, and rich Parmesan cheese—perfect for a comforting meal.
Ingredients
Units
Scale
- 1 lb Italian sausage (mild or spicy)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups fresh spinach
- 1 cup small pasta (like ditalini or elbow)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until browned, breaking it into crumbles. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery until tender, about 5-7 minutes.
- Add the cooked sausage back into the pot. Stir in basil, oregano, and red pepper flakes if using.
- Pour in the chicken broth and diced tomatoes. Bring to a boil.
- Add pasta and cook until al dente according to package directions.
- Reduce heat to low. Stir in heavy cream and Parmesan cheese until melted and combined.
- Add spinach and cook for 2-3 minutes until wilted.
- Season with salt and pepper to taste. Serve hot with extra Parmesan if desired.
Notes
- Use spicy Italian sausage for an extra kick.
- Substitute kale for spinach if preferred.
- Soup thickens as it sits; add more broth or cream when reheating.
- For a lighter version, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 5g
- Sodium: 980mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg