Description

When the weather turns chilly, there’s nothing quite as comforting as a warm bowl of soup. Elevate your soup game with this Creamy Parmesan Italian Sausage Soup recipe. Packed with savory Italian sausage, tender pasta, and a rich, creamy broth, this soup is sure to become a family favorite. Let’s dive into the recipe and discover how to create this comforting bowl of goodness.

Ingredients

1 lb sweet Italian sausage
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
6 cups chicken broth
1 cup heavy cream
1 1/2 cups ditalini pasta
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
4 cups fresh spinach, roughly chopped
1 cup grated Parmesan cheese, plus more for garnish
Fresh parsley, chopped for garnish

Instructions

Start by browning the Italian sausage in a large pot over medium heat. Use a spatula to break it up as it cooks, ensuring it’s evenly browned. Once cooked through, remove the sausage from the pot using a slotted spoon and set it aside on a plate lined with paper towels to drain excess grease.
In the same pot, add the olive oil and diced onion. Sauté the onion until it becomes translucent and fragrant, usually about 5 minutes. Stir in the minced garlic and cook for an additional minute, allowing the garlic to release its aroma.
Pour in the chicken broth and bring it to a gentle boil. Once boiling, reduce the heat to a simmer and stir in the heavy cream, dried oregano, dried basil, and red pepper flakes if using. Season with salt and pepper according to your taste preferences.
Add the ditalini pasta to the pot and let it simmer until it’s cooked al dente, which typically takes around 8 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Once the pasta is cooked, return the browned sausage to the pot. Add the chopped spinach and let it cook until wilted, usually around 2 minutes.
Remove the pot from the heat and stir in the grated Parmesan cheese until it’s fully melted and incorporated into the soup, creating a luxuriously creamy texture.
Ladle the soup into bowls and garnish with additional grated Parmesan cheese and freshly chopped parsley for a burst of color and flavor.

Notes

Portion Control: This recipe yields 6-8 servings, making it ideal for family dinners or meal prepping for the week. Serve it as a main course alongside crusty bread or a side salad for a complete and satisfying meal.
Garnish Wisely: When serving, don’t forget the garnishes! Sprinkle extra grated Parmesan cheese and freshly chopped parsley over each bowl just before serving to add a pop of color and enhance the flavor profile.
Soup Toppings: Get creative with additional toppings to customize each bowl to your liking. Crumbled crispy bacon, a dollop of sour cream, or a drizzle of balsamic glaze can take this soup to the next level.
Storage: If you have leftovers, allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Ensure that the soup is reheated thoroughly before serving.
Freezing: This soup freezes exceptionally well, making it a convenient option for future meals. Simply ladle the cooled soup into freezer-safe containers, leaving some space at the top to allow for expansion. Freeze for up to 2-3 months. To reheat, thaw the soup overnight in the refrigerator and then gently warm it on the stovetop over low heat, stirring occasionally.
Meal Prep: Consider doubling the recipe and portioning out individual servings into freezer-safe containers for quick and easy meals on busy days. Label each container with the date to keep track of freshness.
Reheating: When reheating the soup, do so over low to medium heat to prevent the cream from curdling. Stir occasionally to ensure even heating and maintain the soup’s creamy consistency.

By following these serving and storage tips, you can make the most out of your Creamy Parmesan Italian Sausage Soup, ensuring it stays delicious and satisfying with every serving, whether fresh from the pot or reheated from the freezer.