Description
It is a hearty and comforting soup with a creamy Parmesan sauce, flavorful Italian sausage, and tender vegetables.
Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cups baby spinach
- 1 cup sliced mushrooms
- 1 cup diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage, cook until browned, and break it up with a spoon.
- Add the chopped onion and minced garlic to the pot, and cook until the onion is translucent about 3-4 minutes.
- Stir in the sliced mushrooms and cook for another 3 minutes.
- Add the chicken broth, diced tomatoes, dried oregano, and dried basil. Bring to a simmer and cook for 10 minutes.
- Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Cook until the cheese is melted and the soup is creamy.
- Add the baby spinach and cook until wilted about 2 minutes.
- Season with salt and pepper to taste.
Notes
- For a spicier soup, use hot Italian sausage.
- You can substitute heavy cream with half-and-half or milk for a lighter version.
- Serve with crusty bread or a side salad.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0g
- Carbohydrates: 15 g
- Fiber: 2 g