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- 1 lb Italian sausage (mild or spicy) - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 1 can (14 oz) diced tomatoes (with juice) - 4 cups chicken broth - 1 cup kale or spinach, chopped These main ingredients form the heart of the Parmesan Italian sausage soup. The Italian sausage, either mild or spicy, adds depth and flavor. The mix of onion, carrots, and celery provides a classic base, known as mirepoix. Diced tomatoes add a touch of acidity, while chicken broth brings it all together. Finally, kale or spinach adds a nutritious pop of color. - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1 cup heavy cream - 1 cup grated Parmesan cheese - Fresh parsley, chopped (for garnish) Seasonings elevate the flavors of the soup. Oregano and basil offer warmth and earthiness. Red pepper flakes can add a bit of heat if you like spice. Salt and pepper balance the flavors. The heavy cream makes it rich and creamy, while grated Parmesan cheese brings a nutty sharpness. Fresh parsley not only adds a burst of color but also a fresh taste that brightens each bowl. {{ingredient_image_1}} Start by removing the sausage from its casing. Crumble the sausage into a large pot over medium heat. Cook it until it turns brown, which should take about 6 to 8 minutes. If needed, drain any excess fat to keep the soup light and tasty. Next, add the diced onion, carrots, and celery to the pot. Sauté these vegetables for about 5 minutes, until they soften. This step builds a great base for your soup. Then, incorporate the minced garlic and let it cook for one more minute. You want to smell that wonderful garlic aroma! Now it’s time to create the soup base. Stir in the canned diced tomatoes, including their juice. Pour in the chicken broth along with the dried oregano and dried basil. If you like a little heat, add red pepper flakes. Bring this mixture to a boil. Reduce the heat and let it simmer for about 15 minutes. This allows all the flavors to blend beautifully. For the final touches, add the chopped kale or spinach. Let it simmer for another 5 minutes until the greens wilt. Lower the heat and pour in the heavy cream, mixing it gently. Finally, stir in the grated Parmesan cheese, letting it melt into the soup. Adjust with salt and pepper to taste. Enjoy the rich, creamy goodness! - Fresh herbs boost taste. Add parsley or basil at the end for freshness. - Adjust spice levels by controlling the red pepper flakes. Start small; add more if needed. - Brown sausage well for flavor. Crumble it and cook until dark brown, about 6-8 minutes. - Simmer the soup gently. Let it bubble for about 15 minutes to blend flavors well. - Garnish with fresh parsley for color. It adds a pop and looks great. - Serve with crusty bread or a side salad. It makes the meal more filling and fun. Pro Tips Use Fresh Herbs: Fresh basil and oregano will enhance the flavor of your soup compared to dried herbs. Add them at the end of cooking for maximum flavor. Adjust the Creaminess: If you prefer a lighter soup, you can substitute half of the heavy cream with low-fat milk or a plant-based alternative. Make it Ahead: This soup tastes even better the next day! Make it in advance and store it in the refrigerator to allow the flavors to meld. Add Some Heat: For an extra kick, consider adding diced jalapeños or a splash of hot sauce along with the red pepper flakes. {{image_2}} You can switch the Italian sausage for ground turkey or chicken. This makes a lighter soup. Turkey or chicken still gives great flavor. You can season them like sausage to boost taste. For a vegetarian option, use beans instead of meat. Cannellini or black beans work well. They add protein and texture to the soup. Feel free to mix in seasonal vegetables. Zucchini, bell peppers, or green beans are all great choices. They add color and nutrition. If you are short on time, use frozen or pre-chopped veggies. They save prep time and still taste good in the soup. While Parmesan cheese shines in this recipe, other cheeses can work too. Try using mozzarella for a melty twist. Feta cheese can add a salty kick. If you want to skip dairy, use a dairy-free cream. Almond or coconut cream can be a good substitute. They keep the soup creamy without the dairy. To keep your leftover soup fresh, store it in an airtight container. This helps prevent odors and keeps the soup tasty. Make sure it cools down before sealing. I recommend using it within 3 to 4 days for the best flavor. Check for any signs of spoilage, like off smells or changes in color. If you want to keep your soup longer, freezing is a great option. Pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. You can also use freezer bags for easy storage. To thaw, place the soup in the fridge overnight. When ready to eat, reheat it on the stove or in the microwave. Make sure it heats evenly. Stir well to mix the flavors back together. This soup stays good in the fridge for about three to four days. Make sure to store it in an airtight container. Check for signs of spoilage. If it smells off or looks strange, throw it out. Yes, you can make this soup ahead of time. Just follow the recipe and let it cool down. Once cooled, place it in the fridge. When ready to eat, reheat it on the stove. Stir gently to keep the texture nice. You can easily make this soup gluten-free. Use gluten-free chicken broth and check your sausage. Many brands offer gluten-free Italian sausage. This way, you can enjoy the soup without worry. This blog covers how to make a tasty Parmesan Italian Sausage Soup. You learned about key ingredients, cooking steps, and tips for great flavor. Always choose fresh herbs and good-quality sausage for the best taste. Experiment with different veggies or proteins to make it your own. Whether you enjoy it right away or save it for later, this soup is a winner. Remember, cooking is about finding joy in every step! Enjoy your delicious creation.

Cheesy Delight Italian Sausage Soup

A creamy and hearty soup featuring Italian sausage, vegetables, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb Italian sausage
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 cup kale or spinach, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • In a large pot over medium heat, remove the sausage from its casing and crumble it into the pot. Cook until browned, about 6-8 minutes. Drain excess fat if necessary.
  • Add the diced onion, carrots, and celery to the pot. Sauté for another 5 minutes or until the vegetables are soft.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the canned diced tomatoes (with their juice), chicken broth, dried oregano, dried basil, and red pepper flakes (if using) to the pot. Bring to a boil.
  • Reduce the heat and let the soup simmer for about 15 minutes, allowing the flavors to meld together.
  • Stir in the chopped kale or spinach and simmer for another 5 minutes until the greens are wilted.
  • Lower the heat and pour in the heavy cream, stirring gently to combine.
  • Add the grated Parmesan cheese, allowing it to melt into the soup. Season with salt and pepper to taste.
  • Serve hot, garnished with fresh parsley.

Notes

Adjust the spice level by choosing mild or spicy sausage.
Keyword cheesy, comfort food, Italian sausage, soup