Warm up with this creamy parmesan Italian sausage soup that combines rich flavors and comforting textures. Perfect for chilly evenings, this hearty soup is packed with Italian sausage, fresh vegetables, and a velvety parmesan cream that creates a delightful blend of taste. Whether you serve it as a main dish or a starter, it’s sure to impress family and friends alike!
Ingredients
- 1 lb Italian sausage, casings removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 cup corn kernels (fresh or frozen)
- 2 cups spinach, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Servings and Cooking Time
This recipe yields about 6 servings. Preparation time is approximately 10 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving of this creamy parmesan Italian sausage soup contains approximately 400 calories, 25g fat, 30g carbohydrates, and 15g protein. This is based on a serving size of 1 cup.
Step-by-Step Cooking Process
- In a large pot, brown the Italian sausage over medium heat until cooked through, about 5-7 minutes.
- Add diced onion and minced garlic, sauté until the onion is translucent.
- Pour in the chicken broth and bring to a simmer.
- Stir in the corn and let it cook for 5 minutes.
- Add the heavy cream and stir until well combined.
- Gradually add the grated parmesan cheese, stirring until melted and smooth.
- Fold in the chopped spinach and cook until wilted.
- Season with salt and pepper to taste.
- Let the soup simmer for an additional 5 minutes to meld flavors.
- Serve hot, garnished with fresh parsley.
Alternative Ingredients
If you prefer a lighter version, you can substitute Italian sausage with ground turkey or chicken. For a vegetarian option, use plant-based sausage and vegetable broth.
Serving and Pairings
This soup pairs wonderfully with crusty bread or a fresh garden salad. For a complete meal, consider serving it alongside a classic Italian antipasto platter.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat. This soup freezes well; just be sure to leave out the spinach and add it fresh when reheating.
Cooking Mistakes
- Don’t rush the browning of the sausage; it adds essential flavor.
- Overcooking the spinach can make it mushy; add it last.
- Adjust the thickness by adding more broth if too thick.
- Be cautious with salt; parmesan adds a lot of flavor.
- Letting the soup sit after cooking enhances the flavors.
Helpful Tips
- Use freshly grated parmesan for the best flavor.
- Add a pinch of red pepper flakes for a spicy kick.
- Experiment with different vegetables like carrots or bell peppers.
- For a thicker soup, use an immersion blender to puree a portion.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just reheat it gently before serving.
Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free sausage and broth.
Can I substitute heavy cream?
You can use half-and-half or a non-dairy cream alternative for a lighter version.
How can I make it spicier?
Add red pepper flakes or use spicy Italian sausage for extra heat.
What can I serve with this soup?
Crusty bread, a fresh salad, or garlic bread are perfect accompaniments.
Conclusion
This creamy parmesan Italian sausage soup is a delightful dish that combines rich flavors and comforting textures. With its creamy base and savory sausage, it’s the perfect addition to any mealtime. Enjoy this soup as a cozy dinner or as a warm starter for gatherings!
Creamy Parmesan Italian Sausage Soup
Ingredients
- 1 lb Italian sausage casings removed
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese grated
- 1 cup corn kernels fresh or frozen
- 2 cups spinach chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Brown the Italian sausage in a large pot over medium heat until cooked through.
- Add diced onion and minced garlic, sauté until the onion is translucent.
- Pour in the chicken broth and bring to a simmer.
- Stir in the corn and let it cook for 5 minutes.
- Add the heavy cream and stir until well combined.
- Gradually add the grated parmesan cheese, stirring until melted.
- Fold in the chopped spinach and cook until wilted.
- Season with salt and pepper to taste.
- Let the soup simmer for an additional 5 minutes.
- Serve hot, garnished with fresh parsley.
