Creamy Parmesan Italian Sausage Soup
Ingredients:
- 1 pound Italian sausage, casings removed
- 2 T olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 3 cups chicken broth
- 1 cup diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 cups heavy cream
- 1 cup grated Paremesan cheese
- 2 c baby spinach, chopped
- Salt and pepper to taste
Directions:
- In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking 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 before serving.
Notes:
- For a thicker soup, you can add a slurry of cornstarch and water.
- This soup pairs well with crusty bread for dipping.
- You can substitute kale for spinach if preferred.
Nutrition Facts:
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 15g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg