Here’s a hearty and comforting Creamy Italian Sausage Soup recipe. It’s rich, flavorful, and perfect for a cozy meal.
Creamy Italian Sausage Soup
Servings: 4–6
Ingredients:
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 tbsp olive oil (if needed)
- 1 medium onion, diced
- 2–3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium potato, diced (optional for extra heartiness)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt and pepper, to taste
- 2 cups chopped kale or spinach
- ½ cup grated Parmesan cheese
- Optional garnish: fresh parsley, extra Parmesan
Instructions:
- Cook sausage:
- In a large pot or Dutch oven, cook sausage over medium heat until browned, breaking it up with a spoon. Remove and set aside.
- Sauté vegetables:
- In the same pot, add olive oil if needed. Sauté onion, garlic, carrots, and celery for 4–5 minutes until softened.
- Add broth and seasoning:
- Return the sausage to the pot. Add chicken broth, potato (if using), Italian seasoning, red pepper flakes, salt, and pepper. Bring to a simmer for 15–20 minutes until vegetables are tender.
- Add cream and greens:
- Reduce heat to low and stir in heavy cream.
- Add kale or spinach and cook 2–3 minutes until wilted.
- Finish with cheese:
- Stir in Parmesan until melted and the soup is creamy. Adjust seasoning to taste.
- Serve:
- Ladle into bowls, garnish with fresh parsley and extra Parmesan if desired.
Pro tips:
- For a lower-carb version, skip the potato or use cauliflower florets.
- For extra flavor, brown the sausage with a pinch of fennel seeds or smoked paprika.
- This soup stores well in the fridge for 3–4 days and can be frozen for up to 2 months.
If you want, I can also give a one-pot instant pot version that cooks in 20 minutes flat.
Do you want me to do that?
