Creamy Italian Parmesan and Sausage Soup Recipe
Ingredients:
1 lb (450g) Italian sausage (mild or spicy, based on preference)
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium carrot, peeled and diced
2 ribs celery, diced
4 cups chicken broth (or vegetable broth for a lighter option)
2 cups heavy cream
1 cup whole milk
1/2 cup grated Parmesan cheese (plus more for garnish)
1 large potato, peeled and diced (optional, for added heartiness)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional, for a little kick)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Fresh spinach or kale, roughly chopped (optional for added greens)
Instructions:
Cook the sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the pot and set aside.
Sauté the veggies: In the same pot, add the diced onion, carrot, and celery. Sauté for 5-7 minutes, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
Add the liquids: Return the cooked sausage to the pot. Pour in the chicken broth, heavy cream, and whole milk. Stir to combine and bring the mixture to a gentle simmer.
Season the soup: Add the grated Parmesan cheese, dried basil, oregano, and red pepper flakes (if using). Stir until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
Add the potatoes (optional): If using, add the diced potatoes to the soup. Allow the soup to simmer for about 15-20 minutes, or until the potatoes are tender.
