Creamy Parmesan Italian Sausage Soup
Creamy Parmesan Italian Sausage Soup
Ingredients
- 1 pound Italian sausage, links, casings removed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup unsalted butter
- 1 white onion, medium, diced
- 2 carrots, medium, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup ditalini pasta, or other small ring-shaped pasta like annelini
- 5 ounces fresh spinach, or kale, chopped
- 1/2 cup heavy cream, or half-and-half
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Remove casings from Italian sausage links. In a large Dutch oven or heavy-bottomed pot, brown the Italian sausage over medium-high heat, breaking it apart with a spoon as it cooks. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until no pink remains, about 8-10 minutes.
⏱️ 10 min
- 2
Once browned, use a slotted spoon to remove the crumbled sausage from the pot, leaving the rendered fat and drippings behind. Set the sausage aside.
⏱️ 2 min
- 3
Add the unsalted butter to the pot with the sausage drippings. Once melted, add the diced white onion and diced carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min
- 5
Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer, then add the ditalini pasta. Cook according to package directions until the pasta is al dente, about 8-10 minutes.
⏱️ 10 min
- 6
Return the cooked, crumbled Italian sausage to the pot. Stir in the chopped fresh spinach (or kale), heavy cream, and 1/2 cup grated Parmesan cheese.
⏱️ 2 min
- 7
Continue to cook for another 2-3 minutes, stirring until the spinach has wilted and the soup is heated through. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 3 min
- 8
Ladle the soup into bowls and serve hot, garnished with extra grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Parmesan Italian Sausage Soup
Ingredients
- 1 pound Italian sausage, links, casings removed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup unsalted butter
- 1 white onion, medium, diced
- 2 carrots, medium, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup ditalini pasta, or other small ring-shaped pasta like annelini
- 5 ounces fresh spinach, or kale, chopped
- 1/2 cup heavy cream, or half-and-half
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- 1
Remove casings from Italian sausage links. In a large Dutch oven or heavy-bottomed pot, brown the Italian sausage over medium-high heat, breaking it apart with a spoon as it cooks. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until no pink remains, about 8-10 minutes.
⏱️ 10 min - 2
Once browned, use a slotted spoon to remove the crumbled sausage from the pot, leaving the rendered fat and drippings behind. Set the sausage aside.
⏱️ 2 min - 3
Add the unsalted butter to the pot with the sausage drippings. Once melted, add the diced white onion and diced carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
⏱️ 2 min - 5
Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer, then add the ditalini pasta. Cook according to package directions until the pasta is al dente, about 8-10 minutes.
⏱️ 10 min - 6
Return the cooked, crumbled Italian sausage to the pot. Stir in the chopped fresh spinach (or kale), heavy cream, and 1/2 cup grated Parmesan cheese.
⏱️ 2 min - 7
Continue to cook for another 2-3 minutes, stirring until the spinach has wilted and the soup is heated through. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 3 min - 8
Ladle the soup into bowls and serve hot, garnished with extra grated Parmesan cheese if desired.
⏱️ 1 min