Description
This creamy Parmesan pasta soup with Italian sausage is a hearty, comforting dish perfect for chilly days. Featuring rich flavors from browned Italian sausage, fresh spinach, and a velvety blend of Parmesan cheese and heavy cream, this soup combines the heartiness of pasta with a luscious broth to create a filling meal that’s easy to prepare in about 45 minutes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 ounces pasta (such as fusilli or rotini)
- 2 cups fresh spinach leaves
- Salt and pepper to taste
Optional Garnish
- Chopped fresh parsley
Instructions
- Brown the Sausage: In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Once browned, remove the sausage with a slotted spoon and set aside to use later in the soup.
- Sauté Onion and Garlic: Using the same pot, add the chopped onion and minced garlic. Sauté over medium heat until the onion becomes translucent and fragrant, approximately 3-4 minutes.
- Boil Broth: Pour in the chicken broth and increase the heat to bring it to a rolling boil, preparing the base for the soup and pasta.
- Cook Pasta: Add the pasta directly to the boiling broth. Cook the pasta according to the package instructions until it is al dente, ensuring it remains firm but fully cooked.
- Combine Sausage: After the pasta is cooked, reduce the heat to low and stir the cooked sausage back into the pot to heat through and blend flavors.
- Add Cream and Cheese: Slowly stir in the heavy cream and grated Parmesan cheese, continuing to stir until the cheese melts completely and the soup turns creamy and cohesive.
- Incorporate Spinach: Add the fresh spinach leaves to the soup, stirring gently until they wilt, which should take about 2 minutes, enriching the soup with freshness and color.
- Season to Taste: Add salt and pepper to taste, adjusting seasoning as desired to enhance the overall flavor.
- Garnish: Ladle the finished soup into bowls and sprinkle with chopped fresh parsley if using, for a burst of freshness and color.
- Serve: Serve the soup hot and enjoy the comforting flavors immediately.
Notes
- For a lower-fat version, substitute heavy cream with half-and-half or use milk, but the soup will be less creamy.
- You can replace Italian sausage with ground turkey or chicken for a leaner option.
- Use gluten-free pasta to adapt this recipe for gluten-free diets.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Add red pepper flakes with the garlic for a spicy kick if desired.
