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This crowd-pleasing Italian Sausage Parmesan Soup blends comfort with tons of flavor. It mixes hearty sausage, soft mushrooms, and crisp baby spinach in a creamy, cheese-filled broth. This filling one-pot dish works great for chilly autumn nights or laid-back dinners with loved ones.
What Makes This Soup Special
This amazing one-pot creation brings strong Italian tastes together with smooth, creamy textures. You won't believe how simple it is to make, plus you can tweak it however you want. It feeds plenty of people too. Whether you follow our version or throw in veggies you love, it'll quickly become your favorite quick and satisfying meal.
Key Ingredients You'll Need
- Main Components:
- Extra virgin olive oil: 2 tablespoons (30ml), heat resistant above 375°F (190°C)
- Italian sausage: 1 lb (454g) chilled at 38-40°F (3-4°C), 80/20 lean-to-fat mix
- Yellow onion: 1 medium (150g) cut into ¼-inch cubes
- Fresh garlic: 3 cloves (15g) finely chopped to 1/16-inch bits
- Cremini mushrooms: 1 cup (80g) cut into ⅛-inch pieces
- Broth Elements:
- Chicken broth: 4 cups (960ml) low-sodium at room temp 70°F (21°C)
- Diced tomatoes: 14 oz (397g) can with all juices
- Heavy cream: 1 cup (240ml) room temp 65°F (18°C), at least 36% fat content
- Flavor Enhancers:
- Italian seasoning: 1 teaspoon (2g) mixed dried herbs
- Sea salt: 1 teaspoon (6g) adjust to your liking
- Black pepper: ½ teaspoon (1g) ground fresh
- Parmesan cheese: 1¼ cups (125g) grated right before using
- Green Addition:
- Baby spinach: 2 cups (60g) fresh leaves with stems taken off
Easy Cooking Guide
- Getting Ready
- Warm up a 5-6 quart Dutch oven to medium heat (350°F/177°C). Have everything measured and ready to go before you start cooking.
- Cooking The Meat
- Put oil in and wait till it shimmers (350°F/177°C). Drop in sausage and break it into small ½-inch chunks. Let it cook 6-8 minutes until it hits 165°F (74°C) inside and gets a nice brown outside (Pantone 7518 C).
- Adding Flavor Builders
- Throw onion and garlic in with the sausage. Cook about 3-4 minutes until onions turn see-through and smell good. Add mushrooms and cook 4 more minutes until they release water then soak it back up.
- Making The Base
- Pour in broth and tomatoes. Let it bubble gently (200°F/93°C) for 10 minutes. Sprinkle in herbs, salt and pepper.
- Making It Creamy
- Turn heat down to low (180°F/82°C). Slowly mix in cream and Parmesan until everything blends together. The sauce should stick to the back of a spoon when done.
- Finishing Touches
- Add handfuls of spinach bit by bit, stirring until just soft but still bright green. Soup should be 165-170°F (74-77°C) when you serve it.
Ways To Make It Your Own
You can jazz up this soup by tossing in some pasta like tortellini or tiny shells to make it go further. Try swapping spinach for baby kale or arugula if you want different flavors. If you're watching calories, ground turkey or shredded rotisserie chicken works great too. Don't be afraid to throw in whatever veggies are in season—sweet corn, zucchini, or colorful bell peppers all work wonderfully.
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How To Save Leftovers
Keep any extra soup in a sealed container in your fridge for up to 3 days. When you want to eat it again, warm it slowly over low heat (165°F/74°C), giving it a stir now and then so it stays nice and creamy. Don't let it boil or the cream might separate and ruin the texture.
Recipe FAQs
- → Can I use turkey sausage?
Absolutely, turkey sausage is a great lighter choice. It won’t be as rich, but it still tastes delicious.
- → Can I substitute the heavy cream?
You can use half-and-half, but the texture will be thinner. To get that thick, creamy feel, heavy cream works best.
- → How long does it stay fresh?
Keep it in a sealed container in the fridge for up to 3 days. Reheat it slowly to avoid separating the cream.
- → Is freezing an option?
It’s not the best choice since frozen cream-based soups tend to separate when thawed. It’s better fresh or stored in the fridge.
- → What pairs well with it?
Some warm crusty or garlic bread is amazing alongside. A fresh green salad is a great light side too.