Description
Indulge in a cozy bowl of Creamy Italian Sausage Soup, a hearty and flavor-packed dish that’s perfect for chilly evenings. This soup combines the richness of Italian sausage with the comfort of potatoes and spinach in a creamy broth.
Ingredients
Scale
Italian Sausage Soup:
- 1 pound Italian sausage (mild or spicy)
- 1 tablespoon olive oil (if needed)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 cups baby spinach
- 4 cups chicken broth
- 1 cup heavy cream
- 3 medium russet potatoes, peeled and diced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the Italian Sausage: Brown and fully cook the Italian sausage in a large pot or Dutch oven over medium heat, breaking it into crumbles. Drain excess grease if necessary.
- Sauté Onion and Garlic: Add olive oil if needed, then sauté diced onion until translucent, about 3–4 minutes. Stir in minced garlic and cook for 1 minute.
- Add Potatoes and Broth: Combine diced potatoes, chicken broth, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Bring to a boil, then simmer for 12–15 minutes until potatoes are tender.
- Finish the Soup: Stir in heavy cream and baby spinach. Cook for 2–3 minutes until spinach wilts. Add Parmesan cheese, adjust seasoning, and serve.
Notes
- You can substitute kale for spinach or use half-and-half for a lighter version.
- For a lower-carb option, swap potatoes with cauliflower florets.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 3g
- Sodium: 840mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg
