the Creamy Parmesan Italian Sausage Soup recipe from Georgia Lynn—perfect for gatherings like the playoffs!
Ingredients:
1 lb sweet Italian sausage
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
6 cups chicken broth
1 cup heavy cream
1 ½ cups ditalini pasta
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
Salt and pepper, to taste
4 cups fresh spinach, roughly chopped
1 cup grated Parmesan cheese, plus more for garnish
Fresh parsley, chopped for garnish
Instructions:
Cook the Sausage:
In a large pot, brown the Italian sausage over medium heat, breaking it into pieces as it cooks. Once browned, remove the sausage with a slotted spoon and set aside.
Sauté the Onion and Garlic:
In the same pot, add olive oil and sauté the diced onion for about 5 minutes, until translucent. Add the minced garlic and cook for another minute until fragrant.
Prepare the Broth and Seasonings:
Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the heavy cream, oregano, basil, red pepper flakes (if using), and season with salt and pepper.
Cook the Pasta:
Add the ditalini pasta to the pot and simmer until al dente, about 8 minutes.
Finish with Spinach and Sausage:
Return the cooked sausage to the pot, and stir in the chopped spinach. Cook for about 2 minutes until the spinach wilts.
Add Parmesan and Serve:
Remove the soup from the heat and stir in the grated Parmesan until melted and incorporated. Serve hot, garnished with extra Parmesan and fresh parsley.