Description
This creamy Parmesan pasta soup with Italian sausage is a comforting one-pot meal perfect for any day. Featuring browned Italian sausage, tender pasta, fresh spinach, and a rich, creamy broth enhanced with Parmesan cheese and fragrant herbs, this hearty soup combines Italian-inspired flavors in a warm, satisfying dish.
Ingredients
Scale
Meat and Vegetables
- 1 pound Italian sausage, casings removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach leaves
- 1/4 cup chopped fresh parsley
Liquids and Dairy
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Pasta and Seasonings
- 2 cups uncooked pasta (small shells or orecchiette)
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- Grated Parmesan and fresh parsley, for garnish
Instructions
- Cook the sausage: In a large pot, heat the olive oil over medium-high heat. Add the Italian sausage and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
- Sauté onions and garlic: Add the diced onion to the pot and sauté until translucent, approximately 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add broth and tomatoes: Pour in the chicken broth and diced tomatoes, stirring to combine. Bring the mixture to a boil.
- Cook the pasta: Once boiling, add the pasta and lower the heat to a simmer. Allow the pasta to cook for about 10-12 minutes, or until tender.
- Add cream and cheese: Stir in the heavy cream and Parmesan cheese, mixing well to combine. Season with salt, pepper, and red pepper flakes if using.
- Wilt the spinach: Add the fresh spinach to the pot, let it wilt for about 2 minutes.
- Finish with parsley: Stir in the chopped parsley, then taste and adjust seasonings as needed.
- Serve: Serve the soup hot, garnished with additional grated Parmesan and fresh parsley if desired.
Notes
- Use small pasta shapes like small shells or orecchiette for best texture in soup.
- Red pepper flakes are optional and add a gentle kick; omit if you prefer a milder flavor.
- For a lower-fat version, substitute heavy cream with half-and-half or milk, but the soup won’t be as rich.
- Make sure to break apart the sausage well while browning to get even distribution.
- Fresh spinach wilts quickly; add it just before serving to maintain its vibrant color and texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
