Description
This Creamy Italian Sausage Soup wraps you in a warm hug with its rich, fragrant aroma and comforting flavors. It’s a hearty meal that’s perfect for chilly days, making it a family favorite.
Ingredients
- Italian Beef Sausage
- Yellow or White Onion, finely diced
- Minced Garlic
- Chicken or Beef Broth (low-sodium)
- Fire-Roasted Diced Tomatoes (or regular diced tomatoes)
- Heavy Cream (or heavy whipping cream)
- Fresh Spinach or Kale, destemmed
- Small Pasta (like ditalini, small shells, or orzo) or Diced Yukon Gold or Red Potatoes (optional)
- Salt
- Black Pepper
- Italian Seasoning Blend
- Dried Oregano
- Red Pepper Flakes (optional)
- Fresh Parsley (for garnish)
- Non-Alcoholic Cooking Liquid (like chicken or beef broth)
Instructions
- Brown the Sausage: Grab a large Dutch oven or a heavy-bottomed pot and place it over medium-high heat. Add your Italian beef sausage (if using links, remove the casings first). Break it up with a spoon as it cooks, browning it thoroughly on all sides. This should take about 5-7 minutes. Once cooked through and nicely browned, drain off any excess fat from the pot. Remove the cooked sausage and set it aside, leaving about a tablespoon of residual fat in the pot for sautéing.
- Sauté the Aromatics: Reduce the heat to medium. Add your diced onion to the pot and cook, stirring occasionally, until it's softened and translucent, which usually takes about 5-7 minutes. Then, add your minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Deglaze and Build Flavor: Pour in a splash (about 1/4 cup) of your non-alcoholic cooking liquid or extra chicken/beef broth. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot; these bits are packed with flavor! Stir in the fire-roasted diced tomatoes (undrained), Italian seasoning, dried oregano, and a pinch of red pepper flakes if you're using them.
- Add Broth and Simmer: Pour in the chicken or beef broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 15-20 minutes. This allows all the flavors to meld beautifully. If you're adding diced potatoes, add them now and simmer until they are tender.
- Incorporate Pasta and Greens (Optional): If you're adding a small pasta, increase the heat to bring the soup to a gentle boil, add the pasta, and cook according to package directions, usually 8-10 minutes, until al dente. While the pasta is cooking, or after the potatoes are tender, stir in the fresh spinach or kale. Cook just until the greens have wilted, which will only take a couple of minutes for spinach and slightly longer for kale.
- Return Sausage and Add Cream: Return the cooked Italian beef sausage to the pot. Remove the pot from the heat and gently stir in the heavy cream. Stir until the cream is fully incorporated and the soup is beautifully smooth and creamy.
- Taste and Season: Taste the soup and adjust the seasonings as needed. You might want to add more salt, pepper, or a pinch more Italian seasoning. Remember, proper seasoning is key to a truly delicious soup!
- Serve: Ladle the hot soup into bowls. I love to garnish mine with a sprinkle of fresh chopped parsley or grated Parmesan cheese. Serve immediately with some crusty bread for dipping.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: For a heartier soup, consider adding a can of drained and rinsed beans or diced carrots and celery. If you prefer a thicker consistency, mash some of the cooked potatoes or use a cornstarch slurry. This soup is best served with crusty bread or garlic bread for dipping.