Ingredients
Scale
- For the Soup:
- 1 lb (450g) Italian sausage (sweet or spicy)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cups chicken broth (or a mix of chicken and beef broth for extra richness)
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp dried oregano
- 1 tsp fresh thyme (or ½ tsp dried thyme)
- Salt and pepper, to taste
- Optional Add-ins:
- 2 cups fresh spinach or kale, chopped
- 1 medium potato, peeled and diced
- 1 can (14.5 oz) diced tomatoes (for a slightly tangy twist)
- For Serving:
- Crusty Italian bread or garlic bread
- Fresh basil or parsley, for garnish
Instructions
- Brown the Sausage:
- In a large, heavy-bottomed pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Add the Italian sausage, breaking it up into small pieces as it cooks. Brown until the sausage is cooked through and slightly caramelized, about 6-8 minutes. Remove the sausage and set it aside.
- Cook the Vegetables:
- In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes until softened, stirring occasionally. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the Broth and Simmer:
- Return the sausage to the pot. Pour in the chicken broth, and stir in the dried oregano, thyme, salt, and pepper. Bring the mixture to a gentle boil. Reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.
- Make it Creamy:
- Stir in the heavy cream, Parmesan cheese, and shredded mozzarella. Continue cooking on low heat, stirring occasionally, until the cheeses melt and the soup becomes creamy and smooth.
- Optional Add-ins:
- If you’re adding spinach, kale, or potatoes, stir them in at this point. Let them cook for 5-7 minutes until the greens are wilted, or the potatoes are tender. If using canned tomatoes, add them now and stir.
- Taste and Adjust:
- Taste the soup and adjust the seasoning with more salt, pepper, or herbs as needed.
- Serve:
- Ladle the soup into bowls. Garnish with fresh basil or parsley, and serve with a slice of warm crusty Italian bread or garlic bread on the side.
Notes
- Freezing & Reheating: This soup freezes well. Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop. If the soup thickens after freezing, add a splash of broth or milk to return it to a creamy consistency.
- Customization: Feel free to switch up the vegetables—add potatoes for a heartier texture, or sneak in some greens like spinach or kale for extra nutrition. For a spicier kick, use hot Italian sausage or sprinkle in red pepper flakes.
- Nutritional Info: This soup provides a good source of protein from the sausage and calcium from the Parmesan. Each serving has about 350 calories, with roughly 20 grams of protein.