Creamy Sausage Soup (Print Version)
# Ingredients:
01 -
1 pound Italian sausage, casings removed.
02 -
1 tablespoon olive oil.
03 -
1 medium onion, diced.
04 -
2 garlic cloves, minced.
05 -
2 medium carrots, diced.
06 -
2 celery stalks, diced.
07 -
4 cups chicken broth.
08 -
1 cup heavy cream.
09 -
1 cup grated Parmesan cheese.
10 -
2 cups fresh spinach or kale, chopped.
11 -
1 teaspoon Italian seasoning.
12 -
Salt and pepper to taste.
13 -
Fresh parsley or basil for garnish.
# Instructions:
01 -
Heat oil in Dutch oven over medium heat. Cook sausage until browned, breaking it up while cooking. Remove with slotted spoon, leaving drippings.
02 -
Add onion, carrots and celery to pot. Cook until soft. Add garlic and cook another minute until fragrant.
03 -
Pour in broth and simmer 10 minutes to blend flavors.
04 -
Reduce heat to low. Stir in cream and gradually add Parmesan, stirring until melted. Don't let boil.
05 -
Return sausage to pot. Add greens and stir until wilted. Season with salt, pepper and Italian seasoning.
# Notes:
01 -
Can be frozen up to 3 months without cream.
02 -
Keeps in fridge 3-4 days.
03 -
Reheat gently to prevent cream from curdling.
04 -
Can use turkey sausage for lighter version.