Ingredients
- Italian Chicken Sausage (sweet or hot), 1 pound
- Olive Oil, 1 tablespoon
- Yellow Onion, chopped, 1 medium
- Garlic, minced, 2 cloves
- Chicken Broth, 6 cups
- Heavy Cream, 1 cup
- Parmesan Cheese, grated, 1/2 cup, plus more for garnish
- Fresh Spinach, 5 ounces
Instructions
- Step 1: Remove the sausage from its casings (if applicable) and crumble it into a large pot or Dutch oven. Cook over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 2: Add the olive oil, chopped onion, and minced garlic to the pot with the cooked sausage. Cook until the onion is softened and translucent, about 5 minutes.
- Step 3: Pour in the chicken broth and bring to a simmer. Reduce heat and simmer for 10 minutes to allow the flavors to meld.
- Step 4: Stir in the heavy cream and Parmesan cheese. Heat through, stirring until the cheese is melted and the soup is creamy. Do not boil.
- Step 5: Add the fresh spinach to the soup and stir until it wilts, about 1-2 minutes.
- Step 6: Serve hot, garnished with additional grated Parmesan cheese, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup over medium-low heat, stirring occasionally, to prevent the cream from separating.
- A crusty bread, such as ciabatta or focaccia, is excellent for soaking up the delicious broth.
- For a richer flavor, brown the sausage until deeply caramelized, developing those savory notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American