Creamy Parmesan Italian Sausage Soup
A delightful, creamy soup featuring Italian sausage and vegetables, perfect for chilly evenings.
Ingredients
Base Ingredients
- 2 tablespoons Olive oil Adds a rich flavor to the base.
- 1 pound Ground Italian sausage Packed with spices that elevate the taste.
- 2 tablespoons Unsalted butter Enhances creaminess and adds depth.
- 1 medium Yellow onion Brings a hint of sweetness and depth to the dish.
- 2 medium Carrots Adds natural sweetness and vibrant color.
- 4 cloves Minced garlic Essential for an aromatic start, enhancing flavors.
Seasoning Ingredients
- to taste Salt Season according to preference.
- to taste Pepper Freshly cracked for a hint of warmth.
- 1 tablespoon Flour Helps create a velvety texture in the soup.
Liquid Ingredients
- 4 cups Chicken broth Forms the savory base of the dish.
- 1 tablespoon Italian seasoning Adds a Mediterranean flair with herbs.
- 1 teaspoon Red pepper flakes Optional for a touch of heat.
Final Ingredients
- 1 cup Ditalini pasta Small and perfect for scooping every spoonful.
- 1 cup Finely grated Parmesan Adds creaminess and rich flavor.
- 1 cup Heavy cream Creates that irresistibly creamy finish.
- 2 cups Finely shredded kale Adds nutrients and splash of color.
- 1 loaf Crusty buttered bread Optional for dipping.
Instructions
Preparation
- Start by heating the olive oil and butter in a large pot over medium heat.
- Add the ground Italian sausage, breaking it up as it cooks. Allow it to brown for about 5-7 minutes.
- Once the sausage is browned, add the diced onion and sliced carrots. Sauté for another 5 minutes.
- Stir in the minced garlic and cook for 1-2 minutes.
- Sprinkle in the salt, pepper, and flour, mixing well.
- Gradually pour in the chicken broth while stirring continuously. Bring to a gentle simmer.
Cooking
- Stir in the Italian seasoning and red pepper flakes, letting it simmer for around 10 minutes.
- Add the ditalini pasta and cook for an additional 8 minutes until al dente.
- Gradually stir in the grated Parmesan and heavy cream, allowing the cheese to melt.
- Add the shredded kale and cook for another couple of minutes until wilted.
- Ladle the soup into bowls and serve hot, optionally with crusty buttered bread.
Notes
For added flavor, consider garnishing with fresh herbs like basil or parsley. For a vegetarian version, substitute Italian sausage with plant-based options or hearty vegetables. Let soup simmer longer for deeper flavors, and add lemon juice just before serving for brightness.