Ingredients
- Italian chicken sausage (sweet or hot), 1 pound
- Olive oil, 2 tablespoons
- Yellow onion, chopped, 1 medium
- Garlic, minced, 2 cloves
- Chicken broth, 6 cups
- Heavy cream, 1 cup
- Parmesan cheese, grated, 1/2 cup
- Fresh spinach, 5 ounces
Instructions
- Step 1: Remove sausage from casings (if applicable) and brown in a large pot or Dutch oven over medium heat. Break it up with a spoon as it cooks. Drain off any excess grease and set sausage aside.
- Step 2: Add olive oil to the pot. Sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Pour in the chicken broth and bring to a simmer.
- Step 4: Return the cooked sausage to the pot.
- Step 5: Stir in the heavy cream and grated Parmesan cheese. Simmer for 5 minutes, stirring occasionally, until the cheese is melted and the soup is slightly thickened.
- Step 6: Stir in the fresh spinach until wilted. Serve hot.
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.
- Garnish each serving with a sprinkle of extra Parmesan and a swirl of olive oil for an elegant touch.
- For a richer flavor, use high-quality Parmesan Reggiano and freshly grate it just before adding to the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American