Creamy Parmesan Italian Sausage Soup
Ingredients
2 tablespoons olive oil
1 pound Italian sausage, casings removed
1 large onion, chopped
3-4 cloves garlic, minced
4 cups chicken broth
1 ½ cup diced tomatoes
2 tsp Italian seasoning
Salt and pepper to taste
2 cups heavy whipping cream
1 ½ cup grated Parmesan cheese, divided
2 cups baby spinach, stems removed
Directions
In a large dutch oven, heat olive oil over medium heat, adding the Italian sausage. Crumble the sausage with a wooden spoon, and cook until browned.
Add the chopped onion and minced garlic and continue to cook until the onion is translucent, about 3-4 minutes.
Next, add the sliced mushrooms and cook for another 4 minutes.
Add the chicken broth, diced tomatoes, and Italian seasoning. Bring to a simmer and cook for 10 minutes. Season to taste with salt and pepper.
Reduce the heat to low and stir in the heavy whipping cream and grated 1 ¼ cups Parmesan cheese. Cook until the cheese is melted and the soup is creamy.
Last step: Add the baby spinach and cook until wilted, about 2 minutes.
Right before serving, sprinkle with remaining ¼ cup Parmesan cheese and serve!
Nutrition
calories: 406kcal, carbohydrates: 8g, protein: 14g, fat: 36g, saturated fat: 18g, polyunsaturated fat: 3g, monounsaturated fat: 12g, cholesterol: 103mg, sodium: 990mg, potassium: 362mg, fiber: 1g, sugar: 3g,
vitamin a: 1449iu, vitamin c: 8mg, calcium: 205mg, iron: 1mg