Description
A hearty and flavorful Parmesan Sausage Soup featuring browned Italian sausage, fresh vegetables, tender pasta, and spinach in a savory broth, finished with grated Parmesan cheese for a comforting meal perfect for any season.
Ingredients
Scale
Meat
- 1 pound Italian sausage, casings removed
Vegetables & Aromatics
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups fresh spinach leaves
Herbs & Spices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Salt to taste
Liquids & Other
- 1 tablespoon olive oil
- 6 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup uncooked small pasta (such as ditalini or small shells)
- 1/2 cup grated Parmesan cheese
Instructions
- Brown the Sausage: In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks. Remove the sausage from the pot and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté the vegetables until they are tender, about 5-7 minutes.
- Add Herbs and Spices: Stir in the dried basil, dried oregano, ground black pepper, and red pepper flakes if using. Cook for an additional minute until the spices are fragrant.
- Add Broth and Tomatoes: Pour in the chicken broth and the can of diced tomatoes with their juices. Bring the mixture to a boil.
- Cook the Pasta: Add the uncooked pasta to the pot and cook until al dente, following the pasta package instructions, typically about 8-10 minutes.
- Return Sausage and Add Spinach: Once the pasta is cooked, return the browned sausage to the pot and add the fresh spinach leaves. Stir until the spinach wilts.
- Add Parmesan Cheese: Add the grated Parmesan cheese to the soup, stirring until it is melted and evenly incorporated. Taste and season with salt if needed.
- Serve: Serve the soup hot, garnished with additional Parmesan cheese if desired.
Notes
- You can use spicy Italian sausage for a heat variation.
- Substitute chicken sausage for a leaner option.
- Use gluten-free pasta if needed to make the soup gluten-free.
- Additional vegetables like zucchini or bell peppers can be added for extra nutrition.
- Leftover soup stores well in the refrigerator for up to 3 days.
