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Hearty Sausage and Parmesan Soup combines warmth and taste beautifully. It brings together juicy sausage, mushrooms, and baby spinach all swimming in a thick, cheese-filled broth. This filling one-pot dish works great for chilly autumn nights or laid-back dinners with loved ones.
What Makes This Soup Special
This dish comes together in just one pot, mixing bold Italian tastes with smooth, comforting textures. It's quick to make, easy to tweak, and great when you need to feed many mouths. Stick to our suggestions or throw in whatever veggies you love—either way, you'll soon be making this simple, filling meal again and again.
Key Components You'll Need
- Foundation Items:
- Extra virgin olive oil: 2 tablespoons (30ml), won't burn below 375°F (190°C)
- Italian sausage: 1 lb (454g) kept at 38-40°F (3-4°C), with 80/20 meat-fat mix
- Yellow onion: 1 medium (150g) cut into ¼-inch chunks
- Fresh garlic: 3 cloves (15g) chopped into tiny 1/16-inch bits
- Cremini mushrooms: 1 cup (80g) cut into ⅛-inch slices
- Fluid Components:
- Chicken broth: 4 cups (960ml) low-sodium at room temp 70°F (21°C)
- Diced tomatoes: 14 oz (397g) can, liquid included
- Heavy cream: 1 cup (240ml) around 65°F (18°C), with at least 36% milk fat
- Flavor Enhancers:
- Italian seasoning: 1 teaspoon (2g) mixed dried herbs
- Sea salt: 1 teaspoon (6g) adjust to your liking
- Black pepper: ½ teaspoon (1g) ground fresh
- Parmesan cheese: 1¼ cups (125g) grated right before using
- Green Elements:
- Baby spinach: 2 cups (60g) fresh leaves with stems taken off
Cooking Method Breakdown
- Getting Ready
- Warm a 5-6 quart Dutch oven at medium heat (350°F/177°C). Have all your stuff measured and ready to go.
- Cooking the Meat
- Heat the oil until it shimmers (350°F/177°C). Toss in sausage, breaking it up into ½-inch bits. Cook for 6-8 minutes until it hits 165°F (74°C) inside and gets a nice brown crust.
- Adding Flavor Base
- Mix onion and garlic with the sausage. Cook for 3-4 minutes until onions turn see-through and smell good. Add mushrooms and cook 4 more minutes until they release water then soak it back up.
- Adding Main Liquids
- Pour in broth and tomatoes. Let it bubble gently (200°F/93°C). Keep it at this heat for 10 minutes. Sprinkle in herbs, salt, and pepper.
- Making It Creamy
- Turn heat to low (180°F/82°C). Slowly mix in cream and Parmesan until everything blends. The liquid should stick to the back of a spoon, leaving a clear path when you run your finger through it.
- Finishing Touches
- Add spinach bit by bit, stirring until just soft but still bright green. The soup should be 165-170°F (74-77°C) when you serve it.
Make It Your Own
You can jazz up this soup by throwing in some pasta like tortellini or tiny shells to make it go further. Try swapping spinach for baby kale or arugula if you want a different flavor. Ground turkey or rotisserie chicken work great as lighter meat options, and don't be afraid to toss in whatever veggies are in season—corn, zucchini, or colorful bell peppers all work well.
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Keeping It Fresh
Pop any leftover soup in a sealed container in your fridge and it'll stay good for up to 3 days. When you want to eat it again, warm it up slowly on low heat (165°F/74°C), giving it a stir now and then to keep it smooth and creamy. Don't let it boil or the cream might split.
Frequently Asked Questions
- → Can I use turkey sausage?
Absolutely! Ground turkey sausage is a tasty swap. It'll have a lighter feel but won't skimp on flavor.
- → Can I substitute the heavy cream?
Swapping with half-and-half works in a pinch, but remember, it won't be as thick and rich as with cream.
- → How long does this soup keep?
Keep it in a sealed container in your fridge for up to 3 days. Warm it on low heat to stop the cream from splitting.
- → Can I freeze this soup?
It's not the best idea because cream tends to break down after freezing. Stick to enjoying it fresh within a few days.
- → What can I serve with this soup?
Grab some crusty bread or a piece of garlic toast. A small leafy salad on the side balances it wonderfully.