Sausage Parmesan Soup (Print Version)
# Ingredients:
01 -
1 tbsp olive oil.
02 -
1 lb Italian sausage, remove casing first.
03 -
1 onion, chopped into small pieces.
04 -
2 minced garlic cloves.
05 -
2 stalks of celery, diced small.
06 -
2 medium carrots, finely chopped.
07 -
1 tsp Italian herbs.
08 -
4 cups broth made from chicken.
09 -
1 cup heavy whipping cream.
10 -
2 cups of kale or spinach, chopped up fresh.
11 -
Salt and pepper to adjust flavor.
12 -
A handful of fresh parsley or basil for topping.
13 -
1 cup grated Parmesan cheese.
# Instructions:
01 -
Warm oil in a large pot over medium heat. Toss in sausage, break it into pieces as it cooks, and brown it nicely. Scoop meat out with a slotted spoon, leaving juices behind.
02 -
Add diced carrots, celery, and onion to the drippings. Stir and cook until they're tender. For the last minute, add garlic and stir until you smell it.
03 -
Pour in your chicken broth and let it simmer for about 10 minutes so the flavors come together.
04 -
Turn heat down to low. Gradually stir in the cream, then slowly mix in the Parmesan so it melts smoothly. Be careful not to let the mix boil.
05 -
Return the sausage to the pot. Toss in leafy greens and stir until they're softened. Sprinkle in salt, pepper, and your blend of Italian herbs.
# Notes:
01 -
Skip the cream if freezing; it lasts 3 months in the freezer.
02 -
Stays fresh in the fridge for up to 4 days.
03 -
When reheating, go slow to keep the cream smooth.
04 -
Try turkey sausage for a leaner option.