This Creamy Parmesan Sausage Soup recipe got rave reviews from everyone who tried it. It was inspired by a recipe I found on EatWell101.com.
I tweaked a few things, and this recipe is good for 8-10 servings. That may sound like a lot of soup but trust me- you’ll be glad you have leftovers.
Next time, I am going to add diced red pepper right after the garlic, and some baby spinach as the soup simmers at the end. Play with the ingredients and let me know what else you would add!
Creamy Parmesan Sausage Soup
Ingredients
2 Tbsp Olive Oil
1 Large Onion, thinly sliced
6 Cloves Garlic, minced
12 Mild Italian Sausages, uncased
8 Tomatoes (Roma), roughly chopped
2 1/4 Cups Ground Tomatoes
2/3 Cup Cream Cheese
2 Cups Low Sodium Chicken Broth
2 Cups Heavy Cream
1/2-1 Cup Parmesan Cheese, Grated
Thyme, Basil, Rosemary, Oregano, Parsley, Salt and Pepper, to taste
Optional: 1 Red Pepper, diced and 4 cups of Baby Spinach
Directions
- In a very large pot, heat olive oil over medium heat. Once hot, add the onion and allow them to turn translucent. Add the garlic and allow it to cook for 1-2 minutes. Add the uncased sausage, and break it apart with a spoon until it’s grounded up. You can cook the sausage still in its casings too however, I learned from my favorite recipe that the sausage can absorb more flavor by cooking them uncased.
- Allow the sausage to cook until no longer brown; stir occasionally. You can choose to drain the fat, but I left it in for the added flavor.
- Once the sausage has browned, add the tomatoes, broth, cream cheese, spices, and parmesan cheese. Stir well to make sure both the cream cheese and parmesan cheese are completely blended. Slowly add the heavy cream, stirring frequently.
- Bring the soup to a boil, then reduce the heat to medium-low and cover. Allow it to simmer until you’re ready to serve.
- Top with fresh pepper and parsley, and serve immediately.
Enjoy!
