Ingredients
Scale
- 1 pound Italian sausage, removed from casings
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add Italian sausage and cook until browned, draining any excess grease.
- Add the chopped onion and minced garlic to the pot, sautéing until the onion is translucent. Pour in chicken broth and add undrained diced tomatoes. Stir in Italian seasoning and red pepper flakes, bringing to a simmer.
- Reduce heat to low, adding cream cheese and heavy cream. Stir until fully melted, then mix in chopped spinach and cook until wilted.
- Stir in grated Parmesan cheese until melted. Season with salt and pepper, allowing the soup to simmer for a few more minutes to meld the flavors.
Notes
- Add chopped carrots, celery, or zucchini for extra nutrients.
- Increase red pepper flakes for a spicier kick.
- Try different sausages like sweet Italian or chorizo for varied flavors.
- Substitute cauliflower rice for potatoes for a low-carb option.
- This soup can be made ahead and reheated, great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free