Creamy Parmesan Italian Sausage Soup
A one-pot soup combining crumbled Italian sausage, tender vegetables, beans, and a luscious Parmesan-cream finish for a cozy, satisfying meal.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 lb Italian sausage casings removed
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 4 garlic cloves minced
- 4 cups chicken broth
- 1 cup water
- 15 oz cannellini beans drained and rinsed
- 2 cups kale chopped
Finishing Touches
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- Salt and pepper to taste
Instructions
Soup Base
- Heat olive oil in a large pot over medium-high heat. Add Italian sausage and crumble until browned and crackling, about 5–7 minutes.
- Add diced onion, carrots, and celery. Sauté until the onion is translucent and vegetables soften, about 5 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
- Pour in chicken broth and water. Bring to a gentle simmer.
- Add cannellini beans and simmer for 5 minutes to meld flavors.
- Stir in chopped kale and cook until wilted, about 2 minutes.
Finishing Touches
- Reduce heat to low. Stir in heavy cream and Parmesan cheese. Simmer until cheese is melted and the soup is glossy, about 2–3 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
During testing, browning the sausage in batches helped achieve a crispier texture and prevented steaming.
Whisking the cream into the soup off heat kept the broth from splitting and maintained a silky finish.
Leftover soup stored overnight in the fridge developed deeper flavors and a richer mouthfeel.
Nutrition
Serving: 1servingCalories: 380kcalCarbohydrates: 15g
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