Ingredients
Equipment
Method
- Brown the Sausage: Cook Italian sausage in a large pot over medium heat until browned and cooked through. Using a slotted spoon, remove the sausage and set aside.
- Sauté the Aromatics: In the same pot, add the diced onion and sauté until softened, about 3 to 4 minutes. Stir in minced garlic and cook 1 minute more.
- Make the Broth: Pour in chicken broth, diced tomatoes (with their juice) and Italian seasoning. Stir to combine and bring to a simmer.
- Cook the Vegetables: Stir in the diced potatoes (if using), and cook for 10 to 12 minutes or until tender.
- Combine and simmer: Add the cooked sausage back to the pot, and add spinach or kale. Cook for 2-3 minutes until the greens wilt.
- Make It Creamy: Reduce heat, then stir in heavy cream and Parmesan cheese. Stir until the cheese is melted and the soup is creamy.
- Season to Taste: Add red pepper flakes (if desired), and adjust salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese if desired. Serve with crusty bread or a fresh salad.
Notes
For a lighter version, use half-and-half instead of heavy cream.
If you prefer a low-carb option, replace the potatoes with cauliflower florets.
Adjust the spiciness by choosing mild or hot Italian sausage and altering the amount of red pepper flakes.
If you prefer a low-carb option, replace the potatoes with cauliflower florets.Adjust the spiciness by choosing mild or hot Italian sausage and altering the amount of red pepper flakes.