1 lb Italian sausage, casings removed
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
4 cups chicken broth
1 can (14.5 oz) diced tomatoes, with juice
1 cup heavy cream
1/2 cup grated Parmesan cheese
4 cups fresh spinach, chopped
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium heat. Cook Italian sausage until browned, breaking it into crumbles.
Add diced onion and cook until softened, about 5 minutes. Stir in garlic, basil, oregano, and crushed red pepper flakes; cook until fragrant.
Pour in chicken broth and diced tomatoes with their juice. Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir in heavy cream and Parmesan cheese until well combined. Add chopped spinach and cook until wilted, about 2-3 minutes.
Season with salt and pepper to taste. Serve hot, optionally garnished with more Parmesan cheese.
Notes
Adjust the crushed red pepper flakes to your desired spice level.
For a thicker soup, reduce the amount of chicken broth by half a cup.
This soup can be made ahead and reheated; the flavors deepen over time.
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