Ingredients
Scale
- 1 pound Italian sausage links, casings removed
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, brown the Italian sausage over medium heat until cooked through, breaking it apart with a spoon.
- Add diced onion and garlic; cook until translucent and fragrant.
- Pour in chicken broth and bring to a simmer.
- Stir in heavy cream and Parmesan cheese until the cheese melts and the soup is smooth.
- Add chopped spinach and cook for another 2 minutes until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley and additional Parmesan if desired.
Notes
- Feel free to add a pinch of red pepper flakes for some heat.
- For a gluten-free version, ensure your Parmesan is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: Thirty five grams
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 95 mg