Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups chopped kale or spinach
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add chicken broth and bring to a boil.
- Reduce heat and stir in heavy cream and Parmesan cheese until melted and smooth.
- Mix in chopped kale or spinach and cook until wilted, about 3 minutes.
- Season with salt and pepper to taste.
- Serve hot garnished with extra Parmesan and fresh basil if desired.
Notes
- You can substitute kale with spinach for a milder flavor.
- For a thicker soup, simmer longer to reduce.
- Best served immediately for optimal creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 380 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 95mg