It’s almost always soup season here in the Pacific Northwest and this classic, soul-warming bowl of goodness is ready to grace your table. This Creamy Parmesan Italian Sausage Soup is surprisingly simple to make and will turn everyone in your family into a soup-for-dinner lover!
I first made this soup when I had a bundle of kale in the crisper drawer looking less than stellar. I should also note that kale isn’t exactly a fan favorite around here so using it up has become something of a game for me. I’ve tried to find ways to dress it up this way or that but there are just a couple of ways my family will happily eat it. This is one of them.
One thing about adding kale or other hearty, leafy greens to a broth: the leaves soak up the flavors and soften, yielding a tender, delectable bite. All of the salt and seasonings from the sausage transform that sad bushel of roughage into something craveable.
What You’ll Love About This Creamy Parmesan Italian Sausage Soup
- It’s a great way to use up those wilting greens! (Saying it again because I cannot reiterate enough!)
- Sneaking veggies into a meal your family will devour is always a win.
- You could honestly serve this on its own with no sides or extras and it is a truly satisfying meal.
- It freezes exceptionally well and makes for great future-you meals. Opening the freezer to a batch of this soup is an absolute life saver during the busier seasons of life or when you just don’t feel like cooking.
- Using bone broth really increases the depth of flavor as well as the protein content of the soup. Huge win!
Here’s What You’ll Need
- Olive oil
- Onion
- Celery
- Carrot
- Italian chicken sausage
- Garlic
- Chili flakes
- Kosher salt
- Black pepper
- White wine
- Better Than Boullion
- Chicken bone broth or chicken stock
- Parmesan rind
- Baleaf
- Potatoes
- Lacinato kale
- Heavy cream
- Parmesan
Creamy Parmesan Italian Sausage Soup
Equipment
- Cutting Board
- Chef's knife
- Dutch oven 6-quart
- Wooden Spoon
- Vegetable Peeler
Ingredients
- 1 Tablespoon Olive oil
- 1 Onion Diced
- 1 Celery stalk Diced
- 1 Carrot Diced
- 1 pound Italian chicken sausage
- 3 cloves Garlic grated or smashed and chopped
- 1 teaspoon Chili flakes
- 1/4 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1/4 cup White wine
- 1 Tablespoon Better Than Boullion
- 1 1/2 quart Chicken bone broth or chicken stock
- Parmesan rind Optional
- 1 Bayleaf
- 2 cups Potatoes Cut into 1/2-1 inch wedges or cubes
- 2-3 cups Kale Finely chopped into ribbons, stem removed
- 1/2 cup Heavy cream Optional
- 1/2 cup Parmesan Freshly grated always preferred
Instructions
- In a medium (6 quart) pot or Dutch oven, heat on medium, add olive oil and let warm. When hot, add the mirepoix (diced onion, celery, and carrot). Let simmer until about half cooked and starting to brown.
- Add the sausage and let brown on one side before breaking it up with your spoon. Allow to fully cook on all sides, stiring occasionally.
- De-glaze the pot with the white wine, scraping the little tasty bits from the bottom of the pot and stirring them in.
- Add the garlic, boullion, and chicken broth and stir to incorporate with the wine.
- Add your bayleaf (is this useless?), chili flakes, S&P, parmesan rind and give it a stir.
- Gently add the potatoes to the pot and simmer for 20-30 minuts on medium/low heat with the lid on.
- When the potatoes are nearly fork-tender, add the chopped kale and give it a stir. Simmer for another 10-15 minutes to allow the kale to soften and absorb the broth.
- Add the heavy cream and give it a one last stir. Allow the cream to heat up with the broth before serving.
- Top with freshly grated Parmesan cheese and fresh herbs of your choice.
- Serve with a healthy dusting of fresh parmesan and crusty bread or your favorite flatbread. Enjoy!
Notes
- If you’re short on time, skip the mirepoix (carrots, celery, onions) and just roughly chop an onion for step 1. Save some time and pour yourself a drink.
- You know those fresh tortillas you can buy at Costco? They take like one minute to pan fry and puff up to the most delicious “flat bread” you didn’t need an entire day to make. Highly recommend.
- This is a great pack along soup for long ski days or road trips. Just make sure you have a well-insulated thermos and you are golden.
- I like to whip this up with an unexpected bunch of pre-teens show up at my house right before dinner time. Crowd. Pleaser.
A couple of short stories behind this recipe: It resembles a version of “Zuppa Toscana” which I believe actually came from Tuscany but became popular in the States thanks to the Denny’s of Italian restaurants, The Olive Garden. (Don’t knock the Tour of Italy until you’ve tried it….) Also, it’s my mother’s favorite soup.
I digress a bit.
This dish is really lovely served with a crisp green salad (maybe toss in some roasted delicata squash!?) and a sizeable hunk of fresh sourdough or flatbread. It’s a great way to change up your go-to chicken soup routine and bring a little something new to the table.
PS. Don’t forget to freeze a lunch-sized portion for a rainy day. Your future self will thank you.
Enjoy!
