Creamy Italian Sausage Soup with Spinach or Kale
Creamy Italian Sausage Soup is a hearty one-pot meal with pasta, Parmesan, and a rich, flavorful broth. There are some soups that are light and simple, and then there are the ones that can easily become dinner all on their own.
Servings: 10 Servings
Calories: 631kcal
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Equipment
Ingredients
- 2 Pounds Ground Italian Sausage or links cut into 3/4-inch pieces
- 1 Large Onion diced
- 10 Cups Chicken Broth
- 8 Ounces Rigatoni Pasta dried – not cooked or other hearty pasta
- 20 Ounces Spinach or kale cut into bite-size pieces
- 1 Pint Heavy Cream can use half and half if you prefer
- 1 Cup Parmesan Cheese shredded
Instructions
How to Make Creamy Italian Sausage Soup
- Brown the sausage and onion. Add the Italian sausage and diced onion to a large soup kettle or Dutch oven. Cook over medium heat, breaking up the sausage as it cooks if using ground sausage. Continue cooking until the onion is translucent and the sausage is cooked through and beginning to brown. Drain the excess fat.2 Pounds Ground Italian Sausage, 1 Large Onion
- Pour in the chicken broth and add the uncooked rigatoni. Stir to combine.10 Cups Chicken Broth, 8 Ounces Rigatoni Pasta
- Bring the soup to a boil, then reduce the heat as needed to maintain a steady simmer. Cook until the pasta is al dente, stirring occasionally to keep the noodles from sticking together or settling on the bottom of the kettle.
- Add the spinach or chopped kale to the soup. Cover the kettle and let it cook for a few minutes, until the greens are wilted and tender. Remove the cover and stir to distribute the greens throughout the soup.20 Ounces Spinach
- Turn off the heat. Stir in the heavy cream ad Parmesan cheese until incorporated in the broth.1 Pint Heavy Cream , 1 Cup Parmesan Cheese
- Serve. Ladle the soup into bowls and sprinkle with the remaining Parmesan cheese. Add additional Parmesan, if desired.
Notes
Helpful Tips
Drain excess sausage fat. Depending on the sausage you use, there may be quite a bit of fat after browning. Drain off the excess before adding the chicken broth. Don't overcook the pasta. Cook the rigatoni just until al dente. It will continue cooking slightly in the hot soup. Add the cream at the end. Turn off the heat before stirring in the cream for the best texture. Use freshly shredded Parmesan when possible. It melts nicely into the hot soup and adds plenty of savory flavor. Adjust the consistency when reheating. The pasta will continue absorbing the broth as the soup sits, so leftovers may become quite thick. Add a little chicken broth, milk, or half-and-half when reheating to loosen the soup and bring it back to your preferred consistency. If it has become especially thick, you may need to add a little more liquid than you expect.Nutrition
Calories: 631kcal | Carbohydrates: 24g | Protein: 24g | Fat: 49g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 134mg | Sodium: 1755mg | Potassium: 715mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6095IU | Vitamin C: 19mg | Calcium: 240mg | Iron: 3mg