Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Stir in the heavy cream, grated Parmesan cheese, Italian seasoning, salt, and pepper. Return the cooked sausage to the pot.
- Simmer for 10-15 minutes, or until the soup has thickened slightly and the flavors have melded. Taste and adjust seasoning if needed.
- Serve hot.
Notes
For a thicker soup, you can simmer it uncovered for a few extra minutes. You can also add a handful of spinach in the last few minutes of cooking for added greens.