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Celina Swartz

Italian Sausage Soup

Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

  • 1lb Italian sausage
  • 1 tbsp Olive oil
  • 1 Small Onion, diced
  • 1 tbsp Minced garlic
  • 1 tsp Garlic powder
  • 1 tsp Onion Powder
  • 1/4 tsp Paprika
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 Can of Rotel diced tomatoes, 10oz
  • 6 cups Chicken broth
  • 16oz Pasta
  • 1/2 cup Heavy cream
  • 2 cups Spinach
  • 4oz Cream cheese
  • 1/2 cup Parmesan cheese, shredded
  • Top with more Parmesan cheese

Method
 

  1. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the Italian sausage, onion and cook, breaking it apart with a spoon, until browned and cooked through, about 5–8 minutes.
    Add in the minced garlic and let cook for 1 minute.
    Season with all the seasonings.
  2. Pour in the chicken broth and canned diced tomatoes and bring the soup to a simmer.
    Add the pasta to the pot and cook according to package instructions, about 10-12 minutes, until the pasta is tender.
  3. Lower the heat to medium-low. Stir in the heavy cream, cream cheese, grated Parmesan cheese, and fresh spinach. Cook for an additional 2–3 minutes, or until the spinach is wilted and the soup is creamy. Season with salt and pepper to taste if needed.
    Ladle the soup into bowls, top with extra Parmesan cheese. ENJOY!