Ingredients
• 1 lb (450g) hot or sweet Italian sausage (casings removed)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 4 cups low-sodium chicken broth
• 1 cup diced tomatoes (with juice)
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes (optional, for heat)
• Salt & pepper to taste
• ½ cup heavy cream or half-and-half (or coconut milk)
• ½ cup grated Parmesan cheese (plus extra for serving)
• 2 cups fresh spinach or kale (chopped)
• Fresh parsley, chopped (for garnish)
Instructions
- In a large pot over medium heat, heat olive oil. Add onion and sauté 4–5 minutes until soft.
- Add garlic, carrots, and celery. Cook 5 minutes more, stirring occasionally.
- Add crumbled sausage and cook 6–8 minutes, breaking it apart, until browned. Drain excess fat if needed.
- Stir in chicken broth, diced tomatoes, oregano, smoked paprika, red pepper flakes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 15–20 minutes until vegetables are tender.
- Stir in heavy cream and Parmesan. Heat gently (do not boil) until cheese melts and soup is creamy.
- Add spinach and cook 2–3 minutes until wilted.
- Taste and adjust seasoning. Serve hot with extra Parmesan, cracked black pepper, and a sprinkle of fresh parsley.
💡 Great with crusty bread or garlic toast for dipping!
✨ Make it heartier: Add cooked pasta, rice, or cannellini beans for extra substance.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 30 mins , Total Time : 40 mins , Servings : 6 , Calories : 280 , Net Carbs: 12g , Fats: 18g , Protein: 19g