Ingredients
Equipment
Method
- In a large pot over medium heat, brown the Italian sausage until no longer pink, breaking it into bite-sized pieces.
- Add the diced onion, minced garlic, chopped carrots, and celery. Sauté for about 5 minutes until tender.
- Pour in the chicken broth and bring to a gentle boil while scraping the bottom of the pot for flavor.
- Reduce heat to low and slowly stir in the heavy cream until smooth.
- Mix in the grated Parmesan cheese until melted and well combined.
- Stir in fresh spinach just before serving to wilt slightly.
Nutrition
Notes
This soup is perfect for chilly evenings and can be customized with different greens or meat options.
