Ingredients
Scale
- 1 pound Italian sausage
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add sausage and cook until browned. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant.
- Add carrots and celery, cook until tender.
- Return sausage to the pot, pour in chicken broth, and season with basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in heavy cream and parmesan cheese until well combined. Heat through without boiling.
- Serve hot, garnished with additional parmesan and fresh herbs if desired.
Notes
- You can substitute turkey sausage for a leaner version.
- For a thicker soup, add a bit of flour or cornstarch to thicken the broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg