Creamy Sausage & Tomato Soup
Ingredients:
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For the Soup Base:
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1 lb (450g) ground Italian sausage (mild or spicy)
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1 tbsp olive oil
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1 medium yellow onion, finely diced
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3 cloves garlic, minced
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4 cups chicken broth (or vegetable broth)
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1 can (14.5 oz) diced tomatoes, drained
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1 tsp dried oregano
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½ tsp dried thyme
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½ tsp red pepper flakes (optional)
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Salt and freshly cracked black pepper, to taste
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For the Creamy Finish:
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1 cup heavy cream (or half-and-half)
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½ cup grated Parmesan cheese
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2 cups fresh kale or spinach, chopped
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2 tbsp fresh parsley, chopped (for garnish)
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Instructions:
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Brown the Sausage: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the ground sausage and cook for 6–8 minutes, breaking it apart with a spoon, until fully browned. Remove excess grease if needed, leaving about 1 tablespoon in the pot.
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Sauté Aromatics: Add the diced onion to the pot with the sausage and cook for 3–4 minutes until soft. Stir in the minced garlic, dried oregano, thyme, and red pepper flakes; sauté for 1 minute until fragrant.
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Simmer the Soup: Pour in the chicken broth and drained diced tomatoes. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and let simmer for 15 minutes to allow the flavors to combine.
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Add Cream & Greens: Stir in the heavy cream, grated Parmesan cheese, and chopped kale (or spinach). Simmer uncovered for another 3–5 minutes until the greens are wilted and the soup is warm and creamy. Season with salt and black pepper to taste.
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Garnish & Serve: Ladle the hot soup into bowls, garnish with fresh chopped parsley and extra chili oil or Parmesan, and serve warm with crusty bread.