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- 1 lb Italian sausage - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 medium carrot, peeled and diced - 2 stalks celery, diced - 4 cups chicken broth (preferably low sodium) - 1 can (14 oz) diced tomatoes with juices I love the heartiness of Italian sausage. It gives the soup a rich flavor. I use one pound of sausage and remove the casing. It cooks up nicely and adds great taste. I also add fresh vegetables, like onion, carrot, celery, and garlic. These veggies bring color and sweetness to the soup. I like to use low-sodium chicken broth for a clean base. The diced tomatoes add a touch of acidity and depth. - 1 cup heavy cream - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper, to taste For creaminess, I pour in one cup of heavy cream. It makes the soup velvety smooth. I add dried oregano and basil for that classic Italian taste. As I cook, I always taste and adjust salt and pepper to my liking. - Grated Parmesan cheese - Fresh basil leaves To serve, I sprinkle grated Parmesan cheese on top. It adds a salty kick and looks great. Fresh basil leaves add color and a burst of flavor. They make the soup not just tasty but also pretty! {{ingredient_image_2}} Start by heating olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion, carrot, and celery. Sauté these veggies for about 5-7 minutes. Stir them often until they become tender and the onion is clear. Then, add the minced garlic to the pot. Keep stirring for one more minute. The garlic should smell great and turn a light gold. Next, take your Italian sausage and remove the casing. Break the sausage into smaller pieces using a wooden spoon. Add it to the pot and cook for about 8-10 minutes. Stir often until the sausage is brown and fully cooked. This step adds a lot of flavor to your soup. Now, pour in the canned diced tomatoes along with their juices. Add the chicken broth, dried oregano, and dried basil. Season with a good pinch of salt and pepper. Stir everything well to mix. Raise the heat to bring the soup to a boil, then reduce it to a gentle simmer. Let the soup cook for about 10-15 minutes. This helps the flavors blend nicely. After simmering, add the chopped spinach to the pot. Cook for another 2-3 minutes until the spinach is wilted and bright green. Slowly pour in the heavy cream while stirring. Let the soup heat for another 2-3 minutes. Taste it and adjust the salt and pepper if needed. When ready, serve the soup in bowls. Top each bowl with grated Parmesan cheese. Add fresh basil leaves for a pop of color and flavor. To get the best taste from your soup, start by browning the sausage. This step adds depth and flavor. When sausage gets brown, it releases rich oils that enhance the soup. Don't rush this step; let it cook until it's nicely browned. Using low-sodium broth gives you control over the soup's saltiness. You can always add salt later, but you can't take it out once it's in. This way, you can adjust flavors to your liking. If you want to thicken the soup, try adding a bit more cream. You can also use a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mixture in and let it cook for a few minutes. If the soup is too thick, add more broth or water until you reach your desired consistency. For a vegan or lactose-free option, replace the heavy cream with coconut milk or a cashew cream. These substitutes will still give you that creamy texture without dairy. To make your soup look inviting, serve it in deep bowls. A sprinkle of grated Parmesan cheese adds a nice touch. You can also add fresh basil leaves on top for color. Try pairing the soup with crusty bread or a light salad. This not only enhances the meal but also adds a nice visual appeal. A colorful side makes your plate pop and makes the meal more enjoyable. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor profile of your soup significantly. Add them just before serving to retain their vibrant flavor and aroma. Adjust the Cream: For a lighter version, you can reduce the amount of heavy cream or substitute it with half-and-half or a non-dairy alternative like coconut milk. Make it Spicy: If you enjoy a bit of heat, consider adding red pepper flakes or using spicy Italian sausage to give your soup a kick. Storage Tips: This soup can be stored in the refrigerator for up to 3 days. To reheat, add a splash of broth or cream to restore its original consistency. {{image_4}} You can change the sausage for a different taste. Try chicken or turkey sausage. These options reduce fat and calories. If you prefer a meatless meal, use vegetarian sausage. It adds a new flavor while keeping the soup hearty. For greens, spinach is common, but kale or Swiss chard works too. Both add a nice texture and extra nutrients. Chop them finely, and add them at the same time as the spinach. They wilt nicely and enhance the dish. To spice things up, consider adding red pepper flakes. They give the soup a warm kick. Start with a small amount and adjust to your taste. You can also mix in other spices like paprika or thyme. These flavors blend well and add depth to the soup. If you want a filling pasta dish, add cooked pasta to the soup. Use short pasta shapes like shells or penne for best results. This change makes it a full meal, perfect for chilly nights. Another option is to serve the soup over rice or grains. Quinoa or farro pair well with the creamy base. This twist not only fills you up but also adds a fun texture. To store your Creamy Tuscan Sausage Soup, let it cool first. Place the soup in an airtight container. You can keep it in the fridge for up to 3 days. If you want to save it longer, freeze it. Use freezer-safe containers or bags to avoid freezer burn. The soup can last up to 3 months in the freezer. When you are ready to eat the soup, reheat it gently. You can use a pot on the stove over low heat. Stir it often to warm it evenly. If you prefer the microwave, place it in a microwave-safe bowl. Heat it in short bursts, stirring in between to keep it smooth. Avoid high heat to stop the cream from separating. Enjoy it warm, just like when you made it! You can keep Creamy Tuscan Sausage Soup in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. This keeps the soup fresh and tasty. Always check for any off smells or changes in texture before eating leftovers. Yes, you can make this soup ahead of time. It actually tastes better the next day. The flavors blend well when it sits. Just reheat it on the stove before serving. If you want, add a bit more cream for smoothness. Yes, you can use a slow cooker for this soup. Brown the sausage and sauté the veggies first. Then, add everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the cream and spinach in the last 30 minutes. This soup pairs great with crusty bread or a light salad. A slice of garlic bread adds extra flavor. You can also serve it with a simple green salad. These sides balance the creamy soup well. Yes, you can use fresh tomatoes instead of canned. If you do, about 2 cups of diced fresh tomatoes will work well. Just remember to add a bit more liquid, like broth, to keep it soupy. Fresh tomatoes will add a bright flavor to the soup. This blog covered how to make Creamy Tuscan Sausage Soup. We started with key ingredients, discussed cooking steps, and shared handy tips. You learned how to change flavors and make it your own. In closing, I encourage you to try this recipe. It’s tasty, filling, and easy to adapt. Enjoy creating a warm bowl of soup that suits your taste. Happy cooking!

Creamy Tuscan Sausage Soup

A rich and flavorful soup featuring Italian sausage, fresh spinach, and a creamy broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb Italian sausage (remove casing)
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium carrot, peeled and diced
  • 2 stalks celery, diced
  • 4 cups chicken broth (preferably low sodium)
  • 1 can (14 oz) diced tomatoes with juices
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cups fresh spinach, roughly chopped
  • 1 cup heavy cream
  • None to taste Salt and pepper
  • 2 tablespoons olive oil
  • None for serving Grated Parmesan cheese
  • None optional Fresh basil leaves (for garnish)

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the diced onion, carrot, and celery. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables are tender and the onion becomes translucent.
  • Add the minced garlic to the pot and continue to sauté for an additional minute, until the garlic is fragrant and lightly golden.
  • Incorporate the Italian sausage, breaking it into smaller pieces using a wooden spoon. Cook the sausage for around 8-10 minutes or until it is nicely browned and fully cooked, stirring often to ensure even browning.
  • Pour in the canned diced tomatoes (with their juices), chicken broth, dried oregano, dried basil, and a generous pinch of salt and pepper. Stir well to combine all the ingredients. Increase the heat to bring the mixture to a boil, then reduce the heat and let it simmer gently for 10-15 minutes, allowing flavors to meld.
  • After simmering, add the chopped fresh spinach to the soup. Cook for an additional 2-3 minutes, or until the spinach has wilted and brightened in color.
  • Slowly pour in the heavy cream while stirring to combine. Allow the soup to heat for another 2-3 minutes until warmed through. Taste and adjust seasoning with more salt and pepper as needed.
  • Remove the pot from the heat. Ladle the creamy soup into bowls and generously sprinkle with grated Parmesan cheese. Garnish with fresh basil leaves if desired for a touch of color and flavor.

Notes

Pair the soup with crusty bread or a light salad for a complete meal. Enjoy while warm!
Keyword creamy, Italian, sausage, soup, spinach