Creamy Parmesan Italian Sausage Soup

Ingredients

• 1 lb Italian Sausage (Sweet or hot, casings removed, crumbled)
• 1 medium Yellow Onion (Diced)
• 2 cloves Garlic (Minced)
• 1 tsp Dried Oregano
• 1/4 tsp Red Pepper Flakes (Optional, for heat)
• 6 cups Chicken Broth (Low sodium)
• 14.5 oz Diced Tomatoes (One can, undrained)
• 1 cup Heavy Cream
• 1/2 cup Parmesan Cheese (Freshly grated, plus more for serving)
• To taste Salt
• To taste Black Pepper (Freshly ground)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. In a large pot or Dutch oven, brown the Italian sausage over medium-high heat. Remove casings and crumble the sausage as it cooks. Stir occasionally, about 5-7 minutes. Drain any excess grease.
2. Add the diced yellow onion to the pot and cook over medium heat for about 5 minutes, until softened and translucent, stirring occasionally.
3. Add the minced garlic, dried oregano, and red pepper flakes (if using) to the pot. Cook for 1 minute, stirring constantly until fragrant, ensuring garlic doesn't burn.
4. Pour in the chicken broth and add the undrained diced tomatoes. Stir to combine, scraping up any browned bits from the bottom of the pot.
5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes to allow flavors to meld.
6. Stir in the heavy cream and grated Parmesan cheese. Heat gently, stirring until the cheese is melted and the soup is creamy. Do not boil.
7. Season the soup with salt and black pepper to taste. Be mindful of the saltiness of the Parmesan.
8. Ladle the Creamy Parmesan Italian Sausage Soup into bowls. Garnish with fresh chopped parsley and additional grated Parmesan cheese.
9. Serve immediately. Enjoy with crusty bread, garlic bread, or a side salad.