This hearty creamy Italian sausage soup is a quick soup to make that is a perfect comfort soup during the cooler days in Fall and Winter here. Create a robust tasting soup in less than an hour. To be honest, the broth is so good, I could eat that without the other ingredients; however, it is the other ingredients that are in this soup that make it so delicious
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Soup
Cuisine: American
Keyword: Cream, hearty, Soup
Servings: 10Servings
Calories: 631kcal
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Kitchen Essentials
6 Qt. Kettle
Bamboo Spoon
Soup Bowl
Salsa Bowl
Water Carafe
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Ingredients
2poundsItalian SausageI used sweet today. Cut into 3/4-inch pieces
1largeOniondiced
10CupsChicken Broth
8 OuncesRigatoni Pastadried - not cooked
20Ounces SpinachI used 2 bags of baby spinach so I did not have to chop it and remove the stems.
1PintHeavy CreamCan use half and half if you prefer
1CupParmesan CheeseShredded
text ingredients
Instructions
In a large soup kettle, add the Italian sausage and onion. Cook unit the onions are translucent and the sausage is cooked through and starting to brown.
2 pounds Italian Sausage, 1 large Onion
Drain off the excess fat.
Add the chicken broth and pasta. Bring to a boil and cook until the noodles are al dente. Stirring occasionally.
10 Cups Chicken Broth, 8 Ounces Rigatoni Pasta
Add the spinach and cover the kettle.
20 Ounces Spinach
Allow to cook a few minutes until the spinach is wilted and cooked through.
Stir to incorporate. Turn off heat and add the cream.
1 Pint Heavy Cream
Add half the shredded cheese and stir to incorporate.
1 Cup Parmesan Cheese
Serve. sprinkle on more shredded cheese when serving.