Hearty Creamy Parmesan Italian Sausage Soup Recipe

Instructions:

1. Heat the Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook until fully browned and slightly crispy. Drain off all but 1 tablespoon of rendered fat. Remove sausage to a bowl and set aside.
2. Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté gently for 8–10 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
3. Push the vegetables to one side. Add the butter to the clear space in the pot. Once melted, sprinkle the flour over the butter and whisk constantly for 1–2 minutes to create a pale blonde roux. Stir the roux into the vegetables to coat everything.
4. Pour in the white wine. Scrape the bottom of the pot vigorously to lift any browned bits (the fond). Let it simmer and reduce by half (about 2 minutes).
5. Gradually whisk in the chicken broth until smooth. Stir in the diced tomatoes (with juice), oregano, basil, and red pepper flakes. Bring the mixture to a low simmer.
6. Return the cooked sausage to the pot. Allow the soup to gently simmer, uncovered, for 15 minutes to let the flavours meld and the soup slightly thicken.
7. Reduce the heat to low. Stir in the heavy cream. Once heated through, remove the pot from the heat entirely. Slowly sprinkle in the grated Parmesan, stirring continuously until fully melted and incorporated.
8. Stir in the fresh spinach until it just wilts down. Taste and adjust seasoning with salt and plenty of freshly ground black pepper.