Creamy Beef Sausage Soup: Easy & Comforting Dinner Idea

Creamy Sausage Soup is more than just a meal; it’s a warm embrace in a bowl, a comforting classic that effortlessly transforms a chilly evening into a cozy culinary experience. When the days grow shorter and the air bites with a crisp chill, there’s nothing quite as satisfying as a steaming bowl of this hearty and deeply flavorful creation.

I find its enduring appeal lies in its wonderful blend of rustic charm and sophisticated taste. While its origins can be traced back to the humble, nourishing traditions of European country cooking, where resourceful cooks combined readily available ingredients to create incredibly satisfying meals, this soup has evolved into a beloved staple in kitchens worldwide. It’s a testament to simple, wholesome ingredients coming together in perfect harmony.

Why Everyone Adores This Hearty Classic

People absolutely adore this dish for a multitude of reasons. Firstly, the rich, savory depth from the browned sausage provides an incredible flavor base that’s both robust and incredibly satisfying. Then, there’s the luxurious, velvety texture that only a perfectly executed

Creamy Sausage Soup

can offer, coating your palate with every spoonful. It’s not just filling; it’s profoundly comforting, offering warmth not only to the body but also to the soul. The tender vegetables, simmering gently in the creamy broth, add a delightful texture and a fresh contrast to the savory sausage. It’s a convenient, often one-pot wonder that delivers gourmet comfort without the fuss, making it an ideal choice for busy weeknights or relaxed weekend gatherings.

this Recipe

Ingredients:

• Meat:

  • 1 pound (450g) Italian Sausage: I absolutely love using a good quality mild Italian sausage for a balanced, family-friendly flavor profile in my creamy sausage soup. However, if you’re like me and truly appreciate a bit of a kick, a spicy Italian sausage works wonderfully to add that extra zest! You can even get creative and mix half mild and half spicy to get the best of both worlds. The key is to make sure it’s the kind that can be crumbled – so either remove it from its casings (which is usually quite simple) or purchase it already ground, which saves a step. The richness of the sausage is truly the heart of this dish.

• Vegetables:

  • 2 tablespoons Olive Oil: A good quality extra virgin olive oil really does make a difference. It provides a beautiful base flavor for sautéing our aromatics and helps brown our sausage perfectly. Don’t be shy with a good brand here, as its flavor will permeate the entire soup.
  • 1 large Yellow Onion: This typically equates to roughly 1 to 1.5 cups once it’s finely diced. The humble onion is such an important aromatic cornerstone for almost any savory soup, and it brings a lovely sweetness and depth to our creamy sausage soup. Dicing it finely ensures it practically melts into the broth.
  • 4 cloves Garlic: Minced, which usually comes out to about 1.5 to 2 tablespoons. There’s really no substitute for freshly minced garlic in a recipe like this. Its pungent, savory aroma is absolutely essential for building a complex flavor profile, so please don’t be tempted to skimp or use pre-minced jarred garlic if you can avoid it!
  • 2 large Russet Potatoes (or 3 medium Yukon Gold potatoes): These will need to be peeled and diced into uniform ½-inch (1.25 cm) cubes. Russet potatoes tend to break down a little more as they cook, contributing a beautiful starchiness and creaminess to the soup. Yukon Golds, on the other hand, hold their shape a bit better, offering distinct, tender chunks. The choice is yours, based on your preferred texture! Both are fantastic.
  • 5 ounces (140g) Fresh Spinach or Kale: If you opt for kale, remember to remove those tough central stems and then chop the leaves roughly. For spinach, a quick wash and a rough chop (if the leaves are very large) is usually all it needs, as it wilts down so quickly and beautifully. This addition not only brings a gorgeous pop of vibrant green color but also a healthy dose of essential nutrients and a pleasant, slightly bitter counterpoint to the richness.

• Liquids & Dairy:

  • 6 cups (1.4 liters) Chicken Broth: I always recommend using low sodium chicken broth so that you, the cook, have complete control over the final salt content of your creamy sausage soup. While homemade chicken broth offers an unparalleled depth of flavor, a good quality store-bought brand is perfectly acceptable and will still yield delicious results.
  • 1 cup (240ml) Heavy Cream: Ah, this is where the luscious, velvety “creamy” aspect of our Creamy Sausage Soup truly comes into play! It’s absolutely crucial not to substitute this with milk, half-and-half, or any lower-fat dairy product if you’re aiming for that rich, decadent, and utterly satisfying texture that makes this soup so comforting. The high fat content of heavy cream prevents it from curdling and provides that luxurious mouthfeel.

• Thickener (Optional, but highly recommended for a richer body):

  • 2 tablespoons All-Purpose Flour: While not strictly necessary, incorporating a bit of all-purpose flour really helps create a lovely, silky, and slightly thickened texture in the soup, ensuring it’s not too thin or watery. It helps bind all those wonderful flavors together and gives the soup a more substantial body.

• Seasonings & Garnish:

  • 1 teaspoon Dried Italian Seasoning: If you don’t have a pre-made blend, you can easily create your own with a mix of dried oregano, basil, and thyme. This blend adds that classic herbaceous, aromatic Italian flavor that complements the sausage so well.
  • ½ teaspoon Red Pepper Flakes (optional): For those who love an extra layer of warmth and a subtle spicy kick, red pepper flakes are a fantastic addition. You can, of course, adjust this amount to your personal preference – add more for a bolder heat, or omit entirely if you prefer a milder soup.
  • Salt and Freshly Ground Black Pepper to taste: Remember, seasoning is an ongoing process! It’s so important to taste and adjust at various stages of cooking. This allows you to build layers of flavor and ensure the final dish is perfectly balanced to your palate.
  • Freshly Grated Parmesan Cheese: For serving. This salty, nutty, umami-rich cheese is the absolute perfect finishing touch for our creamy sausage soup. It melts slightly into the hot soup, adding another dimension of savory goodness.

Preparation: Getting Everything Ready for Your Delicious Creamy Sausage Soup

One of my favorite cooking philosophies is “mise en place,” which simply means “everything in its place.” Taking the time to prepare all your ingredients and tools before you start cooking makes the entire process so much more enjoyable, efficient, and stress-free. Trust me, it makes a huge difference, especially with a dish that has a few components like our creamy sausage soup!

1. Gather Your Tools: Before we even think about turning on the heat, I always find it incredibly helpful to get all my equipment ready. For this creamy sausage soup recipe, you’ll definitely need a large, heavy-bottomed pot or a Dutch oven. I personally prefer a 5-6 quart one, as it gives you plenty of room to stir without making a mess. You’ll also need a sturdy cutting board, a sharp chef’s knife for all that veggie prep, a reliable wooden spoon or a heat-resistant spatula for stirring, and a ladle for serving up those glorious bowls of soup. Having everything within arm’s reach makes the cooking process so much smoother and more enjoyable.
2. Prep the Sausage: If your Italian sausage comes in casings, it’s time to remove them. This is usually quite simple: carefully run a knife lengthwise down one side of the casing, being careful not to cut too deeply into the meat, and then simply peel the casing off. Discard the casings. If you were smart and bought ground Italian sausage, you’re already one step ahead and can skip this! Once the casings are off, break up the sausage into smaller, bite-sized crumbles. Set the crumbled sausage aside in a bowl.
3. Chop the Aromatics: Next up, peel and finely dice your large yellow onion. Aim for consistent, small pieces here – about ¼-inch is ideal. This uniformity ensures they cook evenly and will practically melt into the soup base, releasing all their sweet, savory goodness without being chunky. Now for the garlic: peel your cloves and then mince them finely. I’m a big fan of using a garlic press for speed and consistency, but finely mincing with a sharp knife works just as well. The finer the mince, the more evenly distributed and potent the garlic flavor will be in our creamy sausage soup. Keep the diced onion and minced garlic separate for now, as they’ll be added at different stages.
4. Prepare the Potatoes: Peel your Russet or Yukon Gold potatoes. Once peeled, dice them into uniform ½-inch (1.25 cm) cubes. Again, consistency is absolutely key here to ensure that all the potato pieces cook through at the same rate. Uneven pieces will lead to some being mushy while others are still hard. If you’re not cooking them immediately, you can place the diced potatoes in a bowl of cold water to prevent them from browning due to oxidation. Just remember to drain them thoroughly and pat them dry with a clean kitchen towel before adding them to the pot later, as excess water can affect the soup’s consistency and temperature.
5. Wash and Chop Greens: If you’ve chosen fresh spinach, give it a good rinse under cold water to remove any dirt or grit that might be clinging to the leaves. If the spinach leaves are particularly large, you might want to give them a rough chop; otherwise, they’ll wilt down beautifully as they are. If you’re opting for kale, which I sometimes do for its heartier texture and earthy flavor, wash it thoroughly first. Then, remove the tough central stems – you can do this by holding the stem at the base and stripping the leaves off with your other hand. Once stemmed, roughly chop the kale leaves into bite-sized pieces. Set your chosen greens aside; they’ll be one of the last additions to our creamy sausage soup.
6. Measure Liquids and Seasonings: Finally, measure out your 6 cups of chicken broth and 1 cup of heavy cream. Have your dried Italian seasoning, red pepper flakes (if you’re using them), and your two tablespoons of all-purpose flour (if you’ve decided to use it for thickening) ready and waiting. This meticulous “mise en place” approach is a professional chef’s trick that truly makes home cooking a breeze and drastically reduces the chances of forgetting an important ingredient or frantically searching for something mid-cook!

Cooking the Creamy Sausage Soup: Building Layers of Flavor

Now that all our ingredients are prepped and ready, we can move on to the exciting part: cooking our delicious creamy sausage soup! This process involves building layers of flavor, starting with perfectly browned sausage and aromatic vegetables, leading to a rich and comforting broth.

7. Brown the Italian Sausage: Heat 1 tablespoon of olive oil in your large heavy-bottomed pot or Dutch oven over medium-high heat. You’ll know it’s ready when the oil starts to shimmer slightly. Add the crumbled Italian sausage to the hot pot. Immediately begin breaking it up with your wooden spoon or spatula as it cooks. The goal here is not just to cook it through, but to achieve a beautiful, golden-brown sear on the sausage. Those delicious caramelized bits that form at the bottom of the pan are what chefs call “fond,” and they are pure, concentrated flavor that will become the backbone of our creamy sausage soup! Cook for about 6-8 minutes, stirring occasionally, or until the sausage is fully cooked through and beautifully browned.
8. Drain Excess Fat: Once the sausage is thoroughly cooked and nicely browned, use a slotted spoon to transfer it from the pot to a plate lined with paper towels. This crucial step helps to absorb any excess grease, which will make our creamy sausage soup less oily and heavy. Leave about 1-2 tablespoons of the rendered sausage fat in the pot. This fat is packed with flavor and will be used to cook our aromatics. If there’s significantly more fat than that, carefully spoon some out and discard it. If there’s less (which is rare with Italian sausage), add the remaining 1 tablespoon of olive oil from your ingredients list to make up the difference.
9. Sauté the Onions: Add the finely diced yellow onion to the pot with the reserved sausage fat (or added olive oil). Reduce the heat to medium. Sauté the onions, stirring occasionally, for about 5-7 minutes. We want them to become wonderfully soft, translucent, and just slightly golden around the edges, releasing their sweet, pungent aroma. As the onions cook, make sure to scrape up any browned bits from the bottom of the pot with your wooden spoon or spatula. This process, known as deglazing with the moisture from the onions, helps to incorporate all that delicious flavor from the sausage back into the developing soup base.
10. Add the Garlic and Seasonings: Once the onions have softened and become fragrant, add the minced garlic, dried Italian seasoning, and red pepper flakes (if you’re using them to add that lovely hint of heat). Cook for just 1 minute more, stirring constantly. It’s important to be careful here not to burn the garlic, as burnt garlic can quickly turn bitter and ruin the delicate balance of flavors in our creamy sausage soup. That brief sauté is just enough to allow the aromatics to become incredibly fragrant and release their full potential.
11. Create the Roux (Optional, for thickening): If you’re opting for a thicker, more luxurious and substantial creamy sausage soup, now is the time to add your all-purpose flour. Sprinkle the 2 tablespoons of flour evenly over the cooked onions and garlic. Stir continuously for 1-2 minutes, cooking out the raw flour taste. This step creates a “roux,” which is essentially a cooked mixture of fat and flour that will gently thicken our soup, giving it a beautifully silky body. The mixture will look a bit pasty and cling to the onions, but that’s exactly what we want!
12. Deglaze with Chicken Broth: Gradually pour in the 6 cups of chicken broth. If you added flour, it’s particularly important to whisk constantly as you pour to prevent any lumps from forming. If you didn’t add flour, a good stirring will suffice. As you add the broth, use your spoon or whisk to scrape the bottom of the pot really well, releasing any remaining flavorful browned bits (the “fond”) that might still be stuck. This ensures every last bit of flavor makes it into your creamy sausage soup! Bring the mixture to a gentle simmer, stirring occasionally.
13. Add Potatoes: Add the diced potatoes to the simmering broth. Now is a good time to season the soup with a good pinch of salt and freshly ground black pepper. Remember, the potatoes will absorb some of the seasoning as they cook. Bring the soup back to a gentle simmer, then reduce the heat to medium-low, cover the pot, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender. You definitely want them fully cooked through but not mushy. Check their doneness by piercing one with a fork – if there’s no resistance, they’re perfectly ready! This step is crucial for ensuring the potatoes contribute their creamy texture without being undercooked.

Finishing and Serving Your Comforting Creamy Sausage Soup

We’re almost there! These final steps bring all the incredible flavors and textures together to create the perfect bowl of creamy sausage soup. This is where we add the creaminess and the vibrant greens, transforming it into the comforting meal you’ve been anticipating.

14. Return Sausage and Add Cream: Once the potatoes are tender and the broth has absorbed all those wonderful flavors, remove the lid from the pot. Stir the cooked Italian sausage back into the pot, ensuring it’s evenly distributed throughout the soup. Now, the moment we’ve been waiting for: pour in the 1 cup of heavy cream. Stir gently to combine everything thoroughly. Allow the soup to heat through for another 2-3 minutes. It’s important not to bring the soup to a rolling boil after adding the heavy cream, as vigorously boiling cream can sometimes curdle, which we definitely want to avoid! A gentle simmer is perfectly fine and will ensure the cream melds beautifully with the broth.
15. Stir in the Greens: Finally, add your fresh spinach or chopped kale to the pot. If you’re using spinach, you’ll notice it will wilt very quickly, usually within 1-2 minutes, practically dissolving into the soup while adding a burst of fresh flavor and color. If you’ve opted for kale, which is a bit heartier, it might take 3-5 minutes to soften to your desired tenderness. Stir until the greens are just wilted and have turned a vibrant green. We don’t want to overcook them, as they can lose their beautiful color, delicate texture, and some of their nutritional value if left in the heat for too long.
16. Taste and Adjust Seasoning: This is arguably one of the most crucial steps in any recipe! Always, always taste your creamy sausage soup at the end. Does it need more salt? Perhaps a little more freshly ground black pepper? Maybe a tiny extra kick of red pepper flakes for those who love a bit of heat? Or even a dash more Italian seasoning to brighten the herbal notes? Adjust to your personal preference. Remember, the flavors will have melded and intensified during cooking, and the cream can sometimes mellow out the saltiness a bit, so don’t be shy to adjust the seasoning until it’s absolutely perfect for your palate.
17. Serve Immediately: There’s truly nothing better than a fresh, hot bowl of creamy sausage soup straight from the stove. Ladle the hot soup generously into individual serving bowls.
18. Garnish and Enjoy: For the ultimate culinary experience, generously sprinkle each serving with a good amount of freshly grated Parmesan cheese. The sharp, salty, and nutty notes of the Parmesan are the perfect salty, umami finish for this rich soup. A crusty piece of bread or a warm, soft roll for dipping into the flavorful broth is, in my opinion, an absolute must! I also sometimes add a tiny drizzle of a really good extra virgin olive oil over the top for an added layer of richness and sheen, or a few more red pepper flakes for presentation and an extra flavor boost for those who like it. Enjoy every comforting spoonful of your homemade creamy sausage soup!

Tips for the Perfect Creamy Sausage Soup Every Time:

• Don’t Rush the Browning: Those deeply browned bits on the bottom of the pot (the “fond”) from searing the sausage are pure, concentrated flavor. Allowing the sausage to get a good, dark sear is essential for building a robust and delicious base for your creamy sausage soup. Don’t pull it off the heat too early!
• Uniform Cuts: Dicing your potatoes and onions to a similar, consistent size isn’t just for aesthetics. It ensures that all the pieces cook evenly and at the same rate, preventing some from being undercooked while others turn to mush. This consistency is key for a harmonious texture in your soup.
• Taste, Taste, Taste: Seasoning is not a one-and-done step. Your palate changes, and ingredients contribute different levels of salt. Make it a habit to taste your creamy sausage soup at various stages – after adding broth, after adding potatoes, and certainly at the very end. Adjusting seasoning as you go ensures the final dish is perfectly balanced to your liking.
• Greens Last: Adding delicate ingredients like spinach or kale at the very end of the cooking process ensures they retain their vibrant color, fresh texture, and maximum nutritional value. Overcooked greens can become dull and stringy, which we definitely want to avoid in our beautiful soup.
• Reheating Leftovers: Good news! This creamy sausage soup reheats beautifully, making it an excellent candidate for meal prepping. Gently warm it on the stovetop over low heat, stirring occasionally to prevent scorching. You might find that the soup thickens a bit in the fridge due to the flour and starch from the potatoes, so a splash of extra chicken broth or even a little water can help thin it back to your desired consistency when reheating.

Why You’ll Love This Creamy Sausage Soup:

This Creamy Sausage Soup is so much more than just a simple meal; it’s truly a warm, comforting embrace in a bowl that speaks directly to the soul. It masterfully balances the savory, rich flavors of well-browned Italian sausage with the tender, earthy goodness of diced potatoes and the vibrant, slightly bitter freshness of leafy greens, all swimming in a luxuriously smooth and velvety creamy broth. It’s hearty enough to be a satisfying main course on its own, providing ample substance to fill you up, yet its sophisticated flavor profile makes it elegant enough to impress guests at a dinner party. The robust flavors deepen and meld together beautifully as the soup simmers on the stovetop, making it an ideal candidate for preparing ahead of time, as it often tastes even better the next day! Each spoonful offers a delightful mix of textures – from the crumbly sausage to the tender potatoes and delicate greens – and an explosion of comforting flavors that will undoubtedly have everyone at your table asking for a second bowl. This is, without a doubt, the perfect dish for a chilly evening, a cozy weekend, or whenever you crave something truly satisfying, deeply nourishing, and utterly delicious.

Conclusion:

And there you have it, my friends! We’ve reached the end of our culinary journey for today, but truly, this is just the beginning of your delicious adventure. I wholeheartedly believe that this recipe for Creamy Sausage Soup isn’t just another dish to add to your repertoire; it’s destined to become a beloved staple in your home, a comforting hug in a bowl that you’ll return to again and again. Its profound richness, the incredible depth of flavor from the perfectly seasoned sausage, and that utterly luxurious, velvety texture combine to create something truly magical. It’s the kind of meal that silences a busy kitchen with contented hums and wide smiles. I’ve seen it happen countless times, and I know it will do the same for you and your loved ones.

This soup is a testament to the power of simple, high-quality ingredients coming together in perfect harmony. It’s remarkably easy to prepare, making it an ideal choice for a busy weeknight when you crave something satisfying without a lot of fuss. Yet, it possesses an elegance and a hearty substance that makes it equally suitable for a cozy weekend dinner party, impressing guests with minimal effort. Imagine a chilly evening, the aroma of simmering spices and savory sausage filling your kitchen, and then that first spoonful of warming, creamy goodness hitting your palate. It’s pure culinary bliss, I promise you.

Serving Suggestions and Creative Variations:

While the soup itself is a complete and fulfilling meal, elevating the experience is always fun! I love serving this magnificent soup with a side of crusty, artisanal bread – a sourdough baguette or a rustic whole-grain loaf is perfect for soaking up every last drop of that incredible broth. A simple green salad, lightly dressed with a vinaigrette, offers a refreshing counterpoint to the soup’s richness, balancing the meal beautifully. Or, for an extra touch of comfort, a grilled cheese sandwich or a warm, flaky biscuit makes for an irresistible pairing.

Customize Your Creamy Sausage Soup Experience:

One of the many joys of cooking is the freedom to personalize, and this soup is wonderfully adaptable. Don’t be afraid to make it your own!

• Vary the Vegetables: While potatoes are classic, feel free to toss in other greens like fresh spinach or kale during the last few minutes of cooking for added nutrition and color. Diced carrots, celery, or even bell peppers can be sautéed with the onions to build another layer of flavor and texture. A handful of frozen corn or peas added towards the end also works beautifully.
• Spice it Up (or Down!): If you’re a fan of a little heat, consider using spicy Italian sausage. For an extra kick, a pinch of red pepper flakes can be added with the other seasonings. Conversely, if you prefer a milder flavor, opt for sweet Italian sausage or even a chicken or turkey sausage for a lighter take.
• Protein Power: Not a fan of pork? This recipe works exceptionally well with ground chicken, ground turkey, or even a plant-based sausage alternative. Just ensure you season these proteins well to build flavor. You could also add cooked, shredded chicken for extra protein.
• Dairy Alternatives: For those avoiding dairy, full-fat coconut milk can be a fantastic substitute for heavy cream, lending a subtle sweetness and a wonderfully silky texture. Just be mindful that it will impart a very mild coconut flavor, which many find delightful in savory dishes. Alternatively, a plant-based unsweetened creamer can also work in a pinch.
• Garnish Galore: A sprinkle of fresh parsley, chives, or a swirl of pesto can brighten the soup’s appearance and add a burst of fresh flavor. A dusting of grated Parmesan cheese or a dollop of sour cream or crème fraîche right before serving also adds a delightful touch. Don’t underestimate the power of crunchy croutons or toasted breadcrumbs for textural contrast!

Your Turn to Create and Share!

Now that you have all the tools, tips, and inspiration, it’s your turn to bring this incredible recipe to life in your own kitchen. I truly can’t wait for you to experience the warmth and comfort it brings. I encourage you wholeheartedly to give this Creamy Sausage Soup a try very soon. Whip up a batch for your family, share it with friends, or simply enjoy it all to yourself (no judgment here!).

And once you do, please, please come back and tell me all about your experience! What variations did you try? What did your family think? Did it become an instant hit? Share your photos, your triumphs, and even your questions in the comments below. Your feedback and creativity inspire me and our entire cooking community. Let’s make some delicious memories together!

Creamy Parmesan Beef Italian Sausage Soup

The ultimate blend of comfort and flavor, this Creamy Parmesan Beef Italian Sausage Soup features savory ground beef Italian sausage, tender cremini mushrooms, and fresh baby spinach simmered in a rich, Parmesan-infused broth. This hearty one-pot meal is perfect for cozy evenings or casual gatherings.

Prep Time
15 Minutes

Cook Time
40 Minutes

Total Time
55 Minutes

Servings
4 servings

Ingredients

• 2 tbsp extra virgin olive oil
• 1 lb (454g) ground beef Italian sausage
• 1 cup (80g) sliced cremini mushrooms
• 4 cups (960ml) low-sodium chicken broth
• 14 oz (397g) can diced tomatoes, undrained
• 1 cup (240ml) heavy cream
• 1¼ cups (125g) freshly grated Parmesan cheese
• 2 cups (60g) fresh baby spinach
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Step 1
   Before starting, slice the cremini mushrooms, grate the Parmesan cheese (reserve ¼ cup for garnish), and wash the baby spinach.
2. Step 2
   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef Italian sausage, breaking it up with a spoon. Cook for 6-8 minutes, stirring occasionally, until beautifully browned. Transfer the cooked sausage to a plate lined with paper towels, leaving about 1-2 tablespoons of rendered fat in the pot.
3. Step 3
   Add the sliced cremini mushrooms to the pot with the reserved sausage fat. Sauté for 5-7 minutes, stirring occasionally, until they are softened and lightly browned, scraping up any browned bits from the bottom of the pot.
4. Step 4
   Pour in the 4 cups of low-sodium chicken broth and the 14 oz can of undrained diced tomatoes. Stir well to deglaze the pot, ensuring all flavorful browned bits are incorporated. Bring the mixture to a gentle simmer.
5. Step 5
   Stir in 1 cup of the freshly grated Parmesan cheese. Continue to simmer the soup for 10-15 minutes, allowing the flavors to meld and the mushrooms to become tender. Stir occasionally to prevent sticking.
6. Step 6
   Return the cooked beef Italian sausage to the pot. Pour in the 1 cup of heavy cream and stir gently to combine. Add the fresh baby spinach and stir until it wilts, about 1-2 minutes. Do not bring the soup to a rolling boil after adding the cream.
7. Step 7
   Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Ladle the hot soup generously into individual serving bowls and garnish each serving with the reserved ¼ cup of freshly grated Parmesan cheese. Serve immediately, perhaps with crusty bread.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.