Ingredients
Scale
- 1 lb (450 g) Italian sausage
- ½ yellow onion, minced
- 3 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1 tbsp fresh parsley, chopped, plus more for garnish
- 1 tsp red pepper flakes
- 3 cups (720 ml) chicken broth
- Salt and pepper, to taste
- 1 lb (450 g) petite yellow (baby gold) potatoes
- 2 carrots, chopped
- 2 cups (480 ml) heavy cream
- ½ cup (about 50 g) Parmesan cheese, grated
Instructions
- Brown. Heat a large, heavy-bottomed pot over medium-high heat. Add the sausage and onion and cook, breaking up the meat, until the sausage is cooked through.
- Season. Stir in the garlic, Italian seasoning, parsley, and red pepper flakes. Cook for about 1 minute, until fragrant.
- Add the vegetables and broth. Quarter the potatoes. Add them to the pot with the carrots, chicken broth, and a pinch of salt and pepper.
- Simmer. Bring to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes, until the potatoes are fork-tender.
- Finish. Stir in the heavy cream and Parmesan. Cook gently for about 5 minutes without boiling.
- Serve. Adjust the seasoning, remove from the heat, and garnish with parsley and extra Parmesan.
Notes
- For a lighter soup, use half-and-half instead of heavy cream.
- Add chopped kale or spinach in the last 5 minutes for extra greens.
- Refrigerate for up to 4 days or freeze for up to 3 months. For the best texture, freeze before adding the cream and cheese.
Nutrition is an estimate and will vary with the brands used.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American