At the end of the year I decided that one of my 2025 goals would be to try a new recipe every week. In addition to helping me get out of a cooking rut, I thought it would also give me something to blog about. Well, last weekend I made my first new recipe of the year. If you’re on Facebook, you have probably seen a recipe for Creamy Sausage Parmesan Soup on your feed. I have had it saved for a while and finally made a pot of it on Sunday. The recipe makes a HUGE pot, and the leftovers taste just as good (if not better) than the day it is made. Here’s the recipe with my adjustments:
Creamy Sausage Parmesan Soup
Ingredients:
1 lb Italian sausage, casings removed
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1 box Green Giant frozen creamed spinach
4 cups chicken broth
1 cup half & half
1 cup small pasta (ditalini or elbow)
1 cup shredded Parmesan cheese
1/2 tsp dried basil
1/2 tsp dried oregano
Salt and pepper, to taste
Cook the Sausage in sausage in a large pan over medium heat. Meanwhile, heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Cook until the onion is translucent, about 3–4 minutes. Stir in the drained tomatoes and the frozen creamed spinach. Allow spinach to cook and then add chicken broth, dried basil & dried oregano. Bring the mixture to a boil, then reduce to a simmer. Add the cooked, drained sausage to the soup. Add the pasta to the boiling broth mixture and cook until it is al dente, approximately 8–10 minutes.
Reduce the heat to medium-low. Stir in the half & half and shredded Parmesan cheese. Season with salt and pepper to taste.