As the cool weather sets in, there’s nothing quite as comforting as a warm, hearty bowl of soup. Today’s recipe is a delightful fusion of rich, creamy textures and robust flavors, perfect for a quick weeknight meal or a cozy weekend dinner. The Creamy Parmesan Spinach Tenderloin Soup brings together the savory taste of Italian sausage, the nuttiness of Parmesan cheese, and the freshness of spinach to create a dish that’s as satisfying as it is easy to prepare.
Why You’ll Love This Soup
This soup is a crowd-pleaser, blending the bold flavors of Italian sausage with the creaminess of Parmesan and heavy cream. It’s packed with wholesome ingredients like baby spinach, mushrooms, and diced potatoes, adding a nutritious touch to every bite. Best of all, it can be on your table in under an hour, making it perfect for busy nights when you still want to enjoy a home-cooked meal.
Ingredients You’ll Need:
- Italian sausage (1 lb): The star of the dish, offering robust, savory flavors.
- Onion (chopped): Adds sweetness and depth.
- Garlic (minced): For that essential aromatic flavor.
- Chicken broth (3 cups): Forms the base of the soup, giving it a hearty foundation.
- Heavy cream (2 cups): Provides a luxurious, creamy texture.
- Grated Parmesan cheese (1 cup): Adds richness and a delightful nutty taste.
- Baby spinach (2 cups): A nutritious green that wilts beautifully into the soup.
- Sliced mushrooms (1 cup): Earthy and flavorful, they complement the sausage perfectly.
- Diced potatoes (1 cup): Adds heartiness and balances the richness.
- Dried oregano (1 tsp) & Dried basil (1/2 tsp): Classic Italian herbs to elevate the flavor profile.
- Salt and pepper: Season to taste.
- Olive oil (2 tbsp): For sautéing the sausage and vegetables.
Step-by-Step Instructions:
- Cook the Sausage: In a large pot, heat the olive oil over medium heat. Add the Italian sausage (with casings removed) and cook until browned. Break up the sausage into smaller pieces as it cooks.
- Sauté the Vegetables: Add the chopped onion and minced garlic to the pot. Let them cook for about 3-4 minutes until the onion becomes translucent and fragrant.
- Add Mushrooms: Stir in the sliced mushrooms and cook for an additional 3 minutes until softened.
- Simmer with Broth and Potatoes: Pour in the chicken broth along with the diced potatoes, dried oregano, and basil. Bring the mixture to a gentle simmer and cook for about 10 minutes until the potatoes are fork-tender.
- Incorporate the Cream and Parmesan: Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Continue to cook until the cheese melts completely, creating a rich, creamy base.
- Add Spinach and Finish: Finally, stir in the baby spinach and cook for about 2 minutes, just until it wilts. Taste and season the soup with salt and pepper to your liking.
Serving Suggestions
Serve this soup with a side of crusty bread to soak up every drop of the creamy broth. You could also garnish it with a sprinkle of extra Parmesan or fresh herbs like parsley for added flavor and presentation.
A Cozy Dish for Any Occasion
Whether you’re looking for a simple weeknight meal or a dish to impress guests, this Creamy Parmesan Spinach Tenderloin Soup hits all the right notes. It’s rich yet balanced, with layers of flavor from the Italian sausage, the sharp Parmesan, and the delicate baby spinach. Plus, it’s packed with nutritious vegetables, making it a wholesome choice.
This recipe is sure to become a staple in your soup repertoire, offering both comfort and satisfaction in every spoonful. Enjoy!
Print
Creamy Parmesan Spinach Tenderloin Soup
- Total Time: 30 minutes
- Yield: 6 1x
Description
Enjoy the rich flavors of Italian sausage complemented by creamy Parmesan and fresh spinach in this warm, comforting soup. Perfect for a quick weeknight dinner that’s both satisfying and simple to make.
Ingredients
1 pound Italian sausage, casings removed
1 onion, chopped
2 cloves garlic, minced
3 cups chicken broth
2 cups heavy cream
1 cup grated Parmesan cheese
2 cups baby spinach
1 cup sliced mushrooms
1 cup diced potatoes
1 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper, to taste
2 tablespoons olive oil
Instructions
1. In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon.
2. Add the chopped onion and minced garlic; cook for 3-4 minutes until the onion is translucent.
3. Stir in the sliced mushrooms and cook for another 3 minutes until softened.
4. Pour in the chicken broth, diced potatoes, dried oregano, and dried basil. Bring to a simmer and cook for about 10 minutes until the potatoes are tender.
5. Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese, cooking until the cheese is fully melted and the soup is creamy.
6. Add the baby spinach and cook for about 2 minutes until wilted. Season with salt and pepper to taste.
- Prep Time: 10 minutes