Creamy Parmesan Italian Sausage Soup
Maya ChenIn a large saucepan, heat the olive oil over medium heat. Cook the Italian sausage until browned, breaking it up with a spoon. Remove any surplus fat if required.
Cook the chopped onion and minced garlic in the saucepan until the onion is transparent, approximately 3-4 minutes.
Bring the chicken stock and diced tomatoes to a boil.
Stir in the heavy cream, grated Parmesan cheese, and Italian seasoning. Simmer for ten minutes, stirring periodically.
Add the baby spinach and simmer for approximately 2 minutes, or until wilted.
Season with salt and pepper to taste.
To thicken the soup, use 1 tablespoon cornstarch and 1 tablespoon water.
Serve with crusty toast or garlic bread for a satisfying supper.