✨ HEARTY CREAMY SAUSAGE SOUP ✨

→ LET'S MAKE IT! ♥

1. Brown the sausage.

Place a large soup pot or Dutch oven over medium heat.

Add the sausage and cook, breaking it into small crumbles, until browned and fully cooked to 160°F (71°C).

Drain excess grease, leaving about 1 tablespoon in the pot for flavor.

2. Cook the vegetables.

Add the diced onion, carrots, and celery.

Cook for about 4–5 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and Italian seasoning. Cook for another 30 seconds.

3. Add the potatoes and broth.

Return the cooked sausage to the pot if you removed it.

Stir in the diced potatoes and chicken broth.

Add the black pepper and a little salt, remembering that the sausage and broth may already contain salt.

4. Simmer until tender.

Bring the soup to a gentle boil.

Reduce the heat, cover partially, and simmer for approximately 15–20 minutes, or until the potatoes and carrots are fork-tender.

5. Prepare the creamy base.

In a small bowl, whisk together the flour and water until smooth.

Slowly stir this mixture into the simmering soup.

Cook for 2–3 minutes, stirring gently, until the broth begins to thicken.

6. Add the cream.

Reduce the heat to low.

Slowly pour in the heavy cream, stirring until the soup becomes smooth and creamy.

Avoid bringing it to a hard boil after adding the cream.

7. Finish with spinach and Parmesan.

Stir in the fresh spinach and let it wilt for about 1–2 minutes.

Add the grated Parmesan if desired.

Taste and adjust the salt and pepper.

8. Serve warm!

Ladle the creamy soup into bowls and serve with crusty bread or garlic toast.

Enjoy every comforting spoonful! ♥

✧ LITTLE SECRETS FOR THE BEST CREAMY SAUSAGE SOUP

✓ Brown the sausage well. This creates a deeper, richer flavor for the entire soup.

✓ Cut potatoes evenly. Similar-sized pieces cook at the same rate.

✓ Add cream near the end. This helps keep the broth smooth and prevents the cream from separating.

✓ Whisk the flour first. Mixing it with water before adding it prevents lumps.

✓ Don't overcook the spinach. Add it just before serving to keep its color and texture.

✓ Taste before adding salt. Sausage and chicken broth can already be quite salty.

❀ WHAT TO SERVE WITH IT

Make this soup a complete, cozy meal with:

✓ Warm crusty bread

✓ Garlic breadsticks

✓ Buttery dinner rolls

✓ A fresh garden salad

✓ Roasted green beans

✓ Toasted baguette slices

♥ EASY WAYS TO MAKE IT YOUR OWN

✓ A little heat: Use hot Italian sausage or add red pepper flakes.

✓ Extra vegetables: Add mushrooms, zucchini, or chopped kale.

✓ Cheesy goodness: Stir in a little extra Parmesan just before serving.

✓ More herbs: Add fresh thyme or parsley for extra flavor.

✓ Creamier texture: Mash a few cooked potato pieces into the broth.

✓ Lighter option: Replace the heavy cream with half-and-half, keeping the heat gentle after adding it.

♥ MAKE-AHEAD & STORAGE TIPS

Make ahead: Prepare the soup through the potato and broth stage. Refrigerate it, then gently reheat and add the cream and spinach shortly before serving.

Refrigerate: Cool leftovers promptly and store in an airtight container within 2 hours of cooking. Enjoy within 3–4 days.

Reheat: Warm gently on the stovetop over low heat, stirring occasionally. Avoid boiling, as cream-based soups can separate.

Freeze: For the best texture, freeze the soup before adding the cream and spinach. Thaw overnight in the refrigerator, reheat thoroughly, then stir in the cream and fresh spinach.

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