Description

Creamy Parmesan beef Sausage Soup is a rich, comforting dish that brings together the classic flavors of beef cuisine. The heartiness of sausage, combined with fresh vegetables, fragrant herbs, and creamy parmesan, makes this soup perfect for cool weather or any time you’re craving a hearty meal. This dish holds special significance as a beloved comfort food in beef homes, where soups are often served as a first course or even as a main meal. Growing up, many remember family gatherings where such soups were made with love, bringing people together over the warmth of a shared meal.

Ingredients

Beef sausage: A flavorful sausage, adding depth to the soup.
Turkey ham: For a lighter, smoky touch.
Olive oil: Helps sauté the vegetables and adds richness to the broth.
Onion: A must-have base for flavor, adding sweetness as it cooks.
Garlic cloves: Infuse the soup with robust, aromatic flavor.
Carrots: For a slight sweetness and a pop of color.
Celery: Adds a refreshing crunch and balances the richness of the soup.
Potatoes: Starchy potatoes make the soup heartier and thicken the broth.
Chicken broth: The base of the soup, providing a flavorful and light background.
Heavy cream: For the rich and creamy consistency that makes this soup comforting.
Fresh spinach: Adds a healthy dose of greens, balancing out the creamy broth.
Parmesan cheese: Grated, for a rich, salty, and savory flavor.
Italian seasoning: A mix of dried herbs that bring out the Italian flavors in the soup.
Salt and pepper: To season the soup to taste.
Red pepper flakes (optional): For a slight kick of heat.

Instructions

Prepare the sausage and turkey ham: Heat olive oil in a large pot over medium heat. Add the beef sausage and turkey ham, cooking until browned. Break the sausage into crumbles as it cooks. Once cooked through, remove the meat from the pot and set it aside.
Sauté the vegetables: In the same pot, add a little more olive oil if needed, then toss in the diced onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened and the onions are translucent.
Add the broth and potatoes: Pour in the chicken broth, stirring to combine the vegetables with the liquid. Add in the diced potatoes and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and let it cook for about 10-15 minutes, or until the potatoes are tender.
Incorporate the meat and cream: Add the cooked lamb sausage and turkey ham back into the pot. Pour in the heavy cream, stirring gently to combine. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
Add spinach and parmesan: Stir in the fresh spinach and grated parmesan cheese. Continue cooking until the spinach wilts and the cheese melts smoothly into the soup, about 2-3 minutes.
Season and serve: Finally, taste the soup and season with salt, pepper, and red pepper flakes if desired. Serve hot, garnished with extra parmesan or a sprinkle of fresh herbs.

Notes

You can make this soup ahead of time and store it in an airtight container in the refrigerator for up to four days. When reheating, do so on the stovetop over medium-low heat, stirring occasionally until warmed through.
If you’re planning to freeze the soup, do so before adding the heavy cream. Add the cream when reheating to prevent it from separating.