Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or hot), casings removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces baby spinach
- 1/2 cup heavy cream (optional, for richness)
- Freshly grated Parmesan cheese, for serving
Instructions
1. Brown the sausage: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
2. Sauté aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute, until fragrant.
3. Add tomatoes and broth: Stir in the crushed tomatoes, diced tomatoes, chicken or vegetable broth, Italian seasoning, oregano, red pepper flakes (if using), salt, and pepper. Bring the mixture to a boil.
4. Simmer: Reduce heat to low, partially cover the pot, and simmer for 20-25 minutes, or until the flavors have melded.
5. Stir in spinach: Add the baby spinach to the pot and stir until wilted, about 2 minutes.
6. Add cream (optional): For a richer soup, stir in the heavy cream. Taste and adjust seasonings with salt and pepper, if needed.
7. Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese. Enjoy with some crusty bread for dipping!
Tips
Customize it: Add other vegetables like chopped carrots, celery, or bell peppers with the onions for extra flavor and nutrition.
Make it creamy: For an even creamier soup, use half-and-half or heavy cream.
Spice it up: If you like more heat, add additional red pepper flakes or a pinch of cayenne pepper.
Garnishes: Top with a dollop of ricotta, a drizzle of balsamic glaze, or chopped fresh basil.
