Ingredients:

  • 2 Tbsp Olive Oil
  • 1 lb Italian Sausage (bulk, casing removed)
  • 1 medium Yellow Onion (finely diced)
  • 3 cloves Garlic (minced)
  • 2 Tbsp All-Purpose Flour
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 6 cups Chicken or Vegetable Broth (low-sodium)
  • 5 oz can Canned Crushed Tomatoes
  • 8 oz Cream Cheese (Full Fat block, cubed)
  • 1/2 cup Heavy Cream
  • 1/2 cup Freshly Grated Parmesan (plus extra for garnish)
  • 4 oz Fresh Spinach or Kale (roughly chopped)
  • Salt and Freshly Ground Black Pepper (To taste)

Instructions:

  1. Brown the Sausage: Heat 1 Tbsp of olive oil in a Dutch oven over medium-high heat. Add the Italian sausage and break it up with a spoon. Cook until thoroughly browned and crispy (about 6-8 minutes).
  2. Drain Fat: Use a slotted spoon to transfer the sausage to a paper towel-lined plate. Discard all but 1 tablespoon of the rendered fat from the pot.
  3. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 Tbsp of olive oil (if needed), then add the diced onion. Cook until softened and translucent, about 5 minutes. Stir in the minced garlic, oregano, and basil. Cook for 1 minute until fragrant.
  4. Create the Roux: Sprinkle the all-purpose flour over the onion mixture. Stir continuously and cook for 1 minute.
  5. Deglaze and Add Liquid: Pour in the chicken broth, scraping up any browned bits stuck to the bottom of the pot. Stir in the crushed tomatoes.
  6. Simmer: Bring the mixture up to a gentle boil, then immediately reduce the heat to low. Simmer uncovered for 10 minutes to allow the flavours to meld.
  7. Melt the Cream Cheese: Ensure the soup is simmering gently. Add the cubed cream cheese. Stir constantly until the cream cheese is fully melted and incorporated, creating a smooth, velvety base.
  8. Return Sausage and Add Greens: Stir the cooked sausage and the chopped spinach/kale into the soup. Cook until the greens have wilted, about 2-3 minutes.
  9. Introduce Dairy and Parmesan: Remove the pot from the heat. Stir in the heavy cream and the 1/2 cup of freshly grated Parmesan cheese until dissolved.
  10. Final Seasoning: Taste the soup and adjust the seasoning with salt and pepper as needed before serving. Garnish with extra Parmesan.