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Description
Creamy and flavorful soup with Italian sausage and cheese.
Ingredients
Scale
- 1 pound Italian sausage, removed from casing
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chiles, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat. Drain any excess grease.
- Add the diced onion and minced garlic to the pot and cook until softened, about 5 minutes.
- Pour in the chicken broth, cannellini beans, diced tomatoes and green chiles, Italian seasoning, salt, and pepper. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
- Stir in the heavy cream and cream cheese until well combined and the cream cheese is melted.
- Add the mozzarella and Parmesan cheeses, stirring until melted and the soup is smooth and creamy.
- Garnish with fresh parsley before serving.
Notes
- Adjust the amount of red pepper flakes to your preference.
- For a thicker soup, use an immersion blender to partially blend the soup before adding the cheeses.
- Serve with crusty bread for dipping.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg