Cook the Sausage: In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. This should take about 5-7 minutes. Remove excess fat if needed.
Sauté the Vegetables: Add the diced onion to the pot and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
Add Broth and Seasoning: Pour in the chicken broth, dried basil, dried oregano, salt, and pepper. Stir well and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld together.
Add Cream and Parmesan: Lower the heat and stir in the heavy cream and grated Parmesan cheese. Continue to simmer for an additional 5 minutes, stirring occasionally, until the soup is creamy and the cheese has melted.
Adjust Seasoning: Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed.
Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread for dipping or enjoy on its own!
Serving and Storage Tips:
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