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Alright, let’s talk about this here creamy parmesan Italian sausage soup. I ain’t no fancy chef or nothin’, but I know good food when I taste it, and this soup? Oh honey, it’s somethin’ else.
First off, you gotta get yourself some good Italian sausage. Don’t go buyin’ that cheap stuff, now. Get the real deal, the kind that’s got some spice to it. You know, the one that makes your mouth water just thinkin’ about it. I like to get the spicy kind, gives it a little kick, you know?
Then you need some onions and garlic. Chop ’em up real fine, not too big, not too small, just right. You don’t want no big chunks of onion floatin’ around in your soup, that ain’t right. And the garlic? Well, garlic makes everything better, don’t it? Don’t be shy with it, put in a good amount. Makes your breath stink a bit, but who cares? It’s worth it.
- Get good Italian sausage, spicy if you like.
- Chop onions and garlic real fine.
- Don’t skimp on the garlic!
Now, you gotta cook that sausage. Get yourself a big pot, put a little oil in the bottom, and brown that sausage up real good. You want it nice and crispy on the outside, but still juicy on the inside. Once it’s cooked, take it out and set it aside. Don’t you go eatin’ it all now, we need it for the soup!
Then, you throw them onions and garlic in that same pot. Let ’em cook down a bit, till they’re soft and smellin’ good. That’s when you know they’re ready. You don’t want to burn them, so keep an eye on them.
Next up, you need some tomatoes. I like to use the canned kind, the diced ones. They’re easy and they taste just fine. Pour them tomatoes in the pot with the onions and garlic. Let it all simmer together for a bit, let those flavors get to know each other.
Then comes the good stuff: the broth. I use chicken broth, but you can use whatever you like, I guess. Beef broth, vegetable broth, it’s all good. Just pour it in the pot, enough to cover everything. And then, you gotta add a little somethin’ somethin’ to make it creamy. Some folks use heavy cream, but I like to use half-and-half. It’s a little lighter, but still creamy enough. You don’t want it too thick, you know. It’s gotta be just right.
And don’t forget the noodles! I use those little bitty noodles, the ditalini ones. They’re perfect for this soup. Just throw ’em in the pot and let ’em cook till they’re nice and tender. Don’t overcook ’em, though, nobody likes mushy noodles.
Now, for the best part: the parmesan cheese! Gotta have that parmesan cheese, that’s what makes it Italian, right? I like to grate it myself, it tastes better that way. But if you’re in a hurry, the store-bought stuff is fine, I guess. Just dump a whole bunch in the soup, let it melt all nice and gooey.
And finally, you put that sausage back in the pot. Let it all simmer together for a little bit longer, so the flavors can really blend. And then, it’s ready to eat! Serve it up hot, with a little extra parmesan cheese on top if you like.
This soup, it’s stick-to-your-ribs kinda food. The kind that warms you up on a cold day, fills your belly, and makes you feel good all over. It’s easy to make, too. Even a dummy like me can do it. So go on, give it a try. You won’t be sorry. And if you don’t like it? Well, more for me, I reckon.
This creamy parmesan Italian sausage soup ain’t just food; it’s like a warm hug on a chilly day. It’s the kind of dish you share with folks you care about, the kind that brings everyone together. So next time you’re lookin’ for somethin’ comforting and tasty, give this recipe a whirl. You’ll be glad you did.
And that’s all there is to it. Simple as that. Now go on and make yourself some soup!
Tags: Italian sausage, Sausage Parmesan, Cream Soup, Easy Soup Recipe, Comfort Food, Dinner Recipe
