Ingredients
Equipment
Method
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground sausage, break it apart, and cook until well-browned (5-7 mins). Remove sausage with a slotted spoon, leaving fat in the pot. Add chopped onion and cook until soft (5 mins). Add minced garlic and cook until fragrant (1 min).
- Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Return the cooked sausage to the pot, bring to a simmer, and cook for 10-15 minutes to let flavors meld.
- Reduce heat to low. Slowly stir in the heavy cream. Once heated through (do not boil), gradually mix in the grated Parmesan cheese until fully melted. Season with salt and pepper to taste.
- Ladle the soup into bowls. Garnish with fresh parsley and more cracked black pepper. Serve immediately.
Notes
Don't Rush the Browning: A deep sear on the sausage builds maximum flavor.
Use Freshly Grated Parmesan: Avoid pre-shredded cheese to ensure a smooth, non-grainy texture.
Temper the Cream: For a foolproof method, whisk a little hot broth into your cold cream before adding it to the pot to prevent curdling.
Taste and Adjust: Season at the end, as sausage and cheese add significant saltiness.
Use Freshly Grated Parmesan: Avoid pre-shredded cheese to ensure a smooth, non-grainy texture.
Temper the Cream: For a foolproof method, whisk a little hot broth into your cold cream before adding it to the pot to prevent curdling.
Taste and Adjust: Season at the end, as sausage and cheese add significant saltiness.