Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 450 g Italian Sausage (mild or hot, casing removed)
  • 1 medium Yellow Onion, diced finely
  • 2 stalks Celery, diced finely
  • 4 cloves Garlic, minced
  • 1 tsp Dried Italian Herbs
  • 1/4 tsp Crushed Red Pepper Flakes (optional)
  • 3 Tbsp All-Purpose Flour
  • 4 L Low-Sodium Chicken Broth
  • 1 tsp Kosher Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper
  • 225 g Full-Fat Cream Cheese, softened and cubed
  • 240 ml Heavy Cream
  • 1 cup Freshly Grated Parmesan Cheese (plus extra for garnish)
  • 120 g Fresh Spinach or Kale, chopped

Instructions:

  1. Brown the Sausage: Heat olive oil in the Dutch oven over medium-high heat. Add the sausage meat, breaking it up with a spoon. Cook until deeply browned and fully rendered (approx. 8–10 minutes).
  2. Drain Fat: Carefully spoon off and discard most of the rendered fat, leaving about 1 tablespoon for cooking the aromatics.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion and celery to the pot. Cook until softened and translucent (5–7 minutes). Stir in the minced garlic, Italian herbs, and red pepper flakes (if using). Cook for 60 seconds until fragrant.
  4. Create the Roux Base: Sprinkle the all-purpose flour over the sausage and vegetables. Stir constantly for 1–2 minutes, allowing the flour to cook out its raw taste.
  5. Add the Stock: Slowly whisk in the cold chicken broth, ensuring no lumps remain. Bring the soup mixture up to a gentle simmer, scraping the bottom of the pot.
  6. Simmer and Thicken: Reduce heat to low and simmer for 15 minutes, allowing the soup to slightly thicken and the flavours to marry. Add salt and pepper.
  7. Incorporate Cream Cheese: Reduce the heat to the lowest setting (or turn the heat off temporarily). Add the cubed, softened cream cheese one cube at a time, stirring until completely melted and smooth. Ensure the soup is not boiling at this stage.
  8. Stir in Cream: Gently stir in the heavy cream. Taste and adjust seasoning (salt/pepper).
  9. Add Parmesan and Greens: Remove the pot from the heat. Stir in the freshly grated Parmesan cheese until melted and fully incorporated, followed immediately by the chopped spinach or kale.
  10. Serve: Allow the greens to wilt completely (about 2–3 minutes). Check seasoning one final time. Ladle hot soup into bowls and garnish with extra Parmesan, if desired.