Description
This creamy Parmesan chicken sausage soup is such a simple one pot, flavorful and comforting dish! So perfect for the upcoming cold weather.
Ingredients
- 2 Tablespoons Olive Oil
- 24 ounces, weight Chicken Sausage Links, Sliced Into Thin Rounds. I Used Roasted Garlic Flavored Links!
- 1 Tablespoon Butter
- 5 cloves Garlic, Minced
- 4 whole Red Potatoes, Diced Small
- 3 whole Carrots, Peeled And Sliced Into Thin Rounds
- 1 jar Roasted Red Peppers, 12 Ounces. Drained And Roughly Chopped
- 1 whole Onion, Diced Small
- ½ teaspoons Salt
- 1 teaspoon Dried Parsley
- 1 teaspoon Dried Tarragon
- ½ teaspoons Dried Thyme
- 2 pinches Black Pepper
- 1 Tablespoon Tomato Paste
- ¼ cups All-purpose Flour
- 4 cups Chicken Stock
- 1 can (28 Oz. Size) Diced Tomatoes
- 1 cup Baby Spinach
- ¼ cups Fresh Basil, Roughly Chopped, Plus Additional For Garnish
- 1-¾ cup Heavy Cream
- 1 cup Freshly Grated Parmesan Cheese, Plus Additional Shaved For Topping
Preparation
Get out a large Dutch oven and heat the olive oil in it over medium high heat. Add chicken sausage rounds and let them get some color on the outside for 5–6 minutes. They do not have to be completely cooked through at this time. Remove them to a plate and add the butter. Cook garlic, potatoes, carrots, and onion in it for 6–8 minutes to let them get really soft and fragrant.
While they cook, season everything with the salt, dried herbs and pepper. Stir in tomato paste and flour to thicken it all and let it all cook for another minute. Pour in chicken stock, diced tomatoes, spinach and basil and give everything a big stir. Cover the Dutch oven with its lid and let the soup gently boil on medium heat for 20 or so minutes.
When the time is up, stir in the heavy cream and parmesan cheese and let it cook for another couple of minutes. Take it off the heat and ladle the soup into pretty bowls. Top each bowl with more parmesan and basil and serve immediately with crusty bread for dipping! Enjoy!! It also makes fantastic leftovers since this recipe makes a lot.
