Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 24 ounces chicken sausage links (sliced into thin rounds. I used roasted garlic flavor!)
  • 1 tablespoon butter
  • 5 cloves garlic (minced)
  • 4 whole medium red potatoes (diced into small wedges)
  • 3 whole carrots (peeled and thinly sliced into rounds)
  • 1 jar roasted red peppers (12 ounces, drained and roughly chopped)
  • 1 whole onion (diced small)
  • 1/2 teaspoon salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 2 pinches black pepper
  • 1 tablespoon tomato paste
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1 can diced tomatoes (28 ounces)
  • 1 cup baby spinach
  • 1/4 cup fresh basil (roughly chopped, plus additional for garnish)
  • 1 3/4 cup heavy cream
  • 1 cup freshly grated parmesan cheese (plus additional shaved parmesan for topping)

Instruction

  • Get out a large dutch oven and heat the olive oil in it over medium high heat. Add the 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 the 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 the tomato paste and flour to thicken it all and let it all cook for another minute. Pour in the 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.