Ingredients

The following ingredients have 8 Servings
  • Roux:
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • kosher salt and and freshly ground pepper, to taste
  • Soup:
  • 1 pound ground Italian sausage or links
  • 2 tablespoons extra-virgin olive oil
  • 1-2 red or yellow bell peppers, seeds removed, diced
  • 4 cloves garlic, minced or pressed
  • 2 tablespoons tomato paste
  • 1 (8 oz.) can tomato puree
  • 1 (14.5 oz.) can fire-roasted diced tomatoes
  • 1 1/2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 2 cups low-sodium chicken broth
  • 1/2 (8 oz.) package cream cheese, room temperature
  • 8 oz. velveeta, cubed
  • 1 cup parmesan cheese, grated
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Melt butter in a large saucepan over medium heat. Sprinkle in flour once butter has melted, whisking to create roux.
  • Let roux cook, while stirring continuously, for 2-3 minutes, or until golden, then continue to whisk and pour in milk and heavy cream.
  • Cook for another 5-10 minutes, or until mixture thickens.
  • Remove from heat and set aside until ready to use.
  • In a large Dutch oven or stock pot over medium-high heat, season sausage generously with salt and pepper and brown until no longer pink, then transfer to a paper towel-lined plate and set aside. (If using links, brown them, then slice into bite-sized pieces.)
  • Discard all but 2 tablespoons fat, then sauté onion and bell peppers for 10-12 minutes, or until softened and translucent.
  • Season with salt, pepper, Italian seasoning and red pepper flakes, then add garlic and cook for another 1-2 minutes, or until fragrant.
  • Return cooked sausage to pan, add tomato paste and stir into veggie mixture, then add tomato puree and diced tomatoes.
  • Pour in chicken broth and bring mixture to a boil, then reduce heat and let simmer for 15-20 minutes.
  • Stir in roux, then cook for another 5-10 minutes, or until warmed through.
  • Add cream cheese, velveeta and parmesan to soup, stirring until melted and incorporated. Taste and adjust seasoning, if needed.
  • Transfer to serving bowls and serve hot. Enjoy!