Hearty Chicken Sausage Vegetable Cheese Soup
Hearty Chicken Sausage Vegetable Cheese Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 12 ounces chicken sausage, casings removed, crumbled
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 14.5 ounces diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Creaminess and Vegetables
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened, cut into cubes
- 5 ounces fresh spinach, roughly chopped
- 1 cup shredded sharp cheddar cheese
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the crumbled chicken sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving any drippings in the pot.
⏱️ 7 min
- 2
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 3
Pour in the chicken broth and diced tomatoes (undrained). Stir in the dried Italian seasoning, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld and vegetables to become tender.
⏱️ 10 min
- 4
Return the cooked chicken sausage to the pot. Stir in the heavy cream and softened cream cheese cubes until the cream cheese is fully melted and incorporated, creating a creamy base.
⏱️ 5 min
- 5
Add the fresh spinach to the soup, stirring until it wilts, about 2-3 minutes. Stir in the shredded sharp cheddar cheese until melted and smooth.
⏱️ 3 min
- 6
Taste and adjust seasoning as needed. Ladle the hot soup into bowls and garnish with fresh parsley, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken Sausage Vegetable Cheese Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 12 ounces chicken sausage, casings removed, crumbled
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 14.5 ounces diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Creaminess and Vegetables
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened, cut into cubes
- 5 ounces fresh spinach, roughly chopped
- 1 cup shredded sharp cheddar cheese
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the crumbled chicken sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving any drippings in the pot.
⏱️ 7 min - 2
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 3
Pour in the chicken broth and diced tomatoes (undrained). Stir in the dried Italian seasoning, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld and vegetables to become tender.
⏱️ 10 min - 4
Return the cooked chicken sausage to the pot. Stir in the heavy cream and softened cream cheese cubes until the cream cheese is fully melted and incorporated, creating a creamy base.
⏱️ 5 min - 5
Add the fresh spinach to the soup, stirring until it wilts, about 2-3 minutes. Stir in the shredded sharp cheddar cheese until melted and smooth.
⏱️ 3 min - 6
Taste and adjust seasoning as needed. Ladle the hot soup into bowls and garnish with fresh parsley, if desired. Serve immediately.
⏱️ 2 min