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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.

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.

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.

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.

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.

Taste and adjust seasoning as needed. Ladle the hot soup into bowls and garnish with fresh parsley, if desired. Serve immediately.


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.

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.

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.

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.

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.

Taste and adjust seasoning as needed. Ladle the hot soup into bowls and garnish with fresh parsley, if desired. Serve immediately.
