Creamy Cheese Sausage Soup

Ingredients:

1 lb sausage

1 tbsp olive oil

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

4 cups chicken broth

1 cup heavy cream

1/2 cup grated cheese

2 cups fresh spinach

Salt & pepper to taste

Optional: red pepper flakes for heat

1. Brown the sausage.

In a large pot or Dutch oven, cook 1 lb of sausage over medium-high heat until it’s browned and cooked through.

Break it into small pieces as it cooks.

Once done, transfer the sausage to a plate and set aside, leaving a bit of the drippings in the pot for added flavor.

2. Sauté the aromatics.

Add 1 tablespoon of olive oil to the same pot.

Sauté the diced onion, minced garlic, and red bell pepper for about 3–4 minutes, or until softened and fragrant.

This forms the flavorful base of your soup.

3. Add the broth and simmer.

Pour in 4 cups of chicken broth and bring to a gentle boil.

Return the browned sausage to the pot and stir well.

Reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to blend beautifully.

4. Add the creamy elements.

Stir in 1 cup of heavy cream and ½ cup of grated cheese, stirring until the cheese melts smoothly into the broth.

Add 2 cups of fresh spinach, letting it wilt gently in the hot soup.

5. Season and finish.

Taste and season with salt and black pepper as desired.

For a bit of heat, sprinkle in red pepper flakes.

Continue simmering for another 2–3 minutes until the soup is creamy, rich, and piping hot.

6. Serve and enjoy.

Ladle the soup into warm bowls and serve immediately.

Top with extra grated cheese or a pinch of red pepper flakes for a final touch of flavor and comfort.