Cooking Instructions
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Step 1
Get out a large dutch oven and heat the
Olive Oil (30 mL)
in it over medium high heat. Add the
Chicken Sausages (680 g)
and let them get some color on the outside for 5-6 minutes. They do not have to be completely cooked through. Transfer them to a plate.
Step 2
Add
Butter (15 g)
then
Garlic (5 cloves)
,
Red Potatoes (4)
,
Carrots (3)
,
Roasted Red Peppers (1 jar)
, and
Onion (1)
in it for 6-8 minutes to let them get really soft and fragrant.
Step 3
While they cook, season everything with
Salt (3 g)
,
Dried Parsley (as needed)
,
Dried Tarragon (2 g)
,
Dried Thyme (as needed)
, and
Ground Black Pepper (2 pinches)
.
Step 4
Stir in the
Tomato Paste (15 g)
and
All-Purpose Flour (30 g)
to thicken it all and let it all cook for another minute.
Step 5
Pour in
Chicken Stock (960 mL)
,
Diced Tomatoes (1 can)
,
Fresh Baby Spinach (30 g)
, and
Fresh Basil (5 g)
and give everything a big stir.
Step 6
Cover the dutch oven with its lid and let the soup gently boil on medium heat for 20 or so minutes.
Step 7
Stir in the
Heavy Cream (420 mL)
and
Parmesan Cheese (90 g)
and let it cook for another couple of minutes.
Step 8
Take it off the heat and ladle the soup into pretty bowls. Top each bowl with grated parmesan and chopped basil, and serve immediately with crusty bread for dipping! Enjoy! It also makes fantastic leftovers since this recipe makes a lot.
