Creamy Parmesan Chicken Sausage Soup

Get out a large dutch oven and heat the Olive Oil (2 Tbsp) in it over medium high heat. Add the Chicken Sausages (1.5 lb) 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.

Add Butter (1 Tbsp) 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.

While they cook, season everything with Salt (1/2 tsp) , Dried Parsley (1 tsp) , Dried Tarragon (1 tsp) , Dried Thyme (1/2 tsp) , and Ground Black Pepper (2 pinches) .

Stir in the Tomato Paste (1 Tbsp) and All-Purpose Flour (4 Tbsp) to thicken it all and let it all cook for another minute.

Pour in Chicken Stock (4 cups) , Diced Tomatoes (1 can) , Fresh Baby Spinach (1 cup) , and Fresh Basil (4 Tbsp) and give everything a big stir.

Stir in the Heavy Cream (1 3/4 cups) and Parmesan Cheese (1 cup) and let it cook for another couple of minutes.