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RECIPE
21 INGREDIENTS8 STEPS1HR

Creamy Parmesan Chicken Sausage Soup

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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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The creamy parmesan chicken sausage soup is such a simple one-pot, flavorful and comforting dish. Serve with crusty bread for more satisfaction.

1HR

Total Time
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
2 Tbsp
1.5 lb
sliced into thin rounds
1 Tbsp
5 cloves
Garlic , minced
4
Medium  Red Potatoes
diced into small wedges
3
Carrots , peeled
thinly sliced into rounds
1 jar
(12 oz)
Roasted Red Peppers , drained, roughly chopped
1
Onion , diced
1/2 tsp
1/2 tsp
Dried Thyme
1 Tbsp
Tomato Paste
4 cups
Chicken Stock
1 can
(28 oz)
Diced Tomatoes
1 cup
Fresh Baby Spinach
1/4 cup
Fresh Basil , roughly chopped
plus more for garnish
1 3/4 cups
Heavy Cream
1 cup
Parmesan Cheese , freshly grated
plus more for topping
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Nutrition Per Serving
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CALORIES
732
FAT
38.8 g
PROTEIN
37.8 g
CARBS
54.5 g

Directions

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Step 1
Get out a large dutch oven and heat the Olive Oil (2 tablespoon) in it over medium high heat. Add the Chicken Sausage (24 ounce) 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 (1 tablespoon) then Garlic (5 clove), Red Potato (4), Carrot (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 (1/2 teaspoon), Dried Parsley (1 teaspoon), Dried Tarragon (1 teaspoon), Dried Thyme (1/2 teaspoon), and Ground Black Pepper (2 pinch).
Step 4
Stir in the Tomato Paste (1 tablespoon) and All-Purpose Flour (1/4 cup) to thicken it all and let it all cook for another minute.
Step 5
Pour in Chicken Stock (4 cup), Diced Tomatoes (1 can), Fresh Baby Spinach (1 cup), and Fresh Basil (1/4 cup) 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 (1 3/4 cup) and Parmesan Cheese (1 cup) 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.

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Nutrition Per Serving
Calories
732
% Daily Value*
Fat
38.8 g
50%
Saturated Fat
21.3 g
106%
Trans Fat
0.0 g
--
Cholesterol
151.3 mg
50%
Carbohydrates
54.5 g
20%
Fiber
4.1 g
15%
Sugars
9.9 g
--
Protein
37.8 g
76%
Sodium
1107.5 mg
48%
Vitamin D
0.2 µg
1%
Calcium
351.9 mg
27%
Iron
3.7 mg
21%
Potassium
2026.5 mg
43%
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