Creamy Sausage Soup | Homemade Soup | Easy Soup Recipe | Homecooking

Ingredients:

• Olive oil
• 2-3 smoked sausage links
• 2-3 full-size carrots
• 1-2 fresh jalapeños (depending on spice level wanted)
• 1/4 red onion
• 3 cloves of garlic
• 1 can great northern beans
• 1 carton of preferred stock (chicken recommended)
• 1 zucchini
• 1/2 bag of spinach
• 1 cup of heavy cream
• Half a block of cream cheese
• Choice of seasonings (southwest chili recommended)
  

Steps:

1. Slice sausage down to 1/2 in thick pieces
2. Heat 1-2 tbsp of olive oil in a large Dutch oven over medium heat
3. Add sausage pieces and brown on both sides
4. Prep veggies - peel carrots and cut length wise down the middle. Chop into 1/4 in pieces. Dice red onion. Finely chop garlic cloves. Cut open jalapeños and remove seeds and membrane. Chop into small pieces (about the same size as onion). Slice zucchini down the middle length wise and again down the two pieces. Then chop into pieces. Place to the side.
5. Add onion to pot with sausage and sauté until translucent. Add in chopped garlic. Let cook until fragrant, about 1 1/2 - 2 minutes. Stir often to avoid burning.
6. Add onions and carrots to pot. Let cook for 2-3 minutes
7. Open and drain one can of Great Northern beans and add to pot
8. Add one carton of chicken stock (or preferred) to pot.
9. Bring to a simmer.
10. Season soup with choice of seasonings. I used a southwest chili blend which has a good variety of flavors.
11. Add in cream cheese and heavy cream. Stir until cheese melts and soup is creamy and thick.
12. Stir in spinach. Ensure all spinach is submerged in soup.
13. Finally, add in zucchini.
14. Continue to cook for 3-5 minutes. Not too long because zucchini will break down.
15. Serve!

 Watch the recipe come together: