Creamy Italian Sausage and Spinach Soup

• •1 lb Italian sausage
• •2 tablespoons Olive oil or avocado oil
• •¼ cup Sun-dried tomatoes
• •4 cloves Garlic
• •2 tablespoons Tomato paste
• •4 cups Chicken broth
• •3 cups Fresh spinach
• •⅓ cup Heavy cream
• •¼ cup Parmigiano-Reggiano
• • Chili flakes
• • Italian seasoning
• • Salt
• • Black pepper
• •3 Carrots, chopped

Instructions

1. 1

   Heat the olive oil or avocado oil in a large pot over medium-high heat. Add the Italian sausage and cook, breaking it into small pieces, until it is browned and thoroughly cooked. Remove the cooked sausage from the pot and set it aside.

2. 2

   In the same pot, add the carrots, chopped sun-dried tomatoes, chili flakes, and tomato paste. Stir and cook for approximately 2 minutes.

3. 3

   Stir in the minced garlic and Italian seasoning. Continue cooking for 30 to 60 seconds, until the garlic becomes fragrant.

4. 4

   Return the cooked Italian sausage to the pot and stir to combine all ingredients.

5. 5

   Pour in the chicken broth and stir, making sure to scrape up any browned bits from the bottom of the pot to incorporate their flavor.

6. 6

   Bring the soup to a boil, then reduce the heat to low. Cover the pot and allow it to simmer for about 30 minutes to develop the flavors. Season with salt and black pepper to taste.

7. 7

   Remove the pot from the heat. Stir in the fresh spinach, heavy cream, and grated Parmigiano-Reggiano. Continue stirring until the spinach wilts and the cheese has melted into the soup.

8. 8

   Ladle the creamy soup into 4 bowls. Garnish with additional grated Parmigiano-Reggiano and an optional sprinkle of chili flakes. Serve hot.