Rich Italian Soup (Print Version)

# Ingredients:

01 - 1 lb Italian sausage, without casings.
02 - 2 tbsp olive oil.
03 - 1 large onion, diced.
04 - 3-4 minced garlic cloves.
05 - 4 cups chicken stock.
06 - 2 cups heavy cream.
07 - Salt and pepper, adjust to your liking.
08 - 1½ cups shredded Parmesan, keep some aside.
09 - 1 cup mushrooms, sliced.
10 - 2 tsp Italian herb mix.
11 - 1½ cups chopped tomatoes.
12 - 2 cups fresh baby spinach, no stems.

# Instructions:

01 - Start by cooking sausage in hot oil until browned in a Dutch oven.
02 - Toss in onions and garlic, cook until the onion is soft and clear.
03 - Before anything else, add mushrooms and cook for 4 minutes.
04 - Pour in chicken stock, tomatoes, and seasonings. Let it all simmer for about 10 minutes.
05 - Turn down the heat, mix in cream and most of the Parmesan (save a little!).
06 - Add spinach at the end, cooking lightly until it wilts.
07 - Sprinkle the remaining Parmesan right before eating.

# Notes:

01 - For a lighter option, swap sausage with turkey sausage.
02 - This doesn’t freeze well because of the creamy base.

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