Ingredients
Method
- Using a large stockpot, brown sausage on medium-high heat. Break up sausage with a spoon or a mix and chop utinsil. (I will have my favorite listed in the shopping section)
- Once browned, remove sausage and place in a bowl by using a slotted spoon so you leave the greasy goodness in the stock pot.
- Add Onions, celery, and mushrooms* (if using)
- Add in Garlic, mix and cook until fragrant
- Add Sausage back in with vegetables, add roasted red bell pepper and mix
- Stir in cream cheese so that it is melted between all of the meat and vegetables
- Turn heat to HIGH, While Stiring, stir in Beef broth until it comes to a rapid boil.
- Remove from heat, While still stirring, stir in Heavy Whipping Cream until well incorporated
- Turn heat to medium-low and add in chopped spinach. Mix and let cook until wilted and cooked into soup
- Taste- Add Salt and Pepper to taste, if needed
- Ready to serve, or let simmer on stove until ready to serve.
Notes
Sausage- You can use Breakfast Sausage or Italian Sausage. Or Mild or Hot. Try out your favorites!
Mushrooms- This one is completely optional, but I feel it does add a great addition.
Leftovers- Can be kept stored in an airtight container in the fridge for up to 5 days. We never have that happen because it is usually gone within the first 2 days.
Tasting- Make sure you taste it before serving. Sometimes your beef broth or sausage didn't have enough salt to add to the dish, and you may need to add a bit more. I usually add a little salt and pepper to everything.