Creamy Italian Meatball Soup

Ingredients

Ingredients:

1lb Italian turkey sausage, casing removed

1 tosp olive oil

1 small onion, diced

3 cloves garlic, minced

2 carrots, peeled and diced

2 celery stalks, diced

1 full can of crushed italian tomatoes

4 cups chicken broth

1 cup heavy cream

1/2 cup grated Parmesan cheese

1 tsp Italian seasoning

1/2 tsp crushed red pepper flakes (optional)

Salt and pepper to taste

2 cups fresh spinach, chopped

1/4 cup fresh parsley, chopped (for garnish)

Directions

In a large pot, heat olive oil over medium heat. Add Italian sausage, breaking it into crumbles. Cook until browned, about 5-6 minutes. Remove and set aside.

In the same pot, add diced onions, carrots, and celery. Sauté for 4-5 minutes until softened. Add garlic and cook for 1 minute until fragrant.

Stir in chicken broth, Italian seasoning, and crushed red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 10 minutes.

Stir in heavy cream and grated Parmesan. Simmer for another 5 minutes until the soup thickens slightly Add the cooked sausage back into the pot and stir in the chopped spinach. Cook for 2-3 minutes until the spinach wilts.

Season with salt and pepper to taste.

Notes

For crockpot, cook meatballs beforehand, and put everything (except HWC and spinach) in crockpot on low for 6-7 hours. Add HWC and spinach close to serving.

Recommend using 2x more broth if crockpot