Creamy Boursin Soup

Ingredients

• 1 tbsp olive oil
• 2 celery (diced)
• 0.75 cup carrots (diced)
• 0.5 white onion (diced)
• 2 tbsp tomato paste
• 4 cloves garlic (minced)
• 1 lb Italian sausage (hot or mild)
• 12 oz crushed tomatoes (1 can)
• 4 cups chicken broth
• 2 tsp Italian seasoning
• 1.5 cups ditalini pasta
• 1 round garlic-and-herb Boursin cheese
• 2 cups spinach (chopped)
• 0.5 cup Parmesan cheese (grated, plus more for garnishing)
• salt and pepper (to taste)
• sugar (a pinch, if needed)
• crusty bread (for serving)

Steps

1. 1

   Heat the olive oil in a large soup pot over medium heat.

2. 2

   Add the diced celery, carrots, and white onion. Sauté until the vegetables are softened.

3. 3

   Stir in the tomato paste and minced garlic. Cook for about 1 minute.

4. 4

   Add the Italian sausage. Crumble it in the pot and cook until browned.

5. 5

   Add the crushed tomatoes, chicken broth, and Italian seasoning. Season with salt and pepper as needed.

6. 6

   Bring the soup to a gentle boil.

7. 7

   Stir in the ditalini pasta.

8. 8

   Reduce the heat and simmer until the pasta is tender, stirring occasionally so it does not stick to the bottom of the pot.

9. 9

   Turn the heat to low and stir in the Boursin cheese until it is smooth and creamy.

10. 10

    Add the chopped spinach and let the soup simmer until the spinach is wilted and the soup has thickened to your liking.

11. 11

    Season with salt and pepper to taste. Add a pinch of sugar if needed.

12. 12

    Serve the soup with extra grated Parmesan and crusty bread.

Notes

The pasta will continue to absorb broth as the soup sits, making it thicker. The source does not specify an exact simmering time or pasta doneness time; cook until the pasta is tender and adjust thickness to preference.

Nutrition per serving

• main
• soup
• fall
• weeknight dinner
• Italian-inspired
• one-pot
• creamy