Cheesy Chicken Sausage and Pesto Soup

It’s March in Virginia which means the weather is completely erratic and unpredictable! It was a beautiful 70 degrees and sunny yesterday and today its 45 and pouring rain. It’s so damp and yucky, definitely soup weather. Despite it being gross outside, I am still desiring fresh spring flavors and am ready for the new season of foods. Pesto and peas always remind me of springtime and I had some leftover mozzarella that I needed to use up, hence this soup was born.

What you need;

Olive oil

1 lb Italian chicken or turkey sausage

1 small yellow onion

1 carrot, peeled and finely chopped

1 clove of garlic, sliced thinly

5 cups of chicken broth

1/2 cup of frozen peas

2 cups loosely packed fresh spinach

salt and pepper

red pepper flakes

2 tbsp good quality pesto

1 Parmesan rind

1 yellow potato, chopped into 1 inch cubes (or small pasta- orzo or ditalini would be nice)

A few slices of baguette or crusty sourdough bread

fresh sliced mozzarella

more pesto

Place a large soup pot on medium heat and drizzle a few tbsp of olive oil in the pot. Add in the onion and carrot and sprinkle some salt and pepper and begin to sweat. When the onions become translucent add your sausage (diced or crumbled). If you are using uncooked sausage, cook it through browning on all sides. If the sausage is precooked, stir around with the sausage for about 5-6 minutes or until it starts to smell very flavorful and is browning on the edges. Now add the sliced garlic and cook for about 3 minutes, stirring and releasing the aroma (careful not to burn). Sprinkle another touch of salt and pepper and then add the chicken broth. Bring to a boil and then reduce to simmer. Add a pinch of red pepper flakes and the Parmesan rind. Put on a lid and simmer on low for at 15-20 minutes. Stir occasionally.

Next add the peas, spinach, and potatoes or pasta. Cook for another 10-15 minutes while you prepare your cheesy baguette slices. Remove the Parmesan rind.

Line a baking tray with parchment paper and place a slice of bread on the tray. Drizzle a bit of pesto and then a large slice or two of mozzarella. Place in a preheated oven at 450 until the cheese has melted and lightly browned. Pay attention because parchment burns really easily but it’s the best way to keep the cheese from sticking. Remove from the oven when the cheese is melted. Fill your soup bowl and then carefully transfer the cheesy baguette on top with a spatula. Add more red pepper flakes when serving if you like it spicy. Enjoy!