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Sauté the base:
Heat oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until soft and fragrant.
Add vegetables and sausage:
Stir in the bell peppers, grated carrot, and sliced cabanossi. Cook for 5–6 minutes, stirring occasionally.
Add broth and simmer:
Pour in the broth, bring to a boil, then reduce heat and simmer for 10 minutes.
Incorporate cheeses:
Stir in the cream cheese and let it melt into the soup. Add grated cheese and stir until smooth and creamy.
Finish with cream:
Pour in the heavy cream. Season with salt and pepper to taste. Let it heat through for another 5 minutes without boiling.
Serve:
Ladle into bowls and garnish with fresh parsley or chives. Serve with crusty bread or toast.
Serving and Storage Tips:
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