Creamy Boursin Tomato Soup

# Creamy Boursin Tomato Soup ### Ingredients * 1 tablespoon olive oil * 2 celery stalks, diced * ¾ cup carrots, diced * ½ white onion, diced * 2 tablespoons tomato paste * 4 cloves garlic, minced * 1 pound Italian sausage, hot or mild * 1 (12-ounce) can crushed tomatoes * 4 cups chicken broth * 2 teaspoons Italian seasoning * 1½ cups ditalini pasta * 1 round garlic & herb Boursin cheese * 2 cups spinach, chopped * ½ cup grated Parmesan cheese, plus more for garnish * Salt and pepper, to taste * Pinch of sugar, if needed * Crusty bread, for serving (optional) ### Directions 1. Heat the olive oil in a large soup pot over medium heat. 2. Add the celery, carrots, and onion. Sauté until softened. 3. Stir in the tomato paste and garlic. Cook for about 1 minute. 4. Add the Italian sausage. Crumble and cook until browned. 5. Add the crushed tomatoes, chicken broth, and Italian seasoning. Season with salt and pepper as needed. 6. Bring the soup to a gentle boil, then stir in the ditalini pasta. 7. Reduce the heat and simmer until the pasta is tender, stirring occasionally so it doesn't stick to the bottom. 8. Turn the heat to low and stir in the Boursin cheese until smooth and creamy. 9. Add the spinach and let the soup simmer until the spinach is wilted and the soup has thickened to your liking. 10. Taste and adjust the seasoning. Add a pinch of sugar if needed. 11. Serve topped with extra Parmesan and alongside crusty bread. **Tip:** The pasta will continue to absorb the broth as the soup sits, making it extra thick and delicious. **Prep/cook time and servings:** Not specified in the original recipe.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat the olive oil in a large soup pot over medium heat. 2. Add the celery, carrots, and onion. Sauté until softened. 3. Stir in the tomato paste and garlic. Cook for about 1 minute. 4. Add the Italian sausage. Crumble and cook until browned. 5. Add the crushed tomatoes, chicken broth, and Italian seasoning. Season with salt and pepper as needed. 6. Bring the soup to a gentle boil, then stir in the ditalini pasta. 7. Reduce the heat and simmer until the pasta is tender, stirring occasionally so it doesn't stick to the bottom. 8. Turn the heat to low and stir in the Boursin cheese until smooth and creamy. 9. Add the spinach and let the soup simmer until the spinach is wilted and the soup has thickened to your liking. 10. Taste and adjust the seasoning. Add a pinch of sugar if needed. 11. Serve topped with extra Parmesan and alongside crusty bread.