4 cups chicken stock
8 oz cream cheese
1 lb Italian sausage (mild or hot)
small onion chipped
1 tbsp chopped garlic
1 14 oz can diced tomatoes
1 zucchini (small) chopped
2 cups chopped spinach
1 tsp dried basil
1 tsp dried oregano
1 bay leaf
Parmesan cheese
Cook sausage and onion in a pot, crumbling sausage as it browns, add garlic and cook 2 more minutes. Add 3 cups stock, tomatoes, zucchini, and seasonings. Bring to a boil and reduce to simmer 15 minutes. In a blender mix cream cheese and 1 cup stock, add to soup. stir in spinach, simmer on low 30 minutes stirring a few times. serve with parm cheese on top.
You could also add your favorite pasta to this dish (pre-cooked al dente)
