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Don’t forget the crunch with homemade croutons! I adapted this recipe from Pampered Chef.

CHICKEN SAUSAGE PARMESAN SOUP serves 6

2 cups French bread cubes *
2 tablespoons avocado oil, divided
3 tablespoons Pampered Chef Garlic & Herb Rub, divided
1½ cups homemade chicken stock
Parmesan rind from freezer, optional
3 green onions, diced
2 cups marinara sauce
14.5 ounce can diced tomatoes with garlic and onion, undrained
2 links mild Italian sausage
2½ cups diced rotisserie chicken pieces
3 garlic cloves, FINELY minced
1/2 cup FRESH grated Parmesan cheese
1/2 cup grated mozzarella cheese

• Toss the bread cubes, oil and 1 tablespoon of the rub together.
• Bake bread cubes, uncovered, 10-15 minutes or until they begin to brown, stirring every few minutes.
• Sprinkle with FINELY grated Parmesan cheese.
• Remove from oven and let cool.
• Remove casings from sausage and brown with onions in large sauce pan until cooked through and completely crumbled.
• Add garlic and sauté until fragrant.
• Stir in the stock, remaining tablespoon of Garlic Herb rub, marinara sauce, tomatoes and chicken, simmering for 15-20 minutes.
• Stir in the Parmesan cheese.
• Top the soup with half of the mozzarella and sprinkle with croutons.
• Let stand, covered, for 2–3 minutes or until the cheese is melted.
• Serve with remaining croutons.

NOTE:

• I make my croutons out of croissant bread I buy at Costco.
• I also use a frozen rind of Parmesan if making my marinara from scratch.