Whipped this up recently as a treat and couldn’t resist eating it all!

In a large pot, heat olive oil over medium heat. Add the crumbled sausage and cook until browned, about 5-7 minutes.

Remove the sausage from the pot and set aside. In the same pot, add diced onion and garlic, sautéing until the onion is translucent, about 3 minutes.

Add the diced red and yellow bell peppers to the pot and cook for another 5 minutes until they begin to soften.

Pour in the chicken broth, and add the cooked sausage back to the pot along with the oregano and basil. Stir to combine.

Bring the soup to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld together.

Reduce the heat to low and slowly stir in the heavy cream. Cook for another 5 minutes, making sure the soup does not boil.

Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

For a spicier kick, you can use hot Italian sausage or add a pinch of red pepper flakes. If you prefer a thicker soup, consider adding a tablespoon of almond flour while sautéing the onions to create a roux-like base. Vegetarians can substitute the sausage with a plant-based alternative and use vegetable broth instead of chicken broth. For a dairy-free version, replace heavy cream with coconut milk, which will add a subtle sweetness to the soup.