| | Directions |
- In a Dutch oven with cover, heat oil over medium-high heat.
- Add sausage and onions; cook sausage until browned.
- Add chicken broth, garlic, potatoes, carrots, lemon juice, cook for 10 minutes.
- Stir and place the lid tightly on the skillet and steam for 10 minutes.
- Remove from the heat, add cheese and peas; stir to combine and cook just until peas are warm, about 2 minutes.
- Garnish with parsley and serve immediately.
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Servings: 4
|  | | Ingredients | | - | | 3 tablespoons extra-virgin olive oil |
| - | | 1 pound Premio frozen Sweet basil Sausage, thawed, cut into 1-inch slices |
| - | | 2 cups onion - chopped |
| - | | 4 cups chicken broth |
| - | | 2 cloves garlic, minced |
| - | | 1 cup small potatoes - thinly sliced |
| - | | 1 1/2 cups baby carrots - quartered |
| - | | 1 teaspoon lemon juice |
| - | | 1 cup parmesan cheese - grated |
| - | | 1 cup frozen peas - thawed |
| - | | Several sprigs of parsley for garnish |
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