Heat the oil in a medium saucepan over medium-high to high heat.
Add the sausage, onion, and celery and cook 7 minutes, stirring occasionally.
Add the garlic and cook 1 minute, stirring constantly.
Stir in the chicken stock and bring up to a boil. Cover the pan, turn the heat down to simmer, and cook 10 minutes.
Whisk in the bone broth collagen and cream cheese.
Turn off the heat and whisk in the cream, salt, and pepper.
Serve garnished with parsley.
Net Carbs: 11g per serving
In this recipe, I use chicken bone broth collagen in this recipe to bump up the nutrition and to add a little body and richness to the broth. You can skip it if you want, or use chicken bone broth instead of chicken stock + bone broth collagen.