Add the olive oil to a large soup pot or Dutch oven over medium to medium-low heat.

Add the celery, carrots, and onions. This combination is called a mirepoix, and we’re going to cook it nice and slow.

We are NOT stir-frying these vegetables! Let them slowly soften until they’re fragrant and translucent with just a teeny bit of golden color.

Once your vegetables are softened, add the chopped garlic.

Let the garlic cook with the vegetables for another couple of minutes, just until it becomes fragrant.

Stir in the Knorr chicken bouillon. You can add a little cracked black pepper here if you’d like, but hold off on the salt. Between the bouillon, Alfredo sauce, sausage, broth, and cheese, there is already plenty of flavor going into this soup.

Push the mirepoix over to one side of the pot and add the bulk Italian sausage directly into the empty side.

Break the sausage apart and let it brown. Once it’s mostly cooked through and getting some good color, incorporate it into all those beautiful vegetables.

Add the potatoes directly to the sausage and vegetables and toss everything together.

Let the potatoes sauté with the sausage and mirepoix for about 10 minutes over medium to medium-low heat.

Pour in the 32 ounces of low-sodium chicken broth.

I also add 1 cup of water here. The water stretches the soup a little further while still leaving it thick and creamy once the Alfredo goes in.

If you want an extra-thick soup or don’t need as much, you can leave the additional water out.

Bring the soup to a boil. Once boiling, you can lower the heat slightly while keeping it at a steady enough simmer to cook the potatoes.

Cook for about 15–20 minutes, or until the potatoes are tender and can easily be pierced with a fork.

Now for the part that makes this soup SO easy.

Add both jars of Alfredo sauce to the soup.

But don’t throw those jars away yet!

Before stirring everything together, scoop a little hot broth from the soup into each empty Alfredo jar. Put the lid back on, give it a GOOD shake, and pour it right back into the pot.

We are getting every last bit of that sauce out of those jars!

Stir everything together and bring the soup back up until it’s hot and just beginning to bubble. Then reduce it to a gentle simmer.

Add a good handful of freshly chopped parsley.

Turn off the heat and add the freshly shredded cheddar cheese.

Let the residual heat from the soup gently melt the cheese, stirring until everything is smooth, creamy, and absolutely gorgeous.

Taste your soup before adding any salt. Mine needed hardly any! Add cracked black pepper and just a little salt at the very end only if you think it needs it.

Serve it up while it’s hot!