A creamy Sausage and Tomato Cream Soup is a hearty, comforting dish that’s perfect for chilly days. Here’s a delicious and straightforward recipe you can make in about 45 minutes.
Creamy Sausage and Tomato Soup
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients
· 1 lb (450g) Italian sausage (mild or hot, casings removed)
· 1 medium yellow onion, diced
· 3 cloves garlic, minced
· 2 tablespoons tomato paste
· 1 (28 oz / 800g) can crushed tomatoes (or diced tomatoes for more texture)
· 4 cups (1 liter) low-sodium chicken broth
· 1 teaspoon dried oregano
· 1/2 teaspoon dried basil
· 1/2 teaspoon red pepper flakes (optional, for heat)
· 1 cup (240ml) heavy cream (or half-and-half for a lighter version)
· 1/2 cup (50g) grated Parmesan cheese, plus more for serving
· 2 cups fresh baby spinach (optional, for color and nutrients)
· 2 tablespoons olive oil
· Salt and freshly ground black pepper to taste
· Fresh basil or parsley, chopped, for garnish
Instructions
- Brown the Sausage:
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes. Remove the sausage with a slotted spoon and set aside on a plate. Leave the drippings in the pot.
- Sauté Aromatics:
- Add the remaining tablespoon of oil to the pot if it seems dry. Add the diced onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and tomato paste. Cook, stirring constantly, for 1-2 minutes until fragrant and the paste darkens slightly.
- Build the Soup Base:
- Pour in the crushed tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Add the cooked sausage back to the pot, along with oregano, basil, and red pepper flakes (if using).
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
- Finish with Cream & Cheese:
- Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is creamy. Do not let it boil after adding the cream to prevent curdling.
- If using, stir in the fresh spinach until just wilted, about 1-2 minutes.
- Taste and season with salt and pepper as needed. The sausage and Parmesan add salt, so taste first.
- Serve:
- Ladle the soup into bowls. Garnish with extra Parmesan cheese, chopped fresh basil or parsley, and a crack of black pepper.
- Serve with crusty bread for dipping.
Tips for Success:
· Sausage Choice: Italian sausage is key for flavor. For a leaner option, use chicken or turkey Italian sausage.
· Make it Lighter: Substitute the heavy cream with half-and-half, whole milk, or even a splash of milk mixed with a tablespoon of flour for a lighter, yet still creamy, texture.
· Add Vegetables: Feel free to add diced carrots or celery with the onions for extra veggie content.
· Make Ahead: This soup tastes even better the next day. Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
Enjoy your cozy, homemade soup