Creamy Sausage & Tomato Soup Recipe

• Prep time: 10 minutes

• Cook time: 20 minutes

• Servings: 4 to 6

Ingredients

• 1 lb Italian sausage (mild or spicy, removed from casings)

• 1 tbsp olive oil

• ½ medium onion, finely chopped

• 3 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes with their juices

• 2 oz to 4 oz cream cheese (softened)

• 1 cup chicken broth

• 1 cup heavy cream

• ½ cup grated Parmesan cheese (plus extra for serving)

• 1 tsp Italian seasoning

• Salt and freshly cracked black pepper (to taste)

• Fresh parsley or basil, chopped (for garnish)

Instructions

1. Brown the Sausage: Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook until thoroughly browned and no longer pink.

2. Sauté Aromatics: Add the chopped onions to the pot and cook for 3 to 4 minutes until translucent. Stir in the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant.

3. Build the Soup Base: Pour in the chicken broth and the canned diced tomatoes (with their juices), scraping up any browned bits from the bottom of the pot. Drop in the cream cheese.

4. Simmer: Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 10 to 15 minutes, stirring occasionally until the cream cheese completely melts into the broth.

5. Make it Creamy: Stir in the heavy cream and grated Parmesan cheese. Allow it to heat through for another 2 to 3 minutes until smooth and velvety (do not let it boil aggressively after adding the cream). Season with salt and pepper to taste.

6. Serve: Ladle hot into bowls, garnish with freshly chopped parsley or basil, and a sprinkle of extra Parmesan cheese.