A rich, comforting soup that’s perfect for chilly days. The smoky sausage pairs beautifully with the acidity of tomatoes and the velvety cream base.
Ingredients
Serves: 4-6
Prep time: 15 minutes
Cook time: 30 minutes
Main Ingredients:
· 1 lb (450g) Italian sausage (sweet or spicy), casings removed
· 1 medium onion, diced
· 2 cloves garlic, minced
· 1 can (28 oz/800g) crushed tomatoes
· 4 cups (950ml) chicken broth
· 1 cup (240ml) heavy cream
· 2 tablespoons tomato paste
· 1 teaspoon dried oregano
· 1 teaspoon dried basil
· ½ teaspoon red pepper flakes (optional)
· Salt and black pepper to taste
For Garnish (optional):
· Fresh basil or parsley
· Grated Parmesan cheese
· Crusty bread for serving
Instructions
- Brown the sausage: In a large pot or Dutch oven over medium heat, cook the sausage, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes). Remove with a slotted spoon, leaving about 1 tablespoon of fat in the pot.
- Sauté aromatics: Add onion to the pot and cook until softened (about 5 minutes). Add garlic and cook for 1 minute more until fragrant.
- Build the base: Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, chicken broth, oregano, basil, red pepper flakes (if using), and the cooked sausage. Bring to a simmer.
- Simmer: Reduce heat to low, cover partially, and simmer for 20 minutes to allow flavors to meld.
- Add cream: Stir in heavy cream and heat through (do not boil once cream is added). Season with salt and pepper to taste.
- Serve: Ladle into bowls, garnish with fresh herbs and Parmesan cheese. Serve with crusty bread for dipping.
Tips
· For a lighter version, substitute half-and-half or whole milk for the heavy cream
· Add chopped spinach or kale during the last 5 minutes of simmering for extra vegetables
· Can be made ahead and reheated gently (cream-based soups can separate if boiled)
· Freezes well without the cream (add cream after thawing and reheating)
This cozy soup comes together in under an hour and makes excellent leftovers!