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Creamy Tomato and Sausage Soup with basil

Creamy Tomato and Sausage Soup with Basil

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6

Equipment

  • Large Dutch oven or soup pot Ideal for sautéing the sausage and simmering the soup evenly. A deep heavy-bottomed pot helps develop flavor.
  • Wooden Spoon or Spatula For breaking up and stirring the sausage without scratching your pot.
  • Ladle To serve that creamy goodness without mess.
  • Box grater or microplane For freshly grating the parmesan cheese. Pre-grated can work, but fresh really ups the flavor.
  • Chef’s knife and cutting board For prepping your veggies and herbs.
  • Alternative equipment If you’re a fan of slow cooking, this also adapts beautifully into a creamy italian parmesan sausage soup crockpot recipe. Brown your sausage and onions first, then transfer to the slow cooker with the rest of the ingredients (except pasta, cream, and cheese) and cook on low for 6 hours.

Ingredients
  

Meat & Dairy

  • 1 lb italian sausage mild or spicy, depending on your preference
  • 2 tbsp unsalted butter
  • 1 cup heavy cream or half-and-half for a lighter version
  • 1/2 cup grated parmesan cheese plus more for garnish

Vegetables & Herbs

  • 1 yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 1 tbsp tomato paste
  • 1 tsp red pepper flakes optional
  • 2 cups baby spinach optional for added greens
  • 1/2 cup chopped fresh basil plus more for garnish

Broth & Pasta

  • 4 cups chicken broth low-sodium
  • 1 cup ditalini pasta or small shell pasta

Seasonings

  • Salt and freshly cracked black pepper to taste
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika

Instructions
 

Brown the Sausage

  1. In a large Dutch oven over medium heat, add a drizzle of olive oil and brown the italian sausage, breaking it into bite-sized pieces. Cook until fully browned and starting to caramelize. Remove and set aside on a plate.

Sauté Aromatics

  1. In the same pot, melt the butter and add chopped onion. Sauté until soft and translucent, about 5 minutes. Add the garlic and tomato paste, stirring for 1-2 minutes until fragrant.

Deglaze and Build Flavor

  1. Pour in the crushed tomatoes and scrape up any bits stuck to the bottom of the pot. Add the Italian seasoning, paprika, red pepper flakes (if using), and chicken broth. Stir in the browned sausage.

Simmer and Cook Pasta

  1. Bring to a boil, then reduce to a simmer. Let it cook for 15 minutes to allow flavors to meld. Add the ditalini pasta and continue simmering for another 10 minutes, or until pasta is tender.

Add Cream, Cheese & Greens

  1. Lower the heat and stir in the heavy cream and parmesan cheese. Add spinach (if using) and chopped basil. Simmer gently for 5 more minutes until everything is creamy and well-blended.

Taste and Adjust

  1. Taste and adjust with more salt, pepper, or cheese as needed. The soup should be rich and slightly tangy from the tomatoes, with a lush creamy finish.

Serve

  1. Ladle into bowls and garnish with more parmesan and basil. A crack of fresh pepper and a drizzle of olive oil don’t hurt either.