Sausage & Tomato Cream Cheese Soup

  • 2 tablespoons olive oil
  • 1 lb uncooked Italian sausage
  • 1 small white onion, thinly sliced
  • 2-3 garlic cloves, minced
  • 1 (8 oz) can tomato puree
  • 1 (14 oz) can crushed tomatoes
  • 1-3 cups chicken broth
  • 1 teaspoon dried basil
  • 1 cup cream cheese, chopped and softened
  • 1/4 cup parmesan cheese, grated
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for serving
  1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add onions and cook until starting to soften, 4-5 minutes.
  2. Add sausage meat, breaking up with a spatula, and cook until no longer pink. Add garlic and cook 1 minute more.
  3. Add tomato puree, crushed tomatoes, chicken broth, and dried basil and bring to a boil. Reduce heat to a simmer and cook 10-15 minutes.
  4. Add cream cheese and half of the parmesan cheese and stir until melted. If a thinner consistency is desired, add more chicken broth. Season to taste with salt and pepper and serve topped with remaining parmesan and fresh parsley. Enjoy!