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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
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.
Add sausage meat, breaking up with a spatula, and cook until no longer pink. Add garlic and cook 1 minute more.
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.
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!