Creamy Italian Sausage Soup
Mild Italian sausage and onion browned in one pot, then simmered with chicken broth, cream cheese, diced and pureed tomatoes, garlic powder, and Italian seasoning, and finished with heavy cream and Parmesan. Ready in about 35 minutes and serves 8.
Servings: 8 servings
Calories: 410kcal
Ingredients
- 2 tablespoons avocado oil
- ½ medium-sized white onion chopped
- 1 pound ground mild Italian sausage
- 1 cup chicken broth
- 6 ounces cream cheese softened
- 1 14.5-ounce can petite diced tomatoes
- 1 10.75-ounce can pureed tomatoes
- 2 teaspoons garlic powder
- 1 ½ teaspoons Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 ¼ cups heavy whipping cream
- ¼ cup shredded Parmesan cheese
Optional Garnishes:
- Shredded Parmesan cheese
- Finely chopped fresh parsley
Instructions
- Cook Onion: In a large pot or Dutch oven over medium-high heat, heat avocado oil. Add onion and cook until slightly softened and edges are golden, about 2-3 minutes, stirring occasionally.
- Cook Sausage Then Stir In Ingredients: Add sausage and, using a wooden spoon, break apart into pieces. Cook until browned and no longer pink, about 5 to 7 minutes, stirring only occasionally so it can brown. Add in chicken broth, cream cheese, diced tomatoes, pureed tomatoes, and spices and stir to combine.
- Simmer Soup: Reduce stovetop heat to medium, cover pot with a lid, and simmer soup for 12 minutes, stirring occasionally, until the cream cheese has melted into the broth.
- Stir In Cream And Parmesan: Stir in heavy cream and shredded Parmesan and cook, uncovered, for an additional 3 minutes, until the Parmesan melts and the soup is hot.
- Serve: Ladle soup into bowls and garnish with a sprinkle of shredded Parmesan and fresh parsley.
Video
Notes
Refrigerator Storage: Store the soup in an airtight container in the refrigerator for up to 3 days.
Freezer Storage: Let the soup cool completely before transferring it to freezer-safe containers or bags to prevent ice crystals from forming. Leave a little room at the top of the container for expansion. The soup can be frozen for up to 3 months. Thaw the soup in the fridge overnight before reheating. Keep in mind that the cream may separate slightly, but stirring well while reheating will help bring it back together.
Reheating Instructions: Reheat in a pot over medium heat or in the microwave in 30-second intervals until warmed through.
Nutrition
Serving: 1bowl | Calories: 410kcal | Carbohydrates: 10g | Protein: 14g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 88mg | Sodium: 1005mg | Potassium: 531mg | Fiber: 2g | Sugar: 6g | Vitamin A: 841IU | Vitamin C: 9mg | Calcium: 142mg | Iron: 2mg