Description
This hearty Sausage & Tomato Cream Cheese Soup combines the savory flavors of Italian sausage and garlic with a rich, creamy tomato base. Enhanced with herbs and fresh spinach, it’s a comforting and delicious meal perfect for cozy evenings.
Ingredients
Scale
Sausage and Vegetables
- 1 pound Italian sausage, casings removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Soup Base
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 8 ounces cream cheese, softened
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Finishing Touches
- 2 cups fresh spinach, roughly chopped
- Grated Parmesan cheese for serving (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the sausage: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 5-7 minutes.
- Sauté onion and garlic: Add the diced onion and minced garlic to the pot with the sausage. Cook, stirring occasionally, until the onion is translucent and fragrant, about 3-4 minutes.
- Add tomatoes and broth: Pour in the crushed tomatoes and chicken broth. Stir to combine, then add the dried oregano and dried basil. Season with salt and pepper to taste.
- Simmer the soup: Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20 minutes to allow flavors to meld.
- Add cream cheese: Lower the heat to medium-low and gradually stir in the softened cream cheese until fully incorporated, making the soup creamy and smooth.
- Add spinach: Stir in the roughly chopped fresh spinach and cook for an additional 2-3 minutes until the spinach has wilted.
- Serve: Ladle the soup into bowls. Top with grated Parmesan cheese and fresh basil leaves if desired. Serve hot with crusty bread.
Notes
- You can substitute turkey sausage for a leaner option.
- For a richer flavor, use homemade chicken broth.
- If you prefer a thinner soup, add extra chicken broth to reach your desired consistency.
- The soup freezes well—store leftovers in an airtight container for up to 3 months.
- To make it gluten-free, ensure your sausage is certified gluten-free.
