Sausage Cream Soup with Tomatoes

sausagecreamsouptomatoes This Creamy Italian Sausage Soup is a one-pot dish that can be made in 30 minutes. It features ingredients like Italian sausage, cream cheese, canned tomatoes and heavy whipping cream to give this soup its delicious flavour and texture.

2 Tbsp. avocado oil
1 cup onions, chopped
1 lb ground mild Italian sausage
1 cup chicken broth
6 oz cream cheese, softened
1 (14.5 oz) can petite diced tomatoes
1 (10.75 oz) can puréed tomatoes
2 tsp. garlic powder
1½ tsp. Italian seasoning
¼ tsp. sea salt
⅛ tsp. black pepper, freshly ground
1¼ cup heavy whipping cream
¼ cup Parmesan cheese, freshly shredded

Garnishes:
freshly shredded Parmesan cheese
finely chopped fresh parsley

In a pot over medium-high heat, heat avocado oil. Add onion and cook until slightly softened and edges are golden, about 2-3 minutes, stirring occasionally.

Add sausage and using a wooden spoon, break apart into pieces. Cook until browned, stirring often. Add in chicken broth, cream cheese, diced tomatoes, puréed tomatoes and spices and stir to combine.

Reduce stovetop heat to medium, cover pot with a lid and simmer soup for 12 minutes, stirring occasionally.

Stir in heavy cream and shredded Parmesan and cook, uncovered, for additional 3 minutes.

Ladle soup into bowls and garnish with sprinkle of shredded Parmesan and fresh parsley.

Makes 8 servings.

Cook's Notes:

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: Reheat in a pot over medium heat or in the microwave in 30 second intervals until warmed through.