Something I just threw together and turned out great. I love experimenting with food. For a thinner soup, use milk to make it less of a cream base. You can use a chicken stock or beef stock.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
878 Calories
Recipe Instructions
Step 1
Crumble sausage into a skillet over medium heat; cook and stir until completely browned, 5 to 7 minutes. Drain excess grease from the skillet.
Step 2
Stir tomato soup, heavy cream, sun-dried tomatoes, basil pesto, garlic, dill, 1/2 teaspoon dried parsley, salt, and black pepper together in a saucepan; bring to a simmer and stir sausage into the soup mixture. Cook until hot, about 5 minutes. Garnish with Parmesan cheese and a sprig of parsley to serve.
Ingredients
2 cups heavy whipping cream
salt and ground black pepper to taste
½ teaspoon dried parsley
1 sprig fresh parsley
1 teaspoon grated Parmesan cheese
1 clove garlic, finely diced
½ teaspoon dill
1 ½ pounds bulk mild pork sausage
2 (10.75 ounce) cans yellow tomato soup
1 tablespoon chopped sun-dried tomatoes (packed in oil)
