Creamy Italian Sausage and Tomato Soup with Cheesy Baguette

This creamy tomato soup is like a bowl of comfort, inspired by the rich flavors of penne alla vodka. It’s loaded with savory Italian sausage, sweet peas and a touch of Italian seasoning for extra zest. The best part? It comes together in just 20 minutes, making it a perfect weeknight dinner.

Pair this soup with a crusty baguette topped with melted Italian cheese blend for a satisfying crunch. Every spoonful is creamy, tangy and full of hearty goodness. It’s a meal that feels indulgent but is surprisingly simple to make.

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Ingredients

9 ounce Italian Pork Sausage MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2.5 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with a rack in the top position. Melt 1 tablespoon of butter in a medium pot over medium-high heat. Add the Italian sausage and half the Italian seasoning (use all for 4 servings). Cook, breaking the meat into pieces, until browned and cooked through, about 4-6 minutes.
2. While the sausage cooks, whisk together the cornstarch and 1/2 cup cold water in a medium bowl until smooth. Set aside. Add the marinara to the pot with the sausage and cook, stirring, for 30 seconds. Increase the heat to high, then stir in the cream sauce base, chicken stock concentrate, mushroom stock concentrate, cornstarch mixture and 1 1/2 cups hot water (3 1/2 cups for 4 servings). Bring to a boil and cook, stirring occasionally, until the soup thickens, about 5 minutes. If the soup seems too thick, stir in an additional 1/4 cup water. Remove from heat and stir in the peas. Season generously with salt and pepper.
3. While the soup cooks, halve the baguette lengthwise and place it cut-side up on a baking sheet. Sprinkle with half the Italian cheese blend. Bake on the top rack until the cheese melts, 4-6 minutes.
4. Divide the soup among bowls and top with the remaining Italian cheese blend. Serve with the cheesy bread on the side. (Note: Pork sausage is fully cooked when it reaches an internal temperature of 160°F.)

Recipe Tips

FAQ

Can I use frozen peas instead of fresh?

Yes, frozen peas work perfectly. Just add them directly to the soup without thawing.

What can I use instead of cream sauce base?

You can substitute with heavy cream or half-and-half, but the consistency may vary slightly.

How do I store leftovers?

Store the soup and bread separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup on the stovetop or microwave and reheat the bread in the oven.