Creamy Tomato Soup with Italian Sausage and Cheesy Bread

Imagine a bowl of velvety tomato soup that’s so rich and flavorful you’ll want to savor every last drop. This version is packed with savory Italian sausage, sweet peas and a hint of Italian seasoning for a zesty twist. It’s the ultimate comfort food that comes together in just 20 minutes.

To make it a complete meal, we’ve included a crusty baguette topped with melted Italian cheese. The combination of the creamy soup and the cheesy bread is irresistible. Perfect for a quick weeknight dinner or a cozy lunch.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView 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 ½ cup cold water in a medium bowl until smooth. Set aside. Add the marinara sauce to the pot with the sausage and cook for 30 seconds, stirring occasionally. Increase the heat to high and stir in the cream sauce base, chicken stock concentrate, mushroom stock concentrate, the cornstarch mixture and 1½ cups hot water (3½ cups for 4 servings). Bring to a boil, then cook until thickened, about 5 minutes, stirring occasionally. If the soup seems too thick, add another ¼ cup of 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 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: The 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. Add them directly to the soup without thawing.

Can I make this soup dairy-free?

You can substitute the butter with olive oil and use a dairy-free cream sauce base and cheese blend.

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.