Creamy Tomato Soup with Italian Sausage and Cheesy Bread

Imagine a bowl of creamy tomato soup so rich and satisfying that you want to drink it with a straw. That’s exactly what this recipe delivers, with the added goodness of Italian sausage, sweet peas and a hint of Italian seasoning. It’s a hearty, soul-warming meal that comes together in just 20 minutes.

To make it even better, we’ve included a side of crusty baguette topped with melted Italian cheese. Perfect for dipping, this cheesy bread turns a simple soup into a complete dinner. Whether you’re cooking for yourself or the whole family, this recipe is sure to become a favorite.

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Ingredients

9 ounce Italian Pork SausageView 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. Adjust rack to top position and preheat oven to 450°F. Remove sausage from casings and discard casings. (Tip: Use kitchen shears or a sharp knife to cut a slit in the casing lengthwise for easy removal.)
2. Melt 1 tablespoon butter in a medium pot over medium-high heat. Add sausage and half the Italian seasoning (use all for 4 servings). Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
3. While sausage cooks, whisk together cornstarch and ½ cup cold water in a medium bowl until combined. Set aside.
4. Add marinara to the pot with sausage. Cook, stirring occasionally, until combined, about 30 seconds.
5. Increase heat to high. Stir in cream sauce base, chicken stock concentrate, mushroom stock concentrate, cornstarch mixture and 1½ cups hot water (3½ cups for 4 servings). Bring to a boil, then cook, stirring occasionally, until thickened, about 5 minutes. (Tip: If soup seems too thick, stir in another ¼ cup water.)
6. Remove pot from heat and stir in peas. Season generously with salt and pepper to taste.
7. While soup cooks, halve the baguette lengthwise. Place cut sides up on a baking sheet. Sprinkle with half the Italian cheese blend. Bake on top rack until cheese melts, 4-6 minutes.
8. Divide soup between bowls and top with remaining Italian cheese blend. Serve with cheesy bread on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken, turkey or even plant-based sausage. Adjust cooking time as needed.

Can I make this soup dairy-free?

You can try using a dairy-free cream sauce base and vegan cheese blend. The soup may have a slightly different texture and flavor.

How do I store leftovers?

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