Creamy Tomato Soup with Italian Sausage and Cheesy Baguette

Imagine a bowl of creamy tomato soup that’s so rich and satisfying, you’ll want to savor every last drop. This version takes inspiration from the classic flavors of penne alla vodka, but transforms them into a hearty soup. Italian pork sausage adds savory depth, while sweet peas bring a pop of color and freshness. And because no soup is complete without something to dip, we’ve included a crusty baguette topped with melted Italian cheese.

Best of all, this entire meal comes together in just 20 minutes. Whether you’re looking for a quick weeknight dinner or a cozy lunch, this soup delivers comfort without the fuss. The combination of creamy tomato base, zesty Italian seasoning and cheesy toast is sure to become a family favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) and adjust a rack to the top position. If the sausage is in casings, remove the casings and discard. Melt 1 tablespoon of butter in a medium pot over medium-high heat. Add the sausage and half of the Italian seasoning (use all if making 4 servings). Cook, breaking the meat into small 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. Once the sausage is done, add the tomato paste to the pot and cook, stirring, for about 30 seconds. Increase the heat to high. Stir in the cream sauce base, chicken stock concentrate, mushroom stock concentrate, the cornstarch mixture and 1 1/2 cups hot water (3 1/2 cups for 4 servings). Bring to a boil, then cook, stirring occasionally, until the soup thickens, about 5 minutes. If the soup becomes too thick, stir in an additional 1/4 cup water. Remove from heat and stir in the peas. Season generously with salt (about 3/4 teaspoon for 2 servings, 1 1/2 teaspoons for 4) and black pepper to taste.
3. While the soup simmers, prepare the cheesy bread. Halve the baguette lengthwise and place it cut side up on a baking sheet. Sprinkle with half of the Italian cheese blend. Bake on the top rack until the cheese melts, about 4-6 minutes.
4. Divide the soup among bowls and top with the remaining Italian cheese blend. Serve the cheesy bread on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey sausage or even a plant-based sausage for a vegetarian version.

Can I make this soup dairy-free?

You can try using a dairy-free cream sauce base and vegan cheese blend, but the texture and flavor may vary.

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 to restore crispness.