Creamy Tomato Soup with Italian Sausage and Cheesy Bread

This creamy tomato soup is like a bowl of comfort, with savory Italian sausage, sweet peas and a rich, velvety tomato base. It’s inspired by the flavors of penne alla vodka but transformed into a soup that’s just as satisfying.

Serve it with crusty baguette topped with melted Italian cheese for the perfect dunking companion. Ready in just 20 minutes, this soup is ideal for busy weeknights when you crave something hearty and delicious.

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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

1.5 ounce Tomato PasteView 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 an oven rack to the top position and preheat the oven to 450°F. Remove the sausage from its casing and discard the casing. (Tip: Use kitchen shears to cut a slit lengthwise for easy removal.)
2. Melt 1 tablespoon of butter in a medium pot over medium-high heat. Add the sausage and half of the Italian seasoning. Cook, breaking the meat into pieces, until browned and cooked through, about 4-6 minutes.
3. While the sausage cooks, whisk together the cornstarch and ½ cup of water in a medium bowl until smooth. Add the tomato paste to the pot with the sausage and cook, stirring, for 30 seconds.
4. Increase the heat to high. Stir in the cream sauce base, chicken stock concentrate, mushroom stock concentrate, cornstarch mixture and 1½ cups of hot water. Bring to a boil and cook until thickened, about 5 minutes. (If the soup becomes too thick, stir in an additional ¼ cup of water.) Remove the pot from the heat and stir in the peas. Season generously with salt and pepper to taste.
5. While the soup cooks, 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.
6. Divide the soup among bowls and top with the remaining Italian cheese. Serve with the 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. Just adjust cooking time as needed.

Can I make this soup dairy-free?

To make it dairy-free, use a dairy-free cream sauce base or substitute with coconut cream and omit the cheese or use a dairy-free alternative.

How do I store leftovers?

Store the soup and cheesy 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.