Creamy Zesty Sausage Soup
Prep time: 10 mins | Cook time: 20 mins | Servings: 4
Ingredients
Protein: 1 lb Ground Italian Sausage (mild or hot, depending on your preference).
Vegetables: 1 small onion (diced), 2 cloves garlic (minced), and 1 can (14.5 oz) diced tomatoes.
Broth: 4 cups chicken broth.
Creaminess: 8 oz cream cheese (softened and cubed) or 1 cup heavy cream.
Seasoning: 1 tsp dried oregano, ½ tsp red pepper flakes (optional), salt, and pepper to taste.
Garnish: Fresh chopped parsley or basil (as seen in your photo).
Instructions
Brown the Meat: In a large pot over medium-high heat, cook the ground sausage until browned and crumbled. Drain the excess fat, but leave a little for flavor.
Sauté Aromatics: Add the diced onion to the pot. Cook for 3–4 minutes until translucent, then stir in the garlic for about 30 seconds until fragrant.
Simmer: Pour in the chicken broth and the canned tomatoes (with их juices). Stir in the oregano and red pepper flakes. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes.
Make it Creamy: Lower the heat to medium-low. Add the cream cheese or heavy cream. Stir constantly until the cheese is completely melted and the broth is smooth and orange-tinted.
Serve: Ladle into bowls and top with plenty of fresh parsley or basil.
Pro-Tips for the Best Result
The “Orange” Glow: To get that vibrant color in the photo, ensure you use tomatoes with their juices and let the cream cheese fully emulsify into the broth.
Add Greens: If you want more texture, stir in two cups of fresh spinach at the very end until it wilts.
Cheese: A sprinkle of shredded Parmesan on top adds a nice salty bite.