Ingredients
Equipment
Method
Step-by-Step Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced onion and cook for 4–5 minutes until translucent.
- Add Italian sausage, breaking it into bite-sized pieces. Cook for 6–8 minutes until browned. Stir in garlic for the last minute.
- Pour in tomato puree, crushed tomatoes, chicken broth, and dried basil. Bring to boil, then reduce to low and simmer for 10–15 minutes.
- Stir in cream cheese until incorporated. Adjust consistency with more broth if needed during 3–5 minutes of low heat stirring.
- Season with salt and pepper to taste. Serve topped with Parmesan cheese and chopped parsley.
Nutrition
Notes
For the best texture, let cream cheese come to room temperature before adding to the soup. Add fresh spinach or kale during the last few minutes of simmering for extra nutrients.
