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This creamy Italian Sausage Tomato Soup rivals even the best restaurant tomato soup. Spicy sausage and seasonings give it a rich and hearty flavor.
Featured in this recipe
If you’re looking for the ultimate comfort food that’s rich, hearty, and bursting with flavor, you’ve come to the right place. My creamy Sausage Tomato Soup recipe is the perfect blend of spicy Italian sausage, creamy tomato goodness, and aromatic seasonings. Honestly, it’s so good, it rivals the best restaurant soups I’ve ever had. Let me walk you through how to make it—and why you’re going to love it.
Why You’ll Love This Soup
This soup has everything:
- Creamy, dreamy texture that’s perfectly thick and filling.
- Savory Italian sausage adds a spicy kick and hearty bites.
- Fresh basil and oregano for that classic Italian flavor.
- It’s versatile! You can make it with or without sausage, add extra veggies, or even turn it into a tortellini soup.
Pair it with a grown-up grilled cheese sandwich (hello, Margherita style!) or crusty bread for dipping, and you’ve got a meal that’s warm, cozy, and absolutely satisfying.
What You’ll Need for this Soup
Here’s a quick look at the ingredients:
Main Ingredients:
- Wondra flour: This magic ingredient helps make the soup silky smooth without lumps.
- Butter: For a rich, flavorful base.
- Chicken broth: Adds depth; you can swap for vegetable or beef broth if needed.
- Canned tomatoes: The heart of the soup. Use diced or whole tomatoes for the perfect texture.
- Italian sausage: Rolled into bite-sized meatballs, these add protein and spice.
- Seasonings: Fresh Basil and Oregano give it the perfect Italian flavor. Dried seasonings work well too.
- Parmesan cheese: For a cheesy, indulgent finish.
- Half and half: To make it creamy. (You can substitute with heavy cream for extra indulgence!)
Optional Add-Ins:
- Diced onions and garlic for extra flavor.
- A splash of olive oil.
- Red pepper flakes for a spicy kick.
- Fresh spinach, kale, or a handful of cannellini beans for added nutrients.
- A handful of frozen tortellini for a fun twist!
- Top soup with homemade croutons.
How to Make Sausage Tomato Soup
This recipe is simple, even for beginners! Follow these steps:
- Create the Roux: In a large pot, melt the butter over medium heat. Whisk in the Wondra flour until smooth. Slowly pour in the chicken broth, stirring constantly, until the mixture thickens.
- Blend and Simmer: Blend the tomatoes with basil and oregano (a few pulses in a blender is perfect). Add this tomato mixture to your roux and let it simmer for 15 minutes.
- Cook the Sausage: Roll the Italian sausage into small meatballs and cook them in a skillet until browned. Drain on a paper towel.
- Combine and Finish: Lower the soup to a gentle simmer. Stir in the Parmesan cheese and half and half. Add the sausage and cook for 5 more minutes, stirring occasionally.
Pro Tips for Perfect Soup
- Use an immersion blender if you want an ultra-smooth texture.
- For an extra creamy soup, swap the half and half for heavy cream.
- Short on time? Use pre-cooked sausage or ground sausage instead of rolling meatballs.
Reviews from Our Readers
“The soup is so amazing, I absolutely love it! Sometimes I leave the sausage out and sometimes I add it, either way, it’s delicious!”
-Allyson
Questions About Sausage Tomato Soup
Wondra flour is a finely milled flour that dissolves quickly, making it ideal for soups, stews, and gravies. It’s your secret weapon for lump-free soups!
We love a good grilled cheese or a delicious bread or breadstick to dip in. Make it a soup and salad lunch or dinner meal.
Absolutely! Just skip the sausage and use vegetable broth instead of chicken broth. You can add extra vegetables or a can of beans for protein and texture.
Yes, fresh tomatoes work wonderfully. Simply peel and dice them, then simmer until soft before blending. Roma or vine-ripened tomatoes are excellent choices.
Definitely! This soup reheats beautifully. Make it a day or two in advance to let the flavors meld even more.
For a dairy-free version, use coconut milk or a non-dairy creamer like oat or almond milk. The flavor will be slightly different but still delicious.
Swap out the Wondra flour for a gluten-free thickener like cornstarch or a gluten-free flour blend. Be sure to check that your broth and sausage are also gluten-free.
Yes! Small pasta like ditalini, orzo, or tortellini works beautifully. Add it during the last 10 minutes of cooking so it doesn’t overcook.
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm on the stovetop over medium-low heat or microwave in 1-minute increments. This will help so the soup does not separate.
- Freeze: Pour into freezer-safe bags, lay flat, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight until it is soft then reheat on the stovetop.
More Delicious Soups to Try:
Warm up with these comforting soup recipes that are perfect for any day of the week!
- Broccoli Cheese Soup
- Chicken Noodle Soup
- Cheesy Loaded Potato Soup
- Pasta e Fagioli
- Soup Mix in a Jar
- Chicken Gnocchi Soup
- Minestrone
- Chicken and Wild Rice Soup
Sausage Tomato Soup
Ingredients
- 1/2 cup wondra flour or regular flour, I just think the wondra flour mixes in better
- 1/2 cup butter
- 4 cups chicken broth 1 large carton
- 28 ounces diced tomatoes (2 cans)
- 1 Tablespoon basil (use 2 x for chopped fresh basil)
- 1 teaspoon oregano (use 2 x for chopped fresh oregano)
- 1 cup grated parmesan cheese
- 2 cups half and half
- 1 pound Italian sausage
Instructions
- Combine the butter and flour in a large saucepan over medium heat. Gradually add the chicken broth letting the mixture thicken as you add more.
- In a blender add the two cans of tomatoes (don't drain) and the basil and oregano. Pulse it just a few times (you don't want the tomatoes totally blended).
- Add the tomato mixture to the saucepan. Now let it all simmer over medium heat for about 15 min.
- Meanwhile, shape the Italian sausage into small meatballs and thoroughly cook them in a frying pan, then move the sausage to a plate lined with paper towels and pat off excess grease.
- Turn the heat on the soup to low. Whisk in the parmesan cheese and half and half, then add the sausage and let it cook on low for about 5 more min, stirring occasionally.
Notes
- Refrigerate – Once cooled, pour the soup into an airtight container and store it in the refrigerator for three to four days.
- Reheat – When ready to reheat place it in a microwaveable bowl and microwave for one minute at a time until warmed through. If using the stove, place it on the stovetop at medium-low heat. This will help so the soup does not separate.
- Freeze – Store in a freezer bag for three months long. When ready to enjoy, thaw in the refrigerator overnight until it is soft then reheat on the stovetop.
Nutrition Information
Why This Recipe Is a Keeper
Whether you’re whipping this up for a cozy dinner, serving it to guests, or meal-prepping for the week, this creamy Sausage Tomato Soup is a guaranteed hit. It’s a little spicy, a lot creamy, and incredibly comforting. Plus, it’s easy to customize to your taste.
If you try this recipe, let me know how it turned out! Drop a comment below or share your creation on social media and tag me. I can’t wait to see your bowls of comfort!
Enjoy your cozy bowl of happiness! 🥣
We loved this tomato soup! The addition of sausage is delicious!
The soup is so amazing, I absolutely love it! Sometimes I leave the sausage out and sometimes I add it, either way it’s delicious!
So glad you liked it! Glad it still works well even without the sausage. Thanks for sharing!
LOVE the sausage in this recipe. Also added a bag of frozen tortellini. SO GOOD.
The ultimate comfort food! Saving this recipe!
Surely the soup is not over 700 calories a bowl or is that for the whole pot
That is for the whole batch!
Oooh, saving this recipe for the chilly days coming!
The sausage in this is perfect! Such a classic but with a little something extra!
This soup is delicious .. I used instant mashed potato flakes as a thickner instead of flour.
This sounds absolutely delicious! My husband would love me even more if I made this 🙂 His favorite soup is tomato soup; will definitely give this one a try!
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