Sausage Tomato Soup

5 from 8 votes

Rich and creamy Sausage Tomato Soup with hearty Italian sausage and fresh herbs. A comforting classic soup for any occasion.

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: American

Keyword: Soup, Tomato Basil Soup

Servings:

Calories: 492kcal

Author: Emily Walker

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

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.

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.