Creamy Tomato Basil and Italian Sausage Soup

Written by admin on September 18, 2009
Creamy Tomato Basil and Italian Sausage Soup

A quick weeknight dinner in 10 minutes

2 Tablespoons extra virgin olive oil
1 lb Italian Sausage
10 fresh basil leaves, chiffonade (stacked, rolled and thinly sliced)
1 26 oz jar of your favorite pasta sauce or homemade sauce (click red link to see the Mezzetta sauce I used)
1 Cup water
1 1/2 Cups half and half
Pinch of salt and pepper

1. Place olive oil into a medium sized dutch oven over medium heat. Cook sausage until browned, about 5 minutes. Stir in basil leaves, pasta sauce, water, half and half, salt and pepper. Cook until warm then reduce heat to low. Simmer until ready to serve. It’s that easy!

4 servings  

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