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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Something I just threw together and turned out great. I love experimenting with food. For a thinner soup, use milk to make it less of a cream base. You can use a chicken stock or beef stock. Ingredients:
1 1/2 pounds bulk mild pork sausage |
2 (10.75 ounce) cans yellow tomato soup |
2 cups heavy whipping cream |
1 tablespoon chopped sun-dried tomatoes (packed in oil) |
1 tablespoon prepared basil pesto |
1 clove garlic, finely diced |
1/2 teaspoon dill |
1/2 teaspoon dried parsley |
salt and ground black pepper to taste |
1 teaspoon grated parmesan cheese |
1 sprig fresh parsley |
Directions:
1. Crumble sausage into a skillet over medium heat; cook and stir until completely browned, 5 to 7 minutes. Drain excess grease from the skillet.
2. Stir tomato soup, heavy cream, sun-dried tomatoes, basil pesto, garlic, dill, 1/2 teaspoon dried parsley, salt, and black pepper together in a saucepan; bring to a simmer and stir sausage into the soup mixture. Cook until hot, about 5 minutes. Garnish with Parmesan cheese and a sprig of parsley to serve.
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