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Tomato Soup Dinner

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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."
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30 m servings 878 cals
Original recipe yields 4 servings

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  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.

Nutrition Facts

Per Serving: 878 calories; 82.8 g fat; 7.1 g carbohydrates; 26.9 g protein; 262 mg cholesterol; 1650 mg sodium. Full nutrition

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