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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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crumble sausage into a skillet over medium heat; cook and stir until completely browned, 5 to 7 minutes. Drain excess grease from the skillet.

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  • 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

878 calories; protein 26.9g 54% DV; carbohydrates 7.1g 2% DV; fat 82.8g 127% DV; cholesterol 262.3mg 87% DV; sodium 1649.5mg 66% DV. Full Nutrition