Creamy Tomato Sausage Soup
Creamy Sausage Tomato Soup is a rich and comforting dinner that’s both high in protein and low carb. With creamy cheeses blended into a tomato broth and plenty of hearty Italian sausage, it’s a filling meal you’ll want to make again and again.
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This recipe comes from The Protein Advantage Cookbook by Carolyn Ketchum, which is packed with delicious and nourishing low-carb, high-protein recipes. I have many bookmarked like cottage cheese waffles, garlic parmesan chicken skewers and frosted chocolate cake! Pick up your copy from Amazon!
When I get emails asking about diabetic friendly or low carb recipes, I always send everyone over to Carolyn’s site All Day I Dream About Food. There you will find delicious dinners, desserts and snacks that will help with a keto-friendly diet.
Why You’ll Love This Recipe
- Protein-packed: Cottage cheese, cream cheese, and parmesan make this soup extra satisfying.
- Low-carb comfort food: Creamy, hearty, and cozy without pasta or rice.
- Quick and simple: A Quick and Easy Soup Recipe to pull together for a weeknight dinner.
Ingredients Needed for Creamy Tomato Sausage Soup
- Olive oil
- Italian sausage – mild bulk sausage
- Onion
- Garlic
- Chicken broth
- Tomatoes – I used a combination of canned diced tomatoes and fresh tomatoes
- Dried basil or thyme – I added both
- Salt
- Black pepper
- Cottage cheese
- Cream cheese
- Parmesan cheese
Step-By-Step Directions for Creamy Tomato Sausage Soup
- Cook the sausage and aromatics: Heat olive oil in a large pot. Add Italian sausage, breaking it up as it cooks. Remove the sausage from the pot and set aside.
- Add in onion and garlic, cooking until softened and fragrant.
- Build the base: Pour chicken broth and can of tomatoes into the pot. Stir in dried basil and thyme along with salt and black pepper. Let it simmer a few minutes.
- Make it creamy: Transfer the broth mixture, cottage cheese and cream cheese to a blender or food processor. Blend until smooth and creamy.
- Finish the soup: Return the blended mixture to the pot. Stir in the cooked sausage and fresh tomatoes. Cook for a few minutes more, then add the parmesan just before serving.
Cottage cheese is a trending ingredient right now for adding protein and creaminess to recipes. Even if you aren’t a fan of the texture of cottage cheese, don’t hesitate to try it in this recipe! No one in my family likes it but they never suspected it was the creamy element in this soup! It’s lower in calories than heavy cream and has more protein than milk. Give it a try!
This Creamy Sausage Tomato Soup is the kind of recipe you’ll want in your regular rotation—it’s simple, satisfying, and loaded with flavor. Whether you’re keeping carbs in check or just looking for a cozy bowl of soup, it’s sure to be a family favorite. Serve it with a green salad for a complete meal everyone will love.
Have you tried this Creamy Tomato Sausage Soup recipe? Leave a comment and star rating to help others find delicious recipes!
Creamy Tomato Sausage Soup
Equipment
- The Protein Advantage Cookbook by Carolyn Ketcham
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage bulk, mild
- 1 small onion diced
- 2 garlic cloves minced
- 2 cups chicken broth
- 2 cups diced tomatoes fresh or canned – I used 1 can + 1/2 cup fresh
- 1 teaspoon dried thyme or basil – I used 1 teaspoon of each
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup cottage cheese
- 2 ounces cream cheese softened
- 2 ounces Parmesan cheese grated
Instructions
- Heat olive oil in a large pot. Add Italian sausage, breaking it up as it cooks. Remove the sausage from the pot and set aside, leaving the fat in the pan.
- Add in onion and garlic, cooking until softened and fragrant.
- Pour chicken broth and can of tomatoes into the pot. Stir in dried basil and thyme along with salt and black pepper. Let it simmer a few minutes.
- Transfer the broth mixture, cottage cheese and cream cheese to a blender or food processor. Blend until smooth and creamy.
- Return the blended mixture to the pot. Stir in the cooked sausage and fresh diced tomatoes. Cook for a few minutes more, then add the parmesan just before serving.
Notes
Nutrition
