Creamy Tomato Sausage Soup
Creamy Sausage Tomato Soup is a hearty, high-protein, low-carb dinner that’s quick, comforting, and loaded with flavor. A weeknight favorite!
Servings: 4
Calories: 416kcal
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
Make it spicy by using spicy Italian sausage or a pinch of chili flakes.
Store leftovers in an airtight container in the refrigerator up to 5 days.
Reheat in a pan over medium heat, stirring until heated through.
Nutrition
Calories: 416kcal | Carbohydrates: 7.3g | Protein: 28.7g | Fat: 27.9g | Saturated Fat: 12.2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.003g | Cholesterol: 119mg | Sodium: 1961mg | Potassium: 568mg | Fiber: 1.3g | Sugar: 5g | Vitamin A: 735IU | Vitamin C: 20mg | Calcium: 259mg | Iron: 3mg
