Creamy Tuscan Sausage Soup

A comforting, easy weeknight classic that balances savory Italian sausage, vibrant tomatoes, and a rich, velvety broth. It is a one-pot meal that is naturally low-carb friendly and perfect for busy evenings.

Equipment

• Large soup pot or Dutch oven
• Wooden spoon

Ingredients

• 1 pound ground Italian sausage (mild, sweet, or hot)
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 small yellow or white onion, finely diced
• 1 14-ounce can petite diced tomatoes (undrained)
• 4 cups chicken bone broth
• 1 cup heavy cream
• Handful of fresh parsley or chopped basil
• Salt, black pepper, and red pepper flakes to taste

Instructions

1. Place a large soup pot or Dutch oven over medium-high heat and add the olive oil. Once hot, crumble the ground Italian sausage into the pot and cook for 5 to 7 minutes until browned and no longer pink.
2. Add the diced onion to the pot and sauté for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.
3. Pour in the can of diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Add the chicken broth.
4. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 10 to 15 minutes.
5. Turn the heat down to low. Slowly pour in the heavy cream, stirring continuously. Let the soup heat through for 2 to 3 minutes without boiling.
6. Taste and season with salt, black pepper, and red pepper flakes.
7. Ladle soup into bowls and garnish with fresh parsley or basil and a drizzle of oil from the pot.

Notes

To prevent cream from curdling, use room temperature cream and avoid boiling after adding it. Leftovers can be stored in an airtight container for 3-4 days; freezing is not recommended. Variations include adding spinach, kale, potatoes, tortellini, beans, or grated Parmesan cheese.