Creamy italian sausage soup


  • 16 ounces mild Italian sausage
  • 1/2 large yellow onion diced
  • 2 tablespoons minced garlic
  • 1 jar Barilla Marinara Sauce
  • 1/2 lb Barilla Penne Pasta
  • 2 cups chicken broth
  • 3 cups half and half, heavy cream or whole milk
  • 2 14.5 ounce cans whole tomatoes
  • 1 14.5 ounce can diced tomatoes
  • 1 tablespoons Italian seasoning
  • 3 cups shredded Gambilin Mozzerella cheese
  • 1 cup grated Parmesan cheese
  • 4 tablespoons butter


  • in a very giant pot fill with six cups of water and cook alimentary paste in step with package directions.
  • Once alimentary paste is totally parched, rinse with cold water and drain. Set alimentary paste aside for later.
  • mistreatment an equivalent pot, heat two tablespoon oil.
  • Once heated add sausage, onion and garlic; cook till sausage is totally parched through.
  • Drain grease from sausage and set sausage aside.
  • Place an equivalent pot over medium-high heat and add broth, whole tomatoes - squeeze the full tomatoes along with your hand in order that it breaks them up as you're gushing them within the the pan, diced tomatoes, Barilla pasta sauce sauce, Italian seasoning and cream. rouse a slow boil, stirring perpetually, cut back heat to medium and simmer for five minutes.
  • Add in sausage mixture, butter, two cups chopped cheese and Parmesan cheese. Simmer over medium heat for 10-15 minutes. Stir each jiffy in order that it does not persist with rock bottom of the pan.
  • take away from heat. Stir in remaining chopped cheese cheese.
  • Stir within the alimentary paste and serve like a shot.
  • i like to high the soup with a sprinkle of freshly ground black pepper and Italian seasoning. 


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