---
title: Creamy Tomato Soup with Pork Sausage
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-tomato-soup-with-pork-sausage-61a789fbb9e06967544df294
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: easy
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Easy Prep
rating: 4.5
rating_count: 11700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the rich, creamy taste, though some wanted more tomato flavor; adding extra marinara or tomato paste helped boost it."
  - theme: Ease of prep
    text: "Customers found this quick and easy to make, perfect for busy weeknights or when cooking for guests."
nutrition:
  calories: 860
  protein: 37
  fat: 51
  saturated fat: 25
  carbohydrates: 60
  sugar: 10
  fiber: 4
  cholesterol: 155
  sodium: 2590
image: "https://images.recipes.furrysalamander.com/Italian%20Recipes/Soups/creamy-tomato-soup-with-pork-sausage.avif"
---

Adjust rack to top position and preheat oven to 450 degrees. Remove @Italian pork sausage{18%ounce} from casing; discard casing. TIP: Use kitchen shears or a sharp knife to cut a slit in the casing lengthwise; it's a quick way to de-case the sausage!

Heat @butter{2%tablespoon} (1 TBSP butter for 2 servings; 2 TBSP for 4 servings) in a #medium pot{} over medium-high heat. Add sausage and half the @Italian seasoning{1%tablespoon} (all for 4); cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

While the sausage is cooking, in a #medium bowl{}, whisk together @cornstarch{4%tablespoon} and 1/2 cup water until combined. Add @tomato paste{3%ounce} to pot with sausage. Cook, stirring occasionally, until combined, ~{30%seconds}. Increase heat to high. Stir in @cream sauce base{8%ounce}, @chicken stock concentrate{2%unit}, @mushroom stock concentrate{2%unit}, cornstarch mixture, and 1 1/2 cups hot water (3 1/2 cups for 4 servings); bring to a boil. Cook until thickened, ~{5%minutes}. TIP: If soup seems too thick, stir in another 1/4 cup of water. Remove pot from heat; stir in @peas{8%ounce}. Taste and season generously with @salt{} (we used 3/4 tsp; 1 1/2 tsp for 4) and @pepper{}.

While soup cooks, halve the @demi-baguette{2%unit} lengthwise. Place cut sides up on a #baking sheet{}. Sprinkle with half the @Italian cheese blend{1%cup}. Bake on top rack until cheese melts, 4-6 minutes. Divide soup between bowls; top with remaining Italian cheese. Serve with cheesy bread on the side.