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Creamy Tomato and Sausage Soup


From the kitchen of Deep South Dish

Featured in the December/January 2013 issue of Eat Drink Mississippi

1 small onion, chopped

2 cloves garlic, chopped

2 teaspoons olive oil

1-1/2 pounds Italian sausage (whichever you prefer, hot or sweet, or a combination of both)

1 jar of your favorite spaghetti sauce

2 cups beef broth

Salt and pepper, to taste

1/2 teaspoon dried basil

1-2 cups half & half (depending on how creamy you like your soup)

1 cup min pasta (I used mini bow-ties)

Fresh shredded Parmesan cheese, for garnish, if desired

Cook the pasta in boiling water according to package directions. Meanwhile, in a large Dutch oven or stockpot over medium heat, brown sausage with onion in olive oil until sausage is cooked through. Add garlic and cook for 2 minutes, or until fragrant. Drain the sausage mixture, if needed. Return the sausage mixture to the skillet and add the remaining ingredients, including the cooked pasta. Top with fresh shredded Parmesan cheese, if desired. Serve warm with garlic bread or garlic biscuits. Serves 4.

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