I found this recipe a few weeks ago during your typical Pinterest peruse. The words creamy and basil caught my attention immediately. It was cold, very cold outside and this soup was speaking to my comfort food soul. Naturally, I substituted the chicken for Italian sausage. Why? Well, chicken is great and all but why eat toast when you could have a croissant? Any who, Sean and I sat down for dinner and oh boyyyyy was this delish! We were both going back for seconds because the flavor and heartiness was just so perfectly scrumptious. 

Since the soup got such great reviews from my first test audience, I decided to make it for family dinner. With an impending Soup and Stew contest at work, a this made for another great focus group. Not to toot my own horn, but every differing palette of the family enjoyed it as well. And incase you were wondering, the soup was a winner at work too! 

So hugeeee thanks to Carl’s Bad Cravings! You’ve made a lot of bellies, including mine, very happy!

Note: I had to substitute gluten free noodles and flour for my sister, you can’t tell the difference, the g-free blends beautifully!

soup_recipe_virginiabeach

creamy basil italian soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 pounds mild Italian sausage
  • 2 cups uncooked pasta [substitute gluten free pasta if needed]
  • 3 tablespoon olive oil
  • 3 tablespoons butter
  • 1 small onion, chopped
  • 1 cup sliced or shredded carrots
  • 1 cup chopped celery
  • 1 red bell pepper, chopped
  • 4-6 garlic cloves, minced
  • ¼ cup flour [substitute gluten free flour if needed]
  • 5 cups chicken stock or broth
  • 2 14.5 oz. cans fire roasted diced tomatoes with garlic, don’t drain
  • 1 teaspoon sugar
  • 2 bay leaves
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 tablespoon chicken bouillon
  • ¼ cup loosely packed fresh basil, chopped
  • Dash - ¼ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup heavy cream or half and half
  • 1 cup grated Parmesan cheese
Instructions
  1. Cook pasta in salted water until al dente. Drain and set aside.
  2. Meanwhile, heat 1tablespoon olive oil in a large pan over medium high heat. Add Italian sausage and brown until fully cooked. Remove to a plate to allow fats to drain.
  3. Add onion, celery, carrots, red bell pepper and garlic into crock-pot with remaining olive oil and butter.
  4. Add the fire-roasted tomatoes and chicken stock.
  5. Mix in herbs, seasonings and flour.
  6. Add in Italian sausage and stir mixture until combined.
  7. Cook on high for about 4 hours until veggies are soft.
  8. Stir in Parmesan cheese until smooth followed by heavy cream/half and half and finally add the pasta.
  9. Garnish individual servings with freshly grated Parmesan cheese and basil (optional, but highly recommended) and season with salt and pepper to taste
  10. Enjoy!

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