Tomato Soup Dinner

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"Something I just threw together and turned out great. I love experimenting with food. For a thinner soup, use milk to make it less of a cream base. You can use a chicken stock or beef stock."
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30 m servings 878 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 878 kcal
  • 44%
  • Fat:
  • 82.8 g
  • 127%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 262 mg
  • 87%
  • Sodium:
  • 1650 mg
  • 66%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Crumble sausage into a skillet over medium heat; cook and stir until completely browned, 5 to 7 minutes. Drain excess grease from the skillet.
  2. Stir tomato soup, heavy cream, sun-dried tomatoes, basil pesto, garlic, dill, 1/2 teaspoon dried parsley, salt, and black pepper together in a saucepan; bring to a simmer and stir sausage into the soup mixture. Cook until hot, about 5 minutes. Garnish with Parmesan cheese and a sprig of parsley to serve.



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