Fresh basil is so heavenly. I want to be one of those people with a beautiful garden full of fresh herbs. I'd fill it with lots and lots of cilantro, rosemary, Italian parsley, and basil (for starters). For now, I'm going to have to just stick with my summer plans of filling my window with these fresh herbs in little pots. How easy would that be to just take some scissors for a little snippity snip whenever you needed fresh herbs in the kitchen? Much better than a trip to the grocery store, me thinks.
This soup is pretty simple. Okay, extremely simple. Alright - PAINFULLY simple. It's worth it, however, to splurge a little on the marinara sauce. I purchased Mezzetta. As much as I wanted to jump off a bridge for buying a $5 bottle of red sauce, it was very very very worth it. Hunts wouldn't have given the soup the depth in flavor that Mezzetta so graciously provided. Also, we bought the Italian sausage in links (less expensive that day), and just squeezed the meat out of the packaging. Unfortunately, as with any recipe with sausage, there will be a little ring of oil lining your soup. It's the nature of the beast, I guess. I tried my best to drain the heck outta the sausage before adding it to the soup, but oh well, man.
Creamy Tomato Basil Soup with Italian Sausage
2 Tablespoons extra virgin olive oil
1 lb Italian Sausage
10 fresh basil leaves, chiffonade
1 26 oz jar of your favorite pasta sauce (or homemade)
1 cup water
1 1/2 Cups half and half
Pinch of salt and pepper
1. Place olive oil into a medium sized dutch oven over medium heat. Cook sausage until browned, about 5 minutes. Stir in basil leaves, pasta sauce, water, half and half, salt and pepper. Cook until warm then reduce heat to low. Simmer until ready to serve.
We served these up with some toasted ciabatta bread. I imagine this soup being absolutely dreamy with grilled cheese as well.
recipe source: picky-palate.com
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