Creamy Tomato Soup with Pork Sausage
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Creamy Tomato Soup with Pork Sausage

Creamy Tomato Soup with Pork Sausage

plus Peas & Cheesy Bread

Have you ever had penne alla vodka and loved the sauce so much you wanted to drink it up with a straw? No? Just us? Well, that’s kind of what this creamy tomato soup is like. It’s got the added bonus of Italian sausage, bright pops of peas, and Italian seasoning to make it extra zesty. There’s also cheesy, crusty baguette to round out the meal. All this in 20 minutes? It’s not just supper, it’s souper!

Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

9 ounce

Italian Pork Sausage Mix

1 tablespoon

Italian Seasoning

2 tablespoon


2.5 ounce

Marinara Cup

4 ounce

Cream Sauce Base

(Contains Milk)

1 unit

Chicken Stock Concentrate

1 unit

Mushroom Stock Concentrate

4 ounce


1 unit


(Contains Soy, Wheat)

½ cup

Italian Cheese Blend

(Contains Milk)

Not included in your delivery



1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories830 kcal
Fat52 g
Saturated Fat26 g
Carbohydrate59 g
Sugar11 g
Dietary Fiber5 g
Protein34 g
Cholesterol155 mg
Sodium2970 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Medium Bowl
Baking Sheet


Cook Sausage

• Adjust rack to top position and preheat oven to 450 degrees. • Remove sausage* from casing if necessary; discard casing. Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add sausage and half the Italian Seasoning (all for 4) to pan; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Make Soup

• While sausage cooks, in a medium bowl, whisk together cornstarch and ½ cup cold water until combined. Set aside. • Add marinara to pot with sausage. Cook, stirring occasionally, until combined, 30 seconds. • Increase heat to high. Stir in cream sauce base, chicken stock concentrate, mushroom stock concentrate, cornstarch mixture, and 1½ cups hot water (3½ cups for 4 servings); bring to a boil. Cook, stirring occasionally, until thickened, 5 minutes. TIP: If soup seems too thick, stir in another ¼ cup water. • Remove pot from heat; stir in peas. Taste and season generously with salt (we used ¾ tsp; 1½ tsp for 4) and pepper.

Toast Bread

• While soup cooks, halve baguette lengthwise. Place, cut sides up, on a baking sheet. Sprinkle with half the Italian cheese blend. • Bake on top rack until cheese melts, 4-6 minutes.


• Divide soup between bowls; top with remaining Italian cheese blend. Serve with cheesy bread on the side.

Pork Sausage is fully cooked when internal temperature reaches 160°.