Hi, how was your weekend?
Did you go out for Valentine’s day? Or as I like to lovingly call it, amateurs night. No offense, truly. I’m all for a romantic date night out, but Valentine’s day is NOT the time for it. The wait times at restaurants are ridiculous and talk about screw ups coming out of the kitchen. I prefer to grab a movie, make a great dinner or get some take out, and cuddle up on the couch with my love.
However, my husband and I went out to run some errands on Saturday afternoon and we decided to grab a bite to eat before we went home. We seriously didn’t think about it being Valentine’s day weekend AT ALL. We walked into the first restaurant and we were told the wait would be an hour, uhhh forget it. This would be the point that we started to realize that it was amateurs night. We called another restaurant and that one had a 2 hour wait! Seriously, who was out there waiting for 2 freaking hours!? Thankfully our favorite sushi spot only had a 15 minute wait. I guess I wasn’t worried about going out to eat on Saturday, because I figured most people would want to celebrate on the actual holiday. Oh how very wrong I was!
So, lets talk about soup.
Now that the temperature has dropped to below frigid and going outside requires 50 million layers of clothing, this is the perfect time to warm yourself up with a steaming bowl of soup.
And I can’t think of a better soup to do it with than a creamy tomato soup that is swimming with chunks of sausage and noodles!
The creamy tomato basil Parmesan part makes the soup feel sophisticated and classy, but then we throw in some Italian sausage and noodles and it’s comfort food at it’s finest, as well as a balanced meal. I mean, we’re practically hitting all the food groups here…basil counts as a vegetable right? Oh, and if you dump all the noodles into the soup they will suck the liquid up and the next day it will be more like a pasta, so you kind of get a two for one meal deal here! Just an idea for leftovers.
Creamy Tomato Basil Parmesan Soup
- 1 lb. Italian sausage, ground
- 2 tsp. Olive oil
- 1 White onion, diced
- 1 Tbsp. Butter
- 4 Garlic cloves, minced
- 1/4 C Flour
- 5 C Chicken stock
- 2 14.5 oz. Cans fire roasted tomatoes
- 2 Bay leaves
- 1/2 tsp. Oregano
- 2 tsp. Sugar
- 8 Fresh basil leaves, diced
- 16 oz. Heavy cream
- 1 tsp. Kosher salt
- 1 C Parmesan cheese
- 16 oz. Shell noodles, cooked
- In a large dutch oven or pot heat olive oil over medium-high heat. Add sausage and cook, stirring frequently to break up into small chunks. Cook until sausage is browned and cooked through. Transfer to a bowl.
- Add butter to pot and melt, add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more. Sprinkle onion mixture with flour and stir well. Add chicken stock and bring to a boil. Add tomatoes, bay leaves, oregano, sugar, and salt. Place a lid on the pot and simmer for 15 minutes.
- Meanwhile, cook pasta according to package instructions. Drain and set aside.
- Remove bay leaves and add heavy cream, basil, and Parmesan. Use a stick blender to smooth out the soup, you can also use a food processor, or just leave it as is if the chunks don’t bother you.
- Add sausage to the soup and simmer for another 10 minutes.
- Spoon noodles into individual bowls and ladle soup over top. Garnish with additional Parmesan and basil.