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creamy tomatoe basil soup
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 lb Italian Sausage
- 10 fresh basil leaves, chiffonade (stacked, rolled and thinly sliced)
- 1 26 oz jar of your favorite pasta sauce or homemade sauce (click red link to see the Mezzetta sauce I used)
- 1 Cup water
- 1 1/2 Cups half and half
- Pinch of salt and pepper
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Directions
- 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. It’s that easy!
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