Creamy Tomato Soup with Chicken and Sausage

If etouffee and tomato soup fell in love and had a baby, it would be this creamy tomato soup. There might be some gumbo in the family somewhere too because I think etouffee is usually made with seafood, and tomato soup is usually vegetarian. Whatever this soup’s family background is, it’s definitely warm and satisfying!

When I was out of town last week with a bunch of bloggers, some people were ordering dishes at restaurants with the intention of using them as inspiration for recipes. I’m not really that forward thinking. When I was ordering, I was thinking more along the lines of getting the least wheat and most bacon possible.

One restaurant had creamy sausage soup with a tomato base for the soup of the day. None of us ordered it, so I don’t even really know what it was like, but you could say this recipe was inspired by that soup if only by name.

Serving this tomato soup with a grilled cheese sandwich or cheese toast would be a great idea, but if you skip that, just put cheese on top like I did! If you want it to get that browned top like in the photo, just carefully place the bowl of soup topped with cheese under the broiler for a few minutes. Watch it closely because it can burn quickly. Honestly, I liked it fine just sprinkling cheese on top and letting it melt in the hot soup.

When I told my husband that the sausage I used was chicken sausage, he was like, “So really it’s chicken and chicken soup, not chicken and sausage.” He is always a wise guy! You could use whatever kind of sausage you like of course, or make double chicken soup like me. Either way, I know you’ll enjoy this hearty tomato soup for dinner!

Creamy Tomato Soup with Chicken and Sausage

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This hearty, satisfying creamy tomato soup is loaded with vegetables, tender chicken, and flavorful sausage. Perfect dinner for a cold night!

• Total Time: 40 minutes
• Yield: 6 1x

Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil
• 1 yellow onion diced
• 1 green bell pepper diced
• 4 celery stalks diced
• 3 cloves garlic minced or crushed
• 12 ounces chicken andouille sausage cut into bite-sized pieces (OK to substitute pork or Italian sausage)
• 3/4 pound boneless, skinless chicken breast cut into bite-sized pieces
• 28 ounces canned crushed tomatoes
• 15 ounces canned petite diced tomatoes
• 2 cups reduced-sodium chicken broth
• 1/2 cup red wine
• 1 teaspoon dried oregano (or salt-free Italian seasoning)
• 1/2 teaspoon kosher salt (or more to taste)
• freshly ground black pepper to taste
• 1/2 cup half and half
• 1 cup shredded mozzarella cheese (optional)

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Instructions

1. Heat oil in a dutch oven pot over medium-high heat. Add onion, bell pepper, celery, garlic, sausage, and chicken. Saute until vegetables are tender, about 10 minutes.
2. Pour in both cans of tomatoes, chicken broth, wine, oregano, salt, and pepper. Bring to a fast simmer, reduce heat to low, and cover. Simmer, stirring occasionally, for about 20 minutes.
3. Stir in half and half. Taste and adjust salt and pepper to your liking. Sprinkle mozzarella over individual servings if desired.

• Author: Andi
• Prep Time: 10
• Cook Time: 30

Want more soup recipes? No problem! Here are a few of my favorites: