Our family loves this soup from Mel's Kitchen Cafe. I've made it twice recently. The first time, it was a bit too salty, so I made some changes, which I'll reflect below. (One reason was because I subbed in Italian sausage for the ground beef, so I compensated by adding some water in place of the broth.) I love the flavor and texture of this soup, and it's great for winter. Note: Mel mentions she runs the can of crushed tomatoes through a blender to smooth them out, and I did this too. If I had access to a larger can of just tomato sauce, I'd use that, but I can't find it here.
adapted from Mel's Kitcen Cafe
1 pound bulk Italian sausage
½ cup finely chopped onion
Salt and pepper (to taste...sausage makes this salty)
1 ½ teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder
Pinch of dried thyme
4 cups low-sodium chicken broth or stock
2 cups water
1 (28-ounce) can crushed tomatoes (can blend for a smoother soup, or use tomato sauce)
1 (15-ounce) can tomato sauce
1 teaspoon brown sugar, optional
8 ounces cream cheese, light or regular, softened to room temperature
2 cups (8 ounces, 250 grams) short tube pasta, like ditalini
Freshly grated Parmesan, for serving
1. Heat a large pot over medium heat and add the sausage, onion, and a pinch of pepper (add salt later, if needed). Cook, breaking the meat into small pieces, until the meat is no longer pink and the onions are translucent, 4-5 minutes. Drain excess grease, if any.
1 (28-ounce) can crushed tomatoes (can blend for a smoother soup, or use tomato sauce)
1 (15-ounce) can tomato sauce
1 teaspoon brown sugar, optional
8 ounces cream cheese, light or regular, softened to room temperature
2 cups (8 ounces, 250 grams) short tube pasta, like ditalini
Freshly grated Parmesan, for serving
1. Heat a large pot over medium heat and add the sausage, onion, and a pinch of pepper (add salt later, if needed). Cook, breaking the meat into small pieces, until the meat is no longer pink and the onions are translucent, 4-5 minutes. Drain excess grease, if any.
2. Add the basil, oregano, garlic powder, thyme, broth, water, crushed tomatoes and tomato sauce. Stir well. Bring the soup to a simmer and add the pasta. Simmer until the pasta is just al dente (according to package directions). Stir occasionally to prevent sticking and lower (or increase) heat, if needed, to maintain a gentle simmer without scorching.
3. Add the softened cream cheese to a bowl (bigger than you think you need!) and ladle in 1-2 cups of the hot soup (do the best you can to avoid scooping up the noodles and small pieces of meat – doesn't have to be perfect). Let the cream cheese and hot soup sit for a minute or two so the cream cheese can melt then whisk until creamy, smooth and well-combined. I had to really whisk here.
4. Add the cream cheese mixture back into the soup and stir until evenly combined. Taste here, and if you need extra salt, add some. Simmer for 1-2 more minutes, stirring often, until the soup is bubbling and slightly thickened. The soup will thicken as it cools (so if you want a thicker soup, let the soup rest, off the heat, for 5-10 minutes). Serve with freshly grated Parmesan cheese.
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