1/2 c. wondra flour (or regular flour, I just think the wondra flour mixes in better)
1/2 c. butter
4 c. chicken broth (1 large carton)
2 cans diced tomatoes
1 Tbsp basil
1 tsp. oregano
1 c. grated parmesan cheese
2 c. half and half
1 lb. italian sausage

Combine the butter and flour in a large sauce pan over medium heat. Gradually add the chicken broth letting the mixture thicken as you add more.
In a blender add the two cans of tomatoes (don't drain) and the basil and oregano. Pulse it just a few times (you don't want the tomatoes totally blended). Add this tomato mixture to the sauce pan. Now let it all simmer over medium heat for about 15 min.
Meanwhile shape the italian sausage into small meatballs and thoroughly cook them in a fry pan, then move the sausage to a plate lined with paper towels and pat off excess grease.
Turn the heat on the soup to low. Whisk in the parmesan cheese and half and half, then add the sausage and let it cook on low for about 5 more min, stirring occasionally.

This recipe currently has 0 comments. Add your own comment in the right hand menu.