Heartland Soup
A warm and filling 30-minute meal!
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There’s something about a big pot of creamy, hearty soup that feels right at home on the dinner table. This Heartland recipe is packed with mild Italian sausage, tender potatoes, and a rich tomato-based broth, making it the kind of meal that’s filling enough to stand on its own. A real meat and potatoes kinda deal. Nothing sounds better on a chilly evening!


The combination of tomatoes and Italian sausage gives this soup plenty of savory flavor, while cream cheese and heavy cream turn the broth into something extra rich and creamy. Parmesan adds another layer of flavor, and everything comes together in one comforting pot.


Frozen cubed potatoes make this recipe especially easy to prepare. There’s no need to spend time peeling and chopping potatoes, which means you can get this hearty meal simmering on the stove without much fuss. As the ingredients cook together, the potatoes become tender and soak up all that flavorful broth.


This is the kind of recipe that’s perfect for a chilly evening when you want something warm and satisfying. Serve it with a little extra Parmesan on top and some crusty bread on the side, and you’ve got a simple, comforting dinner that the whole family can enjoy.

Heartland Soup
Allergens: Milk
Diet: Gluten-Free
Ingredients
- 1 tablespoon olive oil
- 1/2 yellow or white onion, diced
- 3 cloves garlic, minced
- 1 pound mild Italian sausage
- 1 (6 oz) can tomato paste
- 4 cups chicken broth
- 2 cups frozen diced hashbrowns
- 1 (14.5 oz) can diced tomatoes
- 1 ½ teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 4 oz cream cheese
- 1/2 cup heavy cream
- 1/3 cup grated parmesan cheese
Preparation
- In a large pot or dutch oven, heat olive oil over medium heat, then add onion and cook for 3-4 minutes until fragrant. Add garlic and cook for 1 minute.
- Add sausage and break up into small pieces. Cook until fully browned.
- Mix in tomato paste until well combined, then add chicken broth, diced tomatoes with juices, potatoes, Italian seasoning, salt, and red pepper flakes. Bring soup to a boil, then reduce to a simmer and cook for 10 minutes.
- Mix in cream cheese, heavy cream, and parmesan, then heat until soup reaches a simmer.
- Serve hot and top with additional parmesan if desired.
Recipe adapted from Iamhomesteader.com
