Ingredients

The following ingredients have 4 Servings
  • 1/2 cup wondra flour (or regular flour, I just think the wondra flour mixes in better)
  • 1/2 cup butter
  • 4 cups chicken broth (1 large carton)
  • 28 ounces diced tomatoes ((2 cans))
  • 1 Tablespoon basil
  • 1 teaspoon oregano
  • 1 cup grated parmesan cheese
  • 2 cups half and half
  • 1 pound italian sausage

Instruction

  • Combine the butter and flour in a large saucepan 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 saucepan. 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 frying 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.