This one pot Savory Italian Tomato Soup with sourdough croutons is quite simple and the most delicious bowl of tomato soup. You can make it on top the stove or in your instant pot or crockpot. I prefer to do this in my instant pot because you can brown the sausage, garlic and onion right in the same pot. Then I set it to the crockpot setting. Recipes with minimal dishes are always a win. On the stove top I just do this in my enamel cast iron dutch oven but any soup pot will work.

I know many tomato soup recipes are pretty basic, this one adds a few added ingredients to make it more robust and truly are what make it superb? Personally, I usually don’t care much for tomato soup but every spoonful of this soup is more delicious than the last. My aversion to tomato soup is usually that it doesn’t have enough going for it in flavor. This recipe is heartier. It has Italian sausage, lots of onion and garlic, wine, herbs as well as goat cheese to make it extra creamy.

The croutons on top really are KEY. Totally my favorite part! I often make extra, because trust me you wont be able to stop eating them.

Putting it together.

Heat a large dutch-oven or instant pot over medium heat (sauté setting on instant pot). Remove sausage from casings if you purchased that kind and brown until cooked thru; set aside. Next add olive oil, onions, garlic, and red pepper flakes and a pinch of salt cook for about 5-6 minutes.

Now, stir in your canned tomatoes, cooked Italian sausage, basil, thyme, oregano, chicken broth and wine. Season with a little more salt and pepper, to taste. Bring the soup back to a simmer and cook for 30 minutes, uncovered or on low for 4-6 hours in your instant pot (crockpot setting) or crock pot.

Lastly, before serving add the sugar and goat cheese stirring in until melted in.

The Croutons.

While soup is simmering make croutons. Heat a large skillet over medium heat add 1 Tbsp. of olive oil, chopped bread, sprinkle with salt and garlic powder and stirring till browned slightly on all sides. About 5-7 minutes.

Serve with freshly grated Parmesan cheese and top with croutons.

I love this soup paired with a salad, this one is a great one paired with it. Spinach and Apple Salad with Maple Balsamic Vinaigrette.

Lastly, if you make the Savory Italian Tomato Soup with sourdough croutons, be sure to leave a comment, or give this recipe a rating! I’d love to hear from you. If you do make this recipe, please tag me on Instagram! I love seeing the photos of the recipes you make!

Cheers friends,

Savory Italian Tomato Soup with Sourdough Croutons

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5 from 5 reviews

• Author: Erica Leigh | Simple Garden Kitchen
• Total Time: 45 Stovetop; 4hrs Crockpot/Instant Pot
• Yield: 6 1x
• Diet: Gluten Free

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Ingredients

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2 Tbsp. Olive Oil

1 medium onion diced (1.5 cups)

4 cloves of garlic minced

1/4 tsp crushed red pepper flakes (optional)

1 28oz crushed tomatoes (I love the fire roasted)

1 6 oz can of tomato paste

3 cups of Chicken Broth

1 cup of white wine (optional but adds so much to the flavor omit and sub with more chicken broth or water)

1 Tbsp Basil chopped (fresh is best)

2 tsp dried oregano

1 tsp dried thyme

salt & pepper

1/4 cup sugar (I use unrefined)

1 package of sweet Italian sausage (casings removed or buy ground)

4 oz of fresh goat cheese (or cream cheese)

Croutons:

1 Tbsp. of olive oil

1 tsp garlic powder

Salt

3 cups of rough cut or torn pieces of artisan bread (sourdough boule, or Italian type loaf)

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Instructions

1. Heat a large dutch-oven, skillet or instant pot over medium heat. Remove sausage from casings if you purchased that kind of sausage and brown until cooked thru; set aside.
2. Add olive oil, onions, garlic, red pepper flakes and a pinch of salt, stir, and cook for about 8-10 minutes.
3. Stir in canned tomatoes, cooked Italian sausage, basil, thyme, oregano, chicken broth and wine. Season with salt and pepper, to taste. Bring the soup back to a simmer and cook for 30 minutes, uncovered. or on low for 4-6 hours in your instant pot (crockpot setting) or crock pot.
4. While soup is simmering make croutons.
   1. Heat a large skillet over medium heat add 1 Tbsp. of olive oil, chopped bread, sprinkle with salt and garlic powder and stirring till browned slightly on all sides. About 3-5 minutes.
5. Before serving add in the sugar and goat cheese to the soup; stirring until it is all melted in. 
6. Serve with freshly grated Parmesan cheese and top with croutons. 

• Prep Time: 10
• Cook Time: 35
• Category: Soup
• Method: Stove or Crockpot/Instant Pot
• Cuisine: Italian