- 1 1/2 pounds bulk mild pork sausage
- 2 (10.75 ounce) cans yellow tomato soup
- 2 cups heavy whipping cream
- 1 tablespoon chopped sun-dried tomatoes (packed in oil)
- 1 tablespoon prepared basil pesto
- 1 clove garlic, finely diced
- 1/2 teaspoon dill
- 1/2 teaspoon dried parsley
- salt and ground black pepper to taste
- 1 teaspoon grated Parmesan cheese
- 1 sprig fresh parsley
- Crumble sausage into a skillet over medium heat; cook and stir until completely browned, 5 to 7 minutes. Drain excess grease from the skillet.
- Stir tomato soup, heavy cream, sun-dried tomatoes, basil pesto, garlic, dill, 1/2 teaspoon dried parsley, salt, and black pepper together in a saucepan; bring to a simmer and stir sausage into the soup mixture. Cook until hot, about 5 minutes. Garnish with Parmesan cheese and a sprig of parsley to serve.