Viral Creamy Boursin Tomato Sauce

Here’s a fantastic, creamy, Boursin and tomato sauce that is baked in the oven. It’s a variation on the viral feta/tomato sauce, but I like Boursin much better than feta so that’s why I’m sharing this version. Just toss the sauce ingredients together in a casserole dish, pop it in the oven for about 30 minutes, and give it a stir with some freshly torn basil leaves. You won’t believe how good it is. I like to use it to top a bowls of perfectly cooked pasta or spoon it over grilled chicken breasts. Really yummy stuff - enjoy!

I’ve made this sauce with a couple of different Boursin flavors, but garlic and fine herbs is my favorite.

The photos I’m sharing were taken when I was feeding a crowd so it’s a double recipe. I’ll share the single recipe below.

Bake for about 30 minutes, until the cheese is melted and the tomatoes start to burst open.

I like to simply stir this sauce together before serving, but you can blend it smooth if you like. An immersion blender works especially well for this job. If you do blend the sauce, hold off on adding the fresh basil until after blending.

Items used to make this recipe:

(affliate links)

• Boursin Garlic and Fine Herbs cheese (5oz) https://amzn.to/42Ne0UV

• casserole dish https://amzn.to/3QficFn

• immersion blender https://amzn.to/3CJPPw3

---

Creamy Boursin Tomato Sauce

makes enough to dress 1/2 pound of pasta, or 4-6 chicken grilled breasts

Printable Recipe

Ingredients

• 5 ounce package of Boursin cheese, garlic and fine herbs flavor

• 1 pound really ripe small tomatoes (like grape, cherry, or cocktail tomatoes)

• 1/4 cup chopped red onion (or shallots)

• 3 cloves minced garlic

• 2-3 tablespoons extra virgin olive oil

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

• 1/4 teaspoon crushed red pepper flakes (or to taste)

• 1/2 cup freshly torn basil leaves

Directions

1. Preheat oven to 400F and place rack in center position.

2. Unwrap cheese and place in center of a medium casserole dish.

3. Add tomatoes, chopped onion, and minced garlic around cheese.

4. Drizzle olive oil over cheese and veggies.

5. Sprinkled salt, pepper, and crushed red pepper flakes evenly over all.

6. Bake, uncovered, for 30 minutes, until the cheese starts to brown and the tomatoes show signs of bursting open.

7. remove from oven and give everything a good stir (or blend, if desired). Stir in freshly torn basil leaves and serve immediately over cooked pasta or chicken (see pasta or chicken amounts in the notes below).

Notes

• Use the best, sweetest tomatoes you can find - I promise, you’ll be happy you did.

• If you have to use a different flavor of Boursin cheese, add a tablespoon of dried Italian seasoning before baking.

• This recipe, as written, will dress 1/2 pound of pasta or 4-6 cooked chicken breasts. The recipe doubles well - just use a large baking dish (9x13-inch).

Sausage and Tortellini Soup

It’s soup season and soup season makes me very happy. This particular soup is incredibly flavorful and gets two thumbs up from my family, despite being made from just a few simple ingredients. If you keep fresh tortellini in the fridge and precooked sausage in the freezer, you can have steaming bowls of hot soup ready as little as 20 minutes.

---

Items used to make this recipe:

(affiliate links)

• 6 quart stockpot https://amzn.to/3Di9OSg

• beef bone broth https://amzn.to/3ZMGVFk

• beef stock https://amzn.to/3P1DlSK

• cannellini beans https://amzn.to/3BzxO2W

• cheese-filled tortellini https://amzn.to/3ZYiztJ

---

Sausage and Tortellini Soup

makes 6 hearty servings

Printable Recipe

Ingredients

• 6 cup beef bone broth or beef stock

• 1 pound crumbled sweet italian sausage, cooked and drained

• 16 ounces frozen mixed vegetables (peas, carrots, green beans, corn, okra, etc)

• 3 cups cooked cheese-filled tortellini

• optional garnish: grated parmesan, croutons (try my recipe), chopped scallions, chopped parsley

Directions

1. In a 6-quart stockpot, heat beef bone broth, cooked sausage, and vegetables until hot and bubbly.

2. Place 1/2 cup cooked tortellini in each bowl and top off with hot soup.

3. Garnish if desired and enjoy!

Notes

• To make this soup even more hearty, add a can of drained cannellini beans.

• To prevent the tortellini from getting soggy, don’t add them to the soup bowls until serving.

• Leftover soup and cooked tortellini should be stored separately to prevent the tortellini from becoming mushy.

• I like to keep portions of cooked sausage in the freezer so I can throw this soup together even faster.