PLANT-BASED SAUSAGE PROVENCALE MADE WITH CAMPBELL’S® CONDENSED TOMATO SOUP
Nutrition Facts
Serving Size
(SERVING: 1-1/2 CUPS)
Amount Per Serving
Calories 522
% Daily Value
Total Fat 19g
29%
Saturated Fat 5.3g
27%
Cholesterol 0mg
0%
Sodium 891mg
37%
Total Carbohydrate 66.7g
22%
Dietary Fiber 5.5g
22%
Protein 19.5g
39%
Vitamin A 4%
Vitamin C 10%
Calcium 8%
Iron 26%

plant-based sausage provencale made with campbell’s® condensed tomato soup

This modern, plant based riff on a French classic combines sautéed onions, garlic, and plant based sausage simmered in tomato soup with capers, olives, blistered tomatoes and linguini for a delightful modern classic. 

  • Total time: 40 minutes
  • Servings: 16
Ingredient Weight Measure
grape tomatoes 27.000 oz. 5 cup
olive oil 0.5 cup
onion , sliced 10.000 oz. 2 cup
garlic , peeled, minced 1.000 oz. 2 tbsp.
plant based Italian sausage , crumbled 28.000 oz. 8 ea.
capers , canned, rinsed, drained whole 3.000 oz. 0.5 cup
black pepper , ground 0.5 tsp.
black olives , pitted, sliced, rinsed, drained 6.000 oz. 1 cup
Swanson® Vegetable Stock 2 cup
Campbell's® Condensed Tomato Soup , 50 oz ea 1 can
fresh basil leaves , chopped 1.000 oz. 0.5 cup
cooked linguine 81.000 oz. 16 cup
1.  Heat a large sauté pan over high heat.   Once hot, add tomatoes.  Blister for 1-2 minutes until lightly charred.

2.  In a large sauce pot, heat 1/2 the oil over medium heat.

3.  Add onions.  Sauté for 3 minutes.
 
4.  Add garlic.  Cook for additional 2 minutes.
 
5.  Add Plant-Based Sausage.  Cook for 5-6 minutes.
 
6.  Add capers, black pepper and olives.  Simmer for 3-4 minutes.

7.  Add Swanson® Vegetable Stock.  Cooke 2-3 minutes.
 
8.  Add Campbell’s® Condensed Tomato Soup.  Simmer for 20 minutes on low heat.
 
9.  Add basil and remaining olive oil.  Simmer for additional 3 minutes.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
 
10.  Assemble each bowl in the following order.  Serve Immediately.
  • 4 oz spoodle (1 cup) warm linguine
  • #4 scoop (1 cup) Provençale
  • ​3 pieces of blistered tomatoes.

This modern, plant based riff on a French classic combines sautéed onions, garlic, and plant based sausage simmered in tomato soup with capers, olives, blistered tomatoes and linguini for a delightful modern classic. 

  • Total time: 40 minutes
  • Servings: 16
Ingredient Weight Measure
grape tomatoes 27.000 oz. 5 cup
olive oil 0.5 cup
onion , sliced 10.000 oz. 2 cup
garlic , peeled, minced 1.000 oz. 2 tbsp.
plant based Italian sausage , crumbled 28.000 oz. 8 ea.
capers , canned, rinsed, drained whole 3.000 oz. 0.5 cup
black pepper , ground 0.5 tsp.
black olives , pitted, sliced, rinsed, drained 6.000 oz. 1 cup
Swanson® Vegetable Stock 2 cup
Campbell's® Condensed Tomato Soup , 50 oz ea 1 can
fresh basil leaves , chopped 1.000 oz. 0.5 cup
cooked linguine 81.000 oz. 16 cup
1.  Heat a large sauté pan over high heat.   Once hot, add tomatoes.  Blister for 1-2 minutes until lightly charred.

2.  In a large sauce pot, heat 1/2 the oil over medium heat.

3.  Add onions.  Sauté for 3 minutes.
 
4.  Add garlic.  Cook for additional 2 minutes.
 
5.  Add Plant-Based Sausage.  Cook for 5-6 minutes.
 
6.  Add capers, black pepper and olives.  Simmer for 3-4 minutes.

7.  Add Swanson® Vegetable Stock.  Cooke 2-3 minutes.
 
8.  Add Campbell’s® Condensed Tomato Soup.  Simmer for 20 minutes on low heat.
 
9.  Add basil and remaining olive oil.  Simmer for additional 3 minutes.
 
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
 
10.  Assemble each bowl in the following order.  Serve Immediately.
  • 4 oz spoodle (1 cup) warm linguine
  • #4 scoop (1 cup) Provençale
  • ​3 pieces of blistered tomatoes.

Made with:

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