Creamy Italian Sausage Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 pound Italian sausage, casings removed if needed
02 -
1 medium onion, finely chopped
03 -
2 teaspoons minced garlic
04 -
8 ounces ditalini pasta (or other small pasta), uncooked
→ Liquids and Seasonings
05 -
4 cups chicken broth
06 -
1 can (14.5 oz) petite diced tomatoes
07 -
1 teaspoon Italian seasoning
08 -
Salt and freshly ground black pepper to taste
→ Creamy Finishing Touch
09 -
4 ounces cream cheese, slightly warmed
10 -
1/2 cup freshly grated Parmesan cheese
11 -
1/2 cup heavy whipping cream
12 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
In a large stock pot, cook the Italian sausage and onion together until the sausage is no longer pink, breaking it into small pieces as it cooks. Drain off any excess fat.
02 -
Add the minced garlic to the pot and cook until fragrant, about one minute. Pour in the chicken broth, diced tomatoes, pasta, and Italian seasoning.
03 -
Bring everything to a boil, then reduce heat and simmer for 6-8 minutes until the pasta reaches a perfect al dente texture.
04 -
Reduce heat to low. Stir in the warmed cream cheese, grated Parmesan, and heavy cream until everything is melted and beautifully combined. Season with salt and pepper to taste.
05 -
Garnish with fresh chopped parsley and serve hot.
# Notes:
01 -
The pasta will continue to absorb broth as it sits, thickening the soup
02 -
Try adding diced potatoes instead of pasta for a different twist
03 -
Add celery and carrots while boiling for extra vegetables
04 -
Stir in fresh spinach at the end for added nutrition
05 -
Add 1/2 teaspoon red pepper flakes for extra heat