Creamy Italian Soup (Print Version)
# Ingredients:
→ Main Components
01 -
1 medium onion, diced into small pieces
02 -
1 pound of Italian sausage (take the casings off if necessary)
03 -
8 ounces of uncooked ditalini or any other small pasta
04 -
2 teaspoons of finely minced garlic
→ Broth and Spices
05 -
4 cups of chicken stock
06 -
1 teaspoon of Italian herbs mix
07 -
1 can (14.5 oz) small diced tomatoes
08 -
Season with freshly ground black pepper and a little salt as needed
→ Creamy Add-ins
09 -
1/2 cup of freshly grated Parmesan
10 -
1 tablespoon of chopped fresh parsley
11 -
4 ounces of cream cheese, softened slightly
12 -
1/2 cup of heavy cream (use whipping cream)
# Instructions:
01 -
In a big pot, brown the onion and sausage together. Break the sausage apart into small bits while cooking. Once there’s no pink left, drain any extra grease.
02 -
Toss in the minced garlic and stir for about a minute until it smells amazing. Then pour in your chicken stock, diced tomatoes, pasta, and Italian seasoning.
03 -
Turn the heat up to bring the pot to a boil. Once boiling, lower it to a simmer and let it softly bubble for 6–8 minutes until your pasta is tender but still firm to bite.
04 -
Turn the heat way down. Slowly mix in your softened cream cheese, heavy cream, and Parmesan until it’s fully melted into a rich, creamy blend. Adjust the salt and pepper as you see fit.
05 -
Sprinkle some parsley on top and enjoy it while it’s warm and comforting.
# Notes:
01 -
If the soup sits too long, the pasta might soak up more broth and make it thicker.
02 -
Looking for a change? Swap out the pasta for diced potatoes.
03 -
Throw in celery and carrot chunks when boiling to make it heartier.
04 -
Toss in a handful of spinach at the end for some added greens.
05 -
If you like it spicy, sprinkle in half a teaspoon of red pepper flakes.