Creamy Italian Sausage Soup (Print Version)
# Ingredients:
→ For the Base
01 -
1 pound Italian sausage, casings removed if needed
02 -
1 medium onion, chopped
03 -
2 teaspoons minced garlic
04 -
4 cups chicken broth
05 -
1 can (14.5 ounces) petite diced tomatoes
→ Pasta and Seasonings
06 -
8 ounces ditalini or other small pasta
07 -
1 teaspoon Italian seasoning
08 -
Salt and freshly ground pepper to taste
→ For the Creamy Finish
09 -
4 ounces cream cheese, slightly warmed
10 -
½ cup freshly grated Parmesan cheese
11 -
½ cup heavy whipping cream
12 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
In a large stock pot, brown the Italian sausage with onion, breaking it up as it cooks until no longer pink. Drain off any extra grease.
02 -
Toss in the garlic and cook just until fragrant, about a minute. Pour in the chicken broth, diced tomatoes, pasta, and Italian seasoning.
03 -
Bring everything to a boil, then reduce to a simmer and cook for 6-8 minutes until the pasta is tender but still has a bit of bite.
04 -
Lower the heat and stir in your warmed cream cheese, Parmesan, and heavy cream until everything's melted and smooth. Season with salt and pepper to taste.
05 -
Sprinkle with fresh parsley and serve it up hot!
# Notes:
01 -
The pasta will continue to absorb liquid as it sits
02 -
Can substitute potatoes for pasta if preferred
03 -
Try adding vegetables like celery, carrots or spinach
04 -
Add red pepper flakes for extra heat