Ingredients:
1 lb Italian sausage, casings removed
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
4 cups chicken broth
1 cup heavy cream
1 cup small pasta (ditalini or elbow)
1 cup shredded Parmesan cheese
1/2 tsp dried basil
1/2 tsp dried oregano
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Cook the Sausage:
Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it up as it cooks until it is browned. Remove the sausage from the pot and set it aside.
Sauté the Aromatics:
In the same pot, add the diced onion and minced garlic. Cook until the onion is translucent, about 3–4 minutes.
Add Tomatoes and Broth:
Stir in the drained diced tomatoes, chicken broth, dried basil, and dried oregano. Bring the mixture to a boil.
Cook the Pasta:
Add the pasta to the boiling broth mixture and cook until it is al dente, approximately 8–10 minutes.
Make it Creamy:
Reduce the heat to medium-low. Stir in the heavy cream and shredded Parmesan cheese, allowing the cheese to melt and thicken the soup.
Add Sausage Back In:
Return the cooked sausage to the pot, stirring to combine with the soup. Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls, garnish with freshly chopped parsley, and enjoy this hearty Italian-inspired meal!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Kcal: 450 kcal per serving
