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 into crumbles as it cooks until 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 becomes 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.
Cook until the pasta 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.
Let the cheese melt, stirring frequently, until the soup thickens slightly.
Combine Everything:
Return the cooked sausage to the pot and stir to combine.
Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls.
Garnish with freshly chopped parsley.
Serve warm and enjoy!
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: Approximately 420 kcal per serving | Servings: 6 servings
Tips:
For extra richness, add more Parmesan cheese just before serving.
Adjust the spice level by choosing spicy Italian sausage or adding red pepper flakes.
Pair with crusty bread for a complete meal.
