Description
A rich and creamy Italian soup featuring ditalini pasta, savory sausage, and topped with Parmesan cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the Italian sausage and cook until browned, breaking it apart as it cooks.
- Add the chopped onion and garlic, cooking until the onion is translucent.
- Stir in the chicken broth and diced tomatoes, bringing the mixture to a boil.
- Add the ditalini pasta and cook according to package instructions until al dente.
- Reduce the heat and stir in the heavy cream and Parmesan cheese until melted and smooth.
- Season with Italian seasoning, salt, and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a healthier version, use turkey sausage.
- This soup can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove before serving, adding a splash of broth if it thickens too much.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg