Creamy Sausage Soup (Print Version)
# Ingredients:
→ Key Ingredients
01 -
1 pound of Italian sausage (get rid of casings if needed)
02 -
1 medium onion, chopped into tiny bits
03 -
2 teaspoons of garlic, chopped super fine
04 -
8 ounces of small dry pasta like ditalini, uncooked
→ Broth and Flavorings
05 -
4 cups of chicken broth
06 -
1 can (14.5 oz) of petite diced tomatoes
07 -
1 teaspoon of mixed Italian herbs
08 -
Add black pepper to taste, along with a pinch of salt if you need it
→ Rich and Creamy Additions
09 -
4 ounces of cream cheese, softened for easier mixing
10 -
1/2 cup of heavy whipping cream
11 -
1/2 cup of fresh Parmesan, grated
12 -
1 tablespoon of fresh parsley, chopped
# Instructions:
01 -
Cook the sausage and onion together in a large pot. Break up the sausage as it cooks, and once it’s fully browned with no pink left, drain off the grease.
02 -
Stir in the garlic for about 60 seconds or so until it’s fragrant. Then mix in the broth, diced tomatoes, the pasta, and the seasoning blend.
03 -
Bring everything to a boil. Then lower the heat so it’s just lightly bubbling and simmer for 6 to 8 minutes, or until the pasta is cooked but still has a little firmness.
04 -
Drop the heat all the way down and gently stir in the cream cheese, Parmesan, and cream. Combine until it all melts together into a velvety mix. Adjust seasoning if needed.
05 -
Scatter the parsley over the top and serve it steaming hot for a cozy meal.
# Notes:
01 -
If it sits too long, the pasta can soak up more liquid and make it thicker.
02 -
Want to switch things up? Use potato cubes instead of pasta.
03 -
Toss in some chopped carrots and celery for an extra hearty option.
04 -
Mix in fresh spinach at the end for a bit of greenery.
05 -
Craving some heat? Add a dash of red chili flakes.