Creamy Sausage Soup (Print Version)
# Ingredients:
→ Main Components
01 -
8 ounces of uncooked ditalini or any small pasta you prefer
02 -
1 medium onion, diced into small bits
03 -
1 pound of Italian sausage with casings removed, optional
04 -
2 teaspoons of garlic, minced finely
→ Broth and Flavors
05 -
1 can (14.5 oz) of petite diced tomatoes
06 -
4 cups of chicken broth
07 -
Salt and a bit of ground black pepper to your preference
08 -
1 teaspoon of mixed Italian herbs
→ Creamy Additions
09 -
Half a cup of Parmesan, freshly grated
10 -
1 tablespoon of chopped parsley for garnish
11 -
4 ounces of slightly warmed cream cheese
12 -
1/2 cup of heavy cream
# Instructions:
01 -
Brown the Italian sausage and onion in a big pot, breaking the meat into small bits as it cooks. Stop once the meat's no longer pink, and discard any extra grease.
02 -
Toss in the garlic and give it about a minute until it smells amazing. Then pour in the broth, tomatoes, small pasta, and Italian herbs.
03 -
Let the mixture boil for a bit before turning it down. Let it simmer for about 6 to 8 minutes, stirring until the pasta is cooked just right.
04 -
Turn the heat to low, then slowly mix in the cream, parmesan, and softened cream cheese until smooth and melted. Adjust salt and pepper to your taste now.
05 -
Sprinkle fresh parsley on top, then enjoy while it’s warm.
# Notes:
01 -
The pasta will keep soaking up the broth as it cools, making the soup thicker.
02 -
For a change, swap the pasta for diced potatoes.
03 -
Toss in chopped celery and carrots for extra veggies during the boil.
04 -
Mix in some spinach toward the end for more greens.
05 -
Want a kick? Stir in 1/2 teaspoon of red pepper flakes.