Description
A comforting bowl of creamy broth with savory Italian sausage, tender pasta, and fresh herbs, topped with Parmesan cheese.
Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon ground fennel (optional)
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 (14.5 ounce) can petite diced tomatoes
- 8 ounces pasta such as ditalini (gluten-free for gluten-free)
- 1 teaspoon Italian seasoning (or oregano)
- 1/2 cup Parmigiano Reggiano (Parmesan), grated
- 4 ounces cream cheese (warmed)
- 1/2 cup heavy cream (whipping cream)
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- In a large saucepan, cook the Italian sausage and diced onion over medium heat until browned and cooked through. Drain excess grease.
- Add the chopped garlic, ground fennel, and red pepper flakes. Cook for about a minute until fragrant.
- Pour in the chicken broth, add the petite diced tomatoes, pasta, and Italian seasoning. Bring to a boil, then reduce heat and simmer for 6-8 minutes or until pasta is al dente.
- Stir in the grated Parmesan, warmed cream cheese, and heavy cream. Simmer for another 3-5 minutes until the cheeses melt into the soup.
- Season with salt and pepper to taste. Mix in chopped parsley before serving.
Notes
For a vegan option, substitute with plant-based sausage and coconut cream. To lower carbs, use zucchini noodles or cauliflower rice.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg