Description
A delightful blend of comforting flavors with savory Italian sausage, creamy broth, and tender pasta, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 8 ounces short pasta (such as penne or rotini)
- 1/2 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up into smaller pieces. Remove from the pot and set aside.
- Add the diced onion to the same pot and cook until translucent, about 4-5 minutes. Add the minced garlic and sauté for an additional minute.
- Stir in the chicken broth, water, diced tomatoes, dried basil, oregano, and red pepper flakes. Bring the mixture to a boil.
- Once boiling, add the pasta and cooked sausage back into the pot. Lower the heat and simmer until the pasta is al dente, about 10 minutes.
- Stir in the heavy cream and Parmesan cheese, mixing until the cheese melts and the soup is creamy. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving hot.
Notes
For a gluten-free option, swap pasta for gluten-free varieties. Enhance flavors with fresh herbs and consider toppings like extra Parmesan or a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg