Creamy Parmesan Italian Sausage Ditalini Soup Recipe

• 1 lb Italian sausage (casings removed)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup ditalini pasta (or elbow pasta)
• 1 cup shredded Parmesan cheese
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

1. Brown the Italian Sausage: Heat olive oil in a large pot over medium heat. Add the Italian sausage, breaking it into crumbles as it cooks. Once browned, remove the sausage and set it aside.

2. Sauté the Onion and Garlic: In the same pot, add diced onion and minced garlic. Cook until the onion becomes translucent (about 3–4 minutes).

3. Add Tomatoes and Broth: Stir in the drained diced tomatoes, chicken broth, dried basil, and dried oregano. Bring to a boil.

4. Cook the Pasta: Add the ditalini pasta to the boiling broth. Cook for 8–10 minutes, or until the pasta is al dente.

5. Create the Creamy Base: Reduce the heat to medium-low. Stir in the heavy cream and shredded Parmesan cheese, letting the cheese melt for a rich and creamy texture.

6. Combine Everything: Return the cooked sausage to the pot and mix it into the soup. Season with salt and pepper to taste.

7. Serve and Enjoy: Ladle the soup into bowls, garnish with fresh parsley, and serve warm.