Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 diced onion
- 2 cloves chopped garlic
- Spices: 1/2 tsp ground fennel & red pepper flakes (optional)
- 4 cups chicken broth
- 1 can petite diced tomatoes
- 8 ounces ditalini pasta (or gluten-free alternative)
- 1 tsp Italian seasoning
- 1/2 cup grated Parmigiano Reggiano
- 4 ounces cream cheese, warmed
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 tbsp chopped parsley (optional)
Instructions
- Cook Sausage and Onion: In a large saucepan, cook sausage and onion over medium heat until sausage is browned. Drain excess grease.
- Add Garlic and Spices: Stir in garlic, fennel, and red pepper flakes. Cook 1 minute until fragrant.
- Add Broth and Tomatoes: Pour in chicken broth and add diced tomatoes. Bring to a boil.
- Cook Pasta: Add ditalini pasta and Italian seasoning. Reduce heat and simmer until pasta is al dente, about 8-10 minutes.
- Add Cheeses and Cream: Mix in Parmigiano Reggiano, warmed cream cheese, and heavy cream. Stir until creamy.
- Season and Serve: Adjust salt and pepper. Stir in parsley if using. Serve hot.
Notes
- Use gluten-free pasta if desired.
- For extra richness, add a splash of white wine with the broth.
- Leftovers store well in the fridge and can be reheated gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian