Winter Favorites

Creamy Parmesan Italian Sausage Soup

Shared with me by: Danielle (daughter-in-law)

For a healthier version you can use Italian turkey sausage instead of pork sausage

Ingredients

  • 1 lb. Italian sausage (bulk or casings removed)
  • 2 Tbls. olive oil
  • small onion, diced
  • 3 cloves garlic, minced
  • 4 c. chicken broth
  • 14 oz. can petit diced tomatoes
  • 1 t. Italian seasoning
  • 1-1/2 c. ditalini pasta (or other short pasta)
  • 1 c. heavy cream
  • ½ c. parmesan cheese, grated (more for garnish)
  • salt & pepper, to taste
  • pinch of red pepper flakes, optional
  • fresh parsley, chopped for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add Italian sausage and cook until browned, breaking it up into small pieces. Drain excess fat and set aside (transfer to a plate lined with several lays of paper towel).

In same pot, add diced onion and garlic, cooking 2 to 3 minutes until softened.

Stir in chicken broth, diced tomatoes and Italian seasoning. Bring to a simmer.

Add pasta and cook for 10 to 12 minutes, until tender.

Stir in cooked sausage and heavy cream, allowing soup to heat through on low heat.

Gradually stir in Parmesan cheese, cooking for an additional 2 to 3 minutes until soup is creamy and the cheese is fully melted.

Season with salt, pepper and red pepper flakes, if using.

Garnish with fresh parsley and more parmesan.

NOTE: Serves 4-6