Description
A comforting, creamy soup with Italian sausage and parmesan, perfect for chilly autumn and winter nights.
Ingredients
Scale
- 1 pound Italian sausage
- 1 cup diced onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup ditalini pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot over medium heat, cook the Italian sausage until browned. Drain any excess fat.
- Add the diced onion and minced garlic, cooking until the onion becomes translucent.
- Pour in the chicken broth and diced tomatoes, bringing everything to a boil.
- Stir in the ditalini pasta. Cook according to the package instructions until al dente.
- Lower the heat, then stir in the heavy cream and Parmesan cheese until melted and nicely combined.
- Season with salt and pepper, adjusting to your taste.
- Serve hot, garnished with fresh parsley for a pop of color.
Notes
For a lighter option, substitute Italian sausage with turkey sausage. You can also use veggie pasta for a gluten-free version. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: soup, creamy, Italian sausage, parmesan, quick dinner