Ingredients
Scale
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- 1 pound Italian sausage (mild, hot, or sweet), casings removed
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- 1 tablespoon olive oil
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- 1 medium onion, diced
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- 2 cloves garlic, minced
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- 1 (28 ounce) can crushed tomatoes
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- 6 cups chicken broth
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- 1 cup ditalini pasta
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- 1 cup heavy cream
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- 1/2 cup grated Parmesan cheese, plus more for garnish
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- 1 teaspoon dried oregano
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- 1 teaspoon dried basil
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- 1/2 teaspoon red pepper flakes (optional)
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- Salt and pepper to taste
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- Fresh parsley, chopped, for garnish
Instructions
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- In a large pot or Dutch oven, brown the Italian sausage over medium heat, breaking it up with a spoon. Remove sausage and set aside.
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- Add olive oil to the pot, then add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
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- Pour in crushed tomatoes and chicken broth. Bring to a simmer.
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- Add ditalini pasta and cook according to package directions, or until pasta is tender.
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- Stir in heavy cream and Parmesan cheese. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until cheese is melted and soup is creamy.
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- Season with oregano, basil, red pepper flakes (if using), salt, and pepper to taste.
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- Stir the sausage back into the soup.
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- Serve hot, garnished with fresh parsley and extra Parmesan cheese.
Notes
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- For a thicker soup, blend a portion of it with an immersion blender.
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- To prevent curdling, make sure your cream is at room temperature before adding it to the soup.
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- Customize the soup by adding your favorite vegetables, such as spinach, kale, or zucchini.
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- Serve with crusty Italian bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4-6
- Calories: 400-500 per serving