Description
A warm and comforting creamy soup combining Italian sausage with rich flavors and hearty ingredients, perfect for chilly nights.
Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon ground fennel (optional)
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 (14.5 ounce) can petite diced tomatoes
- 8 ounces ditalini pasta (gluten-free for gluten-free)
- 1 teaspoon Italian seasoning (or oregano)
- 1/2 cup parmigiano reggiano (parmesan), grated
- 4 ounces cream cheese (warmed)
- 1/2 cup heavy cream (whipping cream)
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- In a large saucepan, cook the Italian sausage and diced onion over medium heat until the sausage is browned, breaking it apart as it cooks. Drain any excess grease.
- Stir in the chopped garlic, optional fennel, and red pepper flakes. Cook for about one minute until fragrant.
- Pour in the chicken broth, petite diced tomatoes, ditalini pasta, and Italian seasoning. Bring the mixture to a boil.
- Lower the heat and let it simmer for 6-8 minutes or until the pasta is cooked al dente.
- Stir in the grated parmesan, warmed cream cheese, and heavy cream. Allow the cheeses to melt into the soup for 3-5 minutes.
- Season with salt and pepper to your liking, mix in the parsley, and enjoy!
Notes
For a lower-carb option, substitute pasta with zucchini noodles. You can make this soup gluten-free by using gluten-free pasta and ensuring the chicken broth is labeled gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg