Description

It’s soup season and nothing hits the spot on a cold night like a comforting, hearty bowl of soup. Serve it with a crusty bread and a side salad and you have a meal that will surely be a hit.

Ingredients

• 1 lb. Italian sausage, mild or spicy
• 1 small onion, diced
• 2-3 cloves garlic, chopped
• 1/2 t. ground fennel, optional
• 1/2 t. red pepper flakes, optional
• 4 c. chicken broth
• 14.5 oz. can petite diced tomatoes
• 8 oz. (1 c.) ditalini pasta
• 1 t. Italian seasoning
• 1/2 c. grated Parmesiano Reggiano or Parmesan cheese, plus more for garnish
• 4 oz. cream cheese
• 1/2 c. heavy cream
• salt and pepper, to taste
• 1 T. freshly chopped parsley, optional

Steps

1. Cook the sausage and onion in a large skillet, breaking the sausage apart as it cooks; discard excess grease.
2. Add the garlic, fennel, and red pepper flakes; cook until fragrant, about 1 minute.
3. Add the broth, tomatoes, pasta, and Italian seasoning. Bring to a boil; reduce heat; simmer until pasts is cooked al-dente, about 6-8 minutes.