Amy's Creamy Parmesan Italian Sausage Ditalini Soup
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
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Cook the sausage and onion in a large skillet, breaking the sausage apart as it cooks; discard excess grease.
Add the garlic, fennel, and red pepper flakes; cook until fragrant, about 1 minute.
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.
Add the grated cheese, cream cheese, and heavy cream; let the cheeses melt into the soup, about 3-5 minutes. Season with salt and pepper, to taste.
Serve, garnished with the parsley and perhaps a crusty bread or garlic bread and a salad.
6 servings.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup might thicken as it sits, so add a little broth or water when reheating.