Creamy Parmesan Italian Sausage Ditalini Soup

Ingredients:

1 pound Italian sausage, casings removed

1 tablespoon oil

1 small onion, chopped

2 garlic cloves, minced

1 can (14.5 oz) diced tomatoes, drained

4 cups chicken stock

1/2 cup heavy cream

1 cup ditalini or elbow pasta

1/2 cup Parmesan cheese, shredded

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

Salt and pepper to taste

Chopped fresh parsley, for garnish

Directions:

Cook the Sausage:

In a large saucepan over medium heat, add the oil. Once heated, add the Italian sausage, breaking it up as it cooks until browned. Remove the sausage from the pan and set it aside.

Sauté the Onion and Garlic:

In the same saucepan, add the chopped onion and minced garlic. Sauté for 3-4 minutes, or until the onion becomes translucent.

Add Tomatoes and Broth:

Add the drained diced tomatoes, chicken stock, dried basil, and dried oregano to the saucepan. Stir to combine and bring the mixture to a boil.

Cook the Pasta:

Add the pasta to the boiling soup. Reduce the heat and let it simmer, stirring occasionally, for 8-10 minutes, or until the pasta is al dente.

Make the Soup Creamy:

Lower the heat to medium-low and stir in the heavy cream and grated Parmesan, stirring until the cheese melts and the soup becomes creamy.

Add Sausage and Season:

Return the cooked sausage to the soup and mix well. Taste and adjust with salt and pepper as desired.

Serve:

Ladle the soup into bowls, garnish with chopped fresh parsley, and enjoy!

Perfect for cozy, pleasant nights!