Creamy Parmesan Italian Sausage Soup
Creamy Parmesan Italian Sausage Soup
Recipe by: Julie Link, The Recipe Life
Ingredients
- 1 pound Italian sausage
- 1 medium onion, chopped
- 2 teaspoons minced garlic
- 4 cups chicken broth
- 14.5 ounces petite diced tomatoes
- 8 ounces small pasta
- 1 teaspoon Italian seasoning
- 4 ounces cream cheese, slightly warmed
- 1/2 cup parmesan cheese, freshly grated
- 1/2 cup heavy whipping cream
- 1 Tablespoon fresh parsley, chopped
- salt and pepper to taste
Instructions
First, in a stock pot, cook the Italian sausage and onion until it is no longer pink. Remember to break the sausage apart as it cooks. Drain off any excess grease.
Then add the garlic and cook for about one minute. Next, add the chicken broth, diced tomatoes, pasta, and Italian seasoning. Bring the soup to a boil and then simmer for about 6-8 minutes until the pasta is cooked al dente.
Next, turn the heat low and mix in the slightly warmed cream cheese, grated parmesan cheese, and whipping cream until completely melted and dissolved. Add salt and pepper to taste. Finally, garnish with a tablespoon of fresh parsley. Enjoy!
Note: The longer the pasta sits, the more it absorbs the broth, which doesn’t affect the taste.
Next, turn the heat low and mix in the slightly warmed cream cheese, grated parmesan cheese, and whipping cream until completely melted and dissolved. Add salt and pepper to taste. Finally, garnish with a tablespoon of fresh parsley. Enjoy!
Note: The longer the pasta sits, the more it absorbs the broth, which doesn’t affect the taste.
Options:
- Add Russet potatoes in place of the ditalini noodles. Boil the potatoes until easily pierced with a fork.
- When boiling the pasta, add extra vegetables like diced celery and carrots.
- At the end, add a handful or two of fresh spinach and cook until wilted.
- For extra spice, add ½ teaspoon red pepper flakes.
- Remove the pasta and then remove 1 cup of broth as well.
Store this Creamy Italian Sausage Soup in an airtight container in the refrigerator for 3 or 4 days. The longer it sits, the more the noodles will absorb the broth. To thin, add more broth or water.