Parmesan Italian Sausage Ditalini Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 lb Italian sausage (sweet or spicy)

1 tbsp olive oil

1 small onion, diced

2 cloves garlic, minced

14 ½ oz can diced tomatoes, drained

2 quarts chicken stock

1/2 cup heavy cream

1 cup ditalini pasta

1/2 cup freshly grated Parmesan cheese

1/2 tsp dried basil

1/2 tsp dried oregano

Salt and freshly cracked black pepper to taste

Fresh parsley, chopped (for garnish)

Directions

Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned. Remove sausage and set aside, leaving drippings in the pot.

Add diced onion and garlic to the pot and sauté until soft and fragrant, about 3–4 minutes.

Stir in drained tomatoes, chicken stock, basil, and oregano. Return sausage to the pot and bring to a gentle simmer for 10 minutes.

Add ditalini pasta and cook until al dente, about 8–10 minutes.

Reduce heat and stir in heavy cream and grated Parmesan. Stir until cheese is melted and soup is creamy.

Season with salt and pepper to taste. Garnish with fresh parsley and serve hot.