Ingredients
Scale
For the Soup:
- 1 lb Italian sausage (mild or spicy, depending on preference)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes (with juices)
- 1 cup heavy cream
- 1 1/2 cups short pasta (elbow, shell, or ditalini)
- 1/2 cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a bit of heat
Instructions
Directions:
- Brown the Sausage
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it up into crumbles, until browned and fully cooked. This should take about 5-7 minutes. Once browned, remove the sausage with a slotted spoon and set it aside. - Sauté the Onion and Garlic
In the same pot, using the sausage drippings, add the diced onion and cook until softened, about 3-4 minutes. Next, add the minced garlic and cook for another 30 seconds to 1 minute, or until fragrant. - Simmer the Broth and Tomatoes
Pour in the chicken broth and add the diced tomatoes (with their juices). Bring the mixture to a gentle boil. Stir in the Italian seasoning, salt, and pepper to taste. Let the soup simmer for 10 minutes to allow the flavors to meld together. - Cook the Pasta
While the soup is simmering, cook the pasta in a separate pot according to the package instructions until al dente. Drain the pasta and set it aside. - Add the Cream and Parmesan
After the soup has simmered, reduce the heat to low and slowly stir in the heavy cream. Allow it to warm through for about 2-3 minutes. Then, gradually whisk in the Parmesan cheese, stirring constantly until it melts and blends into the soup, creating a creamy texture. - Combine Pasta and Sausage
Add the cooked pasta and the browned Italian sausage back into the pot. Stir everything together and let the soup gently simmer for another 5 minutes to let the flavors meld. - Taste and Adjust Seasoning
Taste the soup and adjust the seasoning as needed. If you like a bit of heat, you can add a pinch of red pepper flakes at this stage. - Serve
Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve with extra Parmesan cheese on top for an extra cheesy bite.
Notes
- Spice Level: If you prefer a spicier kick, opt for hot Italian sausage or add red pepper flakes while browning the sausage. If you’re serving children or those who prefer milder dishes, stick with mild sausage.
- Make it Heartier: For a heartier soup, you can add more vegetables like spinach, kale, or zucchini. These will also add some nice color to the soup.
- Consistency: If the soup is too thick for your liking, you can add more chicken broth to thin it out. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and thicken.
- Storage and Reheating: This soup stores wonderfully in the fridge for up to 3 days. The pasta may absorb some of the broth, so when reheating, you may want to add a splash of chicken broth or water to bring it back to the desired consistency.
- Gluten-Free: To make this soup gluten-free, simply swap the regular pasta for a gluten-free pasta or even zucchini noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes