Creamy Parmesan Italian Sausage Soup
Recipe Date:
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 lb Italian sausage, casings removed
- 1 onion, diced (I use white or yellow)
- 3 large cloves of garlic, chopped
- 1/2 tsp teaspoon ground fennel
- 1/2 teaspoon red pepper flakes
- 4 cups cups chicken broth
- 1 (14.5 ounce) can petite diced tomatoes
- 8 ozs small pasta such as ditalini
- 1 tsp Italian seasoning
- 1/2 cup grated Parmesan cheese
- 4 ozs cream cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 tbsp chopped fresh parsley
Directions
In a large saucepan, cook the sausage over medium meat until cooked through, breaking it up apart as it cooks. Drain any excess grease.
Add the garlic, fennel and red pepper flakes. Mix and cook until fragrant, a couple of minutes.
Add the broth, tomatoes, pasta and Italian seasoning, bring to a boil, reduce the heat and simmer until the pasta is al-dente, about 6-8 minutes.
Add the Parmesan cheese, cream cheese and cream. Stir gently to incorporate all the cheese until it melts into the soup. Season with salt and pepper, if necessary and top with fresh parsley.
Pair with our Toboni Pinot in your favorite wine glass! Cheers xoxo Natalia