Ingredients
Main Ingredients
- 1 pound Italian sausage
- 1 cup ditalini pasta
- 4 cups chicken or vegetable broth Use low-sodium for a healthier option.
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1 cup grated Parmesan cheese For best flavor, use freshly grated.
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- Chopped parsley for garnish For presentation.
Method
Cooking the Soup
- In a large pot, cook the Italian sausage over medium heat until browned, breaking it into pieces as it cooks. Drain any excess fat.
- Add the diced onion and minced garlic, cooking until the onion is translucent.
- Stir in the chicken or vegetable broth and bring to a boil.
- Add the ditalini pasta and cook according to package instructions until al dente.
- Reduce the heat, and stir in the heavy cream and Parmesan cheese until melted and well combined.
- Season with Italian seasoning, salt, and pepper.
- Serve hot, garnished with chopped parsley.
Nutrition
Serving: 1gCalories: 480kcalCarbohydrates: 35gProtein: 25gFat: 30gSaturated Fat: 16gSodium: 800mgFiber: 2gSugar: 2g
Notes
To store, allow cooling before transferring to an airtight container. Keeps in the fridge for up to 3 days or can be frozen for up to 2 months. Reheat with a splash of broth.
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