Ingredients
1 lb Italian sausage, casings removed
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
4 cups chicken broth
1 cup heavy cream
1 cup ditalini pasta
1 cup shredded Parmesan cheese
½ teaspoon dried basil
½ teaspoon dried oregano
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook, breaking it up, until browned. Remove and set aside.
- In the same pot, sauté diced onion and garlic until translucent, about 4 minutes.
- Stir in diced tomatoes, chicken broth, basil, and oregano. Bring to a boil.
- Add ditalini pasta and cook until al dente, about 8–10 minutes.
- Reduce heat to medium-low and stir in heavy cream and Parmesan. Let cheese melt and thicken the soup.
- Return sausage to the pot, season with salt and pepper, and stir to combine.
- Garnish with chopped parsley before serving.
Notes
- Add spinach at the end for extra nutrition and color.
- Use hot Italian sausage or red pepper flakes for added heat.
- Halve the pasta or add extra broth for a lighter consistency.
- Elbow or shell pasta can replace ditalini.
- Reheat with added broth or water if soup thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
