Creamy Italian Sausage Soup | Cookies & Cups
Ingredients:
– 1 tablespoon olive oil
– 1 yellow onion, diced
– 1 pound ground Italian sausage
– 2 cloves garlic, minced
– 1 teaspoon red pepper flakes
– 1 teaspoon Italian seasoning
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 5 cups chicken broth
– 1 (14.5 ounce can) fire-roasted diced tomatoes, undrained
– 2 cups uncooked ditalini pasta
– 1/2 cup Parmesan, freshly grated
– 2 ounces cream cheese, room temperature
– 1/2 cup milk
– 1 tablespoon parsley, chopped (optional)
Instructions:
1. In a large Dutch oven over medium heat, add the olive oil and diced onion. Cook until the onion starts to soften, then add the ground sausage and continue cooking until the sausage is browned, draining any excess grease.
2. Add the garlic, red pepper flakes, Italian seasoning, salt, and pepper, and cook for 1 minute.
3. Add the chicken broth and canned tomatoes. Bring the mixture to a boil, then stir in the ditalini pasta. Lower the heat and simmer for 10 minutes, stirring often, until the pasta is al dente.
4. Stir in the Parmesan cheese, cream cheese, and milk over low heat until melted and well combined. Add parsley if desired.
5. Serve hot with additional Parmesan on top.
Note: To make ahead and freeze, follow the instructions in the post above for the best results. Enjoy your creamy Italian sausage soup!
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