Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 onion, diced
- 2 cloves garlic, minced
- ½ teaspoon ground fennel (optional)
- ½ teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 (14.5-ounce) can petite diced tomatoes
- 8 ounces small pasta (such as ditalini, gluten-free if needed)
- 1 teaspoon Italian seasoning (or oregano)
- ½ cup parmesan cheese, grated
- 4 ounces cream cheese, softened
- ½ cup heavy cream (whipping cream)
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Cook the sausage and onion: In a large pot over medium heat, cook the Italian sausage, breaking it apart as it browns. Add the diced onion and continue cooking until the sausage is fully cooked and the onions are soft. Drain any excess grease.
- Add the aromatics: Stir in the minced garlic, ground fennel, and red pepper flakes. Cook for about a minute until the garlic becomes fragrant, being careful not to burn it.
- Incorporate the broth and pasta: Pour in the chicken broth, diced tomatoes, pasta, and Italian seasoning. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook until the pasta is tender, about 6–8 minutes.
- Make it creamy: Lower the heat and stir in the grated parmesan cheese, softened cream cheese, and heavy cream. Mix until the cheeses fully melt into the broth, creating a smooth, creamy texture. Let it cook for another 3–5 minutes.
- Season and serve: Taste the soup and adjust the salt and pepper as needed. Stir in fresh parsley if using, then serve hot with extra parmesan on top.
Notes
- Storage: Store in the fridge for up to three days. Reheat with additional broth or water, as the pasta will absorb liquid.
- Thickening Option: Add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) if you prefer a thicker soup.
- Vegetable Add-ins: Stir in spinach or kale at the end for extra greens.
- Lower Fat Version: Substitute half-and-half or whole milk for the heavy cream.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 562
- Sugar: 7g
- Sodium: 1111mg
- Fat: 43g
- Saturated Fat: 19g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 118mg