Ingredients:
– 1 pound Italian sausage (mild or spicy)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 garlic cloves, minced
– 2 carrots, peeled and diced
– 2 celery stalks, chopped
– 6 cups chicken broth
– 1 cup heavy cream
– 1 cup Ditalini noodles (or any small pasta)
– 1 teaspoon Italian seasoning
– 1/2 teaspoon red pepper flakes (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Freshly grated Parmesan (for garnish)
Directions:
1. In a large pot, heat olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes. Remove the sausage and set aside.
2. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 4-5 minutes until softened.
3. Stir in the chicken broth and bring to a simmer. Add the Italian seasoning, red pepper flakes (if using), and the browned sausage back into the pot.
4. Stir in the Ditalini noodles and cook for 8-10 minutes, or until the pasta is al dente.
5. Reduce the heat and stir in the heavy cream and 1/2 cup grated Parmesan cheese. Let the soup simmer for an additional 5 minutes to thicken slightly.
6. Season with salt and pepper to taste.
7. Garnish with freshly chopped parsley and more Parmesan cheese before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 6 servings