Description
This Italian sausage soup recipe is a cozy bowlful of savory sausage, fire-roasted tomatoes, parmesan, and ditalini pasta in a rich, creamy homemade broth. Make it in 25 minutes!
Ingredients
Scale
- 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) can of 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
- 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.
- Add the garlic, red pepper flakes, Italian seasoning, salt, and pepper, and cook for 1 minute.
- Add the broth and tomatoes and bring to a boil. Add the pasta, stir, and reduce the heat to a simmer. Cook for 10 minutes, stirring frequently so the pasta doesn’t stick to the bottom of the pot, until it is cooked al dente.
- Reduce the heat to low and add the parmesan, cream cheese, and cream/milk. Stir to combine, allowing the cheeses to melt into the soup, about 2 minutes.
- Season with more salt and pepper to taste, and mix in the parsley.
- Garnish with more Parmesan cheese if desired.
Notes
- Store airtight in the refrigerator for up to 5 days.
