Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup ditalini pasta
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Feel free to substitute the Italian sausage with a turkey or chicken sausage for a lighter version. If ditalini isn’t available, any small pasta shape will do. The key here is to make it your own, just as my grandmother taught me when we used whatever was on hand in her pantry.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same pot, add chopped onion and garlic; sauté until the onion is translucent, about 3-4 minutes.
- Pour in the chicken broth and bring to a simmer. Stir in the Italian seasoning, salt, and pepper.
- Add the ditalini pasta and cook until al dente, approximately 8-10 minutes.
- Return the sausage to the pot, along with the heavy cream and Parmesan cheese. Stir until the cheese is melted and the soup is creamy.
- Simmer for an additional 5 minutes, allowing the flavors to meld together beautifully.
- Serve hot, garnished with fresh parsley for a pop of color and freshness.
Cooking has always been a dance of flavors for me. Remember to taste as you go, adjusting the seasoning until it’s just right. This is where the joy of cooking truly comes alive.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International