Creamy Sausage Soup (Print Version)
A rich, savory blend of sausage, creamy cheese, and pasta, finished with fresh basil for bold comfort.
# Ingredients:
→ Main Ingredients
01 -
1 pound Italian sausage
02 -
1/2 cup diced onion
03 -
2 cloves garlic, minced
04 -
1 teaspoon Italian seasoning
05 -
1/2 teaspoon salt
06 -
1/2 teaspoon ground black pepper
07 -
4 cups chicken broth
08 -
1 can (14.5 ounces) petite diced tomatoes, undrained
09 -
8 ounces ditalini pasta
10 -
8 ounces cream cheese, softened
11 -
1/2 cup grated Parmesan cheese
12 -
1/4 cup chopped fresh basil
# Steps:
01 -
Heat a large Dutch oven over medium-high heat. Add Italian sausage and cook, breaking apart, until browned and cooked through. Drain excess grease.
02 -
Add diced onion, Italian seasoning, salt, and black pepper to the pot. Sauté for 1 to 2 minutes until the onion begins to soften. Stir in minced garlic and cook for 1 minute until fragrant.
03 -
Add petite diced tomatoes with juices, chicken broth, and ditalini pasta. Stir to combine and ensure pasta is submerged. Bring to a boil, then cook uncovered for 8 minutes, stirring occasionally, until pasta is al dente.
04 -
Reduce heat to medium. Stir in softened cream cheese and grated Parmesan. Cook, stirring constantly, for about 5 minutes, or until the cream cheese is fully melted and the soup is creamy.
05 -
Ladle soup into bowls and top with chopped fresh basil. Serve immediately.
# Notes:
01 -
For a smoother texture, ensure the cream cheese is at room temperature before adding to the soup.