Ingredients
Scale
- 1 pound Italian sausage (mild or spicy)
- 1 cup diced onions
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup ditalini pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh herbs (for garnish)
Instructions
- In a large pot over medium heat, add the Italian sausage, breaking it apart as it cooks. Add diced onions and minced garlic; cook until the sausage is browned and the onions are translucent.
- Pour in the vegetable broth and add dried oregano and basil. Stir to combine and let simmer for about 10 minutes.
- Add ditalini pasta to the boiling broth and cook until al dente, about 8-10 minutes.
- Lower the heat and stir in heavy cream and parmesan cheese. Simmer for another 5 minutes until creamy. Season with salt and pepper to taste.
Notes
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm it on the stove over low heat, adding a splash of broth if needed.
- This soup can be made ahead of time; it tastes even better the next day!
- For a lighter version, use half-and-half instead of heavy cream and reduce the sausage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 2g
- Sodium: 920mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg