Creamy Parmesan Soup (Print Version)

# Ingredients:

01 - 1 pound of Italian sausage, casing removed.
02 - 1 small onion, diced.
03 - 1 tablespoon oil for cooking.
04 - 2 minced garlic cloves.
05 - 1 can (14.5 oz) of diced tomatoes, liquid drained.
06 - 2 quarts chicken broth.
07 - ½ cup of heavy cream.
08 - 1 cup of pasta (ditalini or elbows work great).
09 - ½ cup grated Parmesan.
10 - ½ teaspoon oregano (dried).
11 - ½ teaspoon dried basil.
12 - Salt and pepper for seasoning.
13 - Chopped fresh parsley as a topping.

# Instructions:

01 - Warm the olive oil in a big pan over medium. Break up the sausage while browning it, then take it out of the pan.
02 - Using the same pan, sauté the onion and garlic until soft and they smell amazing.
03 - Toss in the tomatoes, chicken broth, oregano, and basil. Mix everything and drop the sausage back in.
04 - Let it simmer, throw in the pasta, and cook it until it's just about firm (but not mushy).
05 - Turn down the heat, mix in the heavy cream and Parmesan, and stir until the cheese melts in. Sprinkle in salt and pepper.
06 - Spoon into bowls and sprinkle with that fresh parsley on top.

# Notes:

01 - Tastes best right when pasta is nicely chewy.
02 - Pasta keeps soaking up broth if left to sit.

Back