Ingredients
- Italian Sausage (1 pound, casings removed): The star of the soup, providing a robust and savory flavor.
- Onion (1, diced): Adds a base flavor that enhances the taste of the sausage.
- Garlic (2 cloves, chopped): Essential for depth and aroma.
- Ground Fennel (1/2 teaspoon, optional): Gives a slight sweetness and mild anise flavor, typical of Italian dishes.
- Red Pepper Flakes (1/2 teaspoon, optional): For those who love a bit of heat.
- Chicken Broth (4 cups): Forms the flavorful base of the soup.
- Petite Diced Tomatoes (1 14.5-ounce can): Adds acidity and sweetness to balance the creaminess.
- Pasta (8 ounces, such as ditalini): Adds substance; opt for gluten-free pasta if needed.
- Italian Seasoning (1 teaspoon): A blend of herbs that complements the sausage.
- Parmesan Cheese (1/2 cup, grated): Adds a nutty, salty flavor.
- Cream Cheese (4 ounces, warmed): Contributes to the soup’s creamy texture.
- Heavy/Whipping Cream (1/2 cup): Adds a rich, silky finish.
- Salt and Pepper: To taste.
- Parsley (1 tablespoon, chopped, optional): For a fresh garnish.
Instructions
1. Preparing the Sausage and Vegetables
Start by heating a large saucepan over medium heat. Add the Italian sausage and diced onion, breaking the sausage apart with a spoon as it cooks. Continue cooking until the sausage is browned and fully cooked, and the onions are softened. Drain any excess grease to keep the soup from becoming too oily.
2. Infusing the Soup with Flavors
Next, add the chopped garlic, ground fennel, and red pepper flakes to the pan. Stir and cook for about a minute, just until the garlic becomes fragrant. This step will release the essential oils from the spices, enhancing the overall flavor of the soup.
3. Adding the Creaminess: Cheese and Cream
Pour in the chicken broth, canned diced tomatoes, pasta, and Italian seasoning. Bring the mixture to a boil, then reduce the heat and let it simmer until the pasta is cooked to an al-dente texture, about 6-8 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
Once the pasta is cooked, add the grated parmesan cheese, warmed cream cheese, and heavy cream to the soup. Stir continuously until the cheeses have fully melted and incorporated into the broth, creating a smooth, creamy consistency. This should take about 3-5 minutes.
4. Final Touches for a Perfect Soup
Season the soup with salt and pepper to taste. Finally, mix in the chopped parsley for a pop of color and a hint of freshness. Serve the soup hot and enjoy the comforting flavors!
Notes
- Overcooking the Pasta: To avoid mushy pasta, cook it just until al dente. It will continue to soften slightly in the hot broth.
- Not Melting the Cheese Properly: Ensure the cream cheese is warmed to room temperature before adding it to the soup to prevent clumping.
- Skipping the Saute Step: Sautéing the sausage and onions properly at the beginning builds the base flavor for the entire dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner