Ingredients: 1 lb Italian sausage (mild or hot, your choice) 1 tablespoon olive oil (optional, if sausage is lean) 1 small onion, diced 2 cloves garlic, minced 2 carrots, peeled and sliced 2 celery stalks, diced 4 cups chicken broth 1 cup heavy cream 1 ½ cups ditalini pasta (or any small pasta) 1 teaspoon Italian seasoning Salt & pepper to taste 1 cup shredded cheddar cheese (or a mix of cheddar & mozzarella) Fresh parsley, chopped (for garnish) Instructions: Cook the sausage: In a large soup pot over medium heat, cook the sausage until browned. Break it up into bite-sized pieces as it cooks. Remove excess grease if necessary. Sauté veggies: Add the diced onions, carrots, and celery to the pot. Sauté for 5–7 minutes until softened. Stir in the garlic and cook for 1 more minute. Add broth & seasonings: Pour in the chicken broth. Add Italian seasoning, salt, and pepper. Bring to a boil. Add pasta: Stir in the ditalini pasta and reduce the heat to medium. Simmer until pasta is al dente (about 10–12 minutes). Make it creamy: Stir in the heavy cream and shredded cheese. Let the cheese melt completely and soup thicken slightly. Adjust seasoning if needed. Serve: Garnish with chopped parsley and an extra sprinkle of cheese if desired. Serve hot with crusty bread!
Creamy Sausage Pasta Soup Recipe
