Instructions:
1. In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it apart with a wooden spoon as it cooks. Cook until browned and cooked through, about 5-7 minutes. If there’s excess grease, you can drain it, but a little fat can add flavor.
2. Add the diced onion to the pot with the cooked sausage and sauté for 2-3 minutes until the onion becomes translucent.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the chicken broth and diced tomatoes (with their juices) into the pot. Add the Italian seasoning and red pepper flakes. Season with salt and black pepper to taste. Stir to combine.
5. Bring the soup to a simmer, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
6. While the soup is simmering, cook the ditalini pasta separately according to the package instructions until al dente. Drain and set aside.
7. After simmering the soup, reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Continue to cook, stirring, until the cheese is melted and the soup becomes creamy. Taste and adjust the seasoning as needed.
To serve, place a portion of cooked ditalini pasta into each serving bowl, and ladle the creamy Parmesan Italian sausage soup over the pasta.
Garnish with fresh basil or parsley, if desired.
Serve hot and enjoy your delicious Creamy Parmesan Italian Sausage Soup!
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